Mexican Street Corn White Chicken Chili
Enjoy this creamy Mexican Street Corn White Chicken Chili Recipe that’s packed with flavor. Perfect for meal prep—try it today!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- Olive oil
Instructions
- In a pot over medium-high heat, sauté onion and jalapeño in olive oil until softened (about 5 minutes).
- Add garlic, chili powder, and oregano; stir for another minute.
- Pour in chicken broth and add chicken breasts; season with salt and pepper. Bring to boil, then reduce heat and simmer for 10-15 minutes until chicken is cooked through.
- Shred cooked chicken and return to the pot.
- Stir in sour cream, cheese, cilantro, corn, and lime juice; mix well.
- Combine cornstarch with water separately; slowly stir into the chili until thickened (about 10 minutes).
- Serve hot with your choice of toppings.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 690mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg