Description
This Mexican Street Corn White Chicken Chili is a comforting, creamy chili recipe with a flavorful twist. Combining white chicken chili with the vibrant, smoky flavors of roasted corn and a touch of spice, this dish is inspired by the popular Mexican street food, elote. Perfect for cozy weeknight dinners or gatherings, it’s easy to make and can be customized with various toppings like avocado, tortilla strips, and cotija cheese for added flavor and texture.
Ingredients
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
4 cloves garlic, minced
1/2 tbsp dried oregano
1/2 tsp chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced
3 tbsp cornstarch
3 tbsp water
Salt and pepper to taste
1 tbsp olive oil
Optional Toppings:
Crumbled cotija cheese
Sliced smoked sausage
Tortilla strips
Sliced avocado
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat with olive oil. Sauté the onion and jalapeño until the onion starts to soften.
- Add the garlic, oregano, and chili powder. Stir until fragrant, then pour in the chicken broth and season with salt and pepper. Add the chicken breasts to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10-15 minutes or until the chicken is cooked through.
- While the chicken is cooking, mix the cornstarch and water in a small bowl to make a slurry.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix everything together.
- Add the cornstarch slurry to the pot, stirring thoroughly. Let the chili simmer uncovered for about 10 minutes, stirring occasionally, until it thickens.
- Serve hot, garnished with your choice of toppings, such as cotija cheese, smoked sausage, tortilla strips, or avocado.
Notes
For a spicier version, add extra jalapeños or a splash of hot sauce.
You can swap the chicken for a plant-based protein or add more veggies like zucchini or bell peppers for a vegetarian option.
Grilled corn will add a smoky flavor to the chili.
Leftovers store well in the fridge for 3-4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4-6 servings
- Calories: ~350 kcal per serving
