My grandma, bless her heart, always had a pot of something delicious simmering on the stove. I can still remember the aroma of spices filling her tiny kitchen. It was always a welcoming smell, especially on chilly evenings. She taught me that food wasn’t just fuel, but a way to show love.
One of my fondest memories is of her attempt to recreate Mexican street corn, but with a twist. She wasn’t quite sure how to make it, so she ended up creating something totally new. It was a creamy soup, with the flavors of corn, chicken, and just a hint of spice. This Mexican street corn white chicken chili is my attempt to recreate that comforting memory, with a few improvements of my own.
This recipe is more than just a soup; it’s a warm hug on a cold day, a celebration of flavors, and a tribute to my grandma’s inventive spirit. And if you’re looking for another bowl of comfort, check out this coconut snowball cake recipe.
Why you’ll love this Mexican Street Corn White Chicken Chili
- It’s a delicious and comforting twist on classic white chicken chili. The addition of corn and poblano peppers gives it a unique and vibrant flavor.
- This Mexican street corn white chicken chili is incredibly easy to make, perfect for a weeknight dinner. Most of the time is hands-off simmering.
- The creamy texture and flavorful broth are irresistible. It’s a hearty and satisfying meal that will warm you from the inside out.
- It’s easily customizable to your spice preference. Add more chili powder or a pinch of cayenne for extra heat, or leave it mild for a family-friendly meal.
- This chili is packed with protein and fiber. It’s a healthy and filling option that you can feel good about serving.
- The leftovers taste even better the next day, as the flavors have a chance to meld together. This makes it perfect for meal prepping.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can sweet corn, drained
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- Optional toppings: crumbled cotija cheese, extra cilantro, lime wedges, hot sauce
Directions
Step 1
White chicken chili makes every moment feel sunny. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and poblano peppers and cook until softened, about 5-7 minutes.
Step 2
Add garlic, cumin, chili powder, and smoked paprika to the pot and cook for 1 minute more, stirring constantly, until fragrant. The aroma at this stage is simply amazing!
Step 3
Pour in chicken broth, bring to a simmer, then add the shredded chicken, cannellini beans, and sweet corn. Stir well to combine, making sure everything is nicely incorporated.
Step 4
Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld. This is where the magic happens; the longer it simmers, the richer the flavor will be.
Step 5
Remove from heat and stir in the sour cream, cilantro, and lime juice. Season with salt and pepper to taste. Don’t be shy with the lime juice; it really brightens up the flavors.
Step 6
Serve hot, garnished with crumbled cotija cheese, extra cilantro, and lime wedges, if desired. Add a dash of hot sauce for extra heat. Enjoy your delicious Mexican street corn white chicken chili!
Variations, pairings, and serving ideas
Variations
Want to kick up the heat? Add a pinch of cayenne pepper or a finely chopped jalapeño pepper along with the poblano peppers. Remember to adjust the amount to your liking.
For a vegetarian version, simply omit the chicken and add an extra can of cannellini beans. You can also add some diced potatoes or other vegetables for extra heartiness.
If you don’t have cannellini beans on hand, you can substitute great northern beans or even pinto beans. Each type of bean will impart a slightly different flavor, so experiment to find your favorite.
Pairings
This Mexican street corn white chicken chili is fantastic on its own, but it’s even better with some complementary sides. A simple side salad with a lime vinaigrette provides a refreshing contrast to the rich and creamy chili.
Consider serving it with some warm cornbread or crusty bread for dipping. The bread is perfect for soaking up all the delicious broth.
For a complete meal, pair it with some Mexican rice or quinoa. The grains add another layer of texture and flavor.
Serving ideas
Serve the chili in bowls and garnish generously with your favorite toppings. Crumbled cotija cheese, extra cilantro, and lime wedges are a must!
Set up a chili bar with various toppings so everyone can customize their own bowl. Some other great options include diced avocado, chopped tomatoes, and pickled onions.
For a festive presentation, serve the chili in hollowed-out bread bowls. This is a fun and delicious way to enjoy this comforting dish.
Storage and make-ahead tips
Storage
This Mexican street corn white chicken chili can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.
You can also freeze the chili for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
When reheating, add a splash of chicken broth if the chili has thickened too much. This will help restore its creamy texture.
Make-ahead
This chili is a great make-ahead meal. You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to serve it. The flavors will actually meld together even more, making it even more delicious.
You can also shred the chicken ahead of time to save time on the day you plan to make the chili. Store the shredded chicken in the refrigerator until you’re ready to use it.
For a quick weeknight meal, cook the chicken, chop the vegetables, and rinse the beans on the weekend. Then, when you’re ready to make the chili, simply combine all the ingredients in the pot and simmer.
Common mistakes when making Mexican Street Corn White Chicken Chili
- Forgetting to season properly: Taste the chili throughout the cooking process and adjust the seasoning as needed. Salt and pepper are crucial for bringing out the flavors.
- Not softening the vegetables: Make sure to cook the onion and poblano peppers until they are softened before adding the garlic and spices. This will ensure that they release their flavors properly.
- Overcooking the chicken: Be careful not to overcook the shredded chicken, as it can become dry and tough. Add it towards the end of the cooking process to prevent it from drying out.
- Adding sour cream while the chili is too hot: Stir in the sour cream off the heat to prevent it from curdling. This will ensure that the chili remains smooth and creamy.
- Skipping the lime juice: The lime juice adds a bright and tangy flavor that really elevates the chili. Don’t skip this step!
Final notes
This Mexican street corn white chicken chili is a dish that’s both comforting and flavorful. It’s perfect for a cozy night in, a potluck, or any occasion where you want to share a delicious and satisfying meal.
Don’t be afraid to experiment with different toppings and variations to make it your own. The most important thing is to have fun and enjoy the process.
So go ahead, gather your ingredients, and get ready to create a culinary masterpiece that will warm your heart and soul. I hope this recipe brings you as much joy as it brings me!
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Mexican Street Corn White Chicken Chili
A creamy and comforting white chicken chili infused with the vibrant flavors of Mexican street corn, featuring tender chicken, sweet corn, poblano peppers, and a touch of lime.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can sweet corn, drained
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- Optional toppings: crumbled cotija cheese, extra cilantro, lime wedges, hot sauce
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and poblano peppers and cook until softened, about 5-7 minutes.
- Add garlic, cumin, chili powder, and smoked paprika to the pot and cook for 1 minute more, stirring constantly, until fragrant.
- Pour in chicken broth, bring to a simmer, then add the shredded chicken, cannellini beans, and sweet corn. Stir well to combine.
- Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
- Remove from heat and stir in the sour cream, cilantro, and lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with crumbled cotija cheese, extra cilantro, and lime wedges, if desired. Add a dash of hot sauce for extra heat.
Notes
For a spicier chili, add a pinch of cayenne pepper or a finely chopped jalapeño pepper along with the poblano peppers. This chili can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg