Easy Mexican Street Corn White Chicken Chili

© Original Recipe By Megan May ©

Easy Mexican Street Corn White Chicken Chili 🌽🔥🥄

1. Introduction

If you’re craving a hearty and flavorful meal that’s quick to prepare, this Mexican chicken chili recipe is perfect for you. Combining the smoky sweetness of Mexican street corn flavors with tender white chicken, this easy chicken chili is a warm hug in a bowl. It’s an ideal dish for busy weeknights or weekend gatherings. Not only is it packed with flavor, but it’s also easy to make, healthy, and customizable. Read on to find out how to craft this delicious white chicken chili that will impress everyone at the dinner table.

2. Ingredients Needed for Mexican Chicken Chili

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large chicken breasts, cooked and shredded
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Optional toppings: sour cream, shredded cheese, avocado slices

3. Step-by-step Instructions to Make Easy Mexican Street Corn White Chicken Chili

Preparation of Chicken

Start by cooking the chicken breasts through boiling or baking. Once cooked, shred the chicken into bite-sized pieces. For a shortcut, you can also use pre-cooked rotisserie chicken. This step makes the process quicker and easier.

Sauté Aromatics

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.

Add Spices and Vegetables

Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook the spices with the aromatics for about 1 minute to release their flavors. Then, add the diced green chilies, corn, and white beans, stirring well to combine.

Pour in Broth and Simmer

Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer uncovered for about 15 minutes, allowing the flavors to meld and the chili to thicken slightly.

Add Cooked Chicken

Stir in the shredded chicken and simmer for an additional 5 minutes to ensure everything is heated through. Taste and adjust seasoning if needed.

Serve and Garnish

Ladle the hot chili into bowls and garnish with fresh cilantro. For extra flavor, top with sour cream, shredded cheese, or sliced avocado. For more Mexican street corn flavor inspiration, check out our creamy parmesan spinach and mushroom pasta.

4. Storage Tips

This Mexican chicken chili keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until hot. You can also freeze portions for up to 2 months, making it an easy meal prep option.

5. Serving Suggestions for Mexican Street Corn White Chicken Chili

Serve this easy chicken chili with warm cornbread or tortilla chips for added crunch. For a complete Mexican-inspired meal, pair it with a fresh dessert like cookies or a simple salad.

6. Frequently Asked Questions (FAQs) about Mexican Chicken Chili

Can I make this chili spicier?

Absolutely! Add more diced green chilies, a dash of hot sauce, or cayenne pepper to customize the heat level to your liking.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and add extra richness to the chili. Just cook and shred them similarly.

How long does it take to prepare?

The total cooking time is approximately 30-40 minutes, including preparation, making it a quick, weeknight-friendly meal.

Are there good substitutions for white beans?

If you prefer, you can substitute black beans or pinto beans for a different flavor profile. Just ensure they’re rinsed and drained.

7. Kitchen tools that you might need for this recipe

8. Conclusion

This easy Mexican street corn white chicken chili is a flavorful, comforting dish that’s perfect for any occasion. Its rich combination of smoky spices, tender chicken, and sweet corn captures the vibrant essence of Mexican street food. Whether you’re cooking for family, friends, or a quick weeknight dinner, this recipe is sure to become a favorite. Give it a try, customize it to your taste, and enjoy a warm bowl of this delicious Mexican chicken chili.

Print
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A vibrant bowl of white chicken chili topped with grilled corn, fresh cilantro, and a sprinkle of cheese, served with warm tortilla chips on a rustic wooden surface.

Easy Mexican Street Corn White Chicken Chili

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A hearty and flavorful white chicken chili inspired by Mexican street corn, combining tender chicken, sweet corn, and spicy seasonings in a creamy broth.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 chicken breasts, cooked and shredded
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup grilled corn kernels
  • 1 cup chicken broth
  • 1 cup shredded Monterrey Jack cheese
  • 1/2 cup chopped cilantro
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté garlic until fragrant. Add chicken broth, beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer.
  2. Add shredded chicken to the pot and cook for 10 minutes to blend flavors.
  3. Stir in cheese and lime juice until melted and creamy.
  4. Serve hot, garnished with chopped cilantro and extra grilled corn if desired.

Notes

  • You can substitute fresh corn with frozen or canned if fresh is unavailable.
  • For a spicier version, add diced jalapenos or hot sauce.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 kcal Kcal
  • Sugar: 5 g
  • Sodium: 620 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 30 g
  • Cholesterol: 85 mg

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