Mexican Street Corn White Chicken Chili Recipe
Looking for the perfect twist on classic chili? This Mexican Street Corn White Chicken Chili combines tender shredded chicken, sweet corn, creamy broth, and zesty lime for a bold and comforting one-pot dinner. It’s the ultimate creamy chicken corn soup with a spicy Southwestern kick!
Ingredients for White Chicken Chili with Corn
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced (remove seeds for less heat)
4 cups chicken bone broth (or regular chicken broth)
1.5 cups sour cream
½ cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
4 garlic cloves, minced
½ tbsp dried oregano
½ tsp chili powder
2 cups frozen sweet white corn
½ cup fresh cilantro, chopped
Juice of 1 lime
Salt and black pepper to taste
3 tbsp cornstarch
3 tbsp water
1 tbsp olive oil
Optional Toppings (for that Mexican Street Corn Vibe!)
Crumbled cotija cheese
Crunchy tortilla strips
Fresh avocado slices
How to Make Mexican Street Corn Chicken Chili:
1. Sauté the base: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high. Add chopped onion and diced jalapeño. Cook until the onion softens, about 3–4 minutes.
2. Build the flavor: Stir in garlic, oregano, and chili powder. Cook for 30 seconds, then pour in the chicken bone broth. Add the chicken breasts and season with salt and pepper.
3. Simmer and shred: Bring to a boil, then lower the heat and simmer, covered, for 10–15 minutes or until the chicken is cooked through. Remove chicken and shred with two forks.
4. Thicken the soup: In a small bowl, whisk cornstarch with water to make a slurry. Return shredded chicken to the pot. Stir in sour cream, shredded cheese, corn, chopped cilantro, and fresh lime juice.
5. Final simmer: Stir in the cornstarch mixture and let the chili simmer uncovered for 10 minutes, stirring occasionally, until thickened and creamy.
Serve and Enjoy!
Ladle your delicious creamy white chicken chili with corn into bowls. Top with your favorite garnishes like cotija cheese, avocado, and tortilla strips for that signature Mexican street corn flair!
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