Mexican Street Corn White Chicken Chili Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
