Mexican Street Corn White Chicken Chili
There’s chili, and then there’s this chili. Creamy, zesty, packed with tender chicken, sweet golden corn, and a hit of lime that brightens every spoonful this one's a cozy masterpiece you don’t want to miss.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 1 jalapeño diced
- 4 garlic cloves minced
- 4 boneless skinless chicken breasts
- 4 cups chicken bone broth
- 2 cups baby gold and white corn
- 2 cups great northern beans
- 2 cups cannellini beans
- 1.5 cups sour cream
- 1 cup shredded Monterey Jack cheese
- 0.5 cup chopped fresh cilantro
- Juice of 1 lime
- 0.5 tsp ground oregano
- 0.5 tsp chili powder
- Salt and pepper to taste
- 3 tbsp cornstarch mixed with 2 tbsp water
- Optional toppings: Cotija cheese crumbles tortilla strips, sliced avocado
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño, cook until softened. Add garlic, oregano, and chili powder, stirring until fragrant.
- Add chicken breasts and broth to the pot. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes until chicken is cooked through.
- Remove the chicken, shred it with two forks, then return it to the pot. Stir in sour cream, Monterey Jack cheese, corn, beans, cilantro, and lime juice until creamy and combined.
- Stir in the cornstarch slurry and simmer uncovered for 10 minutes until thickened.
- Ladle into bowls and top with your favorites like cotija cheese, tortilla strips, avocado.
Notes
Use rotisserie chicken to save time, or swap jalapeño for poblano if you prefer less heat. Coconut cream and plant-based cheese work well for a dairy-free version. Freeze leftovers for up to 3 months and reheat gently on the stove with a splash of broth.