Mexican Street Corn White Chicken Chili is a delicious fusion of creamy white chicken chili and the bold, tangy flavors of elote, the famous Mexican street corn. This dish is a comforting yet vibrant meal, packed with tender shredded chicken, sweet corn, and a blend of aromatic spices. The rich and velvety base, made with sour cream and Monterey Jack cheese, perfectly balances the heat from jalapeños and chili powder. Fresh lime juice and cilantro add a refreshing touch, while a cornstarch slurry helps achieve the ideal consistency. Topped with crispy bacon, crunchy tortilla strips, and crumbled cotija cheese, each bite delivers a satisfying mix of textures and flavors. Whether you’re serving it on a chilly evening or as a hearty family dinner, this unique take on classic white chicken chili is sure to impress.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, finely chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1 ½ cups sour cream
- ½ cup of shredded Monterey Jack cheese (or a mix of Monterey Jack and mild cheddar).
- 4 garlic cloves, minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon olive oil
- Salt and black pepper to taste
Optional Toppings:
- Crumbled cotija cheese
- Crispy bacon bits
- Crunchy tortilla strips
- Sliced avocado
Instructions:
- Sauté the Aromatics:
Heat a large, heavy-bottomed pot over medium-high heat and add olive oil. Once hot, add the chopped onion and diced jalapeño, sautéing until the onion softens. Stir in the minced garlic, dried oregano, and chili powder, cooking for another minute until fragrant. - Cook the Chicken:
Add the chicken bone broth and season with salt and pepper.Nestle the chicken breasts into the pot, ensuring they are submerged. Bring the mixture to a boil, then lower the heat to a simmer, cover, and let cook for 10-15 minutes until the chicken is fully cooked. - Thicken the Chili:
In a small bowl, whisk the cornstarch and water until smooth to form a slurry. - Shred the Chicken & Finish the Chili:
Once the chicken is cooked through, transfer it to a plate and shred it using two forks. Return the shredded chicken to the pot and stir in the sour cream, shredded cheese, cilantro, sweet corn, and lime juice. Mix well until fully combined. - Simmer & Serve:
Give the cornstarch mixture a good stir before pouring it into the chili. Mix well and allow it to simmer uncovered for around 10 minutes, stirring occasionally, until it thickens. - Garnish & Enjoy:
Ladle the chili into bowls and garnish with crumbled cotija cheese, crispy bacon, tortilla strips, and sliced avocado. Serve warm and enjoy!
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Alternative Tips for Mexican Street Corn White Chicken Chili
- Use Rotisserie Chicken: To save time, use shredded rotisserie chicken instead of cooking fresh chicken breasts. Simply add it after sautéing the aromatics.
- Swap Sour Cream: Greek yogurt or heavy cream can be used instead of sour cream for a slightly different texture and flavor.
- Make It Spicier: Add extra diced jalapeños, a dash of cayenne pepper, or a few dashes of hot sauce if you love heat.
- Try Different Cheeses: Instead of Monterey Jack, use pepper jack for more spice or cream cheese for extra creaminess.
- Use Fresh Corn: If in season, replace frozen corn with fresh grilled or roasted corn for a smoky, authentic flavor.
- Thicken Without Cornstarch: Blend a portion of the soup or mash some of the corn for a natural thickening effect.
- Make It Dairy-Free: Use coconut cream or cashew cream instead of sour cream and dairy-free cheese alternatives.
- Slow Cooker Option: Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir in the remaining ingredients before serving.
- Serve with Extras: Pair with warm tortillas, cornbread, or a side of Mexican rice for a complete meal.
conclusion
Mexican Street Corn White Chicken Chili is a perfect blend of comfort and bold flavors, making it an irresistible dish for any occasion. The creamy, cheesy broth combined with tender shredded chicken and sweet corn creates a rich and satisfying texture, while fresh lime juice and cilantro add a refreshing balance. Whether you like it mild or spicy, this chili can be easily adjusted to match your preferences. The addition of crispy bacon, crunchy tortilla strips, and crumbled cotija cheese takes it to the next level, offering a delicious mix of textures in every bite. Serve it as a cozy dinner for family and friends, or prepare it ahead for a hassle-free meal. However you enjoy it, this dish is sure to become a favorite in your recipe collection.
