Introduction to Mexican Street Corn White Chicken Chili
What is Mexican Street Corn White Chicken Chili?
Imagine the deliciousness of Mexican street corn wrapped into a comforting bowl of chili—sounds amazing, right? This creamy dish is a delightful fusion of flavors that features tender shredded chicken, savory spices, and sweet corn, all simmered to perfection.
The concept is inspired by elote, a popular street food in Mexico, where corn is slathered in mayo, lime, and spices. Here, we take those flavors and meld them into a hearty chili that's perfect for weeknight dinners or cozy gatherings.
This one-pot recipe satisfies cravings for something rich and delightful without the fuss of multiple dishes. With easy-to-find ingredients—like cannellini beans, green chiles, and fresh cilantro—you’ll whip up a vibrant meal that packs a punch. Not to mention, it's customizable with toppings! Throw on a dollop of sour cream, sprinkle some crumble feta cheese, or toss in crispy tortilla strips for crunch!
Ready to dive deeper into this utterly comforting dish? Grab your apron and let’s get cooking! For more details, check out the Nutritional Value of the ingredients you'll be using.
Ingredients for Mexican Street Corn White Chicken Chili
Necessary Ingredients for the White Chicken Chili
To create the Mexican Street Corn White Chicken Chili, you'll need a cozy blend of savory and creamy ingredients that come together beautifully. Here's what you'll need:
- 3 tablespoons butter
- 1 large Anaheim pepper, chopped
- ½ cup red onion, diced
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 pound boneless skinless chicken thighs
- 15 oz can of cannellini beans, drained and rinsed
- 2 4oz cans diced green chiles
- ⅓ cup cream or dairy-free alternative
- Fresh cilantro, lime zest and juice, spices, and cream cheese for that irresistible creaminess.
Ingredients Needed for the Mexican Street Corn
For the Mexican street corn, gather these delectable elements to really hit that flavor profile:
- 4 cans of corn, drained
- 1 cup mayonnaise
- 4 oz feta cheese, crumbled (sub dairy-free alternative if preferred)
- Additional red onion, cilantro, garlic, lime juice, and spices like chili powder and paprika.
Topping Options for a Personalized Touch
Make this dish your own by adding your favorite toppings! Here are some delicious options:
- Fresh cilantro for a burst of flavor
- Crumbled cotija cheese or more feta
- Finely diced red onion
- A dollop of sour cream
- Crunchy tortilla strips
- Diced avocado for creaminess
Feel free to mix and match these toppings to create a unique bowl of Mexican Street Corn White Chicken Chili that suits your taste! For more ideas on toppings, check out this article.
Step-by-step preparation for Mexican Street Corn White Chicken Chili
Cooking can be an adventure, especially when diving into dishes that blend various flavors and cultures. Mexican Street Corn White Chicken Chili is a comforting meal that brings the essence of street food into your home kitchen. Let’s break the process down into easy steps so that you can enjoy a delicious bowl of this chili in no time!
Sauté the aromatics
Begin by heating a large Dutch oven over medium-high heat. Add in three tablespoons of butter until it’s fully melted. Then, toss in your chopped Anaheim pepper, diced red onion, and minced garlic. Sauté these ingredients together for about 3-5 minutes, stirring occasionally until they soften and release their fragrant aromas. This step is crucial as it builds the base flavor for your chili.
Incorporate flour and broth
Once your aromatics are looking vibrant and ready, it’s time to thicken things up. Stir in a quarter cup of all-purpose flour, ensuring to coat the veggies well to form a pasty mixture. Gradually pour in four cups of chicken broth—do this slowly, about half a cup at a time, mixing continuously to avoid lumps. This process creates a beautifully creamy base for your Mexican Street Corn White Chicken Chili.
Cook the chicken to perfection
With the base established, bring your mixture to a gentle simmer. Add in one pound of boneless, skinless chicken thighs. Let them simmer in the goodness for about 15 minutes or until they reach an internal temperature of 165 degrees Fahrenheit. This is when the chicken absorbs the flavors while remaining juicy and tender.
Prepare the Mexican street corn
While waiting for the chicken, it’s the perfect time to whip up the delicious Mexican street corn! In a separate bowl, combine four cans of drained corn with mayonnaise, crumbled feta cheese, diced red onion, chopped cilantro, minced garlic, lime juice, chili powder, paprika, kosher salt, and pepper. This mixture will add a bright and tangy element to your chili.
Combine chili and street corn
After the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back into the pot, along with cannellini beans, green chiles, and all those amazing seasonings from the full recipe. This is where the magic happens: add three-quarters of your Mexican street corn mixture to the pot, saving a bit for garnish later.
Add cream cheese and let it melt
To give your chili a rich and creamy texture, cut an eight-ounce block of softened cream cheese into large cubes and mix it into the pot. Allow it to simmer gently, stirring occasionally until the cheese is fully melted and incorporated. Trust us, this will create a luxurious texture that you’ll love!
Serve with your favorite toppings
Once everything is perfectly combined and seasoned to your liking, it’s time to serve your Mexican Street Corn White Chicken Chili. Ladle it into bowls and get creative with toppings! Consider fresh cilantro, crumbled cotija cheese or feta, diced red onion, a dollop of sour cream, crispy tortilla strips, or diced avocado to add that extra flair. Enjoy your comforting bowl of chili, and don't forget to share it with friends and family!
By sticking to these steps and embracing the flavors of this dish, you're bound to impress your loved ones with your culinary skills! Happy cooking!
Variations on Mexican Street Corn White Chicken Chili
Vegetarian Version
If you’re looking to switch things up, try a vegetarian variation of Mexican Street Corn White Chicken Chili by subbing in hearty vegetables like zucchini and bell peppers instead of chicken. Using vegetable broth instead of chicken broth adds depth, while cannellini beans will keep that satisfying texture. You can also incorporate a plant-based cream cheese for creaminess without sacrificing flavor!
Different Protein Options
For those seeking alternatives to chicken, consider using turkey bacon or chicken ham for a smoky kick. If you want to keep it kosher, shredded beef is a delightful addition as well. Just ensure to adjust cooking times according to the protein you choose.
Spicy Kick Variations
Do you crave a bit of heat? Boost your chili’s spice level by incorporating jalapeños or serrano peppers into the mix. A dash of cayenne pepper or hot sauce can elevate flavors even further. For really fiery enthusiasts, you might even want to add a sprinkle of chili flakes when serving to personalize the heat intensity.
For more culinary inspiration, check out sources like Chili Pepper Madness for the best ways to spice up your dishes!
Cooking tips and notes for Mexican Street Corn White Chicken Chili
Storing leftovers wisely
To extend the life of your Mexican Street Corn White Chicken Chili, store any leftovers in an airtight container in the fridge for up to 4-5 days. If you want to keep it fresh longer, consider freezing individual portions. Just make sure to leave out any toppings until you’re ready to reheat!
Making it gluten-free or dairy-free
Want to adapt the recipe? It’s simple! Gluten-free flour can easily replace all-purpose flour, and for a dairy-free version, try using plant-based cream cheese and butter. You’ll still enjoy all the classic flavors without the restrictions.
Slow cooker preparation tips
Using a slow cooker? Start with the sautéing process in a Dutch oven, then transfer everything to your slow cooker. Cook on LOW for about 6 hours, adding the Mexican street corn towards the end to maintain that fresh flavor! This method is perfect for a hands-off approach while still delivering a delicious meal. For comprehensive tips, check out this handy slow cooker guide here for detailed instructions.
Serving suggestions for Mexican Street Corn White Chicken Chili
Creative serving ideas
There are so many fun and delicious ways to serve your Mexican Street Corn White Chicken Chili! For a complete meal, pair it with crispy tortilla chips or warm corn tortillas for an authentic touch. If you want to turn it into a cozy wrap, serve the chili in a bowl and let guests fill their own tortillas. Don’t forget to offer sides like cilantro-lime rice or grilled vegetables for added flavor and texture.
Garnishing for enhanced flavor
Garnishing is key to elevating your Mexican Street Corn White Chicken Chili. Sprinkle crumbled cotija cheese or feta on top for a salty kick, and add a dollop of sour cream for creaminess. Fresh ingredients like chopped cilantro or a squeeze of lime juice brighten the dish with every bite. Consider adding homemade tortilla strips for crunch. The combination will not only enhance the flavor but also make your dish visually appealing!
For more inspiration on thoughtful garnishing, check out websites like Serious Eats for expert ideas.
Time breakdown for Mexican Street Corn White Chicken Chili
Preparation time
Getting everything ready to make this delicious Mexican Street Corn White Chicken Chili is a breeze! You’ll spend about 20 minutes chopping veggies, measuring ingredients, and setting up your cooking space.
Cooking time
Once you’re prepped, step into the kitchen for approximately 30 minutes of cooking. The beauty of this recipe is that it all happens in a single pot, making clean-up a cinch!
Total time
In total, you're looking at around 50 minutes to create a warm and hearty bowl of chili. Perfect for those cozy weeknights or gatherings with friends! Enjoy your cooking experience, and don't forget to get creative with your toppings—it's what makes this dish truly special.
Nutritional Facts for Mexican Street Corn White Chicken Chili
Calories
Each serving of Mexican Street Corn White Chicken Chili packs approximately 311 calories, making it a satisfying yet mindful choice for your dinner. This hearty dish offers a comfort that doesn’t weigh you down.
Protein
With around 13 grams of protein per serving, this chili is a fantastic option for those looking to boost their protein intake. The chicken and cannellini beans provide nutritious sources that can help keep you fuller for longer.
Sodium
This recipe contains approximately 805 mg of sodium per serving. While it’s important to enjoy flavors, keeping an eye on sodium intake can be beneficial for maintaining a healthy diet. If you're watching your sodium levels, consider using low-sodium chicken broth or adjusting the salt in the recipe.
For those looking for more nutritional insights, check out resources from the USDA or NutritionData for comprehensive databases. With Mexican Street Corn White Chicken Chili, you’re treating yourself to a flavorful meal that also aligns with health-conscious choices!
FAQs about Mexican Street Corn White Chicken Chili
Can this chili be made in advance?
Absolutely! The flavors of Mexican Street Corn White Chicken Chili actually deepen and improve when it’s made ahead of time. You can prepare it a day or two in advance and store it in an airtight container in the refrigerator. Just reheat gently on the stovetop before serving, and it’s sure to delight!
How do I adjust the spice levels?
If you prefer a milder chili, lessen the amount of chili powder or omit the diced green chiles. On the flip side, to amp up the flavor, consider adding jalapeños or more chili powder. Always taste as you go; it’s the best way to get that perfect level of heat that suits your palate!
What sides pair well with this dish?
This creamy chili is delicious on its own, but if you want to elevate your meal, consider serving it with:
- Warm corn tortillas or tortilla chips
- A fresh green salad with a lime vinaigrette
- Classic Mexican rice or cilantro-lime rice
For more serving ideas, check out this fantastic guide on Mexican side dishes!
Conclusion on Mexican Street Corn White Chicken Chili
In short, Mexican Street Corn White Chicken Chili is a comforting dish that’s full of lively flavors and creamy goodness. Perfect for busy weeknights or cozy gatherings, this one-pot meal is not only easy to prepare but is sure to impress. Give it a try, and savor the warmth of this delightful fusion!
Mexican Street Corn White Chicken Chili
Equipment
- Dutch oven
Ingredients
White Chicken Chili
- 3 tablespoons butter regular or plant-based
- 1 large Anaheim pepper chopped with the stem & seeds removed
- 0.5 cup red onion diced
- 1 tablespoon garlic minced
- 0.25 cup all-purpose flour sub gluten-free flour
- 4 cups chicken broth 32oz
- 1 pound boneless skinless chicken thighs
- 15 oz cannellini beans drained & rinsed
- 2 4oz cans diced green chiles
- 0.33 cup Nutpods unsweetened/unflavored creamer or half-&-half
- 0.25 cup fresh cilantro chopped
- 1 each lime zest from 1 lime
- 1 each lime juice from 1 lime
- 1.5 teaspoons chili powder
- 1 teaspoon kosher salt more, if desired
- 0.5 teaspoon cumin
- 0.5 teaspoon dried oregano leaves
- 0.125 teaspoon ground black pepper
- 8 oz plain cream cheese softened
Mexican Street Corn
- 4 cans corn drained
- 1 cup mayonnaise
- 4 oz feta cheese crumbled (sub dairy-free alternative)
- 0.5 cup red onion diced
- 4 tablespoons fresh cilantro chopped
- 2 tablespoons garlic minced
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
Topping Options
- fresh cilantro chopped
- cotija cheese crumbled (or feta cheese)
- red onion diced
- sour cream
- tortilla strips
- avocado diced
Instructions
Instructions
- Bring a large dutch oven (5.5 quarts) to a medium-high heat and add 3 tablespoons butter to melt. Add the Anaheim pepper, red onion, and 1 tablespoon minced garlic. Sauté for 3-5 minutes or until slightly softened.
- Add a ¼ cup flour and stir to coat the veggies and make a bit of a paste. Slowly pour in the chicken broth, about a ½ cup at a time, mixing continuously. Keep pouring the broth until it is all added.
- Bring the pot to a simmer and add the chicken thighs. Let simmer until fully cooked; about 15 minutes (or until their internal temperature reaches 165 degrees F - use a meat thermometer).
- While the chicken cooks, put all of the ingredients for the Mexican Street Corn in a large bowl. Mix to fully combine.
- Once the chicken is fully cooked, remove it from the pot and shred with two forks. Return shredded chicken to the pot along with the cannellini beans, green chiles, ⅓ cup creamer, cilantro, lime zest, lime juice, 1 ½ teaspoons chili powder, 1 teaspoon kosher salt, ½ teaspoon cumin, ½ teaspoon oregano, and ⅛ teaspoon pepper. Mix to combine.
- Cut the softened block of cream cheese into large cubes and add them to the pot. Mix and let it simmer until it is fully melted.
- Reserve about a ¼ of this mixture for serving. Carefully add the rest to the pot of chili. Mix again to combine. Taste, adjust any seasonings as desired.
- Enjoy with your desired toppings and some of the reserved street corn!
Leave a Reply