Description
Get ready to savor a bowl of delightful Mexican Street Corn Chicken Chili! This vibrant dish combines the comforting elements of white chicken chili with the bold flavors of Mexican street corn, resulting in a hearty and satisfying meal perfect for any occasion. With a creamy texture, zesty spices, and fresh garnishes like avocado and lime, this chili not only warms your soul but also pleases a crowd. Easy to prepare on busy weeknights or during festive gatherings, it’s sure to become a beloved favorite in your kitchen.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 large sweet onion, chopped
- 4-5 cloves garlic, minced
- 1 large jalapeno, seeded and chopped
- 4 cups chicken broth
- 1 ½ pounds boneless skinless chicken breast
- 7 ounces chopped green chiles
- 4 cups fresh corn (cut off the cob)
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- 1 tablespoon cornstarch
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté the onion in olive oil until softened. Add garlic, jalapeno, cilantro, cumin, oregano, and cayenne; cook for an additional few minutes.
- Pour in chicken broth and add whole chicken breasts along with green chiles. Season with salt and pepper; bring to a boil before reducing heat to simmer for about 20 minutes until chicken is cooked through.
- While the chicken cooks, cut corn off the cobs and set aside.
- Remove chicken from pot, shred it, and return to pot along with corn. Stir well.
- Mix in sour cream and shredded cheese until smooth; sprinkle cornstarch while stirring rapidly.
- Simmer for an additional 3-5 minutes until thickened. Stir in lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg