Description
A creamy and flavorful Mexican Street Corn White Chicken Chili combining tender shredded chicken, sweet corn, and zesty spices simmered to perfection and topped with classic garnishes like cotija cheese, bacon, and avocado. This hearty chili offers a delicious twist on traditional Mexican street corn in a comforting white chili form perfect for any season.
Ingredients
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 4 cups chicken bone broth
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tbsp olive oil
Dairy and Extras
- 1.5 cups sour cream
- 1/2 cup shredded Monterey jack cheese (or blend of Monterey jack and mild cheddar)
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice only
Thickener
- 3 tablespoons cornstarch
- 3 tablespoons water
Garnishes
- cotija cheese crumbles
- bacon crumbles
- tortilla strips
- sliced avocado
- 2 cups frozen sweet white corn
Instructions
- Cook chicken: Heat a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil.
- Sauté aromatics: Add chopped onion and diced jalapeno to the pot. Cook until the onion begins to soften, about 3-5 minutes.
- Add spices and broth: Stir in minced garlic, dried oregano, and chili powder until well combined.
- Add chicken and seasoning: Pour in chicken bone broth along with salt and black pepper. Place the chicken breasts into the pot.
- Simmer chicken: Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes until the chicken is fully cooked through.
- Make slurry: While chicken cooks, mix cornstarch and water in a small bowl until smooth to create a thickening slurry.
- Shred chicken: Remove cooked chicken from the pot and shred with two forks.
- Combine soup ingredients: Return shredded chicken to the pot. Add sour cream, shredded cheese, chopped cilantro, frozen sweet corn, and lime juice. Stir everything together until fully combined.
- Thicken soup: Stir in the cornstarch slurry well, ensuring it is evenly mixed, then simmer uncovered for 10 minutes, stirring occasionally, until the chili thickens.
- Serve: Divide chili between bowls and top with cotija cheese crumbles, bacon crumbles, tortilla strips, and sliced avocado to garnish.
Notes
- Use chicken bone broth for enhanced flavor, but chicken stock or broth works as well.
- Adjust jalapeno amount to your desired heat level or remove seeds for milder chili.
- The cornstarch slurry helps thicken the chili without altering the flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute sour cream with a non-dairy alternative and omit cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
