Mexican Street Corn White Chicken Chili - Easy & Creamy Recipe
Welcome, food lovers! Are you ready to dive into a bowl of creamy, zesty goodness? Today, we're bringing you an irresistible dish: Mexican Street Corn White Chicken Chili. This flavorful and comforting chili combines the warmth of chicken with the zing of Mexican street corn, making it an easy-to-make recipe that is sure to become your next go-to. Whether you’re a chili enthusiast or looking for a delicious new dish, this recipe will hit all the right notes!
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 yellow onion, finely chopped
- 1 jalapeno, diced (remove seeds for less heat)
- 4 cups chicken broth
- 1.5 cups sour cream
- ½ cup shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)
- 4 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Crumbled Cotija cheese
- Crispy bacon crumbles
- Crunchy tortilla strips
- Sliced avocado
Directions
- 1
Before starting, chop all the vegetables—onion, garlic, and jalapeno—and gather the rest of your ingredients. Having everything prepped ensures a smooth cooking process.
- 2
In a large heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and jalapeno, sautéing until the onion turns translucent (about 5 minutes). Stir in the minced garlic, oregano, and chili powder, cooking for an additional 1-2 minutes until fragrant.
- 3
Next, pour in the chicken broth and add the chicken breasts. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer and cover the pot. Let the chicken cook through, about 10-15 minutes.
- 4
Once the chicken is fully cooked, transfer it to a plate and shred it using two forks. Return the shredded chicken to the pot.
- 5
In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the pot while stirring, which will help thicken the chili. Cook for 5-7 more minutes to allow it to thicken.
- 6
Lower the heat and stir in the sour cream, shredded cheese, corn, cilantro, and the juice of one lime. Let the chili simmer for another 10 minutes, stirring occasionally, until everything is fully combined and the flavors meld together.
- 7
Divide the chili into bowls and top with your favorite garnishes like Cotija cheese, bacon crumbles, tortilla strips, or avocado slices. Enjoy your bowl of creamy Mexican Street Corn White Chicken Chili!