Here’s a delicious recipe for Mexican Street Corn White Chicken Chili, which combines the creamy, savory flavors of white chicken chili with the tangy, cheesy goodness of Mexican street corn (Elote). It’s a comforting and unique twist on a classic!
Ingredients:
For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs (or cooked shredded rotisserie chicken)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans (like Great Northern or Cannellini), drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 2 cups fresh or frozen corn)
- 1 can (4 oz) diced green chilies (mild or spicy)
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon lime juice
- 1/2 cup cilantro, chopped (optional, for garnish)
For the Street Corn Topping:
- 1 cup Mexican crema or sour cream
- 1/4 cup mayonnaise
- 1/4 cup grated cotija cheese (or Parmesan as a substitute)
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder (or smoked paprika for a smoky flavor)
- Pinch of cayenne pepper (optional, for heat)
- 1/2 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco (optional, for garnish)
- Extra lime wedges for serving
Directions:
1. Cook the chicken:
- If using raw chicken, season the chicken breasts or thighs with salt, pepper, and a little cumin. Heat a large pot or Dutch oven over medium heat and add the olive oil.
- Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove from the pot and set aside to rest. Once cooled, shred the chicken using two forks.
2. Sauté the vegetables:
- In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes, until softened and fragrant.
3. Add the beans, corn, and spices:
- Add the drained beans, corn, green chilies, cumin, chili powder, smoked paprika, and chicken broth. Stir to combine and bring to a simmer.
4. Add the chicken and cream:
- Stir in the shredded chicken and heavy cream. Let the chili simmer for 10-15 minutes, allowing the flavors to meld together. If the chili is too thick, add a little more chicken broth or water to reach your desired consistency.
5. Season and finish:
- Taste and adjust the seasoning with salt, pepper, and lime juice. If you like more heat, add some cayenne pepper or hot sauce.
6. Make the street corn topping:
- In a small bowl, combine the Mexican crema (or sour cream), mayonnaise, cotija cheese, lime juice, chili powder, and cayenne pepper. Stir until smooth and well combined.
7. Serve:
- Ladle the white chicken chili into bowls. Top each serving with a generous dollop of the street corn topping. Garnish with fresh cilantro, crumbled queso fresco, and extra lime wedges.
Tips:
- For added texture, you can add a bit of crispy fried tortilla strips on top.
- You can substitute the Mexican crema with sour cream if you prefer, but the crema adds a richer flavor.
- If you like a more spicy chili, you can add jalapeños or some diced chipotle peppers.
This Mexican Street Corn White Chicken Chili is creamy, spicy, and packed with bold flavors. It’s a perfect blend of classic chili and the delicious flavors of Mexican street corn. Enjoy