Mexican Street Corn White Chicken Chili Recipe

I love blending vibrant ingredients and this Mexican Street Corn White Chicken Chili celebrates great flavors. Juicy chicken breasts, diced yellow onion, zesty garlic, crisp red bell pepper and fresh corn unite with a splash of heavy cream. Enjoy a unique twist on lunch or dinner that excites without overwhelming.

I recently made this Mexican Street Corn White Chicken Chili and it totally blew my mind. I’ve always been a fan of mixing flavors that might sound a bit unusual together and this recipe does just that.

I start by heating 1 tbsp olive oil in a large pot before adding 1 lb of boneless skinless chicken breasts. Then I toss in a diced red bell pepper, some minced garlic and even a chopped jalapeno pepper to really kick things up a notch.

I also throw in some fresh corn kernels and a can of white beans for texture. The dish gets a zing from a squeeze of lime juice, cumin, and a pinch of smoked paprika.

I’ve seen plenty of recipes for white chicken street corn chili or even the street corn white chicken chili crockpot style, but this one stands out with its creamy twist, making for a unique soup and stew experience perfect for lunch or dinner. Enjoy!

Why I Like this Recipe

1. I love how easy it is to make. I mean, the steps are straight forward and it doesn’t take forever to cook, which is perfect for me when I’m in a hurry.
2. I really dig the way the flavors mix together. The cream, lime, and spices work so well together that every spoonful is super tasty.
3. I like that it puts a fun twist on regular chili by using white chicken and corn instead of beef. It feels lighter but still filling, which is awesome.
4. I appreciate how the fresh cilantro and crumbled cotija cheese add that extra kick at the end. It just makes the whole dish more interesting and fun to eat.

Ingredients

• Chicken offers lean, high-quality protein that builds muscles and satisfies hunger.
• Corn adds a natural sweetness, providing fiber, vitamins, and a satisfying crunchy texture.
• Jalapeno delivers a fiery kick while supplying antioxidants, vitamin A, and helpful spice.
• White beans offer fiber and protein with a creamy texture that enriches the chili.
• Heavy cream adds a luxurious, velvety texture and rich, mild tang to the broth.
• Lime introduces a bright, tangy flavor that balances the earthy and spicy notes.
• Fresh cilantro provides zesty herbal notes and antioxidants, boosting freshness and aroma.
• Red bell pepper contributes vibrant sweetness, crunch, and a boost of vitamin C.

Ingredient Quantities

• 1 tbsp olive oil
• 1 lb boneless skinless chicken breasts
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and chopped
• 2 cups fresh or frozen corn kernals
• 1 (15 oz) can white beans, drained and rinsed
• 4 cups low sodium chicken broth
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 cup heavy cream
• Juice of 1 lime
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled cotija cheese

How to Make this

1. Heat olive oil in a large pot over medium heat and cook the chicken breasts until lightly browned, about 5-7 minutes per side. Once done, remove them and set aside.

2. In the same pot, add diced onion, minced garlic, red bell pepper, and chopped jalapeno. Cook until the veggies are soft, around 4-5 minutes.

3. Sprinkle in the ground cumin, chili powder, and smoked paprika and stir everything together for about 1 minute to bring out the flavors.

4. Pour in the low sodium chicken broth, then add the drained white beans and corn kernels. Bring the mixture to a simmer.

5. While the mixture is simmering, roughly chop or shred the chicken breasts and add them back into the pot.

6. Let the chili simmer for about 15-20 minutes so that all the flavors can meld and the chicken is tender.

7. Stir in the heavy cream and squeeze in the juice of one lime. Mix well and let it warm through.

8. Taste the chili and season with salt and pepper as needed.

9. Just before serving, fold in the chopped fresh cilantro.

10. Ladle the chili into bowls and top each serving with a generous sprinkle of crumbled cotija cheese. Enjoy!

Equipment Needed

1. Large pot
2. Chef’s knife and cutting board
3. Wooden spoon and tongs
4. Measuring cups and spoons
5. Colander (for rinsing and draining the beans)
6. Citrus juicer (or you can squeeze the lime by hand if you prefer)
7. Ladle and serving bowls

FAQ

Mexican Street Corn White Chicken Chili Recipe Substitutions and Variations

• Olive oil – You can use canola or vegetable oil if you don’t have olive oil hum.
• Chicken breasts – Try using turkey breast or even firm tofu for a veggie version if needed.
• Jalapeno pepper – If you don’t like too much heat, you can use a milder green chili or remove the seeds more thoroughly.
• Cotija cheese – Queso fresco or even feta work well if you cant find cotija.
• Heavy cream – You could substitute with evaporated milk or sour cream in a pinch, just be careful these will change the flavor a bit.

Pro Tips

• When browning the chicken, make sure you dont overcrowd the pan. This way you get a nice sear on each piece instead of having all of them steam and lose flavor.

• When you’re sautin the onions, garlic, and peppers, add the garlic just a bit later or keep the heat low since it burns super fast and that can mess up the taste.

• Once you mix in the heavy cream and lime juice, dont let the chili boil too hard. A gentle warming helps keep the cream from separating and keeps the chili smooth and tasty.