Mexican Street Corn White Chicken Chili Recipe
This Mexican Street Corn White Chicken Chili is a creamy and flavorful twist on traditional chili, packed with tender chicken, sweet corn, and a blend of spices. Topped with a variety of delicious toppings, this chili is sure to become a favorite comfort food in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Main Chili:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups Chicken Bone Broth
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese, (I used a blend of monterey jack and mild cheddar)
- 4 cloves of garlic, minced
- 1/2 tablespoon dried Oregano
- 1/2 teaspoon Chili Powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
Optional Toppings:
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
- Olive Oil
Instructions
- Prepare the Chili: Heat a large, heavy-bottomed pot with olive oil. Saute onion, jalapeno, garlic, oregano, and chili powder. Add broth, chicken, and season. Simmer until chicken is cooked.
- Thicken the Chili: Mix cornstarch and water. Shred the chicken and return to the pot. Add sour cream, cheese, cilantro, corn, and lime juice. Stir in the cornstarch mixture. Simmer to thicken.
- Serve: Ladle the chili into bowls and top with bacon, cotija cheese, tortilla strips, and avocado.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
