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Mexican Street Corn White Chicken Chili - Easy & Creamy Recipe

Mexican Street Corn White Chicken Chili – Easy & Creamy Recipe

Description

Welcome, food lovers! Are you ready to dive into a bowl of creamy, zesty goodness? Today, we’re bringing you an irresistible dish: Mexican Street Corn White Chicken Chili. This flavorful and comforting chili combines the warmth of chicken with the zing of Mexican street corn, making it an easy-to-make recipe that is sure to become your next go-to. Whether you’re a chili enthusiast or looking for a delicious new dish, this recipe will hit all the right notes!

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 yellow onion, finely chopped
  • 1 jalapeno, diced (remove seeds for less heat)
  • 4 cups chicken broth
  • 1.5 cups sour cream
  • ½ cup shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)
  • 4 cloves garlic, minced
  • ½ tablespoon dried oregano
  • ½ teaspoon chili powder
  • 2 cups frozen sweet white corn
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Optional Toppings:

  • Crumbled Cotija cheese
  • Crispy bacon crumbles
  • Crunchy tortilla strips
  • Sliced avocado

For those with dietary restrictions, you can substitute Greek yogurt for sour cream, or opt for a dairy-free cheese alternative to make this recipe more accommodating.

Instructions

Step 1: Prepare the Ingredients

Before starting, chop all the vegetables—onion, garlic, and jalapeno—and gather the rest of your ingredients. Having everything prepped ensures a smooth cooking process.

Step 2: Sauté the Aromatics

In a large heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and jalapeno, sautéing until the onion turns translucent (about 5 minutes). Stir in the minced garlic, oregano, and chili powder, cooking for an additional 1-2 minutes until fragrant.

Step 3: Add Chicken and Broth

Next, pour in the chicken broth and add the chicken breasts. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer and cover the pot. Let the chicken cook through, about 10-15 minutes.

Step 4: Shred the Chicken

Once the chicken is fully cooked, transfer it to a plate and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Thicken the Chili

In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the pot while stirring, which will help thicken the chili. Cook for 5-7 more minutes to allow it to thicken.

Step 6: Add Creaminess and Flavor

Lower the heat and stir in the sour cream, shredded cheese, corn, cilantro, and the juice of one lime. Let the chili simmer for another 10 minutes, stirring occasionally, until everything is fully combined and the flavors meld together.

Step 7: Serve and Garnish

Divide the chili into bowls and top with your favorite garnishes like Cotija cheese, bacon crumbles, tortilla strips, or avocado slices. Enjoy your bowl of creamy Mexican Street Corn White Chicken Chili!

Equipment

Notes

  • Use Fresh Corn: While frozen corn works well, fresh corn cut off the cob adds an extra burst of sweetness and texture to the chili.
  • Control the Heat: If you’re sensitive to spice, remove the seeds from the jalapeno or substitute it with a milder pepper like poblano.
  • Make It Dairy-Free: Swap out the sour cream for coconut cream or a non-dairy yogurt to make this dish suitable for those avoiding dairy.

Find it online: https://optimalrecipes.com/mexican-street-corn-white-chicken-chili-easy-creamy-recipe/