Mexican Street Corn White Chicken Chili
A creamy and flavorful chili featuring chicken, corn, and zesty spices.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup yellow onion, chopped
- 1 pieces jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 0.5 cups shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 0.5 tablespoon dried oregano
- 0.5 teaspoon chili powder
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 cups frozen sweet white corn
- 0.5 cups fresh cilantro, chopped
- 1 pieces lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon olive oil
- pieces Optional Toppings: cotija cheese, bacon crumbles, tortilla strips, sliced avocado
Instructions
- In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon of olive oil. Sauté the chopped onion and diced jalapeño until the onion softens, about 3-4 minutes.
- Add minced garlic, dried oregano, and chili powder. Stir well to combine and allow the spices to bloom for about 1 minute. Pour in the chicken bone broth, then add the chicken breasts, salt, and pepper.
- Bring to a boil, then reduce heat to simmer. Cover and cook for 10-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- In a small bowl, mix the cornstarch and water to create a slurry for thickening the chili.
- Once the chicken is cooked, transfer it to a plate and shred it using two forks. This allows the chicken to absorb more flavors when returned to the pot.
- Return the shredded chicken to the pot. Add the sour cream, shredded cheese, chopped cilantro, sweet corn, and lime juice. Mix thoroughly, ensuring everything is well combined.
- Pour in the cornstarch mixture, stirring well to incorporate. Simmer uncovered for an additional 10 minutes, stirring occasionally to prevent sticking.
- Serve the creamy chicken and corn soup in bowls. Top with optional bacon crumbles, cotija cheese, tortilla strips, and sliced avocado for added texture and flavor.
Notes
For added crunch, consider toasting the tortilla strips in the oven before serving.