Mexican Street Corn White Chicken Chili Recipe
This Mexican Street Corn White Chicken Chili is a hearty and flavorful twist on traditional chicken chili. Packed with tender shredded chicken, sweet white corn, creamy sour cream, and a blend of spices, this chili is sure to become a new family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Chili:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese, (blend of monterey jack and mild cheddar)
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
For Toppings:
- Bacon crumbles
- Cotija cheese
- Fresh avocado slices
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium-high heat. Cook onion and jalapeno until softened. Add garlic, oregano, and chili powder.
- Simmer the chicken: Add broth and chicken to the pot. Season and simmer until chicken is cooked. Shred chicken.
- Add the creamy goodness: Mix in sour cream, cheese, cilantro, corn, and lime juice until cheese melts.
- Thicken it up: Whisk cornstarch and water, then add to chili. Simmer until thickened.
- Serve and top it off: Ladle chili into bowls and top with bacon, cotija cheese, and avocado slices.
Notes
- Be patient while cooking the chicken to ensure it’s tender.
- Feel free to customize toppings to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Mexican, White Chicken Chili, Corn, Comfort Food
