Description
This Mexican Street Corn White Chicken Chili combines tender chicken, creamy broth, and vibrant flavors of roasted corn, green chiles, and fresh spices. Perfectly seasoned with taco seasoning, cumin, and chili powder, it offers a delicious twist on traditional chili with a creamy, cheesy finish enhanced by Monterey Jack cheese and tangy lime juice. A hearty, comforting dish great for gatherings or weeknight dinners.
Ingredients
Scale
Chicken & Seasoning
- 3 boneless skinless chicken breasts
- 2 Tbsp taco seasoning
- 1 Tbsp olive oil
Chili Base
- 1 (7-oz) can diced green chiles
- 2 cloves minced garlic (or to taste)
- 2 tsp oregano
- 2 tsp cumin
- ¼ tsp cayenne pepper (or to taste)
- 2 tsp chili powder
- 4 cups chicken broth
Creamy & Corn Mix
- 1½ cups sour cream
- ½ cup shredded Monterey Jack cheese
- 2 cups corn kernels
- 1 (15-oz) can great northern beans, drained
Finishing Touches
- ½ cup chopped fresh cilantro (optional)
- 2 Tbsp lime juice
- ¼ cup cornstarch
- ¼ cup cold water
Instructions
- Prepare the Chicken: Cut chicken breasts into bite-sized pieces and season evenly with the taco seasoning to infuse the meat with bold Mexican spices.
- Cook the Chicken and Garlic: Heat olive oil in a large Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until golden brown on all sides. Add minced garlic to the pot and sauté until fragrant, about 1 minute, ensuring the garlic doesn’t burn.
- Add Spices and Broth: Stir in diced green chiles, cumin, oregano, chili powder, cayenne pepper, and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 to 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Combine Creamy Ingredients and Vegetables: Add sour cream, shredded Monterey Jack cheese, corn kernels, drained great northern beans, lime juice, and chopped cilantro (if using) to the pot. Stir thoroughly to combine all ingredients.
- Thicken the Chili: In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly add this to the chili, stirring constantly until fully incorporated. Simmer over low heat for 8 to 10 minutes until the chili has thickened to a creamy consistency. Season with salt and black pepper to taste.
Notes
- Adjust cayenne pepper to your desired spice level for milder or hotter chili.
- Fresh corn can be roasted before adding for a deeper flavor.
- For a dairy-free option, substitute sour cream and cheese with plant-based alternatives.
- Use bone-in chicken and simmer longer for richer flavor, if preferred.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 3 months.
