The First Bite That Hooked Me
The smoky scent of charred corn and tangy lime hit me first. Then came the creamy chili, topped with crunchy bacon and cool avocado. One spoonful and I was sold—this dish was magic in a bowl. Ever wondered how to turn Mexican street corn into a cozy, filling chili? It’s all about layering flavors, like the zesty lime with rich sour cream. Trust me, your taste buds will thank you.My Messy (But Delicious) First Try
My first attempt ended with cornstarch lumps and a too-thick broth. I forgot to stir the slurry, but the flavors still shone through. Cooking mishaps remind us that good food doesn’t need to be perfect. It’s about the joy of creating something warm and satisfying. Now, I laugh at my early mistakes—and savor every bite.Why This Chili Stands Out
– The creamy sour cream balances the spicy jalapeño perfectly. – Crunchy tortilla strips add texture to the tender chicken and corn. Which flavor combo surprises you most—tangy lime with cheese or smoky bacon with avocado? Share your pick below!A Dish With Roots
This chili blends Mexican street corn (elote) with hearty American chicken chili. *Did you know elote dates back to Aztec street vendors?* It’s a mash-up of traditions, just like our kitchens today. Simple, adaptable, and full of love—that’s what makes it timeless. Have you tried a twist on this classic? Tell me about it!
| Ingredient | Amount | Note |
|---|---|---|
| Boneless, skinless chicken breasts | 4 | |
| Yellow onion | 1 | chopped |
| Jalapeno | 1 | diced |
| Chicken bone broth | 4 cups | |
| Sour cream | 1.5 cups | |
| Shredded Monterey Jack cheese | 1/2 cup | blend of Monterey Jack and mild cheddar |
| Garlic | 4 cloves | minced |
| Dried oregano | 1/2 tablespoon | |
| Chili powder | 1/2 teaspoon | |
| Frozen sweet white corn | 2 cups | |
| Fresh cilantro | 1/2 cup | chopped |
| Lime | 1 | juice |
| Cornstarch | 3 tablespoons | |
| Water | 3 tablespoons | |
| Olive oil | As needed | |
| Cotija cheese | As needed | garnish |
| Bacon crumbles | As needed | garnish |
| Tortilla strips | As needed | garnish |
| Sliced avocado | As needed | garnish |
How to Make Mexican Street Corn White Chicken Chili
Step 1 Cook the chicken first. Heat oil in a pot, then sauté onion and jalapeno. Add garlic, oregano, and chili powder. Stir in broth and chicken, then simmer. (Hard-learned tip: Shred chicken while warm—it’s easier!)
Step 2 Mix cornstarch and water for the slurry. Set it aside for later. This thickens the soup nicely. Stir it well before adding.
Step 3 Shred the cooked chicken and return it to the pot. Add sour cream, cheese, cilantro, corn, and lime juice. Stir in the slurry and simmer. *Fun fact: Cotija cheese adds salty crunch!*
Step 4 Serve hot with toppings. Try bacon, cotija, tortilla strips, and avocado. Let everyone customize their bowl. What’s your favorite chili topping? Share below!
Cook Time: 30–35 minutes Total Time: 45–50 minutes Yield: 6 servings Category: Dinner, Soup
3 Twists on This Chili
Vegetarian Swap chicken for beans and veggie broth. Top with extra avocado.
Spicy Double the jalapeno or add chipotle powder. Cool it with extra sour cream.
Seasonal Use fresh summer corn instead of frozen. Add diced zucchini for crunch. Which twist would you try? Vote in the comments!
Serving Ideas & Pairings
Serve with warm tortillas or crunchy slaw. Garnish with extra lime wedges. Pair with a cold lager or limeade. Which would you choose tonight?
Keep It Fresh or Freeze It
Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to keep it creamy. Freeze portions in airtight containers for up to 2 months. Thaw overnight before warming. *Fun fact: Cornstarch helps the chili stay thick even after freezing.* Batch-cook tip: Double the recipe and freeze half for busy nights. Why this matters: Meal prep saves time and cuts stress. Ever tried freezing this dish? Share your tricks!Fix Common Hiccups
Too thin? Simmer uncovered longer or add another cornstarch slurry. Too spicy? Stir in extra sour cream or a pinch of sugar. Cheese clumping? Let it melt slowly on low heat. Why this matters: Small tweaks make big differences in flavor and texture. My neighbor once added too much jalapeño—sour cream saved the day! What’s your go-to fix for spicy mishaps?Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Swap cornstarch for arrowroot or potato starch.
Q: How far ahead can I prep this?
A: Cook it 1-2 days early; add toppings fresh when serving.
Q: What’s a good cheese swap?
A: Pepper jack adds kick, or try mild queso fresco.
Q: Can I use frozen chicken?
A: Thaw it first for even cooking.
Q: How do I halve the recipe?
A: Cut all ingredients in half, but keep spice amounts the same.
Let’s Dish!
This chili is a crowd-pleaser—creamy, zesty, and packed with flavor. My grandkids beg for it on chilly nights.Tag @AmeliaHartwell on Pinterest with your bowl! Did you try a twist? Tell me below. Happy cooking! —Amelia Hartwell.
