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Mexican Street Corn White Chicken Chili Recipe 2

Mexican Street Corn White Chicken Chili Recipe

Mexican Street Corn White Chicken Chili is a quick, creamy, and comforting one-pot meal.It is full of flavor, easy to customize, and great for busy weeknights.
This recipe is perfect when you want something warm, filling, and ready fast.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Calories: 342
Ingredients Method

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 I used a blend of Monterey Jack and mild cheddar
  • 4 cloves garlic minced
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen sweet white corn
  • 1/2 cup fresh cilantro chopped
  • 1 lime juice
  • 3 tablespoons cornstarch
  • 3 tablespoons water
Optional Toppings
  • cotija cheese
  • bacon crumbles
  • tortilla strips
  • sliced avocado

Method
 

  1. Heat a large, heavy-bottomed pot over medium-high heat with olive oil.
  2. Add the onion and jalapeño and cook until the onion begins to soften.
  3. Add the garlic, dried oregano, and chili powder.
  4. Stir until everything is well combined.
  5. Pour in the chicken bone broth.
  6. Add the chicken along with the salt and pepper.
  7. Bring the mixture to a boil, then reduce the heat to a simmer.
  8. Cover and cook for 10 to 15 minutes, until the chicken is fully cooked.
  9. While the chicken cooks, mix the cornstarch and water together in a small bowl until smooth.
    Make cornstarch slurry
  10. Remove the cooked chicken from the pot and place it on a plate.
  11. Shred it using two forks.
    Shred chicken
  12. Add the shredded chicken back into the pot.
  13. Stir in the sour cream, shredded cheese, corn, cilantro, and lime juice.
  14. Give the cornstarch mixture a quick stir and add it to the pot.
  15. Mix well and simmer uncovered for about 10 minutes, stirring occasionally, until thickened.
    Serve Mexican Street Corn White Chicken Chili
  16. Divide into bowls and add your favorite toppings before serving.