Description
This Mexican Street Corn White Chicken Chili is a hearty, creamy, and flavorful dish combining tender shredded chicken, sweet white corn, and a blend of spices inspired by traditional Mexican street corn. Perfect for a cozy dinner, it is thickened with a cornstarch slurry and garnished with cotija cheese, smoked sausage, tortilla strips, and avocado for added texture and flavor.
Ingredients
Scale
Protein and 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)
Vegetables and Aromatics
- 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
- Sliced avocado (for garnish)
Liquids and Broth
- 4 cups chicken bone broth
- 3 tbsp olive oil (for sautéing)
Spices and Thickeners
- 1/2 tbsp dried oregano
- 1/2 tsp chili powder
- 3 tbsp cornstarch
- 3 tbsp water
- Salt and pepper to taste
- Tortilla strips (for garnish)
Instructions
- Sauté Aromatics: Heat a large, heavy-bottomed pot over medium-high heat with olive oil. Add the chopped onion and diced jalapeño, sautéing until the onion starts to soften and become translucent.
- Add Spices and Broth: Stir in minced garlic, dried oregano, and chili powder until fragrant, then pour in the chicken bone broth. Season with salt and pepper. Add the chicken breasts to the pot.
- Cook Chicken: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 10-15 minutes, or until the chicken breasts are fully cooked through.
- Prepare Cornstarch Slurry: While the chicken cooks, mix together the cornstarch and water in a small bowl until smooth to create a slurry, which will be used to thicken the chili.
- Shred Chicken: Remove cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot with the broth.
- Add Cream and Vegetables: Stir in the sour cream, shredded Monterey Jack cheese, chopped fresh cilantro, frozen sweet white corn, and freshly squeezed lime juice. Mix until well combined.
- Thicken Chili: Pour the cornstarch slurry into the pot, stirring well. Allow the chili to simmer uncovered for about 10 minutes, stirring occasionally, until it thickens to your desired consistency.
- Serve and Garnish: Serve the chili hot, topped with crumbled cotija cheese, slices of smoked sausage, tortilla strips, and avocado slices as desired for added flavor and texture.
Notes
- You can use regular chicken broth if bone broth is unavailable, but bone broth adds extra depth of flavor.
- Adjust the amount of jalapeño based on your desired spice level, or substitute with a milder pepper if preferred.
- The cornstarch slurry is key to thickening the chili without altering its creamy texture.
- This chili can be made in advance and reheated; it may thicken more upon standing—add a splash of broth if needed when reheating.
- For a vegetarian version, omit the chicken and sausage, and add beans or plant-based protein.
