Mexican Street Corn White Chicken Chili
This Mexican Street Corn White Chicken Chili recipe was a HUGE hit with the family!
Things to know:
What goes in white chicken chili?
White chicken chili ingredients typically include cooked chicken, white beans (like cannellini or Great Northern), chicken broth, diced green chiles, onion, garlic, cumin, oregano, and sometimes corn, with creamy elements like sour cream or cream cheese, plus optional toppings like cilantro, cheese, and tortilla chips. The key is a flavorful, mild base that contrasts with traditional red chili, focusing on white ingredients and vibrant green chiles.
What are some common mistakes to avoid when making white chicken chili?
Common mistakes in white chicken chili include adding dairy too early (causing curdling), using water instead of flavorful broth, skipping the initial sauté of aromatics (onions/garlic) for depth, overcooking the chicken, and under-seasoning by relying on powders instead of fresh spices or not adding acidity (lime) for brightness, leading to bland or chalky results. To fix this, sauté vegetables first, use quality stock, add dairy or pureed beans at the end for creaminess, and balance with fresh lime and spices like cumin and chili powder throughout cooking.
What’s the best thing to eat with white chicken chili?
Mexican Cornbread, Slow Cooker White Rice, Homemade Texas Toast, Tortilla Chips, Sour Cream, Jalapeños, Pico de Gallo, Avocado Slices.
What veggies can you put in white chicken chili?
Vegetables – sweet onion, green onions, yellow bell pepper, jalapeno.
Seasonings – garlic powder, onion powder, chili powder, cumin, paprika, salt and pepper.
Cans – Cannellini Beans, Northern White Beans, Pinto Beans, Sweet Yellow Corn, White Corn, Green Chiles.
What is achiote or annatto?
Annatto is a natural food coloring and spice from the seeds of the achiote tree, known for its vibrant red-orange color and slightly nutty, peppery flavor. Used for centuries in Latin American, Caribbean, and Filipino cuisines, it’s a staple in dishes like arroz con pollo, and is used to color cheeses, butter, and marinades, often in the form of seeds, powder, or paste. While generally safe, it can cause allergic reactions in some individuals.
Ingredients:
1 T olive oil
2 sweet onions, chopped
2 jalapeños, diced
8 cloves of garlic, minced
1 T Spiceology’s Achiote seasoning
1 T dried Mexican oregano
1 t chili powder
6 cups chicken broth
2 cups chipotle broth
3 pounds boneless skinless chicken thighs
1 t salt
1 t black pepper
3 cups sour cream
1 cup shredded monterey jack cheese, (I used a blend of monterey jack and mild cheddar)
4 cups frozen sweet white corn
1 can black beans, drained and rinsed
1 cup diced fire roasted red bell pepper
1 cup fresh cilantro, chopped
juice of 2 limes
6 T cornstarch
6 T water
olive oil
Optional Toppings
cotija cheese
bacon crumbles
tortilla strips
1. Heat the oil in a Dutch oven on medium-high heat.
2. Once the oil begins to shimmer, sauté the onion and jalapeño until the onion begins to soften. Then add garlic, achiote seasoning, oregano, and chili powder, stir until completely combined.
3. Add the broth, chicken, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.
4. Meanwhile, combine the cornstarch and the water in a small bowl.
5. When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, black beans, red bell pepper and lime juice. Mix until fully combined, then add the cornstarch mixture (give it a good stir first to collect any cornstarch that has settled on the bottom) and stir well until fully combined. Simmer for 30 minutes uncovered to thicken, stir occasionally.
6. To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado. ENJOY!
Equipment used:
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