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Delicious Mexican Street Corn White Chicken Chili with vibrant colors and flavors.
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Mexican Street Corn White Chicken Chili

A creamy and flavorful chili that combines tender chicken, zesty lime, and sweet corn for a comforting meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 6 servings

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients

Main Ingredients

  • 4 pieces Boneless, skinless chicken breasts
  • 1 medium Yellow onion, chopped
  • 1 piece Jalapeno, diced
  • 4 cups Chicken bone broth
  • 1.5 cups Sour cream
  • 0.5 cup Shredded Monterey jack cheese
  • 4 cloves Garlic, minced
  • 0.5 tablespoon Dried oregano
  • 0.5 teaspoon Chili powder
  • 2 cups Frozen sweet white corn
  • 0.5 cup Fresh cilantro, chopped
  • 1 piece Lime, juiced
  • 3 tablespoons Cornstarch
  • 3 tablespoons Water
  • 1 tablespoon Olive oil for sautéing

Optional Toppings

  • Cotija cheese
  • Bacon crumbles
  • Tortilla strips
  • Sliced avocado

Instructions

  • Heat a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil.
  • Sauté the chopped onion and diced jalapeno until the onion starts to soften, about 3 to 4 minutes.
  • Add in the minced garlic, dried oregano, and chili powder. Stir and cook until fragrant, about 1 minute.
  • Pour in the chicken bone broth, then carefully add the chicken breasts. Season lightly with salt and pepper.
  • Bring everything to a boil. Reduce the heat to low, then cover and let it simmer for 10 to 15 minutes, or until the chicken is cooked through.
  • While the chicken cooks, mix the cornstarch and water together in a small bowl to create a slurry. Set aside.
  • Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks.
  • Return the shredded chicken to the pot, adding the sour cream, shredded Monterey jack cheese, chopped cilantro, frozen corn, and lime juice.
  • Stir well to combine, then pour in the cornstarch slurry to help thicken the chili.
  • Let the chili simmer uncovered for another 10 minutes, stirring occasionally, until it’s thick and creamy.
  • Ladle into bowls and top with cotija cheese, bacon crumbles, tortilla strips, sliced avocado, or any of your favorite fixings. Serve hot and enjoy!

Notes

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm over low heat, stirring gently until hot.