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Mexican Street Corn White Chicken Chili — A Flavor-Packed Comfort Bowl!

Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili — A Flavor-Packed Comfort Bowl!
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 yellow onion chopped
  • 1 jalapeno diced (seeds removed for less heat)
  • 4 cups chicken bone broth
  • 1.5 cups sour cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 tbsp dried oregano
  • 1/2 tsp chili powder
  • 2 cups frozen sweet white corn
  • 1/2 cup fresh cilantro chopped
  • 1 lime juiced
  • 3 tbsp cornstarch
  • 3 tbsp water
  • Olive oil

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Small bowl for cornstarch slurry
  • Forks for shredding chicken

Method
 

  1. Season chicken breasts with salt and pepper.
  2. Sauté onion and jalapeno in olive oil until softened.
  3. Brown chicken breasts on both sides, then add broth, oregano, and chili powder. Simmer 20–25 mins.
  4. Remove chicken, shred, and set aside.
  5. Whisk cornstarch with water and stir into chili to thicken.
  6. Stir in sour cream, cheese, corn, shredded chicken, cilantro, and lime juice until heated.
  7. Serve topped with desired garnishes.

Notes

Substitute rotisserie chicken to save time.
Remove jalapeno seeds for milder chili.
Freeze leftovers in airtight containers for up to 3 months.