Easy Mexican Street Corn White Chicken Chili

Written by Clara Rose

Why Make This Recipe

Easy Mexican Street Corn White Chicken Chili combines the delicious flavors of street corn with the heartiness of a chili. It’s comforting, filling, and perfect for any night of the week. This recipe is perfect for those who love rich, creamy chili and the added zing of lime and cilantro. Plus, it’s simple and quick to prepare, making it a fantastic option for busy families or anyone who wants a tasty meal without too much fuss.

How to Make Easy Mexican Street Corn White Chicken Chili

Ingredients

• 4 boneless, skinless chicken breasts
• 1 yellow onion (chopped)
• 1 jalapeño (diced)
• 4 cups chicken broth
• 4 cloves garlic (minced)
• 0.5 tbsp dried oregano
• 0.5 tsp chili powder
• 1.5 cups sour cream
• 0.5 cup Monterey Jack cheese (or blend with cheddar)
• 2 cups frozen corn (or canned, drained)
• 0.5 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 3 tbsp cornstarch
• 3 tbsp water
• Salt and pepper (to taste)
• Olive oil

Directions

1. Heat olive oil in a large pot over medium heat.
2. Sauté the chopped onion and diced jalapeño until they are softened, about 5 minutes.
3. Add the minced garlic, dried oregano, and chili powder. Stir for about 1 minute until fragrant.
4. Pour in the chicken broth, then add the chicken breasts, and season with salt and pepper. Simmer for 10–15 minutes until the chicken is cooked through.
5. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
6. Stir in the sour cream, Monterey Jack cheese, frozen corn, chopped cilantro, and lime juice. Mix everything well.
7. In a small bowl, whisk together cornstarch and water until smooth. Stir into the pot and let it simmer until the chili thickens, about 5 minutes.
8. Serve hot. You can add optional toppings like cotija cheese, avocado, crispy bacon, and tortilla strips for extra flavor.

How to Serve Easy Mexican Street Corn White Chicken Chili

This chili is best served hot, either on its own or with a variety of toppings. Offer toppings on the side so everyone can customize their bowl. Cotija cheese, avocado slices, crispy bacon, and crunchy tortilla strips add delicious textures and flavors. A slice of lime on the side can also enhance the experience.

How to Store Easy Mexican Street Corn White Chicken Chili

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze the chili, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop until hot.

Tips to Make Easy Mexican Street Corn White Chicken Chili

• For an even richer flavor, consider using homemade chicken broth.
• Adjust the spice level by adding more or less jalapeño or chili powder.
• Feel free to use rotisserie chicken if you’re short on time; just add it in after sautéing the veggies.
• If you prefer a thicker chili, add more cornstarch mixed with water.

Variation

Try adding black beans or kidney beans for added nutrition and texture. You can also use fresh corn instead of frozen or canned corn for a sweeter flavor. For a vegetarian version, swap the chicken for beans or plant-based protein options.

FAQs

Can I use leftover chicken for this recipe?
Yes! Leftover cooked chicken works great. Just add it when you stir in the other ingredients.

Can I make this chili in a slow cooker?
Yes, you can! Brown the onions and jalapeños first, then combine everything in a slow cooker. Cook on low for 6-8 hours and add sour cream and cheese just before serving.

What can I do if the chili is too thick?
If the chili becomes too thick, simply add a bit more chicken broth or water to reach your desired consistency. Heat it through after adding additional liquid.

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