Mexican Street Corn White Chicken Chili
If you’re craving a comforting meal that combines rich flavors and creamy texture, look no further than this Mexican Street Corn White Chicken Chili Recipe. This delightful dish features tender chicken simmered in a savory broth, complemented by sweet corn and zesty spices. Perfect for busy weeknights or gatherings with friends, this chili is sure to become a household favorite. With its easy preparation and make-ahead convenience, you can enjoy this hearty meal any day of the week!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 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 of 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, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- In a pot, heat olive oil over medium-high heat. Sauté chopped onion and diced jalapeño for about 5 minutes until softened.
- Stir in minced garlic, chili powder, and oregano; cook for an additional minute.
- Add chicken broth and chicken breasts; season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until chicken is cooked through.
- Shred the cooked chicken using two forks and return it to the pot.
- Stir in sour cream, cheese, corn, cilantro, and lime juice until combined.
- Mix cornstarch with water; add to the chili while stirring to thicken. Simmer uncovered for another 10 minutes.
- Serve hot with your choice of toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg