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Mexican Street Corn White Chicken Chili Recipe

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

4.8 from 6 reviews

This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili, combining tender chicken breasts with sweet corn, zesty lime, and fresh cilantro. Perfect for a comforting meal with a touch of spice, it’s easy to prepare and packed with vibrant flavors inspired by Mexican street corn.

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

Dairy and Cheese

  • 1.5 cups sour cream
  • 1/2 cup shredded Monterey Jack cheese (blend of Monterey Jack and mild cheddar can be used)

Spices and Seasonings

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

Other Ingredients

  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • Olive oil, for cooking

Instructions

  1. Prepare the chicken: Heat a drizzle of olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper. Add them to the pot and sear on both sides until golden brown but not fully cooked through, about 4-5 minutes per side. Remove and set aside.
  2. Sauté aromatics: In the same pot, add a bit more olive oil if needed, then sauté the chopped yellow onion, diced jalapeno, and minced garlic until softened and fragrant, about 5 minutes.
  3. Add spices and broth: Stir in dried oregano and chili powder, cooking for 1 minute. Pour in the chicken bone broth and bring to a simmer.
  4. Cook the chicken: Return the seared chicken breasts to the pot. Cover and simmer on low heat for about 20-25 minutes until the chicken is fully cooked and tender.
  5. Shred the chicken: Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the pot.
  6. Incorporate corn and cheese: Add the frozen sweet white corn and shredded Monterey Jack cheese to the pot, stirring gently to combine.
  7. Thicken the chili: In a small bowl, whisk together cornstarch and water to create a slurry. Slowly pour the slurry into the chili while stirring. Continue to cook for 3-5 minutes until the chili thickens slightly.
  8. Add sour cream and cilantro: Stir in the sour cream and chopped fresh cilantro. Adjust seasoning with salt and pepper as needed.
  9. Finish with lime juice: Squeeze the juice of one lime into the chili and stir well to brighten flavors.
  10. Serve: Ladle the chili into bowls and garnish with extra cilantro, cheese, or a splash of lime juice if desired. Enjoy warm for a comforting meal.

Notes

  • For extra heat, leave some jalapeno seeds in or add a pinch of cayenne pepper.
  • If you prefer a thicker chili, increase the cornstarch slurry amount gradually.
  • This chili can be made ahead and reheated; flavors deepen overnight.
  • Substitute sour cream with Greek yogurt for a healthier option.
  • Use fresh corn in season for the best sweetness and texture.

Nutrition

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

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