This Mexican Street Corn White Chicken Chili is a comforting and flavorful dish that combines tender shredded chicken, creamy broth, roasted sweet corn, and zesty spices. Inspired by elote, the classic Mexican street corn, this chili is packed with rich, smoky, and tangy flavors that will warm you up from the inside out.
With its creamy texture, subtle heat from jalapeños, and bright citrusy finish, this dish is perfect for any time of the year. Serve it with your favorite toppings like cotija cheese, crispy bacon, crunchy tortilla strips, or fresh avocado for a delicious and satisfying meal.
Why You’ll Love This Recipe
- Rich & Creamy: The combination of sour cream, Monterey Jack cheese, and chicken bone broth creates an ultra-creamy consistency.
- Packed with Flavor: Garlic, oregano, chili powder, and fresh lime juice bring bold and vibrant flavors to every bite.
- Easy to Make: A one-pot meal that comes together in about 40 minutes, making it perfect for busy weeknights.
- Customizable Toppings: Top with cotija cheese, tortilla strips, bacon, or avocado to make it your own.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: 420 kcal per serving
Ingredients
For the Chili:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, finely chopped
- 1 jalapeño, diced (remove seeds for less heat)
- 4 cups chicken bone broth
- 1 ½ cups sour cream
- ½ cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- Salt and black pepper, to taste
- 1 tablespoon olive oil, for sautéing
Optional Toppings:
- Cotija cheese, crumbled
- Bacon crumbles
- Tortilla strips
- Sliced avocado
- Extra cilantro
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon of olive oil.
- Once hot, add the chopped onion and diced jalapeño. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add the minced garlic, dried oregano, and chili powder to the pot. Stir well and cook for 30 seconds until fragrant.
Step 2: Cook the Chicken
- Pour in the chicken bone broth, then add the chicken breasts.
- Season with salt and black pepper to taste, then bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover, and simmer for 10-15 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Step 3: Shred the Chicken
- Remove the cooked chicken breasts from the pot and transfer them to a plate.
- Use two forks to shred the chicken into bite-sized pieces.
Step 4: Thicken the Chili
- In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons water to create a slurry.
- Add the shredded chicken back into the pot along with the sour cream, shredded cheese, chopped cilantro, corn, and fresh lime juice.
- Stir well until fully combined.
- Pour in the cornstarch slurry (make sure to give it a quick stir first to prevent settling) and mix thoroughly.
- Let the chili simmer uncovered for 10 minutes, stirring occasionally, until it thickens to your desired consistency.
Step 5: Serve and Garnish
- Ladle the chili into serving bowls and top with your favorite toppings.
- Sprinkle with crumbled cotija cheese, add crispy bacon crumbles, and top with crunchy tortilla strips for texture.
- Garnish with fresh avocado slices and a bit of extra chopped cilantro for added freshness.
- Serve hot and enjoy!
Serving Suggestions
This Mexican Street Corn White Chicken Chili is delicious on its own, but you can elevate your meal with these sides:
- Warm Cornbread: A slice of buttery cornbread is perfect for soaking up the creamy broth.
- Flour or Corn Tortillas: Serve with warm tortillas for a heartier meal.
- Mexican Rice: A great side to complement the chili’s flavors.
- Grilled Street Corn: If you love elote, serve extra grilled Mexican street corn on the side.
Tips for the Best Chili
- For extra flavor, roast the corn. Instead of adding frozen corn directly, try roasting it in a dry skillet for a few minutes until golden brown. This adds a delicious smoky sweetness to the chili.
- Use rotisserie chicken for a shortcut. If you’re short on time, swap the raw chicken breasts for pre-cooked shredded rotisserie chicken. Simply stir it in during the last 10 minutes of cooking.
- Adjust the spice level. If you prefer a milder chili, remove the jalapeño seeds or use poblano peppers instead. For extra heat, add a pinch of cayenne pepper or chipotle powder.
- Make it dairy-free. Replace sour cream with coconut cream and use a dairy-free cheese alternative.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This chili freezes well! Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months.
- Reheating: Warm on the stovetop over low heat, stirring frequently. If needed, add a splash of broth or milk to thin it out.
Why This Recipe is a Must-Try
This Mexican Street Corn White Chicken Chili is a flavor-packed, creamy, and slightly spicy twist on traditional chili. The sweetness of the corn, the tanginess of the lime, and the richness of the sour cream and cheese create a perfect balance of flavors. Plus, the customizable toppings allow you to make it just the way you like it.
Whether you’re making this for a cozy night in, a family dinner, or meal prep, this chili is guaranteed to be a crowd-pleaser. Try it today and bring a little Mexican street food flair to your table!