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–+ servings
Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili for Cozy Nights

A comforting Mexican Street Corn White Chicken Chili that blends creamy textures and vibrant flavors for a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 pound boneless, skinless chicken breasts can substitute with beans or roasted cauliflower for vegetarian option
  • 1 yellow onion red onion can be used for a sharper flavor
  • 1 jalapeño remove seeds for less heat or substitute with a green bell pepper
  • 4 cups chicken broth vegetable broth can be used for a vegetarian dish
  • 3 cloves garlic can use garlic powder if in a pinch
  • 1 teaspoon dried oregano Italian seasoning can be substituted
  • 2 teaspoons chili powder smoked paprika can enhance flavor
  • 1 cup sour cream Greek yogurt is a healthier alternative
  • 1 cup shredded Monterey Jack cheese can substitute with cheddar or plant-based cheese
  • 1 cup frozen or canned corn fire-roasted corn adds a smoky flavor
  • 1/4 cup fresh cilantro parsley is a substitute if preferred
  • 1 tablespoon lime juice can use lemon juice in a pinch
  • 2 tablespoons cornstarch arrowroot powder is a gluten-free alternative
  • 2 tablespoons water
  • 2 tablespoons olive oil can use any cooking oil

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced yellow onion and one minced jalapeño, cooking for about 5 minutes until softened.
  2. Stir in 3 cloves of minced garlic, 1 teaspoon of dried oregano, and 2 teaspoons of chili powder. Sauté for 1-2 minutes until garlic is fragrant.
  3. Pour in 4 cups of chicken broth and add 1 pound of chicken breasts. Season with salt and pepper, bring to a boil, cover, and simmer for 10-15 minutes until chicken is cooked.
  4. Remove chicken and shred into bite-sized pieces. Return shredded chicken to the pot, stirring into the broth and vegetables.
  5. Add 1 cup of sour cream, 1 cup of shredded Monterey Jack cheese, 1 cup of corn, 1/4 cup of cilantro, and the juice of one lime. Stir until cheese melts.
  6. Mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Slowly stir this into the pot and let simmer for 5 minutes.
  7. Ladle the chili into bowls, garnish with optional toppings like cotija cheese and avocado, and serve hot.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Customize your heat level with jalapeño seeds; use fire-roasted corn for added flavor.

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