Description
This cozy Mexican Street Corn White Chicken Chili blends tender shredded chicken, sweet corn, and creamy sour cream in a rich, tangy broth—perfect for weeknights or chili cook-offs.
Ingredients
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 of garlic, minced
1/2 tbsp dried oregano
1/2 tsp chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced
3 tbsp cornstarch
3 tbsp water
Olive oil
Salt and pepper to taste
Instructions
1. Heat a heavy pot over medium-high heat with 1 tbsp olive oil. Sauté onion and jalapeño until softened.
2. Add garlic, oregano, and chili powder. Stir and cook 1 minute.
3. Pour in broth, add chicken, season with salt and pepper. Bring to boil, then simmer covered for 15 minutes.
4. Remove and shred chicken, return to pot.
5. Add sour cream, cheese, corn, lime juice, and cilantro. Stir well.
6. Mix cornstarch and water, stir into chili. Simmer uncovered for 10 minutes.
7. Serve with toppings like cotija cheese, avocado, and tortilla strips.
Notes
Optional toppings include bacon, jalapeño slices, avocado, and cotija cheese.
Make-ahead friendly and freezer-safe.
Use rotisserie chicken to speed up the prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop or Crockpot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg