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Mexican Street Corn White Chicken Chili

Creamy Mexican Street Corn White Chicken Chili for Cozy Nights

This Mexican Street Corn White Chicken Chili combines the essence of beloved elote with a comforting twist, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1 pound boneless, skinless chicken breasts Feel free to use rotisserie chicken for quicker prep.
  • 1 medium yellow onion Adds sweetness and depth; shallots make an excellent mild substitute.
  • 1 medium jalapeño Provides heat; for milder version, remove seeds or swap for bell pepper.
  • 4 cups chicken bone broth Rich base; vegetable broth can lighten things up.
  • 1 cup sour cream Use dairy-free sour cream for a vegan twist.
  • 1 cup shredded Monterey Jack cheese Mixing in mild cheddar can elevate the flavor profile.
  • 3 cloves garlic Fresh garlic is ideal, but garlic powder will do in a pinch.
  • 1 teaspoon dried oregano Infuses herbal notes; Italian seasoning can be a convenient alternative.
  • 2 tablespoons chili powder Adjust to suit spice preference.
  • 2 cups frozen sweet white corn Fresh or canned corn works just as well.
  • 1 tablespoon fresh cilantro Offers a refreshing touch; parsley is a tasty alternative.
  • 1 tablespoon lime juice Brightens up the dish; lemon juice is a substitute.
  • 2 tablespoons cornstarch Thickens the chili; flour can replace but should be cooked first.
  • ¼ cup water Needed to dissolve cornstarch.

Equipment

  • Large Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 1 diced jalapeño, cooking for 5-7 minutes until soft and fragrant.
  2. Toss in 1 pound of boneless, skinless chicken breasts and 3 minced garlic cloves. Sauté for another 5-7 minutes until lightly browned.
  3. Pour in 4 cups of chicken bone broth, stir, and bring to a gentle simmer for about 10 minutes.
  4. Reduce heat to low and mix in 1 cup of sour cream and 1 cup of shredded Monterey Jack cheese. Stir continuously for 3-5 minutes until creamy.
  5. Stir in 2 cups of frozen sweet white corn, juice of 1 lime, 1 teaspoon of dried oregano, and 2 tablespoons of chili powder. Mix dissolved cornstarch and water, then stir and let simmer for an additional 3-5 minutes.
  6. Allow chili to simmer gently for about 5 more minutes. Serve in bowls with customizable toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. This chili can also be frozen for up to 3 months.

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