Mexican Street Corn White Chicken Chili
If you’re craving a heartwarming dish that’s both creamy and flavorful, look no further than this Mexican Street Corn White Chicken Chili Recipe. This delightful chili combines tender chicken, sweet corn, and zesty lime, all enveloped in a rich and creamy sauce. Perfect for busy weeknights or family gatherings, it’s a dish that promises to satisfy everyone at the table. With just 25 minutes of prep time, you can have this comforting meal ready in no time. Serve it up with your favorite toppings for an extra touch of flavor!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- 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 a blend of Monterey Jack and mild cheddar)
- 2 cups frozen sweet white corn
- 1 lime, juice
- 1/2 cup fresh cilantro, chopped
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- Heat olive oil in a pot over medium-high heat. Sauté onion and jalapeño until softened.
- Add minced garlic, chili powder, and oregano; stir for one minute.
- Pour in chicken broth and add chicken breasts. Season with salt and pepper; bring to a boil then reduce heat to simmer for 10-15 minutes.
- Shred cooked chicken and return it to the pot.
- Stir in sour cream, cheese, cilantro, corn, and lime juice until creamy.
- Mix cornstarch with water; stir into chili to thicken. Simmer uncovered for another 10 minutes.
- Serve hot with your choice of toppings.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg