Description

Hello, food lovers! Are you in the mood for a comforting and delicious meal that’s bursting with flavor? Today, we’re diving into the amazing world of Mexican Street Corn White Chicken Chili—a creamy, zesty, and satisfying dish that’s bound to become a new favorite. Whether you’re a fan of traditional chili or looking for a unique twist, this recipe brings a little fiesta to your table. Let’s get cooking!

Ingredients

Scale

Main Ingredients:

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced (remove seeds for a milder flavor)
4 cups of chicken broth
1.5 cups of sour cream
1/2 cup of shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
4 cloves of garlic, minced
1/2 tablespoon of chili powder
1/2 teaspoon of dried oregano
2 cups of frozen sweet white corn
1/2 cup of fresh cilantro, chopped
1 lime, juiced
Salt and pepper, to taste

Optional Toppings:

Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado

For Thickening:

3 tablespoons of cornstarch
3 tablespoons of water

Suggested Substitutions:

For a dairy-free version, use coconut cream instead of sour cream and a dairy-free cheese substitute.
To make it gluten-free, ensure that the cornstarch is certified gluten-free.

Instructions

Step 1: Prepare the Base

In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
Add chopped onion and diced jalapeño. Sauté until the onion starts to soften and becomes translucent.
Add minced garlic, oregano, and chili powder. Stir until the garlic is fragrant and the spices are fully incorporated.

Step 2: Cook the Chicken

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 the heat to a simmer.
Cover the pot and let it cook for 10–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Step 3: Shred the Chicken

Remove the cooked chicken from the pot and place it on a cutting board.
Using two forks, shred the chicken into bite-sized pieces.

Step 4: Add the Creamy Ingredients

Return the shredded chicken to the pot.
Add sour cream, shredded cheese, cilantro, frozen corn, and lime juice.
Mix until all ingredients are fully combined.

Step 5: Thicken the Chili

In a small bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of water. Stir until the cornstarch is dissolved.
Pour the cornstarch mixture into the pot and stir well.
Simmer for another 10 minutes, uncovered, until the chili thickens to your desired consistency.

Step 6: Serve and Enjoy

Serve the chili in bowls and garnish with bacon crumbles, cotija cheese, tortilla strips, and sliced avocado for a perfect finishing touch!

Notes

Use fresh corn if it’s in season for a more authentic street corn flavor.
Roast or grill the corn before adding it to the chili for an extra smoky taste.
For a spicier kick, add an extra jalapeño or a pinch of cayenne pepper.
Make sure to taste and adjust the seasoning after adding the sour cream and cheese, as it can change the saltiness of the chili.