Mexican Street Corn White Chicken Chili
Experience the deliciousness of our Mexican Street Corn White Chicken Chili Recipe, a delightful twist on traditional chili that’s perfect for cozy nights or game day gatherings. This creamy, hearty dish blends rich flavors with sweet corn and tender chicken, creating a comforting bowl that your family and friends will adore.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 4 cloves of garlic, minced
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese
- 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
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion and diced jalapeño until the onion is translucent.
- Stir in minced garlic, chili powder, and oregano; cook for an additional minute.
- Add chicken broth and chicken breasts; season with salt and pepper. Bring to a boil then simmer until the chicken is cooked through (10-15 minutes).
- Shred the cooked chicken and return it to the pot.
- Mix in sour cream, shredded cheese, corn, cilantro, and lime juice until creamy.
- Combine cornstarch with water; stir into the pot to thicken the chili.
- Simmer uncovered for another 10 minutes before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg