Mexican Street Corn White Chicken Chili
Capture the magic of summer street corn in a comforting bowl of chili. This recipe comes together surprisingly fast, making it perfect for a weeknight dinner when you’re craving something delicious and a little bit special. It’s packed with all the best flavors you love from elote, but in an incredibly satisfying chili form.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
Scale
Main ingredients
- 4 cups Chicken bone broth
- 4 Boneless, skinless chicken breasts
- 0.5 cup Fresh cilantro (For garnish)
- 2 cups Frozen sweet white corn (No need to thaw)
- 4 cloves Garlic (minced)
- 1 Jalapeño (seeded and minced)
- 0.5 tablespoon Dried oregano
- 1 Yellow onion (chopped)
- 1 lime Lime juice (juice of)
- 0.5 teaspoon Chili powder
- 3 tablespoons Cornstarch
- 1 tablespoon Olive oil
- 0.5 cup Monterey Jack cheese (shredded)
- 1.5 cups Sour cream
- 3 tablespoons Water
Instructions
- Cook the Chicken: Grab a large pot and pour in your chicken broth. Add the chicken breasts and bring it all to a boil. Once boiling, reduce the heat to a simmer, cover, and let it cook for about 15-20 minutes, or until the chicken is cooked all the way through. Once it’s done, carefully remove the chicken from the pot, shred it using two forks (or your favorite method!), and set it aside. Don’t discard that flavorful broth!
- Sauté the Aromatics: While your chicken is doing its thing, grab a separate skillet. Drizzle in the olive oil and heat it over medium heat. Toss in your chopped yellow onion and minced jalapeño. Let them soften and become a little translucent, about 5-7 minutes. This is where the delicious smells start!
- Add Garlic & Oregano: Now, add the minced garlic and dried oregano to the skillet with the onions and jalapeños. Stir it all around for about 1 minute more until you can really smell how fragrant everything is. Be careful not to burn the garlic!
- Make the Slurry: In a small bowl, whisk together the cornstarch and the 3 tablespoons of water. Keep whisking until it’s perfectly smooth and there are no lumps. This is what will thicken our chili beautifully.
- Combine Everything: Now, it’s time to bring it all together! Add the frozen white corn, the shredded chicken you set aside, and the delicious onion-jalapeño mixture to the pot with the chicken broth. Give it a good stir.
- Thicken and Flavor: Pour in that cornstarch slurry you made, along with the chili powder and the fresh lime juice. Stir everything gently and bring the chili back to a simmer. Keep stirring occasionally as it simmers and thickens up to your desired chili consistency.
- Get Creamy: Turn off the heat. Stir in the sour cream and the shredded Monterey Jack cheese. Keep stirring gently until the cheese is all melted and the sour cream is smoothly incorporated. Oh, it’s getting so creamy and delicious!
- Serve and Enjoy! Ladle this glorious chili into bowls. Garnish generously with fresh cilantro for that final burst of freshness. Serve it hot and get ready for the compliments!
Notes
This chili is a fantastic make-ahead meal! Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors meld together.