Mexican Street Corn White Chicken Chili
Creamy white chicken chili with bold Mexican street corn flavors, tender shredded chicken, and fun toppings. Perfect weeknight comfort meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Mexican-American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1½ cups sour cream
- ½ cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 1½ teaspoons dried oregano
- ½ teaspoon chili powder
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons olive oil
- Salt and pepper to taste
- Crispy bacon crumbles for topping
- Cotija cheese for topping
- Tortilla strips for topping
- Diced avocado for topping
Instructions
- Heat 2 tablespoons olive oil in large pot over medium-high heat. Add chopped onion and diced jalapeño. Cook for 5 minutes until onion softens and turns translucent.
- Add minced garlic, chili powder, and oregano. Stir constantly for 1 minute to bloom spices in hot oil.
- Pour in chicken broth and add chicken breasts. Season with salt and pepper. Bring to boil, reduce heat, cover, and simmer 12-15 minutes until chicken reaches 165°F.
- Transfer cooked chicken to plate, let rest 2 minutes, then shred with two forks. Return shredded chicken to pot.
- Stir in sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until cheese melts completely and chili is creamy.
- Whisk cornstarch and water until smooth. Slowly pour into pot while stirring constantly.
- Let chili simmer uncovered 10 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.
- Ladle into bowls and top with bacon, cotija cheese, tortilla strips, avocado, and lime wedges.
Notes
- Use rotisserie chicken for faster prep. Add 3 cups shredded chicken when recipe calls for cooked chicken.
- Bloom spices in hot oil for deeper flavor, but don’t burn the garlic.
- Add sour cream off heat if concerned about curdling, then return to low heat.
- This recipe is naturally gluten-free when using gluten-free tortilla strips.
Nutrition
- Serving Size: 1.5 cups
- Calories: 425 kcal
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg