This Mexican Street Corn White Chicken Chili is hands down one of my new favorite chili recipes. It’s creamy, comforting, loaded with zesty flavors and so simple to make. You are going to absolutely love this chili!
I have been so excited to post this recipe from the very first bite I took of this Mexican Street Corn White Chicken Chili. There aren’t even words to describe how much I love this chili! It’s creamy, comforting, insanely delicious and full of so much flavor.
To me, there is nothing better than a bowl of warm, homemade chili or soup on a chilly fall or blistery wintry day. It warms you from head to toe. But honestly, this stuff is so good I could eat it year round.
My 30-minute white chicken chili has been a favorite of ours for a long time, and I didn’t think I’d ever find a white chicken chili I liked better, but I might have been wrong. This Mexican street corn white chicken chili has sky rocketed to the top of my favorite chilis I’ve ever eaten list.
I’m in love with this chili! Totally and completely in love with it and could eat it every day for the rest of my life. . . and I’m not being overly exaggerative when I say that!
This chili has the perfect balance of sweetness from the corn and a little heat from the jalapeƱo. If you want even more heat, leave the membranes and seeds in the jalapeƱo when you chop it.
HOW TO SIMPLIFY THIS ALREADY SIMPLE RECIPE:
Instead of using chicken breasts, you can use shredded rotisserie chicken. Still follow the instructions in step 2 and once you add the broth, toss in the shredded rotisserie chicken and remaining ingredients like the recipe says.
LINEUP OF INGREDIENTS:
- chicken breasts
- onion
- jalapeƱo
- chicken broth
- sour cream
- shredded cheese
- garlic
- dried oregano
- chili powder
- frozen corn
- fresh cilantro
- lime juice
MUST HAVE TOPPINGS IN MY OPINION:
- crumbled cooked bacon
- cotija cheese
- tortilla strips/chips crushed
When I say “must have”, I really mean MUST HAVE! These toppings are what take this soup to a whole new level. If you’re not a fan of the cotija cheese, you can use shredded Monterey jack, pepper, jack, colby jack, etc.
CAN I MAKE THIS IN A SLOW COOKER?
Yes, just add all the ingredients up through the chicken broth and cook on high for 3 to 4 hours or low for 4 to 5 hours or until the chicken shreds easily. Shred the chicken and add in the sour cream, cheese, corn, beans, cilantro and lime juice and give it a good stir until. Mix the cornstarch and water together and stir into the soup. Cook for about another 20 to 30 minutes.
HOW TO STORE LEFTOVERS
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat until heated through.
Make this ASAP and you can thank me later.
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Mexican Street Corn White Chicken Chili
Ingredients
- 3 to 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/3 cup onion, chopped
- 1 jalapeno, diced
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 1/2 cups sour cream
- 1/2 cup shredded Monterey jack cheese
- 2 cups frozen sweet corn, yellow or white
- 1 can (15 oz) great northern beans
- 1/2 cup fresh cilantro, chopped
- juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
Toppings:
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
Instructions
- Season chicken breast with salt and pepper and set aside.
- In a large pan, heat the 1 tbsp of olive oil. Add the the onion and jalapeno and sautee until the onion begins to soften. Add garlic, oregano, cumin and chili powder, stir until completely combined and add the broth and give it a good stir. Then place the chicken breasts in the pot. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked and shreds easily.
- When the chicken is finished cooking, transfer it to a plate and shred it. Add the shredded chicken back into the pot then stir in the sour cream, shredded cheese, cilantro, corn, great northern beans and lime juice. Stir until combined.
- Combine the cornstarch and the water in a small bowl and add to the soup, stirring until completely combined. Simmer for 10 minutes uncovered to thicken, giving it an occasional stir.
- Serve in bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.
Recipe Source: Adapted just slightly from JZ-Eats
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