Description
This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili, featuring tender shredded chicken, sweet white corn, and a blend of Mexican spices. Perfect for a comforting meal, this chili is thickened with a cornstarch slurry and topped with a variety of delicious garnishes like cotija cheese, smoked sausage, tortilla strips, and avocado.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 1/2 tbsp dried oregano
- 1/2 tsp chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tbsp cornstarch
- 3 tbsp water
- Salt and pepper to taste
Optional Toppings
- Crumbled cotija cheese
- Sliced smoked sausage
- Tortilla strips
- Sliced avocado
Instructions
- Prepare the base: Heat a large, heavy-bottomed pot over medium-high heat with olive oil. Add the chopped onion and diced jalapeño, sautéing until the onion begins to soften.
- Add aromatics and broth: Stir in minced garlic, dried oregano, and chili powder until fragrant. Pour in the chicken bone broth and season with salt and pepper. Place the chicken breasts into the pot.
- Cook the chicken: Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 10 to 15 minutes until the chicken is thoroughly cooked.
- Make the slurry: While the chicken cooks, mix cornstarch and water in a small bowl to create a slurry that will thicken the chili later.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add creamy and fresh ingredients: Stir in sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen sweet corn, and lime juice, mixing everything well.
- Thicken the chili: Pour in the cornstarch slurry while stirring. Let the chili simmer uncovered for about 10 minutes, stirring occasionally until it thickens and flavors meld.
- Serve and garnish: Ladle the chili into bowls and add your choice of toppings such as crumbled cotija cheese, smoked sausage slices, tortilla strips, or sliced avocado. Serve hot.
Notes
- Use chicken bone broth for a richer flavor, but regular chicken broth works well too.
- Adjust jalapeño quantity depending on your heat preference or substitute with a milder pepper.
- The cornstarch slurry helps thicken the chili without altering its creamy texture.
- Add toppings just before serving to maintain their texture and freshness.
- For a thicker chili, simmer uncovered a bit longer after adding the slurry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Mexican
