Creamy Mexican Street Corn White Chicken Chili
You know that feeling when you want chili, but you’re tired of the same old red stuff? I’ve been there. After years in the kitchen, I got bored with the regular weeknight meals.
That’s when I started messing around with my white chicken chili recipe. I wanted something different, something with a kick that was also creamy and comforting. This recipe is what came out of it, and it’s a total game-changer.
This isn’t just another chili. It combines the creaminess of white chicken chili with all the amazing flavors of Mexican street corn. It’s the kind of meal that makes everyone at the table go quiet for a minute.
What You’ll Need
This recipe uses simple stuff you can find at any store. Don’t let the list scare you; it comes together fast.
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans Great Northern beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 2 cups frozen corn, thawed
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 8 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
For the Toppings:
- Crumbled cotija cheese
- More cilantro
- A sprinkle of chili powder
- Lime wedges
Tools You’ll Need
You don’t need any fancy equipment. Just the basics will do the job.
| Tool | Purpose |
|---|---|
| Large Pot or Dutch Oven | For cooking the chili all in one pot. |
| Cast Iron Skillet | To get a nice char on the corn. A regular skillet works too. |
| Wooden Spoon | For stirring everything without scratching your pot. |
| Cutting Board & Knife | For all the chopping. |
Pro Tips
After making this dozens of times, I’ve learned a few things. These little tricks make a big difference.
- Char Your Corn: Don’t just toss the corn in. Sauté it in a hot, dry skillet for a few minutes until it gets some dark, roasted spots. This adds a smoky flavor that is key to the “street corn” taste.
- Shred Your Own Chicken: It’s tempting to use a rotisserie chicken, but cooking the chicken breasts in the broth makes the whole chili taste better. Once cooked, pull them out, shred them with two forks, and add them back in. The texture is so much better.
- Temper the Cream Cheese: Don’t just plop cold cream cheese into the hot chili. It will clump up. Instead, put the softened cream cheese in a bowl and whisk in a ladleful of the hot chili broth until it’s smooth. Then, pour that mixture back into the pot.
How to Make Creamy Mexican Street Corn White Chicken Chili
This is where the fun starts. Just follow these steps, and you’ll be fine.
Step 1: Heat olive oil in a large pot over medium-high heat. Add the whole chicken breasts and sear them for 2-3 minutes on each side. They don’t need to be cooked through.
Step 2: Add the chopped onion and cook until it softens, about 5 minutes. Then add the minced garlic and jalapeño and cook for another minute until you can smell it.
Step 3: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. That’s where the flavor is.
Step 4: Add the Great Northern beans, green chiles, cumin, chili powder, and oregano. Stir it all together and bring it to a simmer.
Step 5: Let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
Step 6: While the chili simmers, heat a cast iron skillet over high heat. Add the thawed corn to the dry skillet and let it cook, stirring occasionally, until you see charred spots. Then set it aside.
Step 7: Carefully remove the chicken breasts from the pot. Use two forks to shred the meat, then return it to the pot.
Step 8: In a separate bowl, whisk the softened cream cheese with about a cup of the hot broth until smooth. Pour this mixture into the chili.
Step 9: Stir in the heavy cream, charred corn, cilantro, and lime juice. Let it heat through for a few minutes, but don’t let it boil. Taste and add salt and pepper if needed.
Step 10: Serve hot with a big sprinkle of cotija cheese, more cilantro, a dash of chili powder, and a lime wedge on the side.
Substitutions and Variations
Kitchens are all about making things your own. Here are a few ways to change things up.
- Different Beans: No Great Northern beans? Cannellini or navy beans work great. Even pinto beans could work in a pinch.
- Make it Spicier: If you like heat, leave some seeds in your jalapeño. You could also add a pinch of cayenne pepper or serve with hot sauce.
- Dairy-Free Option: You can find dairy-free cream cheese and use full-fat coconut milk instead of heavy cream. It will change the flavor a bit, but it’s still good.
Make-Ahead Tips
This recipe is perfect for prepping ahead of time. You can chop your onion, garlic, and jalapeño and store them in the fridge.
You can also make the entire chili a day or two in advance. The flavors actually get better overnight. Just leave out the toppings until you’re ready to serve.
Nutritional Info & Pairing
Here’s a quick look at the nutrition and how to serve it. Keep in mind these are just estimates.
| Category | Information |
|---|---|
| Serving Size | 1 bowl (about 1.5 cups) |
| Calories (Approx.) | 450-550 kcal |
| Diet Swaps | For lower fat, use Neufchâtel cheese and half-and-half. |
| Meal Pairing | Serve with warm tortilla chips, cornbread, or a simple green salad. |
Leftovers and Storage
Got leftovers? Lucky you. This chili is awesome the next day.
Store it in an airtight container in the fridge for up to 4 days. Reheat it on the stove over low heat, stirring often so it doesn’t stick. You might need to add a splash of broth to thin it out.
FAQs
Q1. Can I make this in a slow cooker?
Ans: Yes. Sear the chicken and sauté the onions and garlic on the stove first. Then transfer everything (except the cream cheese, cream, cilantro, and lime) to the slow cooker. Cook on low for 4-6 hours. Shred the chicken and stir in the remaining ingredients during the last 30 minutes.
Q2. My chili is too thick/thin. How can I fix it?
Ans: If it’s too thick, just stir in a little more chicken broth until it reaches the consistency you like. If it’s too thin, let it simmer with the lid off for a bit to reduce.
Q3. Can I use chicken thighs instead of breasts?
Ans: Absolutely. Chicken thighs have more flavor and will be very tender. Just make sure they are boneless and skinless. The cooking time will be about the same.
Wrapping Up
There you have it. A chili recipe that breaks all the rules in the best way possible. It’s creamy, a little spicy, and packed with flavor.
Now it’s your turn to get in the kitchen. Give this recipe a try and see what you think. Drop a comment below and let me know how it turned out for you
