Description
If you’re craving a warm and comforting dish that’s packed with flavor, this Mexican Street Corn White Chicken Chili Recipe is the perfect choice. Combining tender chicken with the vibrant sweetness of street corn, this creamy chili brings a delightful twist to traditional recipes. It’s quick to prepare—ready in under 30 minutes—making it an ideal option for family gatherings, game nights, or busy weeknights. With its rich texture and customizable toppings, this chili is sure to become a favorite at your table!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 4 cloves garlic, minced
- 1.5 cups sour cream
- 2 cups frozen sweet white corn
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped
- Juice of 1 lime
- Olive oil
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Heat olive oil in a pot over medium-high heat. Sauté chopped onion and diced jalapeño for about 5 minutes until softened.
- Stir in minced garlic, chili powder, and oregano; cook for another minute.
- Add chicken broth and chicken breasts. Season with salt and pepper, bringing to a boil before reducing heat and simmering for 10-15 minutes until chicken is cooked.
- Shred the chicken and return it to the pot.
- Mix in sour cream, cheese, corn, cilantro, and lime juice until combined.
- Thicken by mixing cornstarch with water; stir into the chili and simmer uncovered for another 10 minutes.
- Serve hot with your choice of toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 810mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg