Mexican Street Corn White Chicken Chili Recipe
This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili that combines tender shredded chicken, sweet white corn, and a blend of spices with a creamy base of sour cream and cheese. Perfect for a cozy meal, it features a balanced mix of savory, spicy, and tangy notes enhanced by fresh cilantro and lime juice, offering a deliciously comforting dish reminiscent of classic Mexican street corn flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
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 of garlic, minced
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
Spices and Seasonings
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Dairy and Thickeners
- 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
Additional
- Olive oil, for sautéing
Instructions
- Sauté the veggies: Heat a tablespoon of olive oil in your pot over medium-high heat. Add the chopped onion and diced jalapeño. Cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent. This step develops the base flavor for the chili.
- Add garlic and spices: Stir in the minced garlic, chili powder, and oregano. Cook for another minute, stirring constantly to prevent the garlic from burning. This allows the spices to infuse the oil and brighten their flavors.
- Cook the chicken: Pour the chicken bone broth into the pot and add the chicken breasts. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes until the chicken is fully cooked but still tender. Monitor closely to avoid overcooking.
- Shred the chicken: Remove the chicken breasts from the pot and place them on a plate. Use two forks to shred the meat finely. For faster shredding, a stand mixer can be used. Return the shredded chicken back into the pot.
- Make it creamy: Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and fresh lime juice. Mix well as the cheese melts, creating a rich and creamy texture. Taste and adjust seasoning if needed.
- Thicken with cornstarch: In a small bowl, combine the cornstarch and water to create a slurry. Slowly pour the slurry into the chili, stirring constantly. Allow the chili to simmer uncovered for an additional 10 minutes to thicken to a smooth, slightly thick consistency.
- Serve it up: Ladle the chili into bowls and top with your favorite garnishes such as crispy bacon crumbles, cotija cheese, tortilla strips, and avocado slices. Enjoy your warm, hearty meal!
Notes
- Keep a close eye on the chicken during simmering to prevent overcooking and dryness.
- Use a blend of monterey jack and mild cheddar cheese for best flavor and creaminess.
- The chili can be thickened as desired by adjusting the amount of cornstarch slurry.
- Optional toppings add extra texture and flavor—get creative with additional garnishes!
- This recipe can be cooked in any large pot or Dutch oven on the stovetop.
Keywords: white chicken chili, Mexican street corn chili, creamy chicken chili, white chili recipe, chicken soup, corn chili
