Description
Mexican Street Corn White Chicken Chili is the ultimate comfort dish that blends the zesty flavors of Mexican street corn with the warmth of traditional chili. This recipe is not only easy to make but also perfect for family dinners or gatherings. The creamy texture combined with a slight heat from the jalapeno makes it a must-try for those who love Mexican-inspired dishes with a twist. Plus, it’s a delicious alternative to traditional beef chili, making it a hearty yet light meal.
Ingredients
- 4 boneless, skinless chicken breasts (or substitute with turkey or tofu for a different protein option)
- 1 yellow onion, chopped
- 1 jalapeno, diced (for a milder chili, remove the seeds)
- 4 cups chicken broth (you can substitute with vegetable broth for a vegetarian option)
- 1.5 cups sour cream (for a lighter version, use Greek yogurt)
- 1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves garlic, minced
- 1/2 tablespoon oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn (fresh corn can also be used if in season)
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch (for thickening)
- 3 tablespoons water
Optional Toppings:
- Cotija cheese
- Bacon crumbles
- Tortilla strips
- Sliced avocado
Instructions
Step 1: Prepare the Chicken and Vegetables
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and diced jalapeno, sautéing until the onion softens, which should take around 5 minutes. Once softened, add the minced garlic, oregano, and chili powder, stirring to combine the spices thoroughly.
Step 2: Cook the Chicken
Next, add the chicken broth to the pot, followed by the chicken breasts. Season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 10-15 minutes or until the chicken is fully cooked through.
Step 3: Shred the Chicken
Once the chicken is cooked, transfer it to a plate and shred it using two forks. Shredding the chicken allows it to absorb the flavors better when added back into the chili.
Step 4: Thicken the Chili
While the chicken is being shredded, mix the cornstarch and water in a small bowl until smooth. This mixture will act as a thickener for the chili. Once the chicken is shredded, return it to the pot and add the sour cream, shredded cheese, cilantro, corn, and lime juice. Stir everything together until well combined.
Step 5: Final Touches
Stir in the cornstarch mixture, ensuring it is evenly distributed. Let the chili simmer uncovered for an additional 10 minutes, stirring occasionally, to allow the chili to thicken.
Step 6: Serve and Garnish
Once thickened to your liking, divide the chili between bowls and add your favorite toppings such as crumbled cotija cheese, bacon, tortilla strips, or sliced avocado.
Enjoy your flavorful, creamy Mexican Street Corn White Chicken Chili!
Notes
- Use fresh ingredients: Whenever possible, use fresh corn and freshly squeezed lime juice. These add a vibrant flavor that enhances the overall taste.
- Adjust the heat level: If you prefer a spicier chili, keep the seeds in the jalapeno or add more chili powder. For a milder version, remove the seeds and reduce the amount of spice.
- Make it vegetarian: Swap the chicken for a plant-based protein like tofu or add extra beans for a vegetarian version of this chili.
- Cornstarch substitution: If you don’t have cornstarch, you can use flour to thicken the chili. Just mix the flour with water before adding it to the chili.