Short Description
Mexican Street Corn White Chicken Chili is a comforting fusion of creamy white chicken chili and the bold, zesty flavors of Mexican street corn (elote). This hearty dish features tender shredded chicken, sweet corn, and a rich, tangy broth infused with spices, sour cream, and cheese, offering a delightful twist on a classic comfort food.
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Why You’ll Love This Recipe
Flavorful Fusion: Combines the creamy richness of white chicken chili with the vibrant, tangy notes of Mexican street corn.
Hearty and Satisfying: Packed with protein-rich chicken and sweet corn, making it a filling meal.
Customizable Heat: Adjust the spice level to your preference with jalapeños and chili powder.
Perfect for Gatherings: A crowd-pleaser that’s ideal for family dinners, potlucks, or game day.
Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced
4 cloves garlic, minced
4 cups chicken bone broth
1.5 cups sour cream
½ cup shredded Monterey Jack cheese
½ tablespoon dried oregano
½ teaspoon chili powder
2 cups frozen sweet white corn
½ cup fresh cilantro, chopped
1 lime, juiced
3 tablespoons cornstarch
3 tablespoons water
Salt and pepper, to taste
1 tablespoon olive oil
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Optional Toppings:
Crumbled cotija cheese
Sliced avocado
Tortilla strips
Additional chopped cilantro
Lime wedges
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Directions
In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Add chopped onion and diced jalapeño, sautéing until the onion becomes translucent.
Stir in minced garlic, dried oregano, and chili powder, cooking until fragrant.
Pour in the chicken bone broth and season with salt and pepper. Add the chicken breasts to the pot.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–15 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the chili to thicken.
Add sour cream, shredded Monterey Jack cheese, frozen corn, chopped cilantro, and lime juice to the pot. Stir until the cheese is melted and the chili is well combined.
Simmer for an additional 5–10 minutes to allow flavors to meld.
Serve hot, garnished with your choice of optional toppings.
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Servings and Timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
Spicy Kick: Add diced green chiles or increase the amount of jalapeño and chili powder for extra heat.
Bean Addition: Incorporate white beans, such as cannellini or great northern beans, for added texture and protein.
Vegetarian Option: Replace chicken with additional vegetables like zucchini or bell peppers and use vegetable broth.
Cheese Variations: Substitute Monterey Jack with pepper jack for a spicier flavor or use a blend of cheeses.
Slow Cooker Method: Combine all ingredients (except sour cream, cheese, and cornstarch slurry) in a slow cooker. Cook on low for 6 hours or high for 3 hours. Shred the chicken, then stir in sour cream, cheese, and cornstarch slurry. Cook for an additional 30 minutes on high until thickened.
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Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Alternatively, microwave in a microwave-safe bowl in 1-minute intervals, stirring between each, until hot.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, using shredded rotisserie chicken can save time. Simply add it to the pot after sautéing the vegetables and proceed with the recipe.
Is it necessary to use chicken bone broth?
While chicken bone broth adds depth of flavor and nutrients, regular chicken broth or stock can be used as a substitute.
Can I make this chili dairy-free?
Yes, substitute sour cream and cheese with dairy-free alternatives, such as coconut cream and vegan cheese.
How can I make the chili thicker?
Adjust the amount of cornstarch slurry to achieve your desired thickness. Alternatively, simmer the chili uncovered to reduce the liquid.
What type of corn works best?
Frozen sweet white corn is recommended for its sweetness and convenience, but fresh corn kernels can also be used when in season.
Mexican Street Corn White Chicken Chili
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Mexican Street Corn White Chicken Chili—a creamy, zesty, and comforting dish that combines the flavors of classic white chicken chili with the vibrant taste of Mexican street corn.
Ingredients
-
4 boneless, skinless chicken breasts
-
1 yellow onion, chopped
-
1 jalapeño, diced
-
4 cloves garlic, minced
-
4 cups chicken bone broth
-
1.5 cups sour cream
-
1/2 cup shredded Monterey Jack cheese
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2 cups frozen sweet white corn
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1/2 cup fresh cilantro, chopped
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1 lime, juiced
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1/2 tablespoon dried oregano
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1/2 teaspoon chili powder
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3 tablespoons cornstarch
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3 tablespoons water
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1 tablespoon olive oil
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Salt and pepper to tastehomeremediesseasy.com+3Recipes Smile+3JZ Eats+3
Optional Toppings:
-
Crumbled cotija cheese
-
Sliced avocado
-
Tortilla strips
-
Additional chopped cilantro
-
Lime wedges
Instructions
-
Sauté Aromatics:
In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Add chopped onion and diced jalapeño; sauté until the onion begins to soften. -
Add Garlic and Spices:
Stir in minced garlic, dried oregano, and chili powder. Cook until fragrant, about 1 minute. -
Cook Chicken:
Pour in chicken bone broth and season with salt and pepper. Add chicken breasts to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until the chicken is fully cooked, about 10–15 minutes. -
Prepare Cornstarch Slurry:
While the chicken cooks, mix cornstarch and water in a small bowl to create a slurry. -
Shred Chicken:
Once cooked, remove chicken breasts from the pot and shred them using two forks. Return shredded chicken to the pot. -
Add Remaining Ingredients:
Stir in sour cream, shredded Monterey Jack cheese, frozen corn, chopped cilantro, and lime juice. Mix until well combined. -
Thicken Chili:
Add the cornstarch slurry to the pot, stirring thoroughly. Let the chili simmer uncovered for about 10 minutes, stirring occasionally, until it thickens. -
Serve:
Ladle the chili into bowls and garnish with your choice of optional toppings.
Notes
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Spice Level: Adjust the amount of jalapeño and chili powder to control the heat.
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Corn Options: For a smoky flavor, consider using grilled corn instead of frozen.
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Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
