Description
This Mexican Street Corn Chicken Chili blends the creamy comfort of white chicken chili with the smoky, tangy flavors of authentic Mexican street corn. Tender chicken, sweet corn, zesty lime, and melted cheese come together in a rich, velvety broth that’s ready in under 30 minutes. It’s hearty, family-friendly, and perfect for cozy weeknights or game-day gatherings.
Ingredients
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4 boneless, skinless chicken breasts
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1 yellow onion, chopped
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1 jalapeño, diced
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960 ml chicken bone broth
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360 ml sour cream
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120 g shredded Monterey Jack cheese (or Monterey Jack and mild cheddar blend)
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4 garlic cloves, minced
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½ tbsp dried oregano
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½ tsp chili powder
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300 g frozen sweet white corn
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30 g fresh cilantro, chopped
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Juice of 1 lime
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3 tbsp cornstarch
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3 tbsp water
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15 ml olive oil
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Salt and pepper, to taste
Instructions
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Sauté the aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped onion and jalapeño; cook for about 5 minutes until softened and fragrant.
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Add garlic and spices: Stir in minced garlic, oregano, and chili powder. Cook for 1 minute to release the flavors.
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Cook the chicken: Pour in chicken broth and add chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until the chicken is cooked through.
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Shred and return: Remove the chicken, shred it with two forks, then return it to the pot.
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Make it creamy: Stir in sour cream, cheese, cilantro, corn, and lime juice. Mix gently until the cheese melts and everything becomes smooth and creamy.
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Thicken the chili: Combine cornstarch and water to make a slurry, then pour it into the chili. Simmer uncovered for about 10 minutes until thickened.
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Serve and garnish: Ladle into bowls and top with your favorite garnishes—crispy bacon, cotija cheese, tortilla strips, avocado, or more cilantro.
Notes
For a smoky kick, use roasted or grilled corn instead of frozen.
Adjust heat by adding cayenne pepper or keeping the jalapeño seeds.
Substitute cream cheese for sour cream if needed for extra creaminess.
Stir slowly when adding cheese to prevent clumping.
Store leftovers in the fridge for 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican