Mexican Street Corn White Chicken Chili
Ingredients
- 4boneless
skinless chicken breasts
- 1yellow onion
chopped
- 1jalapeno
diced
- 4 cchicken bone broth
- 1 ½ csour cream
- ½ cshredded monterey jack cheese
), (i used a blend of monterey jack and mild cheddar
- 4 clovesgarlic
minced
- ½ tbspdried oregano
- ½ tspchili powder
- 2 cfrozen sweet white corn
- ½ cfresh cilantro
chopped
- 1lime
juice
- 3 tbspcornstarch
- 3 tbspwater
- olive oil
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
Directions
- 1
Heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Saute the onion and jalapeno until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.
- 2
Meanwhile, combine the cornstarch and the water in a small bowl.
- 3
When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture (give it a good stir first to collect any cornstarch that has settled on the bottom) and stir well until fully combined. Simmer for 10 minutes uncovered to thicken, stir occasionally.
- 4
To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.
Mexican Street Corn White Chicken Chili
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About this Recipe
Craving a bowl of something truly special that’s both creamy and full of vibrant flavor? This Mexican Street Corn White Chicken Chili is your new weeknight hero, delivering zesty, comforting deliciousness in every spoonful. It’s a fantastic departure from traditional beef chili, offering a lighter yet incredibly satisfying experience with the unique, sweet-savory notes of Mexican street corn. The combination of chicken, creamy broth, and a hint of spice makes it effortlessly delicious and easy to prepare. Get ready for a rich, creamy chili that’s packed with zesty flavors from lime and cilantro, balanced by the sweetness of corn and the subtle kick of jalapeno. Each spoonful offers tender chicken in a velvety broth, perfectly complemented by the savory toppings. Despite its gourmet taste, this chili is surprisingly easy to make and comes together quickly, perfect for a satisfying lunch or dinner. You'll be amazed at how much flavor you can achieve in just 25 minutes of total time. Feel free to personalize your bowl! While the recipe calls for Monterey Jack, a blend with mild cheddar works beautifully for an even richer cheese flavor. For an extra layer of richness, experiment with different cheeses like Pepper Jack if you enjoy more heat. Toppings are where this chili really shines; don't skip the cotija cheese, bacon crumbles, tortilla strips, and sliced avocado for an authentic street corn experience. This versatile white chicken chili is perfect for a comforting family dinner on a chilly evening or a hearty, flavorful lunch. Serve it hot with all the suggested toppings for a truly indulgent meal that captures the essence of Mexican street corn.