Description

This Mexican Street Corn White Chicken Chili combines tender shredded chicken with sweet white corn, creamy sour cream, and a blend of flavorful spices. Inspired by the classic Mexican street corn, this creamy chili is both comforting and vibrant, perfect for a cozy meal with a little spice and zest from lime and jalapeño.

Ingredients

Scale

Chicken and Broth

4 boneless, skinless chicken breasts
4 cups chicken bone broth

Vegetables and Herbs

1 yellow onion, chopped
1 jalapeño, diced
4 cloves garlic, minced
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced

Spices and Seasonings

1/2 tablespoon dried oregano
1/2 teaspoon chili powder
Salt and pepper, to taste

Dairy

1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese (or blend of Monterey Jack and mild cheddar)

Thickening Agent

3 tablespoons cornstarch
3 tablespoons water

Other

Olive oil (about 1 tablespoon for sautéing)

Instructions

Sauté the veggies: Heat a tablespoon of olive oil in a pot over medium-high heat. Add the chopped onion and diced jalapeño, cooking them for about 5 minutes until the onion softens and becomes translucent, creating the flavor base for the chili.
Add garlic and spices: Stir in the minced garlic, chili powder, and dried oregano, cooking for another minute to let the spices bloom in the hot oil. Keep stirring to prevent the garlic from burning.
Cook the chicken: Pour in the chicken bone broth, add the chicken breasts, and season with salt and pepper. Bring the mixture to a boil, then reduce heat to simmer, cover, and cook for 10-15 minutes until the chicken is cooked through. Watch carefully to avoid overcooking.
Shred the chicken: Remove the chicken breasts and shred them using two forks or a stand mixer for quicker shredding. Add the shredded chicken back to the pot.
Make it creamy: Stir in the sour cream, shredded cheese, chopped cilantro, frozen sweet white corn, and lime juice. The chili will become creamy and rich as the cheese melts. Taste and adjust salt and pepper as needed.
Thicken with cornstarch: Mix the cornstarch and water in a small bowl until smooth, then slowly pour into the chili while stirring. Let the chili simmer uncovered for another 10 minutes to thicken without becoming too heavy.
Serve it up: Ladle the chili into bowls and garnish with desired toppings such as crispy bacon crumbles, cotija cheese, tortilla strips, and avocado slices for extra texture and flavor.

Notes

For a spicier version, leave some jalapeño seeds or add a pinch of cayenne pepper.
Use bone broth for added depth of flavor and nutrition.
If dairy-free, substitute sour cream and cheese with vegan alternatives.
Cooked chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Adjust thickening with cornstarch according to preferred chili consistency.
Garnishing is optional but adds to texture and presentation.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup / Chili
Method: Simmering, Sautéing
Cuisine: Mexican-American Fusion

Nutrition

Serving Size: 1 cup
Calories: 330 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 95 mg

Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, easy chicken chili, jalapeño chili, cilantro lime chili, comfort food chili