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
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4 boneless, skinless chicken breasts
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1 yellow onion, chopped
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1 jalapeño, diced
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4 cloves garlic, minced
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4 cups chicken bone broth
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1.5 cups sour cream
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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:
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Crumbled cotija cheese
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Sliced avocado
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Tortilla strips
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Additional chopped cilantro
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Lime wedges
Instructions
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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
