Description
This creamy Mexican Street Corn White Chicken Chili Recipe is packed with flavor. Perfect for cozy nights! Try it today!
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
- 2 cups frozen sweet white corn
- Fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté onion and jalapeño for about 5 minutes until softened.
- Add minced garlic, chili powder, and oregano; cook for another minute until fragrant.
- Pour in chicken broth; add chicken breasts, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes until chicken is cooked through.
- Remove chicken from pot; shred using forks or a stand mixer. Return shredded chicken to pot.
- Stir in sour cream, cheese, corn, cilantro, and lime juice until well combined.
- Mix cornstarch with water; gradually add to chili while stirring until thickened.
- Serve hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg