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Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is creamy, comforting, and always SO delicious! It's full of zesty flavors and easy to make. Easily your new go-to! It's a great alternative to traditional beef chili and makes a super satisfying lunch or dinner.
Servings: 6
Calories: 342kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cloves of garlic, minced
- 1/2 teaspoon chili powder
- 1/2 tablespoon dried oregano
- 4 cups chicken bone broth
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2.5 tablespoons cornstarch
- 2 cups frozen sweet white corn
- 1.5 cups sour cream
- 3 tablespoons water
- 1/2 cup shredded monterey jack cheese
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
Optional Toppings
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
Instructions
- Heat the olive oil in a large, heavy bottomed pot on medium-high heat. Sauté the onion and jalapẽno until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken breasts, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.1 tablespoon olive oil, 1 yellow onion,, 1 jalapeno,, 4 cloves of garlic,, 1/2 teaspoon chili powder, 1/2 tablespoon dried oregano, 4 cups chicken bone broth, 4 boneless, skinless chicken breasts, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Meanwhile, combine the cornstarch and the water in a small bowl and set aside.2.5 tablespoons cornstarch, 3 tablespoons water
- When the chicken is finished cooking, transfer it to a plate and shred with two forks. Stir the cornstarch into the soup and bring to a simmer for 2 minutes. Then add the shredded chicken back into the pot with the corn.2 cups frozen sweet white corn
- In a medium sized bowl, temper the sour cream by mixing it with 1 cup of the warm broth. Then turn off the heat and slowly mix it into the pot. Next, mix in the shredded cheese, cilantro, and lime juice.1.5 cups sour cream, 1/2 cup shredded monterey jack cheese, 1/2 cup fresh cilantro,, 1 lime,
- To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.cotija cheese, bacon crumbles, tortilla strips, sliced avocado
Notes
- For more of a smoky flavor, try charring the jalapeños in a hot skillet before dicing.
- Mix 1/2 a cup of bacon or 1/2 a tablespoon of smoked paprika into the chili for a deeper flavor profile.
- Add cannellini beans for a thicker chili, you can even add them to a blender with some of the broth and pour that into the soup for a thicker base.
- If you'd like to use a rotisserie chicken, you can shred it and add it in step 3.
Nutrition
Calories: 342kcal | Carbohydrates: 22g | Protein: 27g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 259mg | Potassium: 577mg | Fiber: 3g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 13mg | Calcium: 155mg | Iron: 1mg
