Mexican Street Corn White Chicken Chili

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

A creamy, one-pot white chicken chili that combines the flavors of Mexican street corn with tender shredded chicken and a savory broth, finished with cotija cheese, bacon, and avocado.

🌍Mexican-inspired 🏷️White chicken chili 🏷️Chicken chili 🏷️Mexican street corn 🏷️Soup Chili

🏷️

🏷️Comfort food

-0:00

TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$38–$63

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

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 cornstarchoptional
2 tbsp wateroptional
Cotija cheese, for toppingoptional
Cooked crumbled bacon, for toppingoptional
Sliced avocado, for toppingoptional
Tortilla chips, for servingoptional
Lime wedges, for servingoptional

22 Ingredients

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Instructions

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.

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Tips & Notes

Pro tips

Simmer the chicken breasts gently rather than boiling to keep them tender and prevent drying out.
Shred the chicken into bite-sized pieces immediately after cooking to ensure even distribution throughout the chili.
Add the cream or sour cream off the heat to prevent curdling, then stir in gently.
Toast the dried oregano and chili powder in olive oil for 30 seconds before adding onion and garlic to deepen their flavor.

Substitutions

Boneless, skinless chicken breasts → Rotisserie chicken (skip the simmering step; use 3 cups shredded meat)
Jalapeño → Serrano pepper (for more heat) or bell pepper (for no heat)
Cotija cheese → Feta cheese or queso fresco (similar crumbly texture and saltiness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed.