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Discover this vibrant, creamy chili recipe that combines the comforting flavors of classic white chicken chili with the bold zest of Mexican street corn. This Easy Mexican Street Corn White Chicken Chili is a delightful one-pot meal, perfect for busy weeknights or casual gatherings. We’ll show you how to make it on the stovetop or using a slow cooker for ultimate convenience.
Why You’ll Love This Easy Chili
You’ll adore this Easy Mexican Street Corn White Chicken Chili for so many reasons. It’s truly a game-changer for your weeknight menu.
- Bold Flavor Profile: Experience the irresistible taste of your favorite street corn infused into a hearty chili.
- Simple & Quick: Get dinner on the table in under an hour with our straightforward stovetop method.
- One-Pot Wonder: Enjoy minimal cleanup thanks to cooking everything in a single pot.
- Versatile: Choose between the quick stovetop method or the hands-off slow cooker option.
- Hearty & Comforting: This chili is perfect for satisfying cravings in any season.
- Customizable: Easily adapt ingredients to fit various dietary needs or preferences.
Ingredients
Gather your ingredients for this delightful Easy Mexican Street Corn White Chicken Chili. Each component plays a crucial role in creating the rich, complex flavor.
For the White Chicken Chili:
- 3 tablespoons butter, regular or plant-based
- 1 large Anaheim pepper, chopped with the stem & seeds removed
- 1/2 cup red onion, diced
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour, sub gluten-free flour
- 4 cups (32oz) chicken broth
- 1 pound boneless, skinless chicken thighs
- 15 oz can of cannellini beans, drained & rinsed
- 2 (4oz) cans diced green chiles
- 1/3 cup Nutpods unsweetened/unflavored creamer, or half-&-half
- 1/4 cup fresh cilantro, chopped
- Zest from 1 lime
- Juice from 1 lime
- 1 1/2 teaspoons chili powder
- 1 teaspoon kosher salt, more, if desired
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon ground black pepper
- 8 oz block of plain cream cheese, softened
For the Mexican Street Corn Mixture:
- 4 cans of corn, drained
- 1 cup mayonnaise
- 4 oz feta cheese, crumbled (sub dairy-free alternative)
- 1/2 cup red onion, diced
- 4 tablespoons fresh cilantro, chopped
- 2 tablespoons garlic, minced
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Optional Toppings:
- Fresh cilantro, chopped
- Cotija cheese, crumbled (or feta cheese)
- Red onion, diced
- Sour cream
- Tortilla strips
- Avocado, diced
Notes & Substitutions
You can easily adjust several ingredients for this creamy white chicken chili.
- Chicken: Use boneless, skinless chicken breasts or shredded rotisserie chicken for convenience.
- Corn: Fresh or grilled corn kernels can replace canned corn for extra flavor.
- Dairy: Plant-based butter, cream cheese, and feta are excellent dairy-free alternatives.
- Flour: A 1-to-1 gluten-free all-purpose flour blend works perfectly to thicken the chili.
- Beans: Feel free to adjust the quantity of cannellini beans or swap them for great northern beans.
- Creamer: Substitute Nutpods with traditional dairy half-and-half or heavy cream for a richer chili.
Equipment
You won’t need much specialized equipment for this amazing street corn chili. These basic kitchen tools will set you up for success.
- Large Dutch oven (5.5 quarts)
- Meat thermometer
- Large mixing bowl
- Slow cooker (for the variation)
Instructions (Stovetop Method)
Making this Easy Mexican Street Corn White Chicken Chili on the stovetop is straightforward and quick. Follow these steps for a delicious meal.
- Sauté Aromatics: Bring a large Dutch oven (5.5 quarts) to medium-high heat. Add 3 tablespoons butter and let it melt. Add the chopped Anaheim pepper, diced red onion, and 1 tablespoon minced garlic. Sauté for 3-5 minutes, until the vegetables are slightly softened.
- Build Roux: Stir in 1/4 cup all-purpose flour to coat the veggies, forming a paste. Slowly pour in the chicken broth, about 1/2 cup at a time, whisking continuously. Keep adding broth until it is all incorporated and the mixture is smooth.
- Cook Chicken: Bring the pot to a gentle simmer. Carefully add the boneless, skinless chicken thighs. Let the chicken simmer until it is fully cooked through, which takes about 15 minutes. Use a meat thermometer to ensure the internal temperature reaches 165 degrees F.
According to USDA guidelines, chicken should reach an internal temperature of 165°F for safe consumption.
- Prepare Street Corn: While the chicken cooks, prepare the flavorful Mexican street corn mixture. In a large bowl, combine all the ingredients listed for the Mexican Street Corn. Mix everything together thoroughly until well combined.
- Shred & Combine: Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot. Add the drained and rinsed cannellini beans, diced green chiles, 1/3 cup creamer, chopped fresh cilantro, lime zest, lime juice, 1 1/2 teaspoons chili powder, 1 teaspoon kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, and 1/8 teaspoon ground black pepper. Mix gently to combine all the ingredients.
- Melt Cream Cheese: Cut the softened 8 oz block of plain cream cheese into large cubes. Add the cream cheese cubes to the pot of chili. Stir and let the mixture simmer gently until the cream cheese is completely melted and incorporated, creating a creamy texture.
- Add Street Corn: Reserve about 1/4 of the prepared Mexican street corn mixture for serving as a garnish. Carefully add the remaining street corn mixture to the pot of chili. Mix again to combine all the vibrant flavors. Taste the chili and adjust any seasonings as desired.
- Serve: Ladle the warm Easy Mexican Street Corn White Chicken Chili into bowls. Top each serving with some of the reserved street corn mixture and any other preferred garnishes like fresh cilantro, cotija cheese, or avocado.
Pro Tips for Success
Achieve the best Easy Mexican Street Corn White Chicken Chili with these simple tips. They ensure a creamy texture and perfectly balanced flavors every time.
- Cream Cheese Quality: Use a high-quality, full-fat block of cream cheese for the best melting and creamiest results. Avoid low-fat versions, as they may not melt as smoothly.
- Street Corn Ratio: Adjust the amount of Mexican street corn mixture you add to the chili based on your preference. More corn means more vibrant flavor!
- Chicken Doneness: Always use a meat thermometer to check the chicken’s internal temperature, ensuring it reaches 165°F for food safety and optimal tenderness.
- Flavor Adjustment: Taste your chili at the end of cooking. Don’t be shy about adding a pinch more salt, a squeeze of lime, or a dash of chili powder to perfect the seasoning.
Slow Cooker Instructions (Variation)
Using a slow cooker for this Easy Mexican Street Corn White Chicken Chili simplifies dinner preparation. This method allows flavors to meld beautifully.
- Sauté Base: In a Dutch oven, complete Step 1 and 2 from the stovetop instructions (sautéing veggies, creating the roux, and adding broth). Increase the flour from 1/4 cup to 1/3 cup to account for longer cooking.
- Transfer to Slow Cooker: Carefully transfer the sautéed base mixture from the Dutch oven into your large slow cooker.
- Add Chili Ingredients: Add all the remaining White Chicken Chili ingredients to the slow cooker, including the cubed cream cheese and uncooked chicken thighs.
- Slow Cook: Cover your slow cooker and cook the chili on the LOW setting for approximately 6 hours. This slow cooking time allows the chicken to become incredibly tender.
Dutch ovens are prized for their excellent heat retention and versatility in cooking methods, including slow simmering. Find out more about the benefits of cooking with a Dutch oven.
- Shred Chicken: Once the cooking time is complete, remove the cooked chicken thighs from the slow cooker. Shred the chicken using two forks and then return it to the slow cooker.
- Add Dairy/Street Corn: Stir in the remaining cream cheese until melted, if not added previously. Then, stir in most of the prepared Mexican street corn mixture.
- Finish Cooking: Continue cooking on LOW for an additional 30 minutes, or until the chili is thoroughly heated through and creamy.
- Serve: Ladle the slow-cooked chili into bowls and garnish with the reserved Mexican street corn and your favorite toppings.
- Note on High Heat: If you choose to cook on HIGH, avoid adding the cream cheese or the full street corn mixture until approximately 30 minutes before serving. High heat can sometimes cause dairy to separate or the street corn flavors to become muted if cooked too long.
Serving, Storage & Make Ahead
Enjoying, storing, and preparing your Easy Mexican Street Corn White Chicken Chili in advance is simple. This makes meal planning a breeze for busy households.
- Serving Suggestions: Serve this hearty chili warm, topped with a generous sprinkle of fresh cilantro, crumbled cotija cheese, diced red onion, a dollop of sour cream, crunchy tortilla strips, or creamy diced avocado.
- Storage: Store any leftover chili in an airtight container in the refrigerator. It will keep well for 4-5 days, making it perfect for meal prepping throughout the week.
- Make Ahead: You can prep many ingredients in advance, like chopping vegetables and making the street corn mixture. Alternatively, cook the chili completely and refrigerate. Reheat gently on the stovetop or in the microwave.
- Freezing: For best results, freeze the chili before adding the cream cheese and the Mexican street corn mixture. Thaw it overnight in the refrigerator, then reheat on the stovetop. Once hot, stir in the softened cream cheese and the fresh street corn mixture until incorporated and heated through.
Nutrition Information
This Easy Mexican Street Corn White Chicken Chili provides a satisfying and flavorful meal. Here’s a general nutritional breakdown per serving.
- Calories: 311 kcal
- Carbohydrates: 13 g
- Protein: 13 g
- Fat: 23 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 8 g
- Monounsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Cholesterol: 58 mg
- Sodium: 805 mg
- Potassium: 348 mg
- Fiber: 2 g
- Sugar: 2 g
- Vitamin A: 554 IU
- Vitamin C: 3 mg
- Calcium: 95 mg
- Iron: 2 mg
- *(Per 1 serving)*
FAQ
Got questions about making your Easy Mexican Street Corn White Chicken Chili? We’ve got quick answers for you.
- Can Mexican street corn white chicken chili be prepped ahead of time? Yes, you can prepare the ingredients in advance or cook the chili fully and store it in the refrigerator for later enjoyment.
- Can I freeze Mexican street corn white chicken chili? Yes, freeze the chili before adding the cream cheese and the Mexican street corn mixture for the best texture upon reheating.
Conclusion
We hope you enjoy whipping up a batch of this Easy Mexican Street Corn White Chicken Chili today. This recipe offers a perfect blend of comforting, creamy chili and the vibrant, zesty flavors of Mexican street corn. It’s simple to make, incredibly delicious, and guaranteed to be a crowd-placer for any meal or gathering.
Easy Mexican Street Corn White Chicken Chili
Equipment
- Large Dutch oven (5.5 quarts)
- Meat thermometer
- Large bowl
- Two forks
Ingredients
White Chicken Chili
- 3 tablespoons butter regular or plant-based
- 1 large Anaheim pepper chopped with the stem & seeds removed
- 1/2 cup red onion diced
- 1 tablespoon garlic minced
- 1/4 cup all-purpose flour sub gluten-free flour
- 4 cups chicken broth 32oz
- 1 pound boneless, skinless chicken thighs
- 15 oz can cannellini beans drained & rinsed
- 2 cans diced green chiles 4oz cans
- 1/3 cup Nutpods unsweetened/unflavored creamer or half-&-half
- 1/4 cup fresh cilantro chopped
- 1 lime zest from 1 lime
- 1 lime juice from 1 lime
- 1 1/2 teaspoons chili powder
- 1 teaspoon kosher salt more, if desired
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon ground black pepper
- 8 oz block plain cream cheese softened
Mexican Street Corn
- 4 cans corn drained
- 1 cup mayonnaise
- 4 oz feta cheese crumbled (sub dairy-free alternative)
- 1/2 cup red onion diced
- 4 tablespoons fresh cilantro chopped
- 2 tablespoons garlic minced
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Stove Top Instructions
- Heat butter in a large dutch oven over medium-high heat, then sauté the chopped Anaheim pepper, diced red onion, and minced garlic for 3-5 minutes until softened.
- Add flour and stir to create a paste, then slowly pour in chicken broth, about half a cup at a time, mixing continuously until all broth is incorporated.
- Bring the pot to a simmer and add the chicken thighs; cook for approximately 15 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- While the chicken cooks, combine all ingredients for the Mexican Street Corn in a large bowl and mix them thoroughly.
- Once the chicken is cooked, remove and shred it with two forks; return the shredded chicken to the pot along with the cannellini beans, green chiles, creamer, cilantro, lime zest, lime juice, chili powder, kosher salt, cumin, oregano, and pepper, then mix to combine.
- Add the softened cream cheese, cut into large cubes, to the pot; mix and simmer until the cream cheese is fully melted and integrated into the chili.
- Reserve about a quarter of the Mexican Street Corn mixture for serving, then carefully add the remaining mixture to the chili and mix again; taste and adjust seasonings as desired.
- Serve the chili hot with your desired toppings and the reserved Mexican Street Corn.
Notes
A 48-year-old contributing writer based in New York City. He is known for his insightful articles on American cuisine and food culture. With a lifelong passion for cooking and storytelling, David began his journey in the culinary world as a chef before transitioning to writing. He has contributed to various food magazines and blogs, sharing his experiences, recipes, and culinary tips, inspiring home cooks and food enthusiasts alike. Through his engaging writing style, David explores the rich tapestry of American cuisine, celebrating its diversity while encouraging readers to experiment in their own kitchens.
