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Mexican Street Corn White Chicken Chili Delight

by on March 11, 2025

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Welcome to the tasty world of Mexican Street Corn White Chicken Chili! This dish blends creamy flavors with a spicy kick, making it perfect for any meal. Think shredded chicken, white beans, and sweet corn, all simmered together in a rich broth. In this article, I’ll guide you through each step and share tips to make your chili shine. Let’s turn this comforting bowl into a family favorite!

- 2 cups shredded cooked chicken - 1 can (15 oz) white beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 small red onion, finely diced - 2 cloves garlic, minced In this chili, shredded cooked chicken gives a great protein base. White beans add creaminess and fiber. Corn kernels bring sweetness and crunch. The red onion adds a nice bite, while garlic packs in flavor. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon freshly ground black pepper Spices are key in this recipe. Ground cumin gives a warm, earthy flavor. Chili powder adds heat and depth. Smoked paprika gives a subtle smokiness. Salt and black pepper enhance all the flavors. - 1 cup heavy cream - 1 cup cojita cheese, crumbled - 2 tablespoons fresh cilantro, finely chopped - Juice of 1 lime - Tortilla strips for garnish Heavy cream makes the chili rich and smooth. Cojita cheese adds a salty, crumbly texture. Fresh cilantro brings brightness. Lime juice adds a zesty kick, and tortilla strips provide a delicious crunch. Together, these ingredients create a delightful and satisfying dish. {{ingredient_image_2}} 1. Warm one tablespoon of olive oil in a large pot over medium heat. 2. Add one small diced red onion and sauté for three to four minutes. The onion should become soft and clear. 3. Next, mix in two minced garlic cloves and cook for one minute. Stir until you smell the garlic. 4. Carefully add two cups of shredded cooked chicken, one can of drained corn, and one can of drained white beans. 1. Pour in four cups of chicken broth, one teaspoon of ground cumin, one teaspoon of chili powder, half a teaspoon of smoked paprika, one teaspoon of salt, and half a teaspoon of black pepper. Stir to combine. 2. Bring the mixture to a boil. Once boiling, lower the heat and let it simmer uncovered for fifteen minutes. This helps all the flavors blend well. 3. After simmering, stir in one cup of heavy cream and the juice of one lime. Simmer for another five minutes to heat through. 4. Serve the chili in bowls. Top with crumbled cojita cheese, fresh cilantro, and crispy tortilla strips for a fun crunch. - Use homemade chicken broth. It adds depth and richness to your chili. - Adjust spice levels to taste. If you like heat, add more chili powder or fresh peppers. - This chili pairs well with crunchy tortilla chips or warm cornbread. - For a beautiful look, serve in deep bowls. Add extra lime wedges on the side. A sprinkle of fresh cilantro on top adds color and flavor. - Be careful not to overcook the cream. Add it at the end to keep it silky. - Always season properly. Taste as you cook to balance flavors. Pro Tips Use Fresh Ingredients: Always opt for fresh corn and herbs if possible. This enhances the overall flavor and texture of the chili. Adjust the Spice Level: Feel free to increase or decrease the chili powder and smoked paprika according to your heat preference. You can also add diced jalapeños for an extra kick! Make it Ahead: This chili tastes even better the next day! Prepare it in advance and store it in the fridge to allow the flavors to deepen overnight. Garnish Creatively: Experiment with different toppings like avocado slices, sour cream, or hot sauce to personalize each bowl and add more flavor dimensions. {{image_4}} You can easily change the beans in this chili. Try using black beans or pinto beans instead of white beans. Each type adds its unique touch. If you want a twist, swap the chicken for turkey. Tofu works too for a vegetarian option. Just make sure to use firm tofu for the best texture. Want to spice things up? Add jalapeños for some heat. You can chop them fine or leave them in slices for a bigger kick. Incorporating more veggies can also enhance this dish. Bell peppers or zucchini work well. They add color and nutrition, making the chili even better. If you're gluten-free, check your broth. Some brands add gluten. Use a gluten-free broth to keep this dish safe. For dairy-free options, skip the heavy cream. You can use coconut milk instead. It keeps the chili creamy while adding a nice flavor twist. To store leftovers, place your chili in an airtight container. Make sure to cool it first. You can keep it in the fridge for up to three days. When you're ready to enjoy it again, simply reheat it on the stove over medium heat. Stir often to avoid sticking. You can also microwave it in a bowl for quick reheating. Just cover the bowl to prevent splatters. If you want to keep your chili longer, freezing is a great option. Pour the cooled chili into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. Label the bags with the date. This way, you will know when to use it. To defrost, place it in the fridge overnight. You can also use the microwave for quicker defrosting. Just set it on low and check every few minutes. In the fridge, your chili lasts about three days. If you freeze it, it can last up to three months. For best taste, eat it sooner rather than later. Always check for any off smells or changes in texture before using. This will ensure you enjoy every bite of your delicious Mexican Street Corn White Chicken Chili. Yes, you can make this chili in a slow cooker. First, sauté the onions and garlic in olive oil on the stove. Then, add all the other ingredients to the slow cooker. Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method lets the flavors blend well. This recipe is great for meal prep. You can cook the chili ahead of time and store it in the fridge. It keeps well for up to 4 days. To prep, chop the onions and garlic a day before. Measure out spices and store them in small containers. This saves time on busy days. You can easily boost the protein in this chili. Here are some ideas: - Add a can of black beans or pinto beans for more fiber and protein. - Toss in diced chicken sausage for a smoky flavor. - Use cooked lentils for a plant-based option. - If you like beef, add ground beef or turkey. These options will make your chili heartier and more filling. This blog post highlights how to make a delicious chicken chili. We covered the key ingredients, from shredded chicken to spices. I shared easy prep steps to guide your cooking. You learned flavor tips and common mistakes to avoid. We discussed variations to suit different diets. Lastly, I provided storage suggestions to keep your chili fresh. Enjoy creating this dish; it brings warmth and flavor to your table. Experiment and make it your own!

Why I Love This Recipe

  1. Quick and Easy: This chili comes together in just 35 minutes, making it a perfect weeknight dinner option.
  2. Flavorful Combination: The blend of spices and creamy ingredients creates a rich and satisfying flavor profile.
  3. Healthy Ingredients: Loaded with shredded chicken, beans, and corn, this dish is both nutritious and filling.
  4. Customizable: Feel free to add your favorite toppings or adjust the spice level to suit your taste.

Ingredients

Main Ingredients

– 2 cups shredded cooked chicken

– 1 can (15 oz) white beans, drained and rinsed

– 1 can (15 oz) corn kernels, drained

– 1 small red onion, finely diced

– 2 cloves garlic, minced

In this chili, shredded cooked chicken gives a great protein base. White beans add creaminess and fiber. Corn kernels bring sweetness and crunch. The red onion adds a nice bite, while garlic packs in flavor.

Spices and Seasoning

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– ½ teaspoon smoked paprika

– 1 teaspoon salt

– ½ teaspoon freshly ground black pepper

Spices are key in this recipe. Ground cumin gives a warm, earthy flavor. Chili powder adds heat and depth. Smoked paprika gives a subtle smokiness. Salt and black pepper enhance all the flavors.

Cream and Garnishes

– 1 cup heavy cream

– 1 cup cojita cheese, crumbled

– 2 tablespoons fresh cilantro, finely chopped

– Juice of 1 lime

– Tortilla strips for garnish

Heavy cream makes the chili rich and smooth. Cojita cheese adds a salty, crumbly texture. Fresh cilantro brings brightness. Lime juice adds a zesty kick, and tortilla strips provide a delicious crunch. Together, these ingredients create a delightful and satisfying dish.

Step-by-Step Instructions

Preparation Steps

1. Warm one tablespoon of olive oil in a large pot over medium heat.

2. Add one small diced red onion and sauté for three to four minutes. The onion should become soft and clear.

3. Next, mix in two minced garlic cloves and cook for one minute. Stir until you smell the garlic.

4. Carefully add two cups of shredded cooked chicken, one can of drained corn, and one can of drained white beans.

Cooking Process

1. Pour in four cups of chicken broth, one teaspoon of ground cumin, one teaspoon of chili powder, half a teaspoon of smoked paprika, one teaspoon of salt, and half a teaspoon of black pepper. Stir to combine.

2. Bring the mixture to a boil. Once boiling, lower the heat and let it simmer uncovered for fifteen minutes. This helps all the flavors blend well.

3. After simmering, stir in one cup of heavy cream and the juice of one lime. Simmer for another five minutes to heat through.

4. Serve the chili in bowls. Top with crumbled cojita cheese, fresh cilantro, and crispy tortilla strips for a fun crunch.

Tips & Tricks

Enhancing Flavor

– Use homemade chicken broth. It adds depth and richness to your chili.

– Adjust spice levels to taste. If you like heat, add more chili powder or fresh peppers.

Serving Suggestions

– This chili pairs well with crunchy tortilla chips or warm cornbread.

– For a beautiful look, serve in deep bowls. Add extra lime wedges on the side. A sprinkle of fresh cilantro on top adds color and flavor.

Common Mistakes to Avoid

– Be careful not to overcook the cream. Add it at the end to keep it silky.

– Always season properly. Taste as you cook to balance flavors.

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh corn and herbs if possible. This enhances the overall flavor and texture of the chili.
  2. Adjust the Spice Level: Feel free to increase or decrease the chili powder and smoked paprika according to your heat preference. You can also add diced jalapeños for an extra kick!
  3. Make it Ahead: This chili tastes even better the next day! Prepare it in advance and store it in the fridge to allow the flavors to deepen overnight.
  4. Garnish Creatively: Experiment with different toppings like avocado slices, sour cream, or hot sauce to personalize each bowl and add more flavor dimensions.

Variations

Ingredient Swaps

You can easily change the beans in this chili. Try using black beans or pinto beans instead of white beans. Each type adds its unique touch. If you want a twist, swap the chicken for turkey. Tofu works too for a vegetarian option. Just make sure to use firm tofu for the best texture.

Flavor Twists

Want to spice things up? Add jalapeños for some heat. You can chop them fine or leave them in slices for a bigger kick. Incorporating more veggies can also enhance this dish. Bell peppers or zucchini work well. They add color and nutrition, making the chili even better.

Dietary Considerations

If you’re gluten-free, check your broth. Some brands add gluten. Use a gluten-free broth to keep this dish safe. For dairy-free options, skip the heavy cream. You can use coconut milk instead. It keeps the chili creamy while adding a nice flavor twist.

Storage Info

Leftovers

To store leftovers, place your chili in an airtight container. Make sure to cool it first. You can keep it in the fridge for up to three days. When you’re ready to enjoy it again, simply reheat it on the stove over medium heat. Stir often to avoid sticking. You can also microwave it in a bowl for quick reheating. Just cover the bowl to prevent splatters.

Freezing

If you want to keep your chili longer, freezing is a great option. Pour the cooled chili into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. Label the bags with the date. This way, you will know when to use it. To defrost, place it in the fridge overnight. You can also use the microwave for quicker defrosting. Just set it on low and check every few minutes.

Shelf Life

In the fridge, your chili lasts about three days. If you freeze it, it can last up to three months. For best taste, eat it sooner rather than later. Always check for any off smells or changes in texture before using. This will ensure you enjoy every bite of your delicious Mexican Street Corn White Chicken Chili.

FAQs

Can I make this chili in a slow cooker?

Yes, you can make this chili in a slow cooker. First, sauté the onions and garlic in olive oil on the stove. Then, add all the other ingredients to the slow cooker. Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method lets the flavors blend well.

Is this recipe suitable for meal prep?

This recipe is great for meal prep. You can cook the chili ahead of time and store it in the fridge. It keeps well for up to 4 days. To prep, chop the onions and garlic a day before. Measure out spices and store them in small containers. This saves time on busy days.

What can I add for extra protein?

You can easily boost the protein in this chili. Here are some ideas:

– Add a can of black beans or pinto beans for more fiber and protein.

– Toss in diced chicken sausage for a smoky flavor.

– Use cooked lentils for a plant-based option.

– If you like beef, add ground beef or turkey. These options will make your chili heartier and more filling.

This blog post highlights how to make a delicious chicken chili. We covered the key ingredients, from shredded chicken to spices. I shared easy prep steps to guide your cooking. You learned flavor tips and common mistakes to avoid. We discussed variations to suit different diets. Lastly, I provided storage suggestions to keep your chili fresh.

Enjoy creating this dish; it brings warmth and flavor to your table. Experiment and make it your ow

- 2 cups shredded cooked chicken - 1 can (15 oz) white beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 small red onion, finely diced - 2 cloves garlic, minced In this chili, shredded cooked chicken gives a great protein base. White beans add creaminess and fiber. Corn kernels bring sweetness and crunch. The red onion adds a nice bite, while garlic packs in flavor. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon freshly ground black pepper Spices are key in this recipe. Ground cumin gives a warm, earthy flavor. Chili powder adds heat and depth. Smoked paprika gives a subtle smokiness. Salt and black pepper enhance all the flavors. - 1 cup heavy cream - 1 cup cojita cheese, crumbled - 2 tablespoons fresh cilantro, finely chopped - Juice of 1 lime - Tortilla strips for garnish Heavy cream makes the chili rich and smooth. Cojita cheese adds a salty, crumbly texture. Fresh cilantro brings brightness. Lime juice adds a zesty kick, and tortilla strips provide a delicious crunch. Together, these ingredients create a delightful and satisfying dish. {{ingredient_image_2}} 1. Warm one tablespoon of olive oil in a large pot over medium heat. 2. Add one small diced red onion and sauté for three to four minutes. The onion should become soft and clear. 3. Next, mix in two minced garlic cloves and cook for one minute. Stir until you smell the garlic. 4. Carefully add two cups of shredded cooked chicken, one can of drained corn, and one can of drained white beans. 1. Pour in four cups of chicken broth, one teaspoon of ground cumin, one teaspoon of chili powder, half a teaspoon of smoked paprika, one teaspoon of salt, and half a teaspoon of black pepper. Stir to combine. 2. Bring the mixture to a boil. Once boiling, lower the heat and let it simmer uncovered for fifteen minutes. This helps all the flavors blend well. 3. After simmering, stir in one cup of heavy cream and the juice of one lime. Simmer for another five minutes to heat through. 4. Serve the chili in bowls. Top with crumbled cojita cheese, fresh cilantro, and crispy tortilla strips for a fun crunch. - Use homemade chicken broth. It adds depth and richness to your chili. - Adjust spice levels to taste. If you like heat, add more chili powder or fresh peppers. - This chili pairs well with crunchy tortilla chips or warm cornbread. - For a beautiful look, serve in deep bowls. Add extra lime wedges on the side. A sprinkle of fresh cilantro on top adds color and flavor. - Be careful not to overcook the cream. Add it at the end to keep it silky. - Always season properly. Taste as you cook to balance flavors. Pro Tips Use Fresh Ingredients: Always opt for fresh corn and herbs if possible. This enhances the overall flavor and texture of the chili. Adjust the Spice Level: Feel free to increase or decrease the chili powder and smoked paprika according to your heat preference. You can also add diced jalapeños for an extra kick! Make it Ahead: This chili tastes even better the next day! Prepare it in advance and store it in the fridge to allow the flavors to deepen overnight. Garnish Creatively: Experiment with different toppings like avocado slices, sour cream, or hot sauce to personalize each bowl and add more flavor dimensions. {{image_4}} You can easily change the beans in this chili. Try using black beans or pinto beans instead of white beans. Each type adds its unique touch. If you want a twist, swap the chicken for turkey. Tofu works too for a vegetarian option. Just make sure to use firm tofu for the best texture. Want to spice things up? Add jalapeños for some heat. You can chop them fine or leave them in slices for a bigger kick. Incorporating more veggies can also enhance this dish. Bell peppers or zucchini work well. They add color and nutrition, making the chili even better. If you're gluten-free, check your broth. Some brands add gluten. Use a gluten-free broth to keep this dish safe. For dairy-free options, skip the heavy cream. You can use coconut milk instead. It keeps the chili creamy while adding a nice flavor twist. To store leftovers, place your chili in an airtight container. Make sure to cool it first. You can keep it in the fridge for up to three days. When you're ready to enjoy it again, simply reheat it on the stove over medium heat. Stir often to avoid sticking. You can also microwave it in a bowl for quick reheating. Just cover the bowl to prevent splatters. If you want to keep your chili longer, freezing is a great option. Pour the cooled chili into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. Label the bags with the date. This way, you will know when to use it. To defrost, place it in the fridge overnight. You can also use the microwave for quicker defrosting. Just set it on low and check every few minutes. In the fridge, your chili lasts about three days. If you freeze it, it can last up to three months. For best taste, eat it sooner rather than later. Always check for any off smells or changes in texture before using. This will ensure you enjoy every bite of your delicious Mexican Street Corn White Chicken Chili. Yes, you can make this chili in a slow cooker. First, sauté the onions and garlic in olive oil on the stove. Then, add all the other ingredients to the slow cooker. Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method lets the flavors blend well. This recipe is great for meal prep. You can cook the chili ahead of time and store it in the fridge. It keeps well for up to 4 days. To prep, chop the onions and garlic a day before. Measure out spices and store them in small containers. This saves time on busy days. You can easily boost the protein in this chili. Here are some ideas: - Add a can of black beans or pinto beans for more fiber and protein. - Toss in diced chicken sausage for a smoky flavor. - Use cooked lentils for a plant-based option. - If you like beef, add ground beef or turkey. These options will make your chili heartier and more filling. This blog post highlights how to make a delicious chicken chili. We covered the key ingredients, from shredded chicken to spices. I shared easy prep steps to guide your cooking. You learned flavor tips and common mistakes to avoid. We discussed variations to suit different diets. Lastly, I provided storage suggestions to keep your chili fresh. Enjoy creating this dish; it brings warmth and flavor to your table. Experiment and make it your own!

Mexican Street Corn White Chicken Chili

A creamy and flavorful chili featuring shredded chicken, white beans, corn, and spices, topped with cojita cheese and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 cup cojita cheese, crumbled
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 juice of lime
  • to taste tortilla strips for garnish

Instructions
 

  • In a large pot, warm a tablespoon of olive oil over medium heat. Once hot, add the diced red onion and sauté for 3-4 minutes until the onion becomes translucent and soft.
  • Incorporate the minced garlic into the pot and sauté for an additional minute, stirring continuously until fragrant.
  • Carefully add in the shredded cooked chicken, drained corn, rinsed white beans, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine the ingredients and bring the mixture to a rolling boil.
  • Once boiling, reduce the heat to low and let the chili simmer uncovered for about 15 minutes. This allows the flavors to meld beautifully and intensify.
  • After 15 minutes, stir in the heavy cream and freshly squeezed lime juice. Continue to simmer for another 5 minutes to heat through and blend the creaminess into the chili.
  • To serve, ladle the chili into bowls and generously top with crumbled cojita cheese, a sprinkle of fresh cilantro, and crispy tortilla strips for an enjoyable crunch.

Notes

For a vibrant presentation, serve the chili in deep bowls accompanied by extra lime wedges on the side. Add a sprinkle of additional fresh cilantro on top to enhance the visual appeal and flavor contrast.
Keyword chicken, chili, comfort food, corn, white beans

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