Mexican Street Corn White Chicken Chili
Enjoy a creamy twist on chili with this Mexican Street Corn White Chicken Chili Recipe. Perfect for meal prep—try it today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
Instructions
- Sauté onions and jalapeños in olive oil over medium-high heat until softened.
- Add garlic and spices; cook briefly to release flavors.
- Pour in chicken broth; add seasoned chicken breasts. Bring to a boil then simmer covered until chicken is cooked through.
- Shred the cooked chicken and return it to the pot.
- Stir in sour cream, cheese, corn, cilantro, and lime juice until combined.
- Thicken the chili by mixing cornstarch with water; add to the pot and simmer until desired consistency is reached.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg