🌽 Mexican Street Corn White Chicken Chili
Creamy, hearty, and packed with Mexican street-corn flavor—this white chicken chili is perfect for a cozy dinner.
Ingredients
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, finely diced
4 cups chicken bone broth
1½ cups sour cream
½ cup shredded Monterey Jack cheese (or a Monterey Jack and mild cheddar blend)
4 cloves garlic, minced
2 cups corn kernels, fresh, frozen, or canned and drained
1 (15-oz) can white beans, drained and rinsed
1 (4-oz) can diced green chiles
1½ tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt, plus more to taste
½ tsp black pepper
1 tbsp olive oil
Juice of 1 lime
¼ cup chopped fresh cilantro
For topping
Extra shredded Monterey Jack or cheddar
Crumbled cotija cheese or feta
Fresh cilantro
Diced avocado
Thinly sliced jalapeño
Lime wedges
Extra corn, lightly charred
Instructions
- Sauté the vegetables.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño. Cook for 4–5 minutes, until softened. Add the garlic and cook for another 30 seconds. - Build the chili.
Add the chicken breasts, chicken broth, corn, white beans, green chiles, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well. - Cook the chicken.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 20–25 minutes, or until the chicken reaches 165°F/74°C internally and is tender. - Shred the chicken.
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot. - Make it creamy.
Reduce the heat to very low. Stir the sour cream in gradually until completely incorporated. Add the shredded Monterey Jack/cheddar blend and stir until melted.
Don’t let the chili boil after adding the sour cream, or the dairy can separate. - Add the Mexican street-corn flavor.
Stir in the lime juice and fresh cilantro. Taste and adjust the salt, pepper, lime, or chili seasoning as desired. - Serve.
Ladle into bowls and top with cotija cheese, cilantro, avocado, jalapeño, extra corn, and a squeeze of fresh lime.
🔥 Optional Charred Corn Topping
For an extra elote-style flavor, sauté ½–1 cup of corn in a dry skillet over medium-high heat for 5–7 minutes, stirring occasionally, until browned and slightly charred. Sprinkle it over each bowl.
Serves: 6–8
Prep: 15 minutes
Cook: 30–35 minutes
Total: about 50 minutes