Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Mexican Street Corn White Chicken Chili is a delightful twist on comfort food that warms both the heart and the tummy. Imagine sitting around a cozy table, tucked in with friends or family, as you dig into a bowl of this creamy, comforting chili. The rich flavors of grilled chicken, corn, and spices meld perfectly to create a dish that’s perfect for chilly evenings or festive gatherings. It’s a fusion of classic chili and vibrant Mexican street corn, making each bite both familiar and exciting.
Table of Contents
This recipe has been a go-to for me ever since I first discovered it during a family gathering. I vividly remember the smiles and laughter around the table as everyone savored the delicious creamy, cheesy goodness. Not only does it celebrate bold Tex-Mex flavors, but it’s also incredibly simple to whip up. Trust me, once you try this Mexican Street Corn White Chicken Chili, it’s bound to become a favorite in your household. So, let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 40 minutes, making it perfect for weeknight dinners.
- Irresistible Flavor: Creamy with a smoky kick, each spoonful is bursting with flavor.
- Eye-Catching Appeal: The vibrant colors are as inviting as they are delicious.
- Flexible Serving: Ideal for any occasion, from a cozy family meal to game day.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free needs.
Ingredients You’ll Need
- 2 large, boneless skinless chicken breasts (about 1.5 lbs): These provide a lean protein base, giving the chili a hearty feel.
- 3 ears corn on the cob husked (or 2½ cups corn kernels): Fresh corn brings sweetness and texture; you can also use frozen corn if you’re in a pinch.
- 2 tablespoons olive oil (divided): This adds flavor and helps in grilling the chicken and corn to perfection.
- 1 large yellow onion, diced: Onion adds depth of flavor, enhancing the dish’s savoriness.
- 3-4 cloves garlic, minced: Fresh garlic lends a fragrant kick and pairs well with the spices.
- 2-3 jalapeños, diced: For a spicy kick, adjust to your heat preference. Remove the seeds for a milder chili.
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed: These beans add creaminess and bulk to the chili.
- 4 cups low-sodium chicken broth: Used as the base, low-sodium keeps the salt level in check, allowing you to adjust it as needed.
- 1 teaspoon ground cumin: Cumin gives a warm, earthy flavor that’s quintessential in Tex-Mex cuisine.
- 1 teaspoon smoked paprika: This adds a lovely smoky note that deepens the flavor profile.
- 1 teaspoon chipotle chili powder (plus more for serving): A smoky heat that delivers an extra layer of flavor.
- ½ teaspoon kosher salt (plus more to taste): Enhances all the flavors; adjust to your liking!
- ½ teaspoon black pepper: For slight bite and flavor balance.
- 1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): Creates a creamy finish and adds tanginess to the dish.
- 1 (4-ounce block) pepper jack cheese, shredded (about 1 cup): This melted cheese adds a delightful creaminess and a bit of heat.
- Juice of 1 lime: Fresh lime juice brightens the chili, balancing the richness.
- Crumbled Cotija cheese: A delicious topping that adds a salty flavor and completes the dish.
- Chopped fresh cilantro: Adds a fresh herbaceous note that lifts the flavors.
- Extra grilled corn kernels, reserved from above: For topping, these bring a pop of sweetness.
- Sliced or diced jalapeños: A fun and spicy garnish for those who love heat.
- Lime wedges: For that extra zesty kick before serving.
- Sprinkle of Tajín seasoning: Optional, but it adds a lovely citrusy heat.
- Drizzle of adobo sauce (from canned chipotle peppers in adobo): For an added touch of smoky goodness.
- Additional chipotle chili powder or smoked paprika: To adjust spice level to your taste.
- Tortilla strips or crushed tortilla chips: Perfect for that additional crunch!
How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Grill the Chicken & Corn: Brush the chicken breasts and corn cobs with 1 tablespoon of olive oil, then sprinkle with a little salt and pepper. Grill them over medium-high heat; cook the chicken for about 5-7 minutes per side, until cooked through and juices run clear. Grill the corn for 8-10 minutes until charred in spots. Let them cool slightly, then dice or shred the chicken and cut the kernels off the cobs, reserving a handful of corn for topping later.
Sauté the Aromatics: In a large Dutch oven or soup pot, heat the remaining 1 tablespoon oil over medium heat. Add the diced onion and jalapeños, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Bloom the Spices: Sprinkle in the cumin, smoked paprika, chipotle chili powder, salt, and pepper. Stir and cook for about 30 seconds to bring out the spices’ flavors and deepen the aroma.
Build the Chili: Add the grilled chicken, most of the grilled corn (save a handful for garnish), white beans, and chicken broth. Stir to combine, and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
Make It Creamy: Remove the pot from heat. Stir in the Mexican crema (or the crema and sour cream blend), shredded pepper jack cheese, and lime juice. Mix until the cheese completely melts, creating a creamy chili that’s slightly thickened.
Taste & Adjust: Give it a taste and feel free to adjust with additional salt, pepper, or lime juice, according to your preferences. If you like more smoky heat, swirl in some adobo sauce or a sprinkle of Tajín at this point.
Serve & Top: Ladle the chili into serving bowls. Top with the reserved grilled corn, crumbled Cotija cheese, freshly chopped cilantro, sliced jalapeños, lime wedges, a sprinkle of Tajín, a drizzle of adobo sauce, and tortilla chips for crunch. Enjoy every savory bite!
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, transfer the chili to a freezer-safe container, where it can last for up to 3 months. When reheating, gently warm it on the stovetop over low heat or in the microwave for about 2-3 minutes, ensuring to stir occasionally. The flavors may deepen even more, and if it appears thickened, adding a splash of chicken broth can help refresh its creamy texture.
Chef’s Helpful Tips
- Ensure the chicken is thoroughly cooked and reaches an internal temperature of 165°F for safety.
- For creamier texture, let the chili simmer a bit longer to allow the flavors to concentrate.
- If you prefer a thicker chili, consider mashing a portion of the white beans before adding them in.
- Don’t skip the grilled corn! It enhances flavor and provides an awesome burst of sweetness.
- Feel free to play around with toppings—avocado, diced red onion, or fresh radishes make delicious options!
Mexican Street Corn White Chicken Chili is not just a meal, it’s an experience that invites warmth and joy into any gathering. The vibrant flavors will have everyone coming back for seconds, and the cozy texture makes it comforting for any occasion. Don’t hesitate to experiment with the toppings or spice levels; make it your own! Enjoy this delightful dish and let it become a treasured part of your culinary repertoire!
Recipe FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken can save you time and still deliver delicious flavor. Just shred it and add it in the same step as the grilled chicken.
How can I make this chili vegetarian?
For a vegetarian version, substitute the chicken with extra beans and use vegetable broth instead of chicken broth. You could also add more corn and some diced bell peppers for flavor.
What can I serve with this chili?
This chili is perfect on its own, but you can serve it with warm tortillas, tortilla chips, or a side salad. It also pairs beautifully with cornbread for a cozy meal.
How do I adjust the spiciness?
To modify the spice level, simply adjust the amount of jalapeños and chipotle powder you add. You can also remove the seeds from the jalapeños for a milder taste.
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📖 Recipe Card
Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Mexican Street Corn White Chicken Chili is packed with flavor from grilled chicken, fresh corn, and a creamy finish. Perfect for a quick dinner, it combines the warmth of Tex-Mex spices with the freshness of cilantro and lime, making it a delightful comfort food option that’s easy to prepare!
Ingredients
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- sliced or diced jalapeños
- Lime wedges
- Sprinkle of Tajín seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Grill the chicken and corn by brushing with 1 tablespoon olive oil and seasoning with salt and pepper. Grill over medium-high heat until chicken is cooked and corn is charred, about 5-7 minutes for the chicken and 8-10 minutes for corn. After grilling, let them cool; then dice or shred the chicken and cut the corn off the cobs, reserving some corn for topping.
- In a large Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and jalapeños, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Add the cumin, smoked paprika, chipotle chili powder, salt, and pepper to bloom the spices; stir and cook for 30 seconds.
- Combine the grilled chicken, most of the grilled corn, white beans, and chicken broth. Stir gently, bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Remove pot from heat and stir in the Mexican crema (or crema/sour cream blend), shredded Pepper Jack cheese, and lime juice until melted and creamy.
- Taste and adjust seasoning, adding more salt, pepper, or lime juice if desired. For extra smoky-heat, swirl in adobo sauce or sprinkle of Tajín at this stage.
- Ladle the chili into bowls and top with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, a drizzle of adobo sauce, and tortilla chips.
Notes
For extra heat, keep the seeds in the jalapeños when adding them to the pot.
Use different types of cheese as a topping for varied flavors, such as Monterey Jack or Queso Fresco.
This chili can be made ahead and stored in the refrigerator for up to 3 days for convenience.
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
