Creamy Mexican Street Corn White Chicken Chili Recipe

Mexican Street Corn White Chicken Chili is like a warm hug on a chilly day, blending the sweet crunch of corn with tender chicken in a creamy, comforting broth. Italian sausage boats The aroma wafts through your kitchen, promising an explosion of flavor that will have you dreaming of summer barbecues and vibrant street fairs.

Picture this: you’re gathered with friends on a crisp evening, laughter filling the air as bowls of this chili make their way around the table. Each spoonful is not just food; it’s a memory, a connection to those carefree days spent enjoying good company and great flavors. perfect cheeseburger sliders Trust me when I say that this dish is perfect for cozy dinners or festive gatherings—it’ll have everyone asking for seconds!

I remember the first time I made this chili; my friends devoured it faster than I could serve it. The smiles on their faces were priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious cheesy taco pasta.

• Boneless, Skinless Chicken Breasts: Aim for about 3-4 pieces; adjust based on how hungry your guests are.
• Canned Corn: Use sweet corn for that delightful pop of flavor; frozen corn works too if you prefer fresh.
• Cream Cheese: This adds creaminess and depth—just make sure it’s softened for easy mixing.
• Chicken Broth: Opt for low-sodium to control salt levels; homemade broth elevates the flavor.
• Red Onion: Sweet and flavorful; it gives a lovely base when sautéed until translucent.
• Spices (Cumin, Chili Powder): These are essential for bringing warmth and depth; don’t skimp here!
• Fresh Cilantro: A garnish that adds brightness; chop finely to sprinkle on top just before serving.
• Lime Juice: A squeeze just before serving brightens all the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below. air fryer pizza on Texas toast.

Let’s Make it Together

Prepare Your Ingredients: Start by gathering all your ingredients. Chop the onion and cilantro, ensuring everything is ready to go before cooking.

Sauté the Aromatics: In a large pot over medium heat, add olive oil. Sauté chopped onions until they are soft and translucent, releasing their sweet fragrance.

Add the Chicken and Broth: Toss in the chicken breasts along with chicken broth. Bring everything to a gentle simmer and let it cook for about 15 minutes until the chicken is cooked through. For more inspiration, check out this Baked Apples with Feta recipe.

Shred the Chicken: Once cooked, remove the chicken from the pot. Shred it using two forks and return it to the pot, ensuring it’s mixed well with the broth.

Incorporate Creaminess!: Add cream cheese into the pot while stirring constantly until fully melted and integrated into the chili’s base. It should transform into a rich, creamy texture.

Add Corn and Spices: Stir in canned corn along with cumin and chili powder. Let it simmer for another 10 minutes so all flavors meld beautifully together.

Serve hot with lime wedges and cilantro sprinkled on top for that extra zing! Enjoy every bite as laughter echoes around your dinner table.

This Mexican Street Corn White Chicken Chili will undeniably become a favorite in your household! For more inspiration, check out this Amish Country Casserole Recipe recipe.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add chicken to sear before introducing broth and spices for maximum flavor.

Add Your Touch

Feel free to swap chicken for beans for a vegetarian option, or add jalapeños for an extra kick of spice.

Storing & Reheating

Store leftovers in airtight containers in the fridge for up to four days. Reheat on the stovetop over low heat, stirring occasionally.

Sharing this recipe reminds me of my dear friend Maria’s kitchen, where laughter mingled with aromas that danced through the air like salsa dancers on a summer night.

FAQ

What can I substitute for chicken in this chili?

You can use white beans or tofu for a delicious vegetarian alternative.

Can I make this chili ahead of time?

Absolutely! It tastes even better after sitting overnight to let flavors meld.

How spicy is this Mexican Street Corn White Chicken Chili?

The spice level can be adjusted by adding more or fewer jalapeños as per preference.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn White Chicken Chili

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• Author: platesdaily
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Mexican Street Corn White Chicken Chili is a heartwarming dish that brings together the sweetness of corn and tender chicken in a creamy, flavorful broth. Perfect for chilly evenings or festive gatherings, this chili is sure to impress your guests with its vibrant flavors and comfort. Each bowl serves up memories of summer barbecues, making it a delightful addition to your recipe repertoire.

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Ingredients

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• 3–4 boneless, skinless chicken breasts
• 1 can (15 oz) sweet corn (or 2 cups frozen corn)
• 8 oz cream cheese, softened
• 4 cups low-sodium chicken broth
• 1 medium red onion, chopped
• 2 tsp cumin
• 2 tsp chili powder
• ¼ cup fresh cilantro, chopped (for garnish)
• Juice of 1 lime

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Instructions

1. Gather all ingredients and chop the onion and cilantro.
2. In a large pot over medium heat, sauté the chopped onion in olive oil until soft and translucent.
3. Add the chicken breasts and chicken broth; bring to a simmer for about 15 minutes until the chicken is cooked through.
4. Remove the chicken, shred it using two forks, and return it to the pot.
5. Stir in the cream cheese until melted and well incorporated into the broth.
6. Add sweet corn, cumin, and chili powder; let simmer for an additional 10 minutes to meld flavors.
7. Serve hot with lime wedges and cilantro sprinkled on top.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 85mg