Name: Mexican Street Corn White Chicken Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 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 only; 4 cups chicken bone broth; 1.5 cups sour cream; 1/2 cup shredded Monterey Jack cheese (or blend of Monterey Jack and mild cheddar); 1/2 tablespoon dried oregano; 1/2 teaspoon chili powder; Salt and pepper to taste; 3 tablespoons cornstarch; 3 tablespoons water; Olive oil (1 tablespoon for sautéing)

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Introduction

Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili, packed with tender chicken, sweet corn, and fresh herbs. It balances a hint of spice with smooth cheese and lime for a comforting, satisfying meal. Perfect for cooler evenings or anytime you crave a hearty bowl.

A white bowl filled with creamy soup that has a light beige base with visible small corn kernels and shredded white chicken pieces mixed throughout. On top, there is a layer of bright yellow corn kernels, shredded chicken, small dotted pieces of red tomato, and fresh bright green cilantro leaves, with a single slice of fresh green avocado placed on the side inside the bowl. The soup is lightly sprinkled with black pepper. The scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 recommended)
4 cloves 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
Salt and pepper, to taste

Instructions

Step 1: Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and diced jalapeno. Cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
Step 2: Add the minced garlic, chili powder, and dried oregano to the pot. Stir continuously for another minute to release the spices’ flavors, being careful not to let the garlic burn.
Step 3: 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 to 15 minutes until the chicken is cooked through.
Step 4: Remove the chicken breasts and shred them using two forks (or a stand mixer for faster shredding). Return the shredded chicken to the pot.
Step 5: Stir in the sour cream, shredded cheese, chopped cilantro, frozen sweet corn, and lime juice. Mix well until the cheese melts and the chili becomes creamy. Taste and adjust seasoning as needed.
Step 6: In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour this into the chili while stirring. Let the chili simmer uncovered for another 10 minutes to thicken without becoming too heavy.
Step 7: Serve the chili hot, garnished with your favorite toppings such as crispy bacon crumbles, cotija cheese, tortilla strips, or avocado slices.

Tips & Variations

For extra smoky flavor, add a chipotle pepper in adobo sauce or smoked paprika along with the spices.
Use leftover rotisserie chicken to save time and add depth of flavor.
Swap sour cream for Greek yogurt to lighten the chili while maintaining creaminess.
Add black beans or pinto beans for extra protein and texture.
If you prefer less heat, remove the jalapeno seeds or substitute with a milder pepper.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This chili can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup that has a thick, smooth texture and a light beige color, showing visible pieces of yellow corn and shredded white chicken mixed throughout. On one side of the bowl, there are two slices of fresh green avocado resting on top of the soup. A single large, light-colored tortilla chip is placed upright inside the soup on the right side, adding a crunchy texture contrast. Small green cilantro leaves are sprinkled over the soup, along with a light dusting of black pepper. The bowl sits on a white marbled surface with part of a gray and white cloth napkin visible near it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can brown the onions and jalapeno separately, then add all ingredients except sour cream, cheese, corn, and lime juice to the slow cooker. Cook on low for 4-6 hours. Add the remaining ingredients near the end and stir well before serving.

What can I use instead of cornstarch to thicken the chili?

If you don’t have cornstarch, you can use arrowroot powder or all-purpose flour mixed with water as a thickener. Add gradually and cook until the chili reaches your desired consistency.