The aroma of smoky chiles and sweet corn wafts through the air, creating a warm invitation that dances around your senses. Imagine diving into a creamy street corn dip White Chicken Chili, bursting with flavors that sing of summer barbecues and cozy family gatherings. cozy chicken tortilla soup. For more inspiration, check out this Cream Cheese Chicken Chili recipe.
This delightful dish is not just a recipe; it’s a celebration of flavors, textures, and memories. Picture yourself enjoying this chili on a chilly evening while reminiscing about fun-filled backyard cookouts with friends. crockpot chicken enchiladas With every spoonful, you’ll experience the perfect balance of savory chicken, spicy jalapeños, and the surprising crunch of fresh corn.
Why You'll Love This Recipe
- This Mexican Street Corn White Chicken Chili is incredibly easy to make, even for busy weeknights
- The flavor combination is out-of-this-world delicious and will impress family and friends alike
- Its vibrant colors make it a feast for the eyes as well as the palate
- Perfect for meal prep or cozy dinners, this chili fits any occasion effortlessly
My friend once declared me the “Chili Queen” after I brought this dish to our annual fall potluck. The empty bowl told me everything I needed to know!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 breasts work wonders here. Adjust according to your crowd size.
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Fresh Corn: Use sweet corn on the cob if possible for maximum flavor; frozen works too in a pinch.
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Canned Black Beans: Rinse them well to remove excess sodium; they’ll add protein and texture.
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Jalapeños: Fresh or pickled for an extra kick—choose based on your heat preference!
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Chicken Broth: Opt for low-sodium broth to control saltiness while keeping it flavorful. flavorful taco dip.
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Cilantro: Adds freshness! Chop finely for vibrant flavor throughout the chili.
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Lime Juice: Freshly squeezed enhances all the flavors; bottled just won’t cut it!
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Spices (Cumin & Chili Powder): Essential for that authentic chili taste—don’t skip this step!
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Cream Cheese: For creaminess that takes this chili over the top; use full-fat for best results.
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Cheddar Cheese (for topping): A generous sprinkle on top before serving makes it ooze with deliciousness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare yourself—this chili journey is about to be delicious!
Cook the Chicken: Start by heating a large pot over medium heat. Add a splash of oil and sauté your diced chicken until golden brown and cooked through.
Add Flavorful Ingredients: Toss in chopped onions and minced garlic next. Cook until fragrant, about 3-4 minutes, making sure those aromatics fill your kitchen.
Combine Main Ingredients: Pour in chicken broth along with black beans and corn. Stir well to combine everything and let it simmer gently for about 10 minutes.
Spice it Up!: Sprinkle in cumin, chili powder, salt, and pepper; give it a good stir! Allow this mixture to bubble away like it’s having a fiesta.
Create Creamy Goodness: Now comes the best part! Stir in cream cheese until melted and fully combined—this will make your chili irresistibly creamy!
Add Fresh Touches Before Serving: Finally, squeeze fresh lime juice over your chili and fold in chopped cilantro right before serving. Top with cheddar cheese if you’re feeling indulgent!
Now grab your favorite bowl and dig into this comforting masterpiece that combines flavors reminiscent of summer street fairs with cozy winter nights at home!
You Must Know
- This delightful Mexican Street Corn White Chicken Chili combines warm spices and fresh ingredients, offering a comforting bowl of goodness
- The aroma fills the kitchen as it simmers, inviting everyone to the table
- Plus, it’s simple enough for a weeknight meal or a cozy gathering
Perfecting the Cooking Process
To achieve the best results, start by sautéing the garlic and onions before adding chicken and broth. This creates a flavor base that enhances every bite.
Add Your Touch
Feel free to swap out the chicken for turkey or use vegetable broth for a vegetarian option. Top with avocado or cilantro for extra freshness!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave until piping hot.
Chef's Helpful Tips
- To elevate your chili game, consider using fresh corn off the cob instead of canned corn for better texture
- Always taste and adjust seasoning before serving; a little squeeze of lime can brighten flavors significantly
- For added creaminess, stir in some sour cream just before serving!
My first attempt at making this chili was a disaster—too spicy for my grandma! Now it’s our family favorite with just the right kick that everyone can enjoy.
FAQ
What can I use instead of chicken in this chili?
You can use shredded turkey or even plant-based proteins for a vegetarian version.
Can I freeze Mexican Street Corn White Chicken Chili?
For more inspiration, check out this Ranch Chicken Recipe recipe.
Yes, it freezes well! Just store it in an airtight container for up to three months.
How do I make this chili spicier?
Add more jalapeños or a splash of hot sauce to kick up the heat as desired.
Mexican Street Corn White Chicken Chili
- Total Time: 40 minutes
- Yield: Serves about 6
Description
Mexican Street Corn White Chicken Chili is a warm and comforting dish that brings the flavors of summer barbecues to your dinner table. This creamy chili features tender chicken, sweet corn, and a hint of spice from jalapeños, making it perfect for chilly evenings or cozy gatherings with family and friends. With its vibrant colors and delightful aroma, this recipe is sure to impress and satisfy!
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (off the cob or frozen)
- 1 can (15 oz) black beans, rinsed
- 2 jalapeños, diced (fresh or pickled)
- 4 cups low-sodium chicken broth
- 1 cup chopped cilantro
- Juice of 2 limes
- 2 tsp ground cumin
- 2 tsp chili powder
- 8 oz cream cheese (full-fat)
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Heat a large pot over medium heat with a splash of oil. Sauté diced chicken until golden brown.
- Add chopped onions and minced garlic; cook for 3-4 minutes until fragrant.
- Pour in chicken broth, black beans, and corn. Stir well and simmer for about 10 minutes.
- Stir in cumin, chili powder, salt, and pepper; let it bubble for a few minutes.
- Mix in cream cheese until melted and creamy.
- Before serving, add lime juice and chopped cilantro. Top with cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
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