Description
A creamy, cozy, flavor-packed fusion of white chicken chili and Mexican street corn. Loaded with tender chicken, sweet corn, sour cream, lime, and melted cheese, this easy weeknight chili is comforting, vibrant, and ready in about 25 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 garlic cloves, minced
- 4 boneless, skinless chicken breasts
- 4 cups chicken bone broth
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Optional toppings: cotija cheese, tortilla strips, avocado, cilantro, red pepper flakes
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño; cook until softened. Add garlic, oregano, and chili powder; cook 1 minute.
- Pour in chicken bone broth and add chicken breasts. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook 10–15 minutes until chicken is cooked.
- In a small bowl, mix cornstarch and water to create a slurry.
- Remove chicken, shred with two forks, and return to the pot.
- Add sour cream, shredded cheese, cilantro, corn, and lime juice. Stir until melted and combined.
- Stir in the cornstarch slurry and simmer 10 minutes until thick and creamy.
- Serve hot with toppings such as cotija, tortilla strips, avocado, or extra lime.
Notes
Add lime right before serving for brightness. If the chili becomes too thick, add a splash of broth to loosen it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican-Inspired