Irresistible Mexican Street Corn White Chicken Chili Recipe

Mexican Street Corn White Chicken Chili is like a fiesta in a bowl, bursting with vibrant flavors and creamy goodness that make your taste buds dance. Imagine the sweet, smoky aroma of roasted corn mingling with tender chicken and a hint of spice, creating a culinary experience that warms your heart on a chilly evening. Healthy Chicken Burgers. For more inspiration, check out this Flavorful Street Corn Chicken Rice Bowl recipe.

The first time I made this chili, my kitchen transformed into a lively gathering spot for friends and family, all eager to taste the magic simmering away. Picture laughter ringing out as bowls were filled and everyone dove in—trust me, the compliments flowed like the chili itself!

I still remember the look on my friend’s face when he took his first bite—pure bliss!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: Shrimp Dirty Rice.

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust depending on how many mouths you’re feeding. For more inspiration, check out this Irresistible Sticky Honey Chicken recipe.

• Fresh Corn: Sweet corn is best; you can also use frozen if fresh isn’t available.

• Canned Green Chiles: These add a nice kick; choose mild or hot based on your heat preference.

• Cream Cheese: For that rich creaminess that makes every spoonful comforting.

• Chicken Broth: Use low-sodium broth for better control over saltiness; it forms the base of our chili.

• Onion: A finely chopped onion adds sweetness; sauté until translucent for maximum flavor.

• Garlic: Fresh garlic cloves are key for aromatic depth—mince them finely!

• Cumin and Chili Powder: Spices that elevate this dish into flavor territory you won’t forget.

• Lime Juice: A splash of lime juice brightens up all those luscious flavors beautifully.

• Cilantro (optional): Fresh cilantro adds brightness and color; sprinkle some on top before serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Gather all your ingredients before you start cooking to make the process smooth and enjoyable. Chop the onion and garlic, and measure out spices so everything is ready to go.

Sauté the Aromatics: In a large pot over medium heat, add olive oil. Once heated, toss in chopped onions and garlic until fragrant and translucent—about 3-4 minutes will do.

Add Chicken: Place the boneless chicken breasts into the pot. Sear them until browned on both sides; this should take around 5 minutes per side. This step locks in flavor!

Add the Rest of Ingredients: Stir in corn, canned green chiles, chicken broth, cream cheese, cumin, chili powder, lime juice, salt, and pepper. Mix well until combined.

Simmer Away: Cover the pot and let everything simmer for about 20-25 minutes. The chicken will become tender enough to shred easily with two forks.

Shred It Up: Remove chicken from the pot once it’s cooked through. Shred it using two forks—this step makes your chili extra cozy!

Now you’re ready to serve this delightful Mexican Street Corn White Chicken Chili! Crockpot Chicken Alfredo. Chicken And Rice Soup.

Gather your favorite toppings like cilantro or crushed tortilla chips for added crunch and enjoy this deliciously hearty dish with friends or family!

Perfecting the Cooking Process

Sear the chicken first to lock in flavors, then simmer everything until it’s perfectly blended and creamy.

Add Your Touch

Feel free to swap out the chicken for turkey or add black beans for extra protein and texture.

Storing & Reheating

Store it in an airtight container in the fridge for up to three days. Reheat on the stove for best results.

Sharing this recipe reminds me of hosting a game night with friends. The laughter and compliments were endless, especially when everyone went back for seconds!

FAQ

What can I use instead of chicken?

You can easily substitute shredded rotisserie chicken or cooked turkey in this recipe.

Can I make this chili vegetarian?

Yes! Use vegetable broth and add more beans or veggies as desired.

How long does leftovers last in the fridge?

Leftovers will stay fresh for about three days if stored properly in an airtight container.

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Mexican Street Corn White Chicken Chili

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• Author: Sofia Valentina
• Total Time: 45 minutes
• Yield: Serves about 6

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Description

Experience a fiesta in a bowl with this Mexican Street Corn White Chicken Chili! Bursting with vibrant flavors from sweet corn, tender chicken, and creamy broth, this dish is perfect for chilly evenings or cozy gatherings. It’s easy to prepare and sure to impress your family and friends with its rich taste and colorful toppings.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups fresh corn (or 1 can, drained)
• 1 can (4 oz) canned green chiles
• 8 oz cream cheese
• 4 cups low-sodium chicken broth
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp chili powder
• 2 tbsp lime juice
• Salt and pepper to taste
• Cilantro (optional for garnish)

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Instructions

1. Prepare your ingredients: Chop onion and garlic; measure spices.
2. In a large pot over medium heat, add olive oil. Sauté onion and garlic until translucent (3-4 minutes).
3. Add chicken breasts and sear until browned on both sides (about 5 minutes per side).
4. Stir in corn, green chiles, chicken broth, cream cheese, cumin, chili powder, lime juice, salt, and pepper. Mix well.
5. Cover the pot and simmer for 20-25 minutes until chicken is tender.
6. Remove chicken from the pot and shred with two forks before returning it to the chili.
7. Serve hot with your favorite toppings like cilantro or crushed tortilla chips.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 580mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 70mg