Name: Mexican Street Corn White Chicken Chili: Comfort in a Bowl
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 yellow onion, chopped; 1 jalapeno, diced; 4 cups chicken bone broth; 1.5 cups sour cream; 1/2 cup shredded Monterey Jack cheese; 4 cloves of garlic, minced; 1/2 tablespoon dried oregano; 1/2 teaspoon chili powder; 2 cups frozen sweet white corn; 1/2 cup fresh cilantro, chopped; 1 lime, juice; 3 tablespoons cornstarch; 3 tablespoons water; olive oil

Mexican Street Corn White Chicken Chili has transformed my cold-weather meals into something warm and inviting. This delightful chili combines the rich flavors of traditional elote, often enjoyed as Mexican street corn, with tender chicken and a creamy broth. It’s a simple yet satisfying comfort food that warms your soul, making it a perfect dish for family gatherings or cozy nights in.

Why You’ll Love This Mexican Street Corn White

You will absolutely adore this dish for numerous reasons. First, it combines the beloved flavors of grilled corn Mexican style with the heartiness of chili. Second, it’s loaded with nutritious ingredients like chicken and corn, making it a balanced meal. Third, the creamy texture from sour cream and Monterey Jack cheese is irresistible, particularly for cheese lovers. It’s also gluten-free, catering to various dietary needs. Additionally, the White Elote flavor profiles elevate the dish, and the preparation time is just 80 minutes, making it accessible for weeknight dinners. Lastly, it’s a crowd-pleaser that even kids will enjoy!

Ingredients for Mexican Street Corn White

Gather these items:

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese
4 cloves of garlic, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juice
3 tablespoons cornstarch
3 tablespoons water
olive oil

How to Make Mexican Street Corn White Step-by-Step

Step 1: Cook 4 boneless, skinless chicken breasts by boiling, baking, or using a rotisserie chicken. Shred the cooked chicken and set aside.
Step 2: In a large pot, heat olive oil over medium heat. Add chopped yellow onion, cook until softened (5-7 min). Stir in minced garlic and diced jalapeño; cook for 3-4 minutes until fragrant.
Step 3: Add dried oregano and chili powder. Cook for 1 minute, stirring constantly.
Step 4: Add shredded chicken and chicken bone broth to the pot. Bring to a simmer, then reduce heat, cover, and let simmer for 20-25 minutes to meld flavors.
Step 5: In a small bowl, whisk together cornstarch and water to create a slurry. Stir into the simmering chili. Continue to simmer until chili slightly thickens. Turn off heat. Stir in sour cream and shredded Monterey Jack cheese until melted and smooth.
Step 6: Stir in frozen sweet white corn and cook for another 5 minutes until heated through. Taste and adjust seasoning as needed.
Step 7: Ladle chili into bowls. Garnish with fresh cilantro and a squeeze of fresh lime juice.

Pro Tips for the Best Mexican Street Corn White

Keep these in mind:

Using rotisserie chicken saves time.
Feel free to adjust the spice level by adding more jalapeño or chili powder.
For a richer flavor, consider roasting the corn before adding it to the chili.
This street-style corn recipe can be made ahead and stored for meal prep.

Best Ways to Serve Mexican Street Corn White

This hearty chili is perfect on its own, but you can also serve it with:

Warm tortillas for dipping.
A side of Mexican corn salad for a refreshing contrast.
Extra toppings like avocado or additional cheese for added richness.

How to Store and Reheat Mexican Street Corn White

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the chili in a pot over medium heat until heated through, or use a microwave for quick reheating. This dish is great for meal prep and tastes even better the next day!

Frequently Asked Questions About Mexican Street Corn White

What’s the secret to perfect Mexican Street Corn White?

The secret lies in the balance of flavors—using quality chicken broth and fresh ingredients will enhance the taste. Make sure to adjust seasonings to your preference for the best results.

Can I make Mexican Street Corn White ahead of time?

Yes! This chili is perfect for meal prep. You can make it a day in advance and store it in the fridge. The flavors will meld beautifully overnight.

How do I avoid common mistakes with Mexican Street Corn White?

To avoid common mistakes, ensure you don’t overcook the chicken and stir frequently when adding the cornstarch slurry to prevent lumps. Always taste and adjust seasonings before serving.

Variations of Mexican Street Corn White You Can Try

Feel free to experiment with these variations:

Add black beans for extra protein and fiber.
Substitute chicken with shrimp for a seafood twist.
Incorporate roasted poblano peppers for a smoky flavor.
For a vegetarian option, replace chicken with mushrooms or tofu.

Mexican Street Corn White Chicken Chili: Comfort in a Bowl - Mexican Street Corn White - main visual representation

For more delicious recipes, check out our Saying Good page, or explore Big Brother Good for family-friendly ideas. If you’re interested in meal prep tips, visit Meal Prep Ideas.

Mexican Street Corn White Chicken Chili: Comfort in a Bowl - Mexican Street Corn White - additional detail

Lastly, for a deeper dive into the flavors of Mexican street corn, you can read more about it here.