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Mexican Street Corn White Chicken Chili Recipe

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

5 from 17 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 with a hint of lime and cilantro. Perfect for a comforting weeknight dinner, this chili combines the zest of Mexican street corn with the hearty satisfaction of a chicken chili.

Ingredients

Scale

Chicken and Broth

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

Vegetables and Aromatics

  • 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, juiced

Dairy

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

Spices and Thickeners

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

Other

  • Olive oil for sautéing
  • Salt and pepper to taste

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. This creates the flavorful base of the chili.
  2. Add garlic and spices: Stir in the minced garlic, dried oregano, and chili powder. Cook for another minute, stirring continuously to let the spices bloom without 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, cover, and simmer for 10-15 minutes until the chicken is fully cooked. Monitor closely to avoid overcooking.
  4. Shred the chicken: Remove chicken from the pot, place on a plate, and shred using two forks or a stand mixer. Add the shredded chicken back into the chili pot.
  5. Make it creamy: Stir in sour cream, shredded cheese, chopped cilantro, sweet white corn, and lime juice. The mixture will become rich and creamy as the cheese melts. Taste and adjust seasoning if needed.
  6. Thicken the chili: Mix cornstarch and water to create 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.
  7. Serve: Ladle chili into bowls and top with your favorite garnishes such as crispy bacon crumbles, cotija cheese, tortilla strips, and avocado slices for added texture and flavor.

Notes

  • You can substitute bone broth with regular chicken broth if preferred.
  • Adjust the amount of jalapeño based on your heat preference.
  • For faster shredding, use a stand mixer on low speed.
  • Use fresh corn if available for an even sweeter flavor.
  • Serve with warm corn tortillas or crusty bread for a complete meal.

Nutrition

Keywords: Mexican street corn chili, creamy chicken chili, white chicken chili, easy weeknight chili, Mexican chili recipe

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