Mexican Street Corn White Chicken Chili Recipe

Introduction

This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili that’s packed with tender chicken, sweet corn, and a hint of spice. Easy to make and perfect for cozy dinners, it brings the vibrant flavors of Mexican street food right to your bowl.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 yellow onion, chopped
• 1 jalapeno, 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)
• 4 cloves garlic, minced
• 1/2 tablespoon dried oregano
• 1/2 teaspoon chili powder
• 2 cups frozen sweet white corn
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 3 tablespoons cornstarch
• 3 tablespoons water
• Olive oil for sautéing
• Salt and pepper to taste

Instructions

1. Step 1: Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and diced jalapeno, sautéing for about 5 minutes until the onion is soft and translucent.
2. Step 2: Add the minced garlic, chili powder, and dried oregano. Stir continuously for about 1 minute to release the spices’ aroma, being careful not to burn the garlic.
3. Step 3: Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes until the chicken is fully cooked.
4. Step 4: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
5. Step 5: Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix well until the cheese melts and the chili turns creamy. Taste and adjust seasoning as needed.
6. Step 6: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this mixture into the chili, stirring constantly. Let the chili simmer uncovered for another 10 minutes to thicken slightly.
7. Step 7: Serve the chili hot, topped with your favorite garnishes such as crispy bacon crumbles, cotija cheese, tortilla strips, or avocado slices.

Tips & Variations

• For extra smoky flavor, add a teaspoon of smoked paprika along with the chili powder.
• Use a rotisserie chicken if you’re short on time; just shred and add it after cooking the vegetables and broth.
• To make this chili spicier, include the seeds from the jalapeno or add a dash of cayenne pepper.
• If you prefer a thicker chili, increase the cornstarch to 4 tablespoons mixed with water.
• Garnish with fresh lime wedges to brighten the flavors even more.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain its creamy texture. Avoid boiling when reheating to prevent the sour cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. Frozen chicken may release excess water and affect the texture of the chili.

Can I make this chili in a slow cooker?

Yes! Sauté the vegetables and spices first, then add all ingredients except the sour cream, cheese, and cornstarch to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the sour cream, cheese, and cornstarch slurry near the end and cook for another 15-30 minutes to thicken.

Mexican Street Corn White Chicken Chili Recipe

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4.6 from 107 reviews

This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili, featuring tender shredded chicken, sweet white corn, and a blend of spices with a hint of fresh lime and cilantro. Perfectly thickened with cornstarch for a comforting bowl that’s packed with savory goodness and vibrant Mexican-inspired flavors.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Protein

• 4 boneless, skinless chicken breasts

Vegetables & Herbs

• 1 yellow onion, chopped
• 1 jalapeno, diced
• 4 cloves of garlic, minced
• 2 cups frozen sweet white corn
• 1/2 cup fresh cilantro, chopped
• 1 lime, juice

Liquids & Dairy

• 4 cups chicken bone broth
• 1.5 cups sour cream
• 1/2 cup shredded monterey jack cheese (blend of monterey jack and mild cheddar)

Spices & Condiments

• 1/2 tablespoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Olive oil, for sautéing

Thickening Agent

• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Sauté the veggies: Heat a tablespoon of olive oil in your pot over medium-high heat. Add the chopped onion and diced jalapeño, cooking for about 5 minutes until the onion softens and becomes translucent. This forms the flavorful base of the chili.
2. Add garlic and spices: Stir in the minced garlic, chili powder, and dried oregano. Cook for another minute, stirring regularly to release the spices’ full flavor without letting the garlic burn.
3. Cook the chicken: Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat to simmer, cover, and cook for 10-15 minutes until the chicken is fully cooked.
4. Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks or a stand mixer for speed. Return the shredded chicken to the pot.
5. Make it creamy: Stir in the sour cream, shredded monterey jack cheese, chopped cilantro, frozen corn, and lime juice. Allow the cheese to melt and the chili to take on a rich, creamy consistency. Taste and adjust the seasoning as needed.
6. Thicken with cornstarch: Mix the cornstarch with water to create a slurry. Slowly pour this into the pot while stirring. Let the chili simmer uncovered for another 10 minutes until it thickens to your preference without being heavy.
7. Serve it up: Ladle the chili into bowls and garnish with your favorite toppings such as crispy bacon crumbles, cotija cheese, tortilla strips, or avocado slices for an added burst of flavor and texture.

Notes

• Use bone broth to add extra depth of flavor to the chili.
• Adjust the amount of jalapeño or chili powder to control the heat level.
• For a smoother chili, shred chicken finely or pulse briefly in a food processor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
• Optional toppings add texture and additional layers of flavor—get creative!

Keywords: white chicken chili, mexican street corn chili, creamy chicken soup, mexican chili recipe, easy chicken chili, white chili with corn