Mexican Street Corn Chicken Chili Recipe

Mexican Street Corn Chicken Chili Recipe is a delightful fusion that brings together the comforting warmth of chicken chili and the vibrant flavors found in classic Mexican street corn. Perfect for any occasion, this hearty dish is both satisfying and full of zesty goodness. Whether you’re hosting a gathering or simply craving a cozy meal, this recipe will impress with its unique taste and easy preparation.

Why You’ll Love This Recipe

• Flavor-packed experience: The combination of spices, fresh corn, and creamy ingredients creates an explosion of taste.
• Easy to make: With straightforward steps, anyone can whip up this delicious chili in no time.
• Versatile serving options: Enjoy it on its own or customize with your favorite garnishes like avocado, lime wedges, or tortilla chips.
• Perfect for meal prep: Make a big batch to enjoy throughout the week; it keeps well in the fridge or freezer.
• Family-friendly: This dish appeals to both kids and adults, making it an excellent choice for family dinners.

Tools and Preparation

Before diving into the cooking process, gather your tools for a smooth experience. Having the right equipment makes all the difference in preparing your Mexican Street Corn Chicken Chili.

Essential Tools and Equipment

• Large soup pot or Dutch oven
• Cutting board
• Knife
• Tongs
• Measuring cups and spoons

Importance of Each Tool

• Large soup pot or Dutch oven: Ideal for cooking large quantities and allows for even heat distribution.
• Cutting board: Provides a safe surface for chopping ingredients, ensuring efficiency while preparing your recipe.

Ingredients

We’re combining the best elements of White Chicken Chili and classic Mexican Street Corn. This simple Chicken Chili Recipe is loaded with zesty flavor!

Main Ingredients

• 2 teaspoons olive oil
• 1 large sweet onion, peeled and chopped
• 4-5 cloves garlic, minced
• 1 large jalapeno, seeded and chopped
• 1/3 cup chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4-1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 1/2 pounds boneless skinless chicken breast
• 7 ounces chopped green chiles (mild or medium)
• 4 cups fresh corn cut off the cob (about 4-5 cobs)
• 2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 tablespoon cornstarch
• 1 lime, juiced
• Salt and pepper

Possible Garnishes

• More cilantro or shredded cheese
• Avocado slices
• Lime wedges
• Tortilla chips

How to Make Mexican Street Corn Chicken Chili Recipe

Step 1: Sauté Aromatics

Set a large 6-8 quart soup pot (or Dutch oven) over medium heat. Add the oil and chopped onions.
1. Sauté the onions for 2-3 minutes until they soften.
2. Add in the garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper.
3. Sauté another 2-3 minutes until fragrant.

Step 2: Cook Chicken

Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot.
1. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper.
2. Bring to a boil; then reduce heat to simmer for 20 minutes until chicken is cooked through.

Step 3: Prepare Fresh Corn

Meanwhile, cut the corn off the cobs and set aside.

Step 4: Shred Chicken

Use tongs to remove the cooked chicken from the pot.
1. Add the corn to the pot and stir well.
2. Chop or shred the chicken breasts before placing them back into the pot.

Step 5: Mix in Creaminess

Stir in the sour cream and shredded cheese.
1. Sprinkle cornstarch over top while stirring rapidly to avoid clumps.

Step 6: Thicken Chili

Simmer for another 3-5 minutes until chili base thickens.
1. Turn off heat and stir in lime juice.
2. Ladle into bowls and serve with your favorite garnishes.

Enjoy your warm bowl of Mexican Street Corn Chicken Chili!

How to Serve Mexican Street Corn Chicken Chili Recipe

Serving your Mexican Street Corn Chicken Chili can elevate the dining experience and make it more enjoyable. Here are some creative ways to present this delicious dish.

Garnishes

• Cilantro: Fresh cilantro adds a vibrant touch and enhances the flavor.
• Shredded Cheese: A sprinkle of shredded cheese creates a creamy texture on top.
• Avocado Slices: Creamy avocado complements the chili’s spices beautifully.
• Lime Wedges: A squeeze of lime brightens the dish with a zesty kick.
• Tortilla Chips: Crunchy chips provide a delightful contrast to the smooth chili.

Accompaniments

• Cornbread: Sweet, warm cornbread pairs perfectly with chili for a comforting meal.
• Rice: Serving with rice offers a filling option that balances the soup.
• Salad: A fresh salad can lighten the meal and add variety to your plate.

Bowl Options

• Bread Bowls: Serve in hollowed bread bowls for an impressive presentation.
• Chili Cups: Small cups of chili make for excellent appetizers at gatherings.

How to Perfect Mexican Street Corn Chicken Chili Recipe

To achieve the best results with your Mexican Street Corn Chicken Chili, consider these helpful tips.

• Use Fresh Ingredients: Fresh corn and herbs will enhance the flavor significantly.
• Adjust Spice Levels: Modify jalapeño or cayenne pepper according to your heat preference.
• Cook Chicken Thoroughly: Ensure chicken is cooked through for optimal texture and safety.
• Add More Creaminess: Consider using cream cheese or additional sour cream for richness.
• Simmer Longer for Flavor: Allowing the chili to simmer longer can deepen flavors.
• Experiment with Toppings: Try different garnishes like crispy bacon or pickled onions for variety.

Best Side Dishes for Mexican Street Corn Chicken Chili Recipe

Pairing side dishes with your chili can create a well-rounded meal. Here are some delightful options.

1. Cornbread: This sweet bread complements the savory chili, making it a classic choice.
2. Spanish Rice: Fluffy Spanish rice adds a flavorful base and pairs perfectly with chili.
3. Guacamole: Creamy guacamole brings richness while adding freshness to each bite.
4. Coleslaw: A crunchy coleslaw provides a refreshing contrast to warm chili.
5. Grilled Vegetables: Smoky grilled veggies enhance the meal’s flavors and add nutrition.
6. Quesadillas: Cheesy quesadillas serve as a delicious, satisfying side that everyone loves.

Common Mistakes to Avoid

When preparing the Mexican Street Corn Chicken Chili Recipe, it’s easy to make some common mistakes. Here are a few to watch out for:

• Skipping the seasoning: Not seasoning your ingredients can lead to a bland chili. Make sure to add salt and pepper during cooking.
• Overcooking the chicken: Leaving the chicken in too long can dry it out. Cook until it’s just done, then remove it from heat.
• Neglecting fresh ingredients: Using canned corn instead of fresh can alter the taste. Always opt for fresh corn when possible for better flavor.
• Ignoring the consistency: If your chili turns out too thin, don’t forget to add cornstarch gradually while stirring to achieve the right thickness.
• Forgetting garnishes: Skipping garnishes can make your dish less appealing. Add cilantro, cheese, or avocado slices for extra flavor and presentation.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3-4 days.

Freezing Mexican Street Corn Chicken Chili Recipe

• Allow the chili to cool completely before freezing.
• Use freezer-safe containers or bags for storage.
• Freeze for up to 2-3 months for best quality.

Reheating Mexican Street Corn Chicken Chili Recipe

• Oven: Preheat your oven to 350°F (175°C). Place chili in an oven-safe dish and cover with foil. Heat for about 20-25 minutes until warmed through.
• Microwave: Transfer a portion of chili into a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Pour chili into a saucepan over medium heat. Stir occasionally until heated thoroughly, about 5-10 minutes.

Frequently Asked Questions

Here are some common questions about making the Mexican Street Corn Chicken Chili Recipe:

Can I use other types of beans in this chili?

Yes! Feel free to add black beans or pinto beans for extra protein and texture.

How spicy is this Mexican Street Corn Chicken Chili Recipe?

The spiciness can be adjusted by increasing or decreasing the amount of jalapeno and cayenne pepper used.

Can I make this recipe vegetarian?

Absolutely! Substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.

How do I serve the Mexican Street Corn Chicken Chili Recipe?

This chili is delicious served with tortilla chips, avocado slices, or crusty bread on the side.

What can I customize in this recipe?

You can customize toppings like cheese, sour cream, or additional hot sauce based on your taste preferences.

Final Thoughts

The Mexican Street Corn Chicken Chili Recipe combines bold flavors and comforting ingredients, making it perfect for any occasion. This versatile dish allows for customization based on your tastes—try adding different toppings or adjusting spices. We encourage you to give this recipe a try; it’s bound to become a new favorite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Chicken Chili

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Mexican Street Corn Chicken Chili is a vibrant and hearty dish that beautifully fuses the rich flavors of traditional chicken chili with the zesty essence of Mexican street corn, known as elote. This easy-to-make recipe is perfect for any gathering or cozy family dinner, offering a delightful combination of spices, fresh ingredients, and creamy textures. With minimal preparation time and versatile serving options, this chili will quickly become a favorite in your household. Enjoy it topped with avocado, lime, and crunchy tortilla chips for an unforgettable meal experience.

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Ingredients

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• 2 teaspoons olive oil
• 1 large sweet onion, chopped
• 4–5 cloves garlic, minced
• 1 large jalapeno, seeded and chopped
• 4 cups chicken broth
• 1 ½ pounds boneless skinless chicken breast
• 4 cups fresh corn (cut off the cob)
• 2 cups sour cream
• 1 cup shredded pepper jack cheese
• Seasonings: cumin, oregano, cayenne pepper

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Instructions

1. In a large pot over medium heat, sauté onions in olive oil until softened. Add garlic, jalapeno, cilantro, cumin, oregano, and cayenne; cook until fragrant.
2. Stir in chicken broth and chicken breasts. Season with salt and pepper; bring to a boil then simmer for 20 minutes until chicken is cooked through.
3. Cut corn off cobs and add to the pot. Shred chicken back into the pot along with sour cream and cheese.
4. Thicken chili with cornstarch if desired; simmer for another few minutes before serving with garnishes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 85mg