Name: Mexican Street Corn White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 4 cups chicken bone broth; 1 yellow onion, chopped; 1 jalapeno, diced; 4 cloves of garlic, minced; 2 cups frozen sweet white corn; 1/2 cup fresh cilantro, chopped; 1 lime, juice; 1/2 tablespoon dried oregano; 1/2 teaspoon chili powder; Salt and pepper, to taste; 1.5 cups sour cream; 1/2 cup shredded monterey jack cheese (blend of monterey jack and mild cheddar recommended); 3 tablespoons cornstarch; 3 tablespoons water; Olive oil, for sautéing

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Introduction

This Mexican Street Corn White Chicken Chili is a flavorful twist on classic chili, combining tender shredded chicken with sweet corn and creamy spices. Perfect for cozy dinners, it offers a rich, comforting texture with a hint of bright lime and fresh cilantro.

A bowl filled with creamy light beige soup that has visible corn kernels, shredded white chicken pieces, and small chopped green herbs throughout; on top, there are several fresh avocado slices in light green, scattered black pepper, and a white tortilla chip resting on the right side of the bowl. The bowl is white with a slightly speckled exterior and sits on a white marbled surface with some black pepper sprinkled nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
4 cloves garlic, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced
3 tablespoons cornstarch
3 tablespoons water
Olive oil

Instructions

Step 1: Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and diced jalapeno, cooking for about 5 minutes until the onion softens and becomes translucent.
Step 2: Add the minced garlic, chili powder, and dried oregano to the pot. Stir continuously for about one minute to let the spices bloom without burning the garlic.
Step 3: Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10–15 minutes until the chicken is cooked through.
Step 4: Remove the chicken breasts and shred them with two forks or a stand mixer. Return the shredded chicken to the pot.
Step 5: Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix well until the cheese melts and the chili becomes creamy. Taste and adjust seasoning if needed.
Step 6: Mix the cornstarch with water until smooth, then slowly pour it into the chili while stirring. Let the chili simmer uncovered for another 10 minutes to thicken.
Step 7: Serve the chili hot, topped with your favorite garnishes such as crispy bacon, cotija cheese, tortilla strips, or avocado slices.

Tips & Variations

For extra heat, use more jalapeno or add a pinch of cayenne pepper.
Substitute chicken bone broth with vegetable broth for a lighter flavor.
Use fresh corn instead of frozen for a sweeter and crunchier texture.
Add black beans or white beans for extra protein and fiber.
If you prefer a thicker chili, increase cornstarch to 4 tablespoons mixed with water.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the chili has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl set on a white marbled surface holds a creamy chicken soup with three main layers. The bottom layer is a thick, pale beige broth with a smooth texture. The middle layer consists of shredded white chicken pieces scattered evenly throughout the soup. The top layer features bright yellow corn kernels, fresh green cilantro leaves, and two small slices of light green avocado positioned on one side of the bowl. A vintage silver spoon with a detailed handle is partially submerged on the right side. Some black pepper is sprinkled over the soup, adding tiny dark specks. A corner of a white bowl with tortilla chips can be seen in the lower right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, you can save time by using shredded rotisserie chicken. Add it after sautéing the spices and corn, then proceed with the creamy ingredients and thickening step.

Is this chili spicy?

This recipe has mild to moderate heat from the jalapeno and chili powder, but you can adjust the spice level by reducing or increasing the jalapeno or adding extra chili powder or cayenne pepper.