Name: Mexican Corn White Chicken: 6 Comforting Recipes You’ll Love
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups Boneless, Skinless Chicken Breasts (Shredded rotisserie chicken can be used.); 1 large Yellow Onion (Chopped.); 1 medium Jalapeño (Chopped; adjust for heat preference.); 4 cups Chicken Bone Broth (Vegetable broth as a vegetarian option.); 3 cloves Garlic (Minced or garlic powder as an alternative.); 2 teaspoons Dried Oregano (Substitute with fresh if available.); 2 tablespoons Chili Powder (Adjust for spice level.); 2 tablespoons Cornstarch (Mixed with water to thicken.); 2 tablespoons Water (For cornstarch mixture.); 2 tablespoons Olive Oil (For sautéing.); 1 cup Sour Cream (Dairy-free option available.); 1 cup Shredded Monterey Jack Cheese (Or a cheese blend.); 2 cups Frozen Sweet White Corn (Fresh corn can be used when in season.); 1 juice Lime (Substitute with lemon juice if needed.); 1 bunch Fresh Cilantro (Omit if not a favorite.)

Description

This creamy Mexican Corn White Chicken Chili combines comforting flavors with vibrant street corn, perfect for cozy nights or lively gatherings.

Ingredients

Scale

2 cups Boneless, Skinless Chicken Breasts (Shredded rotisserie chicken can be used.)
1 large Yellow Onion (Chopped.)
1 medium Jalapeño (Chopped; adjust for heat preference.)
4 cups Chicken Bone Broth (Vegetable broth as a vegetarian option.)
3 cloves Garlic (Minced or garlic powder as an alternative.)
2 teaspoons Dried Oregano (Substitute with fresh if available.)
2 tablespoons Chili Powder (Adjust for spice level.)
2 tablespoons Cornstarch (Mixed with water to thicken.)
2 tablespoons Water (For cornstarch mixture.)
2 tablespoons Olive Oil (For sautéing.)
1 cup Sour Cream (Dairy-free option available.)
1 cup Shredded Monterey Jack Cheese (Or a cheese blend.)
2 cups Frozen Sweet White Corn (Fresh corn can be used when in season.)
1 juice Lime (Substitute with lemon juice if needed.)
1 bunch Fresh Cilantro (Omit if not a favorite.)

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Instructions

Begin by preparing your ingredients, chopping onion, jalapeño, and garlic. Shred the chicken if not using rotisserie.
In a large pot, heat olive oil over medium heat. Add onion, jalapeño, and garlic and sauté for about 5 minutes.
Add chicken, chicken broth, corn, oregano, and chili powder. Stir and bring to a gentle boil, then simmer for 5-10 minutes.
Simmer on low heat for 15-20 minutes until chicken is cooked through at 165°F.
Remove chicken, shred and return to pot, stirring well.
Whisk cornstarch and water in a bowl; stir into chili and cook until thickened.
Lower heat and stir in sour cream, lime juice, and cheese. Mix until combined.
Serve with garnishes like bacon, cotija cheese, avocado, cilantro, and lime.

Notes

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5 g
Sodium: 800 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg