Delicious Mexican Street Corn Chicken Chili

If you’re looking for a hearty chili recipe, you’ve hit the jackpot with this Mexican Street Corn Chicken Chili. I remember one chilly evening when my son, Jake, asked for something warm and comforting. This chili not only warmed us up but also brought a smile to our faces with its vibrant flavors.

Table of Contents

Why You’ll Love It

• It’s packed with flavor and texture.
• Perfect for family gatherings or cozy nights in.
• Easy to make and customize.

Pure Comfort

This chili is pure comfort in a bowl. The creamy corn, tender chicken, and zesty spices come together to create a dish that feels like a warm hug on a cold day.

What You Need

• 1 lb 1 lb poached chicken, shredded – You can use rotisserie chicken for convenience.
• 1 1 large yellow onion, diced – Adds sweetness and depth.
• 2 2 cloves garlic, minced – Fresh garlic enhances flavor.
• 1 can 1 can (15 oz) corn, drained – You can substitute with frozen corn.
• 1 can 1 can (15 oz) white beans, drained and rinsed – Great source of protein.
• 2 cups 2 cups chicken broth – Use low-sodium for a healthier option.
• 1 tsp 1 tsp chili powder – Adjust based on your spice preference.
• 1 tsp 1 tsp cumin – Adds a warm, earthy flavor.
• to taste Salt and pepper, to taste – Season to your liking.
• 1 cup 1 cup heavy cream – For a rich and creamy texture.
• 1/2 cup 1/2 cup cilantro, chopped – Fresh cilantro brightens the dish.

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, it tastes even better the next day.

Steps to Make It

1. Start by poaching the chicken in a pot of simmering water for about 15 minutes. You’ll know it’s done when the chicken is no longer pink in the center. Shred the chicken and set it aside.
2. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and fragrant. This will create a flavorful base for your chili.
3. Stir in the minced garlic and cook for an additional minute. The aroma will fill your kitchen, making it hard to resist tasting already. Garlic should be fragrant but not browned.
4. Next, add the drained corn and white beans to the pot. Stir them in and let them mingle with the onions and garlic for about 2 minutes. You’ll see the colors brighten up the pot.
5. Pour in the chicken broth, followed by the shredded chicken, chili powder, cumin, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 15 minutes. The flavors will deepen beautifully.
6. Finally, stir in the heavy cream and chopped cilantro. Let it simmer for another 5 minutes until everything is heated through. The chili should be creamy and inviting.
7. Serve the chili hot, garnished with extra cilantro if desired. The vibrant colors and rich aroma will make everyone eager to dig in.

Make It Perfect

• For a spicier kick, add diced jalapeños when cooking the onions.
• This chili pairs wonderfully with crusty bread or tortilla chips.
• If you prefer a thicker chili, let it simmer longer to reduce the liquid.

Mix It Up

• Swap the poached chicken for shredded turkey for a delicious twist.
• Make it vegetarian by using vegetable broth and omitting the chicken.

Perfect Partners

• Serve with cornbread for a classic pairing.
• Top with avocado slices for added creaminess.

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FAQs

Conclusion

This Mexican Street Corn Chicken Chili is sure to become a family favorite. With its creamy texture and delightful flavors, it’s perfect for any occasion. So, gather your loved ones and enjoy a bowl of comfort today!