Mexican Street Corn White Chicken Chili

Ingredients

For the Chili:

• 4 boneless, skinless chicken breasts
• 1 yellow onion, chopped
• 1 jalapeno, diced (remove seeds for less heat)
• 4 cloves garlic, minced
• 4 cups chicken bone broth
• 1.5 cups sour cream
• 1/2 cup shredded Monterey Jack cheese (or blend of Monterey Jack & mild cheddar)
• 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
• 3 tablespoons water
• 1–2 tablespoons olive oil

Optional Toppings:

• Cotija cheese
• Bacon crumbles
• Tortilla strips
• Sliced avocado
• Extra cilantro
• Lime wedges

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Instructions

1. Cook the Chicken

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chicken breasts and sear for 2–3 minutes per side until lightly browned. They don’t need to be fully cooked.
3. Remove chicken from the pot and set aside.

2. Sauté Aromatics

1. In the same pot, add chopped onion and diced jalapeno. Sauté for 3–4 minutes until softened.
2. Add minced garlic, oregano, and chili powder, cooking 30 seconds until fragrant.

3. Simmer the Chili

1. Pour in chicken bone broth and stir, scraping up any browned bits from the bottom.
2. Return chicken breasts to the pot. Bring to a boil, then reduce heat to low and simmer 20–25 minutes, until chicken is cooked through.

4. Shred the Chicken

1. Remove chicken breasts from the pot and shred using two forks.
2. Return shredded chicken to the pot.

5. Add Corn and Cheese

1. Stir in frozen sweet corn and cook 5 minutes until heated through.
2. Add shredded cheese and sour cream, stirring until fully melted and creamy.

6. Thicken the Chili

1. In a small bowl, mix cornstarch with water to make a slurry.
2. Stir the slurry into the chili and cook 2–3 minutes, until slightly thickened.

7. Finish with Fresh Flavors

1. Stir in chopped cilantro and lime juice.
2. Taste and adjust salt, pepper, or chili powder as needed.

8. Serve

1. Ladle chili into bowls and top with optional toppings:
   • Cotija cheese
   • Bacon crumbles
   • Tortilla strips
   • Sliced avocado
   • Extra cilantro
   • Lime wedges

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💡 Tips for Best Flavor:

• For extra depth, roast the jalapeno and corn in a skillet or oven before adding to the chili.
• Use full-fat sour cream for creamier texture.
• Leftovers taste even better the next day, as flavors meld.