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Mexican Street Corn White Chicken Chili Recipe

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

5.1 from 18 reviews

This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on classic chili, featuring tender shredded chicken, sweet white corn, and a blend of spices. Enhanced with Monterey Jack cheese, fresh cilantro, and a hint of lime juice, this comforting dish balances smoky, spicy, and fresh flavors perfect for a cozy meal.

Ingredients

Scale

Chicken and Broth

  • 4 boneless, skinless chicken breasts
  • 4 cups chicken bone broth
  • Olive oil (for sautéing)
  • Salt and pepper (to taste)

Vegetables and Fresh Ingredients

  • 1 yellow onion, chopped
  • 1 jalapeño, diced
  • 4 cloves 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 with mild cheddar optional)

Spices and Thickener

  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon chili powder
  • 3 tablespoons cornstarch
  • 3 tablespoons water

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. Cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent. This step builds the flavor foundation.
  2. Add garlic and spices: Stir in minced garlic, chili powder, and dried oregano. Cook for about a minute, stirring constantly to let the spices release their aroma. Be 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 the mixture to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes until the chicken is fully cooked.
  4. Shred the chicken: Remove the cooked chicken breasts from the pot and shred them using two forks or a stand mixer for speed. Return the shredded chicken back into the pot.
  5. Make it creamy: Stir in the sour cream, shredded cheese, chopped cilantro, frozen sweet corn, and fresh lime juice. Mix well as the cheese melts and creates a rich, creamy texture. Taste and adjust seasoning if necessary.
  6. Thicken the chili: In a small bowl, combine cornstarch and water to make a slurry. Slowly stir this mixture into the chili. Let the chili simmer uncovered for another 10 minutes, stirring occasionally, until it thickens to your desired consistency.
  7. Serve it up: Ladle the chili into bowls and add your favorite toppings. Popular options include crispy bacon crumbles, crumbled cotija cheese, tortilla strips, and avocado slices for extra flavor and texture.

Notes

  • To speed up shredding, use a stand mixer instead of forks.
  • Adjust the heat by adding more or less jalapeño or chili powder depending on your spice preference.
  • For a lighter version, substitute sour cream with Greek yogurt.
  • Keep an eye on the chicken to avoid overcooking, which can make it tough.
  • Toppings can be customized: try adding sliced green onions or a dollop of guacamole for variation.
  • This chili can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Mexican Street Corn Chili, White Chicken Chili, Creamy Chicken Chili, Mexican Comfort Food, Sweet Corn Chili

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