Name: Mexican Street Corn White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 1 jalapeño, sliced; 1 tbsp minced garlic; 1 tsp dried oregano; 1 tbsp chili powder; 1.5 lbs boneless, skinless chicken breasts; 4 cups chicken broth; salt, to taste; black pepper, to taste; 1 cup sour cream; 1 cup shredded Monterey Jack cheese; 1/2 cup chopped fresh cilantro; 16 oz frozen sweet corn; 1/2 lime, juiced; 1 tbsp cornstarch; 2 tbsp water; Cotija cheese, for topping; Cooked crumbled bacon, for topping; Sliced avocado, for topping; Tortilla chips, for serving; Lime wedges, for serving

1

Heat olive oil in a large pot or Dutch oven over medium heat.

2

Add the diced onion and sliced jalapeño and sauté until softened.

3

Stir in the minced garlic, oregano, and chili powder and cook for another minute until fragrant.

4

Add the chicken breasts to the pot, then pour in the chicken broth. Season with salt and pepper.

5

Bring the mixture to a simmer, then cover and cook for 15 minutes, or until the chicken is cooked through.

6

Remove the cooked chicken from the pot and shred it using two forks.

7

Return the shredded chicken to the pot.

8

Stir in the sour cream, shredded cheese, frozen corn, and chopped cilantro.

9

Squeeze in the fresh lime juice.

10

If you prefer a thicker chili, mix the cornstarch and water in a small bowl to create a slurry, then stir it into the pot.

11

Allow the chili to simmer for 10 more minutes for the flavors to meld together.

12

Ladle the chili into bowls and top with cotija cheese, crumbled bacon, sliced avocado, tortilla chips, and a lime wedge.

Mexican Street Corn White Chicken Chili

Ingredients

22 Ingredients

Instructions

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