Amazing Mexican Street Corn White Chicken Chili

Hello there, fellow food lovers! I’m Anna, and I’m just as passionate about cooking as you are. My kitchen is my happy place, and I absolutely adore sharing simple, flavorful chicken recipes that make everyday cooking way easier and, honestly, a lot more joyful. Over the years, I’ve fallen in love with how chicken can transform into so many comforting and delicious dishes, and my journey has been all about finding those gems that bring warmth to the table without a ton of fuss. Today, I’m so excited to share a recipe that has become a fast favorite in my home: this incredible Mexican Street Corn White Chicken Chili. It’s got this amazing creamy texture and a flavor punch that’s just out of this world!

You are going to absolutely adore this Mexican Street Corn White Chicken Chili! Here’s why it’s a winner:

• Super Speedy: Seriously, you can whip this up in under an hour – perfect for those busy weeknights when you still want something delicious.
• Flavor Explosion: It’s creamy, a little bit zesty, and has that wonderful hint of spice that just makes everything taste *better*.
• Pure Comfort: This chili is like a warm hug in a bowl. It’s hearty, satisfying, and just makes you feel good.
• Easy Peasy: Even if you’re not a seasoned chef, this recipe is straightforward and forgiving.

Gather Your Ingredients for Mexican Street Corn White Chicken Chili

Alright, let’s get our ingredients together for this amazing Mexican Street Corn White Chicken Chili! You’ll need 4 boneless, skinless chicken breasts, about 6-8 ounces each. Grab 1 yellow onion, and make sure it’s finely chopped. For a little kick, we’ll use 1 jalapeño, diced up – you can leave some seeds in if you like it spicier! You’ll also need 4 cups of good chicken bone broth, 1.5 cups of sour cream for that amazing creaminess, and about 1/2 cup of shredded cheese. I like a blend of Monterey Jack and mild cheddar, but we’ll talk more about that! You’ll also need 4 cloves of garlic, minced nice and fine, a half tablespoon of dried oregano, and half a teaspoon of chili powder for that lovely warmth. Don’t forget 2 cups of frozen sweet white corn kernels – they’re so convenient! A half cup of fresh cilantro, chopped, and the juice of 1 lime will add brightness. For thickening, we’ll whip up a little slurry with 3 tablespoons of cornstarch and 3 tablespoons of water. A splash of olive oil, plus salt and pepper to taste, and we’re all set!

Ingredient Notes and Substitutions for Your White Chicken Chili

So, about that cheese! While Monterey Jack is fantastic on its own, I really love to mix it with a mild cheddar. It just gives the chili a richer, more complex flavor that’s absolutely dreamy. If you can’t find frozen corn, no worries at all! You can totally use fresh corn kernels – just make sure you have about 2 cups. If you’re using fresh corn on the cob, you can easily cut the kernels off. For the jalapeño, if you’re sensitive to heat, just scoop out all those seeds and membranes before dicing. If you want it super mild, you could even swap it for a poblano pepper. And if you don’t have chicken bone broth, regular chicken broth works just fine, though the bone broth adds an extra layer of goodness!

Preparing Your Delicious White Chicken Chili Recipe

Alright, let’s get this amazing Mexican Street Corn White Chicken Chili cooking! It really is as simple as it sounds, and the result is just *so* rewarding. Follow these steps, and you’ll have a pot of pure comfort food in no time.

Sautéing the Aromatics

First things first, grab a good-sized pot or Dutch oven. We’re going to heat about a tablespoon of olive oil over medium-high heat. Once it’s shimmering, toss in your chopped yellow onion and diced jalapeño. Let them cook away for about 5 minutes, stirring occasionally, until the onion starts to look soft and see-through. This is where all that yummy flavor starts building!

Blooming the Spices

Now, for the magic! Add your minced garlic, chili powder, and oregano to the pot. Stir it all around for just about another minute. You want to toast those spices gently – it really wakes up their flavor, but be super careful not not to burn that garlic, or it’ll get bitter. Just a quick stir until you can smell how fragrant everything is getting!

Simmering and Shredding the Chicken

Pour in your chicken broth, then carefully place your chicken breasts right into the pot. Give it a good sprinkle of salt and pepper. Bring the whole thing up to a boil, then turn the heat down low so it’s just gently simmering. Pop a lid on and let it cook for about 10 to 15 minutes. You want the chicken to be cooked all the way through. Once it’s done, carefully take the chicken out of the pot. You can use two forks to shred it right in the pot, or even pop it into a stand mixer with the paddle attachment for super-quick shredding. Then, just pop that beautifully shredded chicken right back into the pot.

Creating the Creamy White Chicken Chili Base

This is where the chili really starts to get wonderfully creamy! Stir in your sour cream, the shredded cheese blend (remember, Monterey Jack and mild cheddar!), the chopped fresh cilantro, those sweet corn kernels, and the fresh lime juice. As you stir, the cheese will start to melt into the broth, and the sour cream and lime will make everything so rich and delicious. It’s going to start looking and smelling amazing!

Thickening Your Corn Chili

For that perfect chili consistency, we need to thicken it up just a bit. In a small bowl, whisk together the cornstarch and water until it’s completely smooth – no lumps allowed! Slowly pour this cornstarch slurry into the pot while stirring the chili constantly. Keep it simmering uncovered for about 10 minutes. You’ll see it gradually thicken up into that lovely, hearty chili texture we’re after. Just keep stirring now and then so it doesn’t stick.

Serving Your Mexican Street Corn White Chicken Chili

And there you have it! Ladle your gorgeous, creamy Mexican Street Corn White Chicken Chili into bowls. For an extra special touch, you absolutely have to try some toppings. Crispy bacon crumbles add a salty crunch, a sprinkle of cotija cheese is divine, tortilla strips give it some texture, and a few slices of creamy avocado just take it over the top. Enjoy every spoonful!

Tips for the Perfect Mexican Street Corn White Chicken Chili

Want to make this white chicken chili absolutely perfect? It’s all about a few little tricks! If you like it spicy, don’t be shy with the jalapeño seeds, or maybe add a tiny pinch of cayenne pepper when you bloom the spices. For that luscious, creamy texture we talked about, make sure you stir the cornstarch slurry in slowly and keep stirring! If it seems a little too thick for your liking after it simmers, just add a splash more chicken broth until it’s just right. And trust me, using good quality chicken broth really does make a difference in the final flavor of your chicken chili recipe.

Frequently Asked Questions about White Chicken Chili

Got questions about this amazing white chicken chili? I’ve got answers!

Can I make this Katie White chicken chili ahead of time?

Oh, absolutely! This chicken chili recipe is actually even better the next day. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave.

What are good toppings for this chicken chili recipe?

The toppings are half the fun! Besides the ones I mentioned, think about adding some crumbled tortilla chips, a dollop of Greek yogurt if you want something lighter than sour cream, or even some pickled red onions for a tangy bite. Anything that adds texture or a pop of flavor works wonders!

How do I adjust the spice level in this white chicken chili?

Easy peasy! For more heat, leave some of the jalapeño seeds in, or add a pinch of cayenne pepper when you bloom the spices. If you want it milder, scoop all the seeds and white membranes out of the jalapeño, or even swap it for a poblano pepper. You can also control how much chili powder you add.

Storing and Reheating Your Mexican Street Corn White Chicken Chili

This chicken chili recipe is fantastic for leftovers, and storing it properly means you can enjoy it just as much the next day! Once the chili has cooled down a bit, transfer it to an airtight container. It’ll keep beautifully in the refrigerator for about 3 to 4 days. Honestly, the flavors often meld even more overnight, making it even tastier!

When you’re ready to reheat, you have a couple of easy options:

Method	Instructions
Stovetop	Gently heat the chili in a saucepan over medium-low heat, stirring occasionally. You might need to add a splash of chicken broth or water if it seems a bit thick.
Microwave	Place a serving in a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through, until heated through.

Estimated Nutritional Information for This Chicken Chili Recipe

While every kitchen is a little different, I’ve put together an estimate of the nutritional breakdown for a serving of this delicious Mexican Street Corn White Chicken Chili. Keep in mind these numbers can change a bit based on the specific ingredients you use, like the fat content of your chicken or the exact type of cheese. But this gives you a good idea of what you’re working with!

Nutrient	Amount per Serving
Serving Size	1 bowl (approx. 1/6 of recipe)
Calories	450
Fat	20g
Saturated Fat	8g
Unsaturated Fat	12g
Trans Fat	0.5g
Carbohydrates	30g
Fiber	4g
Sugar	8g
Protein	35g
Cholesterol	120mg
Sodium	800mg

It’s a pretty well-rounded meal, packed with protein from the chicken and good carbs from the corn and veggies. Enjoy!

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