Mexican Street Corn White Chicken Chili
If you’re in search of a heartwarming dish that brings comfort on chilly evenings, this Mexican Street Corn White Chicken Chili Recipe is your answer. This creamy chili effortlessly combines the beloved flavors of Mexican street corn with tender chicken, making it a delightful meal for any night of the week. In just 25 minutes, you can whip up a pot of this deliciousness that’s perfect for family dinners or gatherings—everyone will be coming back for seconds!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- Sauté onion and jalapeño in olive oil until softened.
- Add garlic, chili powder, and oregano; stir to bloom the spices.
- Pour in chicken broth and add chicken; season and simmer until cooked.
- Shred the chicken and return it to the pot.
- Mix in sour cream, cheese, corn, cilantro, and lime juice until creamy.
- Thicken with cornstarch mixed with water; simmer until desired consistency.
- Serve with toppings like crispy tortilla strips or avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg