Mexican Street Corn White Chicken Chili
Enjoy a rich and creamy Mexican Street Corn White Chicken Chili Recipe that’s perfect for cozy nights! Try it today and savor every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 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 (or cheese blend)
- 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
- Sauté the onion and jalapeño in olive oil until softened.
- Add garlic, chili powder, and oregano; cook for another minute.
- Pour in chicken broth and add chicken breasts; season with salt and pepper. Bring to a boil, then simmer covered for 10-15 minutes.
- Shred the chicken and return it to the pot.
- Stir in sour cream, cheese, corn, cilantro, and lime juice; taste and adjust seasoning.
- Mix cornstarch with water; add to chili to thicken while simmering uncovered for an additional 10 minutes.
- Serve hot with your favorite toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg