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Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili for Cozy Family Nights

A heartwarming Mexican Street Corn White Chicken Chili, blending traditional chili flavors with elote for a delightful family meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 4 pieces boneless, skinless chicken breasts The main protein source, lean and easy to shred for a tender texture.
  • 1 medium yellow onion, chopped Adds sweetness and aroma as a base flavor.
  • 1 piece jalapeño, diced Offers heat; adjust the quantity for your desired spice level.
  • 4 cups chicken broth Liquid base that enhances flavor and moisture throughout the chili.
  • 4 cloves garlic, minced Essential for depth of flavor.
  • 0.5 tablespoon dried oregano Provides earthiness that complements the chili’s profile.
  • 0.5 teaspoon chili powder Adds warmth, color, and a hint of spice.
  • 3 tablespoons cornstarch A thickening agent for the chili.
  • 3 tablespoons water Combines with cornstarch to help thicken the mixture.
  • Salt and pepper to taste Essential for seasoning; adjust according to your preference.
  • Olive oil Necessary for sautéing initial ingredients.
For the Creamy Finish
  • 1.5 cups sour cream Adds creaminess and tang.
  • 0.5 cup Monterey Jack cheese Provides richness.
  • 2 cups frozen corn (or canned, drained) Contributes sweetness and texture.
  • 0.5 cup fresh cilantro, chopped Adds freshness as a garnish.
  • 1 piece lime, juiced Offers zesty flavor that freshens the dish.

Equipment

  • large pot
  • Dutch Oven
  • Cutting board
  • tongs

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering, about 2 minutes.
  2. Add the chopped yellow onion and diced jalapeño; sauté for about 5 minutes until onion is translucent.
  3. Stir in minced garlic, dried oregano, and chili powder; cook for 1-2 minutes until garlic is fragrant.
  4. Pour in chicken broth and add chicken breasts; season with salt and pepper. Bring to a boil, then reduce and simmer for 10-15 minutes.
  5. Remove cooked chicken, shred it, and return it to the pot.
  6. Stir in sour cream, Monterey Jack cheese, frozen corn, and cilantro until combined.
  7. Whisk together cornstarch and water until smooth; stir into chili and simmer for 5 minutes until thickened.
  8. Squeeze lime juice into the pot, stir, and adjust seasonings as needed.
  9. Serve in bowls, garnished with toppings like cotija cheese or crispy tortilla strips.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

This chili embodies the cozy warmth perfect for family nights.

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