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–+ servings
Mexican Street Corn White Chicken Chili

Creamy Mexican Street Corn White Chicken Chili That's a Hug in a Bowl

This Mexican Street Corn White Chicken Chili perfectly combines creamy comfort with zesty flavors, ideal for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 pieces Boneless, Skinless Chicken Breasts Rotisserie chicken can be used for convenience.
  • 1 medium Yellow Onion
  • 1 piece Jalapeño Adjust for spice preference.
  • 4 cups Chicken Bone Broth Can substitute with vegetable broth.
  • 3 cloves Garlic Minced.
For Creaminess
  • 1 cup Sour Cream Dairy-free version can be used.
  • 2 cups Shredded Monterey Jack Cheese Consider a cheese blend.
For Flavor Enhancements
  • 1 teaspoon Dried Oregano Fresh oregano can be used for enhanced flavor.
  • 2 teaspoons Chili Powder Adjust according to taste.
For Sweetness & Texture
  • 2 cups Frozen Sweet White Corn Canned corn is an alternative.
  • 1 bunch Fresh Cilantro Omit if not preferred.
  • 1 lime Lime Juice Fresh lime for best flavor.
For Thickening
  • 2 tablespoons Cornstarch Flour can be substituted.
  • 1/4 cup Water

Equipment

  • Large Pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and 1 finely chopped jalapeño, sautéing until the onion is translucent and soft, about 5–7 minutes.
  2. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant. Then, add chicken breasts and 4 cups of chicken bone broth. Bring to a gentle simmer for 15 minutes.
  3. Stir in 1 teaspoon of dried oregano and 2 teaspoons of chili powder, ensuring even coating. Simmer for another 5 minutes.
  4. Reduce heat to low and mix in 1 cup of sour cream. Stir until creamy, then add 2 cups of frozen sweet white corn and the juice of 1 lime.
  5. In a separate bowl, whisk together 2 tablespoons of cornstarch with 1/4 cup of water to create a slurry, then stir it into the chili and simmer uncovered for 5–10 minutes.
  6. Ladle chili into bowls and garnish with crispy bacon, crumbled cotija cheese, fresh avocado slices, and chopped cilantro.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Adjust ingredients to suit taste preferences. Use rotisserie chicken for a quicker meal preparation.

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