Description
This Mexican Street Corn White Chicken Chili is a creamy, comforting dish packed with tender shredded chicken, sweet white corn, and vibrant flavors from jalapeño, cilantro, and lime. Enhanced with cheese and sour cream for richness, this chili offers a perfect balance of spicy and tangy, topped with traditional garnishes like cotija cheese and avocado for an authentic street-corn inspired experience.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 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
- Sauté Aromatics: Heat a large heavy-bottomed pot over medium-high heat and add olive oil. Sauté the chopped onion and diced jalapeño until the onion starts to soften and become translucent.
- Add Spices 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. Add the chicken breasts to the pot.
- Simmer Chicken: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let cook for 10-15 minutes, or until the chicken is fully cooked through.
- Prepare Cornstarch Slurry: While the chicken cooks, mix cornstarch and water in a small bowl until smooth to create a slurry for thickening the chili later.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot.
- Add Creaminess and Corn: Stir in sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen sweet white corn, and lime juice. Mix well to combine all flavors.
- Thicken Chili: Pour the cornstarch slurry into the pot and stir thoroughly. Let the chili simmer uncovered for about 10 minutes, stirring occasionally until it thickens to your desired consistency.
- Serve and Garnish: Serve the chili hot, garnished with your choice of crumbled cotija cheese, sliced smoked sausage, tortilla strips, and sliced avocado for added texture and flavor.
Notes
- Use bone broth for rich flavor, but you can substitute with regular chicken broth if unavailable.
- Adjust jalapeño quantity based on your spice preference or substitute with a milder pepper.
- For a thicker chili, add more cornstarch slurry gradually while simmering.
- Feel free to omit the smoked sausage or replace it with another protein to customize the dish.
- Leftovers store well for up to 3 days refrigerated and can be reheated on stovetop or microwave.
- To make this recipe gluten free, ensure the chicken broth and sausage are gluten free.
