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 jalapeño. If you want even more heat, leave the membranes and seeds in the jalapeño 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
- chicken broth
- sour cream
- shredded cheese
- 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.Print
Recipe Source: Adapted just slightly from JZ-Eats