Description
Mexican Street Corn White Chicken Chili – Easy & Delicious!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
Instructions
- Cook 4 boneless, skinless chicken breasts by boiling, baking, or using a rotisserie chicken. Shred the cooked chicken and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped yellow onion, cook until softened (5-7 min). Stir in minced garlic and diced jalapeño; cook for 3-4 minutes until fragrant.
- Add dried oregano and chili powder. Cook for 1 minute, stirring constantly.
- Add shredded chicken and chicken bone broth to the pot. Bring to a simmer, then reduce heat, cover, and let simmer for 20-25 minutes to meld flavors.
- In a small bowl, whisk together cornstarch and water to create a slurry. Stir into the simmering chili. Continue to simmer until chili slightly thickens. Turn off heat. Stir in sour cream and shredded Monterey Jack cheese until melted and smooth.
- Stir in frozen sweet white corn and cook for another 5 minutes until heated through. Taste and adjust seasoning as needed.
- Ladle chili into bowls. Garnish with fresh cilantro and a squeeze of fresh lime juice.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg