Mexican Street Corn White Chicken Chili
Enjoy this creamy Mexican Street Corn White Chicken Chili Recipe that’s full of flavor! Perfect for cozy nights—try it today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 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 (or a blend of monterey jack and mild cheddar)
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- Sauté chopped onion and diced jalapeño in olive oil over medium-high heat for about 5 minutes until softened.
- Add minced garlic, chili powder, and oregano; stir for 1 minute.
- Pour in chicken broth and add chicken breasts; season with salt and pepper. Bring to a boil, then simmer covered for 10-15 minutes until chicken is cooked through.
- Shred the chicken using two forks and return it to the pot.
- Stir in sour cream, shredded cheese, cilantro, corn, and lime juice; adjust seasoning as needed.
- Mix cornstarch with water until smooth; add to the pot while stirring. Simmer uncovered for another 10 minutes to thicken.
- Serve hot with your favorite toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg