Mexican Street Corn White Chicken Chili Recipe

Introduction

This Mexican Street Corn White Chicken Chili combines the smoky sweetness of street corn with tender chicken in a creamy, flavorful broth. It’s a comforting, easy-to-make dish perfect for dinner any night of the week.

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 (or a blend of Monterey Jack and mild cheddar)
• 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

1. Step 1: Heat a tablespoon of olive oil in a pot over medium-high heat. Add the chopped onion and diced jalapeno, cooking for about 5 minutes until the onion becomes translucent and soft.
2. Step 2: Add the minced garlic, chili powder, and dried oregano. Stir continuously for about one minute to bloom the spices, making sure the garlic doesn’t burn.
3. Step 3: 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 low, cover, and simmer for 10-15 minutes or until the chicken is cooked through.
4. Step 4: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
5. Step 5: Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix well as the cheese melts and the chili becomes creamy. Taste and adjust seasoning if needed.
6. Step 6: Combine the cornstarch and water in a small bowl, then slowly pour into the chili while stirring. Let the chili simmer uncovered for an additional 10 minutes, allowing it to thicken.
7. Step 7: Serve the chili hot in bowls. Top with crispy bacon crumbles, cotija cheese, tortilla strips, avocado slices, or your favorite toppings.

Tips & Variations

• Use a stand mixer or hand mixer to shred cooked chicken faster and more evenly.
• For extra smoky flavor, add a small amount of smoked paprika or use fire-roasted corn instead of frozen.
• Set up a toppings bar with cotija cheese, tortilla strips, diced avocado, and fresh lime wedges for a fun and customizable meal.
• Substitute Greek yogurt for sour cream to lighten the dish while keeping creaminess.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. You can also freeze the chili for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken works well and saves time. Add it after the broth step and proceed with the rest of the recipe as usual.

Is this chili spicy?

The chili has a mild to moderate heat level thanks to the jalapeno and chili powder. You can adjust the heat by removing the jalapeno seeds or using less chili powder.

Mexican Street Corn White Chicken Chili Recipe

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★★★★★

4.7 from 108 reviews

This Mexican Street Corn White Chicken Chili is a comforting and flavorful dish featuring tender chicken breasts simmered in a creamy broth with sweet white corn, jalapeño, and aromatic spices. Enhanced with sour cream, melted cheese, fresh cilantro, and a hint of lime juice, this chili offers a rich, creamy texture balanced by vibrant toppings like crispy bacon, cotija cheese, tortilla strips, and avocado. Perfect for a hearty dinner with a Mexican twist.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Broth

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

Vegetables and Aromatics

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

Spices and Seasonings

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

Dairy and Thickening

• 1.5 cups sour cream
• 1/2 cup shredded Monterey Jack cheese (or a blend with mild cheddar)
• 3 tablespoons cornstarch
• 3 tablespoons water

Other

• 1 lime, juice
• Olive oil

Instructions

1. Sauté the veggies: Heat a tablespoon of olive oil in your pot over medium-high heat. Add the chopped onion and diced jalapeño and cook for about 5 minutes, until the onion softens and becomes translucent, forming the flavor base.
2. Add garlic and spices: Stir in the minced garlic, chili powder, and oregano. Cook for another minute, allowing the spices to bloom and release their flavors, being careful not to burn 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, cover, and simmer for 10-15 minutes or until the chicken is fully cooked. Remove the chicken once done.
4. Shred the chicken: Transfer the chicken breasts to a plate and shred them using two forks or a stand mixer for speed. 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. The cheese will melt into the chili, creating a rich, creamy texture. Taste and adjust seasoning if needed.
6. Thicken with cornstarch: Mix the cornstarch with water to create a slurry. Slowly pour it into the pot, stirring well. Let the chili simmer uncovered for another 10 minutes until it thickens nicely without being too heavy.
7. Serve it up: Ladle the chili into bowls and top with your favorite garnishes such as crispy bacon crumbles, cotija cheese, tortilla strips, and avocado slices. Garnish with extra cilantro and lime wedges if desired.

Notes

• Use wide, shallow bowls when serving to allow space for adding various toppings.
• Set up a toppings bar when serving a crowd with cotija cheese, crispy tortilla strips, diced avocado, and fresh lime wedges.
• Extra cilantro sprinkled on top adds color and freshness.
• Be careful not to overcook the chicken to maintain juicy, tender meat.
• The cornstarch slurry can be adjusted to achieve your preferred chili thickness.

Keywords: Mexican Street Corn, White Chicken Chili, Creamy Chicken Chili, Spicy Chicken Soup, Mexican Dinner Recipe, Comfort Food