Mexican Street Corn White Chicken Chili - Easy & Creamy Recipe
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!
Mexican Street Corn White Chicken Chili - Easy & Creamy Recipe
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About this Recipe
Craving a chili that breaks free from the traditional red bowl? This Mexican Street Corn White Chicken Chili is your answer, delivering an easy-to-make, creamy, and zesty experience that's anything but ordinary.
Why This Recipe Works
This recipe shines by combining the comforting warmth of a classic chicken chili with the vibrant, tangy kick of Mexican street corn. The generous addition of sour cream and shredded Monterey Jack cheese creates an incredibly rich and velvety texture, while the fresh lime juice and cilantro cut through the richness with a bright, zesty finish. It’s an effortless way to bring bold, layered flavors to your table.
What to Expect
Prepare for a hearty, satisfying bowl that's both comforting and exciting. You'll enjoy tender pieces of chicken nestled in a thick, creamy broth, punctuated by the sweet burst of white corn and a subtle hint of spice from the jalapeno and chili powder. The fresh lime and cilantro provide an aromatic lift, making each spoonful feel bright and invigorating. It’s a dish that feels special yet approachable, perfect for any night of the week.
Customization & Variations
Easily tailor this chili to your preferences. If you prefer less heat, be sure to remove the seeds from the diced jalapeno completely. For the cheese, while Monterey Jack is specified, the recipe also suggests a mix of Monterey Jack and cheddar for a slightly different flavor profile. Feel free to adjust the amount of fresh cilantro and lime juice to your taste.
Serving & Context
Serve this creamy Mexican Street Corn White Chicken Chili as a stand-alone meal, perfect for a cozy evening. Elevate the experience with an array of vibrant toppings like crumbled Cotija cheese, crispy bacon crumbles, crunchy tortilla strips, and creamy sliced avocado.