Imagine the aroma of tender chicken mingling with spices, creating a symphony of warmth and comfort.
Mexican Street Corn White Chicken Chili is a simple yet indulgent dish that transforms basic ingredients into a hearty delight.
As the flavors meld and the chili simmers, the vibrant colors and textures come alive, inviting you to savor every spoonful.
Let’s bring this cozy, flavorful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 can opener
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup frozen fire-roasted corn
- 1/2 cup sour cream
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 cup cotija cheese, crumbled
- 1 jalapeño, sliced (optional for garnish)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Mexican Street Corn White Chicken Chili, follow this timeline:
Preparation and Cooking Timeline:
- Reading the Recipe:
- Estimated Time: 5 minutes
- Activity: Read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Preparation (15 minutes):
- 0:00 – 5:00: Dice the onion and mince the garlic.
- 5:00 – 10:00: Cut the chicken breasts into dice-sized pieces.
- 10:00 – 12:00: Measure and prepare spices (cumin, chili powder, paprika, salt, black pepper).
- 12:00 – 15:00: Open and drain the cans of white beans and corn, and chop the cilantro.
- Cooking (35 minutes):
- 15:00 – 18:00: Heat olive oil in a large pot over medium heat and sauté the onion and garlic until the onion is translucent.
- 18:00 – 23:00: Add the diced chicken to the pot and cook until browned on all sides.
- 23:00 – 25:00: Stir in spices (cumin, chili powder, paprika, salt, black pepper) until the chicken is well-coated.
- 25:00 – 27:00: Pour in the chicken broth and bring to a simmer.
- 27:00 – 30:00: Add white beans, canned corn, and fire-roasted corn to the pot.
- 30:00 – 50:00: Stir in sour cream and simmer for 20 minutes to meld flavors.
- Final Touches (5 minutes):
- 50:00 – 52:00: Mix in chopped cilantro and lime juice, then remove from heat.
- 52:00 – 55:00: Allow the chili to rest for 5 minutes before serving.
- Serving:
- Garnish with cotija cheese and sliced jalapeño if desired just before serving.
This timeline provides a structured approach to managing your time efficiently while ensuring all steps are followed for a delicious result.
Adjust any specific times based on your personal cooking pace as needed.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and garlic, then sauté until the onion is translucent.
Add the diced chicken to the pot and cook until browned on all sides.
Stir in cumin, chili powder, paprika, salt, and black pepper until the chicken is well-coated.
Pour in the chicken broth and bring to a simmer.
Add white beans, canned corn, and fire-roasted corn to the pot.
Stir in sour cream and simmer for 20 minutes until the flavors meld.
Mix in chopped cilantro and lime juice, then remove from heat.
Allow the chili to rest for 5 minutes before serving.
Garnish with cotija cheese and sliced jalapeño if desired before serving.
Serving Tips
- Tortilla Chips: Serve alongside for a crunchy contrast and perfect for scooping up the chili.
- Warm Cornbread: A classic side that complements the chili’s flavors with its mild sweetness.
- Avocado Slices: Adds a creamy and invigorating touch to each bite, balancing the spices.
- Rice: Serve over a bed of rice to make the meal more filling and hearty.
- Mixed Green Salad: Offers a fresh and light accompaniment to the rich flavors of the chili.
Storage
To store Mexican Street Corn White Chicken Chili, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Mexican Street Corn White Chicken Chili, cool it completely.
Transfer to airtight containers, leaving space for expansion, and label with the date.
Thaw overnight in the fridge before reheating.
Reheating
To reheat Mexican Street Corn White Chicken Chili, gently warm it on the stovetop over low heat, stirring occasionally.
Alternatively, microwave on medium power to preserve the flavors and creamy texture.
Final Thoughts
Mexican Street Corn Chili is a delightful twist on traditional chili that infuses vibrant Mexican flavors into a comforting dish.
The combination of tender chicken, creamy beans, and sweet corn creates a satisfying and hearty meal.
The addition of spices such as cumin, chili powder, and paprika adds depth and warmth, while the sour cream and lime juice bring a revitalizing tang.
Topped with cotija cheese and jalapeño slices, this chili offers a beautiful balance of flavors and textures.
Whether you’re serving it at a family dinner or a casual gathering, this chili is sure to impress.
Adjust the spice level to your liking and enjoy this flavorful dish that celebrates the essence of Mexican street corn.
Frequently Asked Questions
Can I Substitute Another Type of Bean for the White Beans?
You can absolutely swap in another bean type. Black beans add a hearty twist, while kidney beans offer a robust flavor. Don’t be afraid to experiment; each variety brings its own unique texture and taste to your dish.
What Is the Best Way to Shred the Chicken?
You’ve got options for shredding chicken! Use two forks to pull it apart gently, or for a quicker method, try a stand mixer with a paddle attachment. Both techniques guarantee tender, perfectly shredded chicken for your dish.
How Can I Make This Chili Vegetarian?
To make this chili vegetarian, replace the chicken with extra white beans or hearty vegetables like zucchini or bell peppers. Use vegetable broth instead of chicken broth for a flavorful, plant-based twist on this classic dish.
Is There a Dairy-Free Alternative to Sour Cream?
You can replace sour cream with a creamy, tangy blend of cashew cream or coconut yogurt. Both alternatives deliver that luscious texture and vibrant taste, letting you savor every spoonful without missing the dairy richness.
Can I Use Fresh Corn Instead of Canned or Frozen?
Absolutely, you can use fresh corn! Grill it first to infuse a smoky flavor, then slice it off the cob. This adds a delightful crunch and vibrant sweetness, elevating your dish to an authentic culinary masterpiece. Enjoy!
Mexican Street Corn White Chicken Chili
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 can opener
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound boneless, skinless chicken breasts diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 can white beans drained and rinsed
- 1 can corn drained
- 1 cup frozen fire-roasted corn
- 1/2 cup sour cream
- 1/4 cup cilantro chopped
- 1 lime juiced
- 1/2 cup cotija cheese crumbled
- 1 jalapeño sliced (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and garlic, then sauté until the onion is translucent.
- Add the diced chicken to the pot and cook until browned on all sides.
- Stir in cumin, chili powder, paprika, salt, and black pepper until the chicken is well-coated.
- Pour in the chicken broth and bring to a simmer.
- Add white beans, canned corn, and fire-roasted corn to the pot.
- Stir in sour cream and simmer for 20 minutes until the flavors meld.
- Mix in chopped cilantro and lime juice, then remove from heat.
- Allow the chili to rest for 5 minutes before serving.
- Garnish with cotija cheese and sliced jalapeño if desired before serving.
Notes
