Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is creamy, comforting, and always SO delicious! It's full of zesty flavors and easy to make. Easily your new go-to! It's a great alternative to traditional beef chili and makes a super satisfying lunch or dinner.
Ingredients
- 4boneless, skinless chicken breasts
- 1yellow onion, (chopped)
- 1jalapeno, (diced)
- 4 cupschicken bone broth
- 1 ½ cupssour cream
- ½ cupshredded monterey jack cheese, ((i used a blend of monterey jack and mild cheddar))
- 4 clovesgarlic, (minced)
- ½ tablespoondried oregano
- ½ teaspoonchili powder
- 2 cupsfrozen sweet white corn
- ½ cupfresh cilantro, (chopped)
- 1lime, (juice)
- 3 tablespoonscornstarch
- 3 tablespoonswater
- 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.