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Mexican Street Corn White Chicken Chili Recipe

Mexican Street Corn White Chicken Chili Recipe
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★★★★★

5 from 17 reviews

This Mexican Street Corn White Chicken Chili is a creamy, flavorful dish combining tender shredded chicken with sweet white corn, fresh cilantro, and a blend of spices. Enriched with sour cream and cheese, this comforting chili offers a delicious twist on traditional chili recipes, perfect for cozy dinners with a zesty, Southwestern flair.

Ingredients

Scale

Chicken and Broth

  • 4 boneless, skinless chicken breasts
  • 4 cups chicken bone broth

Vegetables and Aromatics

  • 1 yellow onion, chopped
  • 1 jalapeno, diced
  • 4 cloves garlic, minced
  • 2 cups frozen sweet white corn
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juice

Spices and Seasonings

  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste

Dairy and Thickener

  • 1.5 cups sour cream
  • 1/2 cup shredded Monterey Jack cheese (blend of Monterey Jack and mild cheddar recommended)
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Others

  • Olive oil (about 1 tablespoon for sautéing)

Instructions

  1. Sauté the veggies: Heat a tablespoon of olive oil in a pot over medium-high heat. Add the chopped onion and diced jalapeño. Cook for about 5 minutes until the onion softens and becomes translucent, forming the base flavor for the chili.
  2. Add garlic and spices: Stir in the minced garlic, dried oregano, and chili powder. Cook for another minute while stirring to release the spices’ aromas without burning the garlic.
  3. Cook the chicken: Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes until the chicken is thoroughly cooked. Monitor closely to prevent overcooking.
  4. Shred the chicken: Remove the chicken breasts and shred them using two forks or a stand mixer for faster shredding. Return the shredded chicken to the pot.
  5. Make it creamy: Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Allow the cheese to melt and flavors to combine. Taste and adjust seasoning as needed.
  6. Thicken with cornstarch: Mix cornstarch with water to create a slurry. Gradually pour the slurry into the pot while stirring. Let the chili simmer uncovered for about 10 minutes until it thickens to a creamy consistency without becoming too heavy.
  7. Serve it up: Ladle the chili into bowls and garnish with your favorite toppings such as crispy bacon crumbles, cotija cheese, tortilla strips, or avocado slices for added texture and flavor.

Notes

  • Use fresh or frozen corn depending on availability; frozen sweet white corn works best for consistency.
  • Adjust the heat level by adding more or fewer jalapeños or chili powder according to taste preferences.
  • For a thicker chili, let it simmer a little longer after adding the cornstarch slurry.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • For a dairy-free version, substitute sour cream and cheese with plant-based alternatives.

Nutrition

Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, Mexican soup, street corn recipe, chicken and corn chili

Find it online: https://topreci.com/mexican-street-corn-white-chicken-chili-recipe/