Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili combines the hearty warmth of classic chili with the vibrant flavors of elote (Mexican street corn). Imagine tender shredded chicken, sweet bursts of corn, creamy broth infused with sour cream and cheese, a kick of jalapeño heat, and a bright squeeze of lime juice at the end—it’s cozy yet refreshing.

This dish is the perfect comfort meal for family dinners, game nights, or potlucks. It’s filling enough to stand alone, but pairs beautifully with tortilla chips, avocado slices, or warm cornbread. Plus, it’s easy to customize for spice level and toppings, making it a crowd-pleaser every time.

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📝 Ingredients

Main Chili:

• 4 boneless, skinless chicken breasts

• 1 yellow onion, chopped

• 1 jalapeño, diced (seeded for less heat, keep seeds for extra kick)

• 4 cups chicken bone broth (or chicken stock)

• 1 ½ cups sour cream

• ½ cup shredded Monterey Jack cheese (or blend with mild cheddar)

• 4 cloves garlic, minced

• ½ tbsp dried oregano

• ½ tsp chili powder (adjust to taste)

• 2 cups frozen sweet white corn

• ½ cup fresh cilantro, chopped

• Juice of 1 lime

• 3 tbsp cornstarch + 3 tbsp water (slurry for thickening)

Optional Toppings:

• Crumbled cotija cheese

• Crispy bacon bits

• Tortilla strips

• Sliced avocado

• Extra cilantro or lime wedges

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🔪 Directions

Step 1: Cook the Chicken

1. Place chicken breasts in a large soup pot or Dutch oven.

2. Pour in chicken broth, bring to a simmer, and cook until chicken is fully cooked (about 20 minutes).

3. Remove chicken, shred it with two forks, and set aside.

Step 2: Build the Flavor Base

1. In the same pot, add a splash of oil if needed.

2. Sauté onion, jalapeño, and garlic until softened and fragrant (5 minutes).

3. Stir in oregano and chili powder.

Step 3: Make It Creamy

1. Lower heat to medium. Stir in sour cream and cheese until melted into the broth.

2. Add shredded chicken back to the pot along with corn.

3. Mix well and let simmer gently for 10–15 minutes.

Step 4: Thicken the Chili

1. In a small bowl, whisk cornstarch and water to make a slurry.

2. Stir into the chili and cook for 5 minutes until slightly thickened.

Step 5: Finish & Serve

1. Stir in fresh lime juice and chopped cilantro.

2. Taste and adjust seasoning (extra salt, chili powder, or lime).

3. Ladle into bowls and add your favorite toppings.

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🍴 Serving Suggestions

• Serve with warm cornbread or garlic butter tortillas.

• Add toppings bar style so everyone customizes their own bowl.

• Pair with a light salad or roasted veggies for a balanced meal.

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💡 Tips & Variations

• Spicier version → add diced green chiles or cayenne pepper.

• Thicker & creamier → use heavy cream in place of some sour cream.

• Lighter option → replace sour cream with Greek yogurt.

• Instant Pot method → cook chicken + broth + spices for 15 minutes on high pressure, shred chicken, then stir in dairy and corn.

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🔥 Nutrition (Per Serving, Approx.)

• Calories: 390 kcal

• Protein: 35g

• Carbs: 18g

• Fat: 18g

• Fiber: 3g

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❓ Related Questions

Q1: Can I use rotisserie chicken instead of raw chicken breasts?
Yes! Shred rotisserie chicken and add it in at the end when you stir in the corn. This cuts cooking time by half.

Q2: Can I make this ahead of time?
Absolutely. The chili tastes even better the next day as flavors meld. Just reheat gently, adding a splash of broth if it thickens too much.

Q3: Can I freeze it?
Yes, but freeze before adding sour cream for best texture. Reheat and stir in dairy fresh before serving.

Q4: What toppings work best?
Cotija cheese, cilantro, crispy tortilla strips, avocado, lime, and bacon are top choices for both flavor and texture.

Q5: How can I make it vegetarian?
Swap chicken for white beans or chickpeas, and use vegetable broth instead of chicken stock.

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✨ This Mexican Street Corn White Chicken Chili is creamy, flavorful, and versatile—a modern twist on chili that brings warmth and fiesta vibes to the table.