Description
Mexican Street Corn White Chicken Chili is the perfect combination of bold, comforting flavors that will warm you up on any chilly day. This creamy and savory dish blends tender chicken, sweet corn, and rich spices, creating a hearty chili with a Mexican twist. Whether you’re hosting a gathering or enjoying a cozy night in, this dish is sure to impress with its irresistible taste and texture. Easy to make and customizable with your favorite toppings, it’s a recipe your family will keep coming back to.
Ingredients
For the base of the chili:
- 2 boneless, skinless chicken breasts (or thighs for more flavor)
- 2 cups sweet corn (frozen or fresh)
- 4 cups chicken bone broth
- 1 cup sour cream (for creaminess)
- 1/2 cup shredded Monterey Jack cheese (or similar cheese blend)
- 1/2 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1–2 jalapeños, chopped (adjust for spice level)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- Salt and pepper to taste
For toppings:
- Cotija cheese
- Crispy bacon crumbles
- Tortilla strips
- Sliced avocado
- Fresh cilantro
- Lime wedges
Instructions
Cook the Chicken: In a large pot, heat a tablespoon of oil over medium heat. Add the chicken breasts (or thighs) and cook until browned on both sides, about 5-6 minutes per side. Remove and shred the chicken using two forks.
Sauté the Aromatics: In the same pot, add the chopped onion and jalapeños. Sauté for 3-4 minutes until softened. Add the minced garlic, chili powder, cumin, and oregano. Stir for about 30 seconds until fragrant.
Add Broth and Chicken: Pour in the chicken bone broth, bringing it to a boil. Add the shredded chicken back into the pot. Season with salt and pepper to taste. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
Finish the Chili: Stir in the sweet corn, sour cream, and cheeses. Mix well, letting the cheese melt into the broth for a creamy texture. Continue simmering for an additional 5-10 minutes until everything is combined and heated through.
Serve: Ladle the chili into bowls. Top with your choice of cotija cheese, bacon crumbles, tortilla strips, avocado, and cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Notes
- Variations: You can easily make this chili vegetarian by swapping the chicken with plant-based protein options like tofu, tempeh, or chickpeas.
- Spice Level: Adjust the level of heat by removing the jalapeño seeds for a milder chili, or add extra chili powder or chipotle peppers for more heat.
- Make Ahead: This chili can be made ahead and stored in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Just reheat gently on the stovetop and add a splash of broth if necessary.
- Slow Cooker Option: If you prefer to use a slow cooker, sauté the onion, jalapeños, and garlic first. Add everything (including the chicken, broth, corn, and spices) to the slow cooker and cook on low for 4-6 hours. Shred the chicken and stir in the sour cream and cheese during the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Comfort Food, Chili
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup (approximately 1/6 of the total recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg