Mexican Street Corn White Chicken Chili Recipe
A comforting and creamy Mexican Street Corn White Chicken Chili featuring tender shredded chicken simmered in a flavorful broth with sweet corn, cheese, and a touch of lime. This hearty chili blends traditional street corn flavors with a creamy texture, perfect for warming up any day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup & Stew
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Vegetables & Herbs
- 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
Liquids & Dairy
- 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)
Spices & Seasonings
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Thickening Agents
- 3 tablespoons cornstarch
- 3 tablespoons water
Oils
- Olive oil (1 tablespoon for sautéing)
Instructions
- Sauté the veggies: Heat a tablespoon of olive oil in your pot over medium-high heat. Add the chopped onion and diced jalapeño. Cook for about 5 minutes until the onion softens and becomes translucent, building the base flavor for your chili.
- Add garlic and spices: Stir in the minced garlic, chili powder, and dried oregano. Continue cooking for another minute, allowing the spices to bloom in the hot oil without burning the garlic.
- Cook the chicken: Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes until the chicken is fully cooked.
- Shred the chicken: Remove the chicken breasts from the pot and shred them thoroughly using two forks or a stand mixer. Return the shredded chicken to the pot.
- Make it creamy: Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix well until the cheese melts and the chili becomes creamy. Adjust seasoning with salt and pepper as needed.
- Thicken with cornstarch: Mix the cornstarch with water to make a slurry. Slowly pour it into the chili while stirring. Let the chili simmer uncovered for another 10 minutes to thicken without becoming too heavy.
- Serve it up: Ladle the chili into bowls and garnish with your choice of toppings such as crispy bacon crumbles, cotija cheese, tortilla strips, and avocado slices for added texture and flavor.
Notes
- You can adjust the spiciness by adding more or less jalapeño or chili powder based on your heat preference.
- Using chicken bone broth enhances the depth of flavor more than regular chicken broth.
- If pressed for time, shredding chicken with a stand mixer is quicker than using forks.
- For a gluten-free version, ensure the cornstarch and all toppings are gluten-free.
- Leftovers store well in the fridge for up to 3 days or can be frozen for up to 2 months.
Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, chicken soup, Mexican soup, corn chili
