Description
Mexican Street Corn White Chicken Chili is a creamy and flavorful chili featuring tender shredded chicken, sweet white corn, and a zesty blend of spices. This hearty dish combines sour cream, Monterey Jack cheese, and fresh cilantro for a rich and comforting meal that captures the essence of traditional Mexican street food with a twist. Perfect for a family dinner or casual gathering, it is served with delicious toppings like cotija cheese, smoked sausage, tortilla strips, and avocado for added texture and flavor.
Ingredients
Scale
Protein & Dairy
- 4 boneless, skinless chicken breasts
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- Crumbled cotija cheese (for garnish)
- Sliced smoked sausage (for garnish)
- Sliced avocado (for garnish)
Vegetables & Herbs
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Liquids & Broth
- 4 cups chicken bone broth
Spices & Seasonings
- 1/2 tbsp dried oregano
- 1/2 tsp chili powder
- Salt and pepper to taste
Thickening Agent
- 3 tbsp cornstarch
- 3 tbsp water
Other
- Olive oil (for sautéing)
- Tortilla strips (for garnish)
Instructions
- Sauté Aromatics: Heat a large, heavy-bottomed pot over medium-high heat and add olive oil. Sauté the chopped yellow onion and diced jalapeño until the onion begins to soften, releasing their fragrant flavors.
- Add Spices and Broth: Stir in minced garlic, dried oregano, and chili powder until they become aromatic. Pour in the chicken bone broth, season with salt and pepper, and add the chicken breasts to the pot.
- Simmer Chicken: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes until the chicken is fully cooked and tender.
- Prepare Cornstarch Slurry: While the chicken cooks, mix the cornstarch with water in a small bowl to create a slurry that will later help thicken the chili.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the pot.
- Add Creamy Ingredients: Stir in the sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen corn, and lime juice, mixing well to combine all flavors.
- Thicken Chili: Add the cornstarch slurry to the pot, stir thoroughly, and let the chili simmer uncovered for approximately 10 minutes, stirring occasionally until it thickens to a hearty consistency.
- Serve and Garnish: Serve the chili hot, topped with crumbled cotija cheese, sliced smoked sausage, tortilla strips, and avocado slices for extra flavor and texture.
Notes
- For more heat, add extra jalapeños or a pinch of cayenne pepper.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- To make this recipe dairy-free, replace sour cream and cheese with vegan alternatives.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Adjust thickening slurry amount to achieve your desired chili consistency.
