Description
This Mexican Street Corn White Chicken Chili is a comforting and flavorful dish that combines tender shredded chicken with creamy white corn, plenty of spices, and fresh ingredients. It’s a delicious twist on classic chili, perfect for a cozy dinner that brings the bright flavors of Mexican street corn to your table. Ready in just 35 minutes, this chili is hearty, creamy, and easy to customize with toppings like cotija cheese, smoked sausage, tortilla strips, and avocado.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
- Sliced smoked sausage (for serving, quantity as desired)
Vegetables & Fresh Ingredients
- 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
- Sliced avocado (for serving, quantity as desired)
Liquids & Broth
- 4 cups chicken bone broth
- 3 tbsp cornstarch
- 3 tbsp water
Dairy
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- Crumbled cotija cheese (for serving, quantity as desired)
Spices & Seasonings
- 1/2 tbsp dried oregano
- 1/2 tsp chili powder
- Salt and pepper to taste
- Olive oil (for sautéing, about 1 tbsp)
Toppings
- Tortilla strips (for serving, quantity as desired)
Instructions
- Sauté Aromatics: Heat a large, heavy-bottomed pot over medium-high heat with a drizzle of olive oil. Add the chopped onion and diced jalapeño, sautéing until the onion softens and becomes translucent.
- Add Spices and Broth: Stir in the minced garlic, dried oregano, and chili powder to the pot, cooking until fragrant. Pour in the chicken bone broth and season the mixture with salt and pepper. Place the chicken breasts into the pot.
- Cook Chicken: Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and let the chicken cook gently for 10-15 minutes, or until fully cooked through.
- Prepare Cornstarch Slurry: While the chicken cooks, mix the cornstarch and water in a small bowl until smooth to create a slurry which will thicken the chili later.
- Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the pot.
- Incorporate Creamy Elements and Corn: Stir in the sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen white corn, and lime juice. Mix thoroughly until well combined.
- Thicken Chili: Add the cornstarch slurry to the pot and stir well. Keep the chili simmering uncovered for about 10 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Serve and Garnish: Ladle the chili into bowls and top with crumbled cotija cheese, slices of smoked sausage, crunchy tortilla strips, and fresh avocado slices as desired. Serve hot for a flavorful and filling meal.
Notes
- Use chicken bone broth for a richer, deeper flavor; regular chicken broth is a good substitute.
- If you prefer less heat, reduce or omit the jalapeño.
- Adjust sour cream quantity for preferred creaminess and tang.
- The cornstarch slurry is essential for thickening; don’t skip this step for best texture.
- Leftover chili can be refrigerated for up to 3 days and reheated gently on the stove.
- For a dairy-free version, substitute sour cream with a plant-based alternative and omit cheese or use dairy-free cheese.
