Description: A creamy, comforting white chicken chili infused with the vibrant flavors of Mexican street corn. Tender shredded chicken, sweet white corn, and a hint of spice come together in a rich and flavorful broth, topped with all your favorite fixings. This chili is perfect for a cozy weeknight meal or a crowd-pleasing potluck dish.
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5-2 pounds)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 jalapeno, diced (remove seeds for less heat)
- 4 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 4 cups chicken bone broth (low sodium preferred)
- 1.5 cups sour cream (full-fat or low-fat)
- 1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 2 cups frozen sweet white corn (no need to thaw)
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
Optional Toppings:
- Cotija cheese, crumbled
- Bacon crumbles
- Tortilla strips
- Sliced avocado
- Extra cilantro, chopped
- Lime wedges
- Hot sauce
Preparation:
Step 1: Gather all your ingredients. Chop the onion and jalapeno, mince the garlic, measure out the spices, and have the chicken broth, sour cream, cheese, corn, cilantro, and lime ready to go. Having everything prepped beforehand makes the cooking process much smoother and more enjoyable.
Step 2: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. A heavy-bottomed pot helps to distribute heat evenly and prevent the chili from scorching.
Step 3: Add the chopped onion and diced jalapeno to the pot and sauté until the onion begins to soften and become translucent, about 5-7 minutes. Stir frequently to prevent burning. The onions and jalapeno create a flavorful base for the chili.
Step 4: Add the minced garlic, dried oregano, and chili powder to the pot and stir until fragrant, about 30 seconds. Be careful not to burn the garlic. The oregano and chili powder add warmth and depth of flavor to the chili. Season with salt and pepper to taste. Remember you can always add more seasoning later, but it’s difficult to remove it once it’s in.
Step 5: Pour in the chicken bone broth, add the chicken breasts, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 10-15 minutes, or until the chicken is cooked through and easily shreds with a fork. The simmering process allows the chicken to cook gently and absorb the flavors of the broth and spices.
Step 6: While the chicken is simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and water until smooth. This slurry will be used to thicken the chili later. Make sure there are no lumps in the mixture.
Step 7: Once the chicken is cooked, carefully remove it from the pot and place it on a plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
Step 8: Add the sour cream, shredded cheese, frozen corn, chopped cilantro, and lime juice to the pot with the shredded chicken. Stir well to combine all the ingredients. The sour cream and cheese add creaminess and richness to the chili, while the corn and cilantro add sweetness and freshness.
Step 9: Give the cornstarch slurry a good stir to ensure the cornstarch hasn’t settled to the bottom. Pour the slurry into the pot and stir well to combine. The cornstarch will help to thicken the chili to your desired consistency.
Step 10: Simmer the chili uncovered for 10 minutes, stirring occasionally, to allow it to thicken. This also allows the flavors to meld together.
Step 11: Taste the chili and adjust seasoning as needed. Add more salt, pepper, chili powder, or lime juice to suit your preferences.
Step 12: Serve hot, garnished with your favorite toppings such as crumbled cotija cheese, bacon crumbles, tortilla strips, sliced avocado, extra cilantro, and lime wedges. A dollop of sour cream or a drizzle of hot sauce would also be delicious.
Why You Will Love This Recipe:
This Mexican Street Corn White Chicken Chili is a guaranteed crowd-pleaser. It’s incredibly flavorful, packed with creamy comfort, and easy to customize with your favorite toppings. The combination of tender shredded chicken, sweet corn, and a hint of spice is simply irresistible. It’s also a relatively healthy and satisfying meal, perfect for busy weeknights or cozy weekends. Plus, it’s a great way to use up leftover cooked chicken or rotisserie chicken for an even quicker meal. The vibrant flavors of Mexican street corn transform ordinary white chicken chili into something truly special. This recipe is also very forgiving and easily adaptable to suit your taste. You can adjust the spice level, add more or less corn, and experiment with different toppings to create your own signature version.
Serving Suggestions:
- Serve hot in bowls topped with your favorite toppings.
- Serve with a side of warm cornbread or tortilla chips for dipping.
- Serve as part of a taco bar with other Mexican-inspired dishes.
- Serve as a filling for burritos or enchiladas.
- Serve over rice or quinoa for a heartier meal.
Tips:
- For a spicier chili, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
- If you don’t have bone broth, you can use regular chicken broth.
- If you don’t have Monterey Jack cheese, you can use cheddar cheese, pepper jack cheese, or any other cheese that melts well.
- If you don’t have fresh cilantro, you can use dried cilantro, but the flavor won’t be as vibrant.
- For a thicker chili, simmer for a longer time or add more cornstarch slurry.
- For a thinner chili, add more chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information: (Estimates will vary based on specific ingredients and portion sizes)
- Calories: Approximately 350-450 per serving
- Protein: Approximately 30-40 grams per serving
- Sodium: Approximately 600-800 mg per serving (depending on the sodium content of the broth)
Conclusion:
This Mexican Street Corn White Chicken Chili is a delicious and easy-to-make recipe that is sure to become a family favorite. The creamy texture, flavorful broth, and customizable toppings make it a versatile dish that can be enjoyed year-round. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing party dish, this chili is a perfect choice. So gather your ingredients, put on some music, and get ready to enjoy a taste of Mexico in a bowl!
Questions and Answers:
- Can I make this chili ahead of time?
- Absolutely! This chili actually tastes even better the next day after the flavors have had a chance to meld together. Prepare it a day or two in advance, store it in the refrigerator, and reheat it gently on the stovetop or in the microwave.
- Can I use rotisserie chicken instead of raw chicken breasts?
- Yes, you can! Using rotisserie chicken is a great shortcut for this recipe. Simply shred the chicken and add it to the pot along with the sour cream, cheese, corn, cilantro, and lime juice. You can skip the simmering step in the broth.
- Can I freeze this chili?
- Yes, this chili freezes well. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Thaw it overnight in the refrigerator before reheating. Keep in mind that the texture of the sour cream may change slightly after freezing and thawing, but the flavor will still be delicious.
- Can I make this chili in a slow cooker?
- Yes, you can! Brown the onion and jalapeno in a skillet before adding them to the slow cooker. Then, add the chicken broth, chicken breasts, garlic, oregano, chili powder, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through. Shred the chicken, then stir in the sour cream, cheese, corn, cilantro, lime juice, and cornstarch slurry during the last 30 minutes of cooking.
- How can I make this chili vegetarian?
- To make this chili vegetarian, simply omit the chicken and add a can of drained and rinsed cannellini beans or great northern beans for added protein and texture. You can also use vegetable broth instead of chicken broth.
