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Mexican Street Corn White Chicken Chili Recipe

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

5 from 29 reviews

A comforting and creamy Mexican Street Corn White Chicken Chili featuring tender shredded chicken, sweet white corn, and a blend of spices, all enriched with sour cream, cheese, and fresh cilantro for a hearty and flavorful meal.

Ingredients

Scale

Protein

  • 4 boneless, skinless chicken breasts

Vegetables & Herbs

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

Dairy

  • 1.5 cups sour cream
  • 1/2 cup shredded monterey jack cheese (blend of monterey jack and mild cheddar)

Liquids & Broth

  • 4 cups chicken bone broth

Spices & Seasonings

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

Thickening Agent

  • 3 tablespoons cornstarch
  • 3 tablespoons water

Oils

  • Olive oil (about 1 tablespoon)

Instructions

  1. Sauté the veggies: Heat a tablespoon of olive oil in your pot over medium-high heat. Toss in the chopped onion and diced jalapeño and let them cook for about 5 minutes, until the onion softens and becomes translucent. This is the base of your flavor.
  2. Add garlic and spices: Add minced garlic, chili powder, and oregano. Stir for another minute, letting the spices release their aroma. Keep stirring to avoid burning the garlic.
  3. Cook the chicken: Pour in the chicken broth and add the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes until chicken is fully cooked. Keep an eye to avoid overcooking.
  4. Shred the chicken: Remove the chicken breasts and shred them with two forks or a stand mixer. Return shredded chicken to the pot.
  5. Make it creamy: Stir in sour cream, shredded cheese, cilantro, corn, and lime juice. Allow the cheese to melt and flavors to blend. Taste and adjust seasoning if needed.
  6. Thicken with cornstarch: Mix cornstarch with water and slowly pour into the chili while stirring. Let it simmer uncovered for another 10 minutes until thickened but still light.
  7. Serve it up: Ladle chili into bowls and garnish with optional toppings such as crispy bacon crumbles, cotija cheese, tortilla strips, and avocado slices for extra flavor and texture.

Notes

  • Keep stirring when adding garlic to avoid burning.
  • Watch chicken closely to prevent overcooking and drying out.
  • For quicker shredding, use a stand mixer instead of forks.
  • Adjust the amount of jalapeño to control heat level.
  • Toppings can be customized based on preferences or dietary needs.
  • This chili pairs well with warm corn tortillas or tortilla chips.
  • Use bone broth for added depth of flavor and nutrition.

Nutrition

Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, corn chili, easy chicken soup, Mexican comfort food

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