Description
If you’re craving a heartwarming, creamy dish that’s bursting with flavor, this Mexican Street Corn White Chicken Chili is the perfect choice! In just 25 minutes, you can whip up a delightful meal that combines tender chicken, sweet corn, and a rich blend of spices. This chili is not only ideal for busy weeknights but also makes a fantastic option for family gatherings or game day celebrations. With its comforting texture and customizable toppings, it’s sure to become a staple in your home!
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
- 2 cups frozen sweet white corn
- 4 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- In a pot over medium-high heat, sauté the chopped onion and diced jalapeño in olive oil until softened (about 5 minutes).
- Add minced garlic, chili powder, and oregano; stir for another minute.
- Pour in the chicken broth and add the chicken breasts. Season with salt and pepper; bring to a boil.
- Reduce heat and simmer for 10–15 minutes until chicken is cooked through.
- Shred the chicken and return it to the pot.
- Stir in sour cream, shredded cheese, cilantro, corn, and lime juice until combined.
- Mix cornstarch with water in a small bowl; add to the pot and simmer for an additional 10 minutes to thicken.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 395
- Sugar: 6g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg