Description
Hearty Mexican street corn white chicken chili delivers bold southwestern flavors that dance across your palate with zesty excitement. Comfort meets culinary adventure in this one-pot marvel you’ll crave from first spoonful to last bite.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
Vegetables and Herbs:
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cloves of garlic, minced
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
Seasonings, Liquids, and Thickeners:
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
Instructions
- Heat oil in a large pot over medium-high heat, gently sautéing onions and garlic until fragrant and translucent, carefully avoiding burning the garlic.
- Add chicken broth, green chiles, and raw chicken pieces, bringing the mixture to a gentle boil. Reduce heat and simmer for 15-20 minutes until chicken is completely cooked through.
- Remove chicken from the pot and use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the simmering liquid.
- Incorporate white beans, stirring thoroughly to distribute evenly throughout the chili.
- Blend in sour cream, shredded cheese, chopped cilantro, corn kernels, and fresh lime juice. Mix until cheese melts and ingredients are well combined.
- Create a cornstarch slurry by whisking cornstarch with water until smooth, then pour into the chili. Simmer uncovered for 10 minutes to achieve desired thickness.
- Transfer chili to serving bowls and garnish with optional toppings like crispy bacon crumbles, crumbled cotija cheese, and fresh avocado slices.
Notes
- Control the heat carefully while sautéing aromatics to prevent burning garlic, which creates a bitter taste and ruins the base flavor of the chili.
- Use bone-in chicken breasts or thighs for more intense flavor and tender meat that shreds beautifully after slow cooking.
- Consider swapping regular sour cream with Greek yogurt for a protein-packed, lower-fat alternative that maintains creamy consistency.
- Roast corn kernels beforehand to enhance their smoky sweetness and add depth to the chili’s overall Mexican street corn profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg