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Mexican Street Corn Chicken Chili Recipe

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4.3 from 14 reviews

A rich and zesty Mexican Street Corn White Chicken Chili featuring tender shredded chicken, fresh green chiles, sweet corn, and a creamy blend of sour cream and cheeses. Ready in just 30 minutes, this flavorful chili combines fresh herbs and spices for a comforting and delicious meal without beans.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 1 cup white or yellow onion, chopped
  • 2 tablespoons jalapeño, diced
  • 3 cloves garlic, minced
  • 2 tablespoons avocado or olive oil

Chicken and Broth

  • 1 pound boneless skinless chicken breast tenderloins (or cut breasts into strips)
  • 4 cups chicken broth

Spices and Seasonings

  • 2 teaspoons dried oregano
  • 1-2 teaspoons coarse kosher salt (to taste)
  • ½ – 1 teaspoon chili powder (¾ teaspoon recommended)
  • ½ – 1 teaspoon cumin (1 teaspoon recommended)
  • ¼ teaspoon ground black pepper
  • 1 ½ limes, juiced

Vegetables and Herbs

  • 2 cups fresh or frozen sweet white corn
  • 4 ounces chopped green chiles
  • ½ cup chopped cilantro

Thickening and Dairy

  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 2 cups sour cream
  • ¾ cup Monterey Jack cheese, shredded
  • ¾ cup Pepper Jack cheese, shredded

Instructions

  1. Sauté Aromatics: In a large pot, heat the avocado oil over medium heat. Add the chopped onion, diced jalapeño, and minced garlic. Cook for about 5 minutes until the vegetables are softened and fragrant.
  2. Cook Chicken and Broth: Add the chicken tenderloins, chicken broth, dried oregano, kosher salt, chili powder, cumin, black pepper, and freshly squeezed lime juice to the pot. Bring the mixture to a boil, then reduce heat to medium and simmer for 10-15 minutes until the chicken is fully cooked and tender enough to shred. For whole boneless breasts, cook 15-20 minutes; for bone-in breasts, cook 25-30 minutes.
  3. Shred Chicken: Remove the chicken from the pot and shred it using two forks or a hand/stand mixer. Return the shredded chicken back to the pot.
  4. Add Vegetables and Herbs: Stir in the corn, chopped green chiles, and cilantro, mixing until well combined.
  5. Thicken the Chili: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this slurry into the pot and stir until the chili begins to thicken.
  6. Add Cream and Cheese: Mix in the sour cream, Monterey Jack cheese, and Pepper Jack cheese until the chili is creamy and cheese is melted. Lower the heat to low and keep warm until serving.
  7. Garnish and Serve: Sprinkle additional cilantro on top before serving. Enjoy your flavorful Mexican Street Corn Chicken Chili!

Notes

  • Use fresh or frozen corn depending on availability.
  • Adjust the jalapeño and chili powder amounts to control the heat level to preference.
  • Shredding the chicken makes for a more comforting texture; alternatively, cut into bite-sized pieces if preferred.
  • For a thicker chili, increase the cornstarch slurry slightly.
  • Serve with lime wedges or tortilla chips for added zest and crunch.
  • This chili freezes well for meal prep and leftovers.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://avascooking.com/mexican-street-corn-chicken-chili-recipe/