Description
Discover a unique twist on classic chicken chili with this Mexican Street Corn White Chicken Chili recipe! Perfect for any meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts: Adds a lean protein base that’s tender and juicy when shredded.
- 1 yellow onion, chopped: Provides a mild sweetness and depth of flavor to the base of the chili.
- 1 jalapeno, diced: Adds a mild heat. Adjust the quantity for more or less spiciness.
- 4 cups chicken bone broth: Creates a rich and flavorful base for the chili.
- 1.5 cups sour cream: Provides a creamy, tangy texture that balances the spices.
- 1/2 cup shredded Monterey Jack cheese: Melts smoothly into the chili, adding a mild, buttery flavor.
- 4 cloves of garlic, minced: Offers a fragrant, savory depth that enhances all the other ingredients.
- 1/2 tablespoon dried oregano: Contributes a slightly earthy, aromatic flavor.
- 1/2 teaspoon chili powder: Adds a hint of smoky spice.
- 2 cups frozen sweet white corn: Brings a sweet crunch that complements the creaminess of the chili.
- 1/2 cup fresh cilantro, chopped: Adds freshness and a slight citrusy note.
- 1 lime, juice: Provides acidity to brighten the overall flavor.
- 3 tablespoons cornstarch: Used as a thickening agent to achieve the perfect chili consistency.
- 3 tablespoons water: Combined with cornstarch to create a slurry for thickening.
- Olive oil: Used for sautéing the vegetables.
- Optional Toppings: Cotija cheese, bacon crumbles, tortilla strips, and sliced avocado for added flavor and texture.
Instructions
- Sauté the Aromatics: Start by heating a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, add the chopped onion and diced jalapeno. Sauté for 3-4 minutes, or until the onion starts to soften and become translucent. Add the minced garlic, dried oregano, and chili powder. Stir well to combine, allowing the spices to bloom and the garlic to become fragrant for about 1 minute.
- Cook the Chicken: Pour in the chicken bone broth, then add the chicken breasts. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the chicken is fully cooked and tender.
- Shred the Chicken: While the chicken is cooking, combine the cornstarch and water in a small bowl to create a slurry. Once the chicken is cooked, remove it from the pot and place it on a plate. Use two forks to shred the chicken into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot and add the sour cream, shredded Monterey Jack cheese, cilantro, corn, and lime juice. Stir well to combine all the ingredients. Make sure the cheese melts fully and the ingredients are evenly distributed.
- Thicken the Chili: Stir the cornstarch slurry well to ensure it’s mixed, then add it to the pot. Stir continuously until the mixture begins to thicken, simmering for about 10 minutes. Continue stirring occasionally to prevent sticking and ensure an even texture.
- Serve and Garnish: Divide the chili among bowls. Top with your favorite garnishes such as cotija cheese, bacon crumbles, tortilla strips, and sliced avocado. Serve immediately and enjoy!
Notes
- Overcooking the Chicken: Overcooked chicken can become dry and tough. Monitor the cooking time closely and shred the chicken as soon as it is cooked through.
- Under-Seasoning: Be generous with the seasoning at each stage of cooking. Taste the chili before serving to ensure the flavors are balanced.
- Not Thickening Properly: Adding the cornstarch slurry without stirring can cause clumps. Always stir well and add it slowly while mixing continuously.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner