Mexican Street Corn White Chicken Chili Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
