This Mexican Street Corn White Chicken Chili is a delicious southwestern comfort food. It takes our love of Mexican elote and melds it with the flavors of our famous White Chicken Chili. While it is not "traditional" Texas Chili, as it has beans, it will be an instant classic in your household. My wife can't get enough of it in the cooler months of Texas Fall and Winter!
Meat Church How To YouTube Video:Â https://youtu.be/zNKbnGtx1Eo
Be sure to check out all of our chili recipes here.
Ingredients
- 1 smoked chicken, pulled and shreddedÂ
- 4 C chicken broth
- 2 C corn kernels
- 1 can great northern beans
- 1/2 C cilantro, chopped
- 1/4 C cornstarch
- 1/4 C water
- 1 1/2 C sour cream
- 1/2 C Monterrey Jack cheese, freshly shredded
- 1/3 C onion, chopped
- 1 jalapeño, diced
- 2 cloves garlic, minced
- 1 lime, juiced
- 2 T Meat Church Texas Chili seasoning
- Meat Church Garlic & Herb seasoning to taste
Tools
- Dutch oven or large heavy pot
Prepare the cooker
Prepare your smoker to 250 degrees. In this video we used a Traeger Woodridge with Meat Church Pellets which are a blend of oak and hickory. Most would also be good choices for this cook.
Prepare the soup
In a heavy dutch oven add all your ingredients one at a time, stirring after each ingredient is added.
Simmer the Chili
Simmer the Mexican Street Corn White Chicken Chili for 15 - 20 minutes.
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Smoke the Chili
Place the dutch oven in the smoker. Stir every 45 minutes to an hour. Smoke as long as you like but we recommend 4 - 8 hours.
Serve with your favorite toppings and enjoy!
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