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Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili Recipe
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Indulge in a bowl of our Mexican Street Corn White Chicken Chili, where creamy goodness meets robust flavor. This comforting dish is perfect for chilly nights or lively gatherings, marrying the sweetness of corn with tender chicken and a medley of spices. With its quick preparation time of just 25 minutes, you can whip up this delightful chili on busy weeknights without sacrificing taste. Customize each serving with your favorite toppings—like creamy avocado or crunchy tortilla strips—to make every bowl uniquely yours. This chili is not only a crowd-pleaser but also an easy way to enjoy a hearty meal that everyone will love.

Ingredients

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  • 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
  • 4 cloves of garlic, minced
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 cups frozen sweet white corn
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juice
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • olive oil

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add chopped onion and diced jalapeño; cook for about 5 minutes until softened.
  2. Stir in minced garlic, chili powder, and oregano; sauté for another minute.
  3. Pour in chicken broth and add chicken breasts; season with salt and pepper. Bring to a boil, then reduce heat and simmer covered for 10–15 minutes until chicken is cooked.
  4. Shred the chicken using forks or a stand mixer, then return it to the pot.
  5. Mix in sour cream, shredded cheese, cilantro, corn, and lime juice until combined.
  6. In a small bowl, mix cornstarch with water; gradually add to the pot while stirring. Let simmer uncovered for another 10 minutes to thicken.

Nutrition

Find it online: https://recipzy.com/mexican-street-corn-white-chicken-chili-recipe/