Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a creamy and comforting dish that combines the heartiness of traditional chili with the vibrant flavors of Mexican street corn. This delightful meal is perfect for family dinners or casual gatherings with friends. With its rich texture from sour cream and cheese, zesty lime, and a hint of spice from jalapeños, this chili is sure to become a new favorite. Best of all, it’s quick to prepare—ready in just 25 minutes! Serve it up with your favorite toppings like crispy bacon and fresh avocado for an unforgettable dining experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Soup
- 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
- 2 cups frozen sweet white corn
- Fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sauté onion and jalapeño until softened.
- Add minced garlic, oregano, and chili powder; stir to combine.
- Pour in chicken broth and add chicken breasts; season with salt and pepper. Bring to boil, then reduce heat to simmer for 10–15 minutes until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the pot along with sour cream, cheese, cilantro, corn, and lime juice. Mix well.
- Stir in cornstarch slurry to thicken; simmer uncovered for about 10 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg