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Mexican Street Corn White Chicken Chili Recipe

Mexican Street Corn White Chicken Chili Recipe
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★★★★★

4.9 from 29 reviews

This Mexican Street Corn White Chicken Chili is a comforting and flavorful twist on traditional chili, combining tender shredded chicken with sweet corn, creamy sour cream, and zesty lime. Enhanced with Monterey Jack cheese, fresh cilantro, and a blend of spices, this hearty chili is perfect for a cozy dinner and topped with crispy bacon, cotija cheese, crunchy tortilla strips, and sliced avocado for the ultimate Tex-Mex experience.

Ingredients

Scale

Main 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 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, juiced
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 tablespoon olive oil

Toppings

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

Instructions

  1. Cook chicken: Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Sauté the chopped onion and diced jalapeno until the onion starts to soften, about 3-5 minutes.
  2. Add aromatics and broth: Stir in the minced garlic, dried oregano, and chili powder until combined and fragrant, about 1 minute. Pour in the chicken bone broth, then add the chicken breasts to the pot. Season with salt and pepper to taste.
  3. Simmer chicken: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes or until the chicken is fully cooked and tender.
  4. Prepare cornstarch slurry: While the chicken cooks, combine 3 tablespoons of cornstarch with 3 tablespoons of water in a small bowl. Stir well until smooth and set aside.
  5. Shred chicken: Remove the chicken breasts from the pot and place on a plate. Use two forks to shred the meat finely.
  6. Combine soup ingredients: Return the shredded chicken to the pot and stir in the sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen sweet white corn, and lime juice. Mix thoroughly to combine all ingredients evenly.
  7. Thicken chili: Stir the cornstarch slurry again to mix, then add it to the pot. Stir continuously until fully incorporated. Simmer the chili uncovered for 10 minutes, stirring occasionally, until thickened to your desired consistency.
  8. Serve and garnish: Divide the chili into bowls and top with crispy bacon crumbles, cotija cheese, crunchy tortilla strips, and sliced avocado for the perfect finish.

Notes

  • Use bone broth for richer flavor, but regular chicken broth can be substituted if needed.
  • Control the heat by adjusting the amount of jalapeno or removing seeds before dicing.
  • The cornstarch slurry is key to thickening the chili; make sure to stir it well before adding to avoid lumps.
  • Fresh lime juice brightens the chili—avoid bottled lime juice for best flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a vegetarian version, substitute chicken with hearty vegetables or plant-based protein and use vegetable broth.
  • Optional toppings can be customized according to preference — try adding chopped green onions or a dollop of guacamole.

Nutrition

Keywords: Mexican Street Corn Chili, White Chicken Chili, Chicken Chili Recipe, Tex-Mex Soup, Comfort Food, Spicy Chicken Chili

Find it online: https://tastygenius.com/mexican-street-corn-white-chicken-chili-recipe/