Mexican Street Corn Chicken Chili Recipe

We’re excited to share our Mexican Street Corn Chicken Chili Recipe! This dish combines the comforting elements of white chicken chili with the vibrant flavors of classic Mexican street corn, making it perfect for any occasion. Whether it’s a family dinner, a game day gathering, or a cozy night in, this chili is sure to impress. Enjoy its creamy texture, zesty taste, and the delightful crunch of fresh corn that sets it apart from typical chili recipes.

Why You’ll Love This Recipe

• Flavor-packed: The combination of spices, fresh ingredients, and creamy elements creates a rich and inviting flavor.
• Easy to prepare: With simple steps and readily available ingredients, this recipe is perfect for cooks of all levels.
• Versatile options: Customize your chili with various toppings like avocado or tortilla chips for added texture and taste.
• Perfect for meal prep: Make a big batch and enjoy leftovers throughout the week; it reheats beautifully!
• Crowd-pleaser: This dish is always a hit at gatherings, ensuring everyone leaves satisfied.

Tools and Preparation

Before you start cooking your Mexican Street Corn Chicken Chili, gather your tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Large soup pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Tongs
• Mixing spoon

Importance of Each Tool

• Large soup pot or Dutch oven: Essential for cooking large batches evenly without splattering.
• Cutting board: Provides a safe surface for chopping vegetables and preparing ingredients.
• Tongs: Perfect for safely handling hot chicken while shredding without burning your hands.

Ingredients

To create this delicious Mexican Street Corn Chicken Chili, you’ll need the following ingredients:

For the Base

• 2 teaspoons olive oil
• 1 large sweet onion, (peeled and chopped)
• 4-5 cloves garlic, (minced)
• 1 large jalapeno, (seeded and chopped)
• 1/3 cup chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4-1/2 teaspoon cayenne pepper

For the Chili

• 4 cups chicken broth
• 1 1/2 pounds boneless skinless chicken breast
• 7 ounce chopped green chiles, (mild or medium)
• 4 cups fresh corn cut off the cob (about 4-5 cobs)

For Creaminess

• 2 cups sour cream
• 1 cup shredded pepper jack cheese

To Thicken

• 1 tablespoon cornstarch

Final Touches

• 1 lime, (juiced)
• Salt and pepper

Possible Garnishes

• More cilantro or shredded cheese
• Avocado slices
• Lime wedges
• Tortilla chips

How to Make Mexican Street Corn Chicken Chili Recipe

Step 1: Sauté Aromatics

Set a large 6–8 quart soup pot over medium heat. Add the olive oil and chopped onions. Sauté the onions for 2–3 minutes while stirring. Add in the minced garlic, chopped jalapeno, cilantro, ground cumin, dried oregano, and cayenne pepper. Sauté another 2–3 minutes until softened.

Step 2: Cook the Chicken

Pour in the chicken broth along with whole chicken breasts and chopped green chiles into the pot. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil before reducing heat to simmer for about 20 minutes until chicken is fully cooked.

Step 3: Prepare Fresh Corn

While the chili simmers, cut the corn off the cobs using a sharp knife. Set aside once done.

Step 4: Shred Chicken & Add Corn

Using tongs, carefully remove cooked chicken from the pot. Stir in the freshly cut corn into the chili base. Then chop or shred the chicken breasts before returning them to the pot.

Step 5: Incorporate Creamy Elements

Add in sour cream and shredded pepper jack cheese to enrich the chili’s flavor. As you sprinkle cornstarch over top, stir rapidly to avoid clumps forming.

Step 6: Final Simmer & Serve

Allow your chili to simmer for another 3–5 minutes until thickened. Once finished cooking, turn off heat and mix in lime juice. Serve hot in bowls topped with your favorite garnishes!

How to Serve Mexican Street Corn Chicken Chili Recipe

Serving your Mexican Street Corn Chicken Chili is a delightful experience that can be customized to fit any occasion. Whether it’s a casual family dinner or a festive gathering, these serving suggestions will enhance your meal and impress your guests.

Garnish with Fresh Ingredients

• Cilantro: Adding chopped cilantro on top brings a fresh, vibrant flavor.
• Avocado Slices: Creamy avocado complements the chili’s spice beautifully.
• Lime Wedges: A squeeze of lime juice adds brightness and acidity that elevates the dish.
• Tortilla Chips: Serve with crispy tortilla chips for added crunch and texture.

Pair with Bread

• Cornbread: Sweet cornbread pairs perfectly with the chili’s zesty flavors.
• Crusty Bread: A loaf of rustic bread can be used for dipping into the chili.

Create a Chili Bar

• Toppings Variety: Set up a toppings bar including shredded cheese, sour cream, and jalapeños so guests can customize their bowls.
• Hot Sauce Selection: Offer different hot sauces for those who enjoy an extra kick.

How to Perfect Mexican Street Corn Chicken Chili Recipe

To create the ultimate Mexican Street Corn Chicken Chili, consider these helpful tips. Following them will ensure your dish is full of flavor and has the perfect consistency.

• Use Fresh Ingredients: Fresh corn off the cob elevates the taste compared to canned corn.
• Adjust Spice Level: Modify the amount of cayenne pepper based on your heat preference; start small and add more if desired.
• Let It Simmer Longer: Allowing the chili to simmer longer enhances the flavors as they meld together beautifully.
• Incorporate Additional Veggies: Consider adding bell peppers or zucchini for added nutrition and texture.
• Thicken Wisely: If you prefer a thicker chili, increase the amount of cornstarch gradually until you reach your desired consistency.

Best Side Dishes for Mexican Street Corn Chicken Chili Recipe

Complementing your Mexican Street Corn Chicken Chili with delicious side dishes will make for a well-rounded meal. Here are some excellent options:

1. Mexican Rice: Fluffy rice seasoned with spices makes an ideal accompaniment.
2. Guacamole: Creamy guacamole adds richness and balances out the chili’s heat.
3. Black Bean Salad: A refreshing salad made with black beans, corn, and lime adds nutrition and color to your plate.
4. Grilled Vegetables: Charred veggies bring smoky flavors that pair well with chili.
5. Quesadillas: Cheesy quesadillas are perfect for dipping into your chili or enjoying on their own.
6. Chips and Salsa: Crunchy tortilla chips served with fresh salsa creates an easy appetizer option before digging into the main dish.

Common Mistakes to Avoid

Avoiding mistakes can make your Mexican Street Corn Chicken Chili Recipe even better. Here are some common pitfalls to watch out for:

• Overcooking the Chicken: Cooking the chicken too long can dry it out. Use a meat thermometer to check for doneness at 165°F.
• Ignoring the Spice Levels: Not adjusting the spice levels can lead to an overly bland or spicy dish. Taste as you go and modify based on your preference.
• Skipping Fresh Ingredients: Using frozen or canned corn might result in a loss of fresh flavors. Always opt for fresh corn when possible for the best taste.
• Neglecting to Stir Properly: Failing to stir in the cornstarch quickly can create clumps. Whisk it in rapidly to ensure smooth consistency.
• Using Low-Quality Broth: A weak broth can dilute flavors. Choose a high-quality chicken broth or homemade version for richer taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow chili to cool before sealing the container.

Freezing Mexican Street Corn Chicken Chili Recipe

• Freeze in a freezer-safe container for up to 3 months.
• Leave space at the top of the container, as liquids expand when frozen.

Reheating Mexican Street Corn Chicken Chili Recipe

• Oven: Preheat to 350°F and heat in an oven-safe dish covered with foil until warmed through.
• Microwave: Heat in a microwave-safe bowl, stirring every minute until hot.
• Stovetop: Warm over medium heat, stirring occasionally until heated evenly.

Frequently Asked Questions

Here are some common questions about this delicious recipe:

Can I use turkey instead of chicken?

Yes, you can substitute turkey breast for chicken in this recipe. It will still yield a flavorful chili.

What if I don’t have fresh corn?

You can use frozen corn if fresh is unavailable. Just make sure to thaw and drain it before adding.

How do I make this recipe spicier?

To enhance the heat, add more jalapenos or include some diced serrano peppers while cooking.

Is this Mexican Street Corn Chicken Chili Recipe gluten-free?

Yes, this recipe is gluten-free as it does not contain any wheat products. Always double-check your broth labels.

Can I customize the toppings?

Absolutely! Feel free to add ingredients like avocado, tortilla strips, or even hot sauce based on your preferences.

Final Thoughts

This Mexican Street Corn Chicken Chili Recipe blends delightful flavors and textures that appeal to everyone. It’s versatile enough for customization—add your favorite toppings or adjust spices according to your taste. Give it a try, and enjoy a comforting bowl that’s perfect for any occasion!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Chicken Chili

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• Author: Vanessa
• Total Time: 45 minutes
• Yield: Serves approximately 6 people 1x

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Description

Discover the vibrant flavors of our Mexican Street Corn Chicken Chili Recipe, a delightful fusion of creamy white chicken chili and the classic taste of Mexican street corn. This dish is perfect for any occasion, whether it’s a cozy family dinner or a lively game day gathering. With its rich texture, zesty spices, and the satisfying crunch of fresh corn, this chili is sure to become a favorite. Easy to prepare and customizable with various toppings like avocado and tortilla chips, it’s not just delicious but also versatile! Enjoy a hearty bowl that warms both your heart and your palate.

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Ingredients

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• 2 teaspoons olive oil
• 1 large sweet onion, peeled and chopped
• 4–5 cloves garlic, minced
• 1 large jalapeno, seeded and chopped
• 1/3 cup chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 1/2 pounds boneless skinless chicken breast
• 7 ounces chopped green chiles, mild or medium
• 4 cups fresh corn cut off the cob
• 2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 tablespoon cornstarch
• 1 lime, juiced
• Salt and pepper

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté chopped onion for 2-3 minutes, then add minced garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Sauté until softened.
2. Add chicken broth, whole chicken breasts, and green chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes until chicken is cooked.
3. Cut corn off the cobs while chili simmers. Remove cooked chicken from pot and shred it before returning it to the pot along with fresh corn.
4. Stir in sour cream and shredded cheese; sprinkle cornstarch while stirring rapidly to avoid clumps.
5. Simmer for an additional 3-5 minutes until thickened. Mix in lime juice just before serving.

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

Nutrition

• Serving Size: 1 cup
• Calories: 380
• Sugar: 6g
• Sodium: 860mg
• Fat: 19g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 80mg