Step 1:
Heat a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil. Sauté the chopped onion and diced jalapeno until the onion begins to soften and turn translucent.
Step 2:
Once softened, add the minced garlic, dried oregano, and chili powder to the pot. Stir until the spices are well incorporated and fragrant.
Step 3:
Pour in the chicken bone broth, then add the chicken breasts along with salt and pepper to taste. Bring the entire mixture to a boil, then reduce the heat to a simmer and cover the pot. Allow it to cook for 10-15 minutes or until the chicken is thoroughly cooked.
Step 4:
While the chicken is cooking, combine the cornstarch and the water in a small bowl to create a slurry. Set aside.
Step 5:
Once the chicken is fully cooked, transfer it to a plate and shred it using two forks. Return the shredded chicken to the pot and add in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Stir until all ingredients are combined, then add the cornstarch mixture. Give it a good stir to ensure everything is well mixed. Simmer uncovered for an additional 10 minutes, stirring occasionally, until the chili thickens to your liking.
Cooking Note:
This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well, making it a perfect candidate for meal prep!
Serving Suggestions:
Serve the Mexican Street Corn White Chicken Chili in individual bowls. Enhance each serving with optional toppings such as crumbled cotija cheese, crispy bacon, crunchy tortilla strips, and slices of avocado. The toppings not only add flavor but also create a lovely presentation.
Tips:
- For a spicier version, leave the seeds in the jalapeno or add additional chili powder.
- Feel free to mix in other ingredients like black beans, diced tomatoes, or bell peppers for extra texture and flavor.
- If you can’t find chicken bone broth, regular chicken broth will work as well, though the flavor might vary slightly.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information:
- Calories: 320
- Protein: 28g
- Sodium: 700mg
Conclusion
This Mexican Street Corn White Chicken Chili is a delightful dish that merges the comfort of a warm chili with the bold flavors of Mexican street food. With its creamy texture, vibrant toppings, and a comforting aroma, it’s perfect for sharing with family and friends. So why wait? Whip up a pot of this delicious chili and savor every spoonful!
Frequently Asked Questions:
Q1: Can I make this chili vegetarian?
A1: Absolutely! You can substitute the chicken with hearty vegetables like zucchini and bell peppers, and replace the chicken broth with vegetable broth.
Q2: How can I store leftovers?
A2: Allow the chili to cool, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Q3: What if I don’t have cornstarch?
A3: You can use all-purpose flour as a thickener instead. For every tablespoon of cornstarch, use 2 tablespoons of flour.
Q4: Is there a way to make this chili spicier?
A4: Yes! You can add more jalapeños, a dash of hot sauce, or even cayenne pepper to amp up the heat.
Q5: Can I use leftover rotisserie chicken for this recipe?
A5: Definitely! Using leftover rotisserie chicken will save you time and enhance the flavor of the chili. Just add it when you incorporate the other ingredients.
