Mexican Street Corn White Chicken Chili Recipe
A flavorful and comforting Mexican Street Corn White Chicken Chili combining tender chicken, sautéed veggies, and creamy broth with bold seasonings. This easy-to-make chili is thickened with a cornstarch slurry and can be customized with a variety of toppings like bacon, avocado, and cotija cheese for a delicious twist on traditional chili.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 2 chicken breasts or 2 cups shredded rotisserie chicken
- 1 yellow onion, diced
- 1 jalapeño, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups frozen corn
- 4 cups chicken bone broth (or chicken broth / stock)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lime (about 2 tablespoons)
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional Toppings
- Bacon crumbles
- Tortilla strips
- Jalapeño slices
- Avocado slices
- Cotija cheese crumbles
- Shredded cheese
Instructions
- Sauté vegetables: In a large pot over medium heat, heat a bit of oil and add the diced yellow onion and chopped jalapeño. Cook until softened, about 3-4 minutes. Add minced garlic and sauté another 1 minute until fragrant.
- Add seasonings, broth, and chicken: Stir in oregano, chili powder, salt, and pepper. Pour in the chicken bone broth, then add the chicken breasts (or if using rotisserie chicken, wait to add it after boiling). Bring the mixture to a boil.
- Simmer chicken: Once boiling, cover the pot and reduce heat to simmer. Cook for 10-15 minutes until chicken is cooked through and tender.
- Make cornstarch slurry: While the chicken cooks, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl until smooth. This will thicken the chili later.
- Shred chicken: Remove the chicken breasts from the pot and place on a plate. Using two forks, shred the chicken finely. Return the shredded chicken to the pot along with frozen corn and lime juice.
- Thicken chili: Stir in the prepared cornstarch slurry, mixing well. Allow the chili to simmer on low for an additional 10 minutes, stirring occasionally, until slightly thickened and creamy.
- Serve: Spoon the chili into bowls and top with your favorite toppings such as bacon crumbles, tortilla strips, sliced jalapeño, avocado, cotija cheese, or shredded cheese.
Notes
- For a shortcut, use shredded rotisserie chicken instead of cooking chicken breasts yourself.
- Mix cornstarch with cold water before adding to the chili to avoid lumps and achieve a smooth texture.
- Add black beans or diced sweet potatoes for extra flavor and nutrition.
- Try smoked paprika or add smoked applewood bacon for a smoky depth.
- This recipe can be made in a slow cooker by cooking the initial ingredients on high for 2 hours, then adding remaining ingredients and cooking on low for 30-60 more minutes.
- Store leftover chili in an airtight container in the fridge for 3-4 days; reheat gently on the stovetop or microwave.
Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, easy chicken chili, crockpot chicken chili, spicy chicken soup
