Print

Mexican Street Corn White Chicken Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy and hearty white chicken chili is packed with flavors inspired by Mexican street corn. With tender chicken, sweet corn, and a rich, creamy base, it’s a delicious twist on a classic chili. Perfect for a cozy dinner! #WhiteChickenChili #MexicanStreetCorn #ComfortFood #ChiliRecipe #HealthyChili

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (8–10 points)
  • 1 yellow onion (0 points)
  • 1 jalapeno (0 points)
  • 4 cups Chicken Bone Broth (2–3 points)
  • 1.5 cups sour cream (12–15 points)
  • ½ cup shredded Monterey Jack cheese (5–6 points)
  • 4 cloves garlic (0 points)
  • ½ tbsp dried oregano (0 points)
  • ½ tsp chili powder (0 points)
  • 2 cups frozen sweet white corn (2–3 points)
  • ½ cup fresh cilantro (0 points)
  • 1 lime, juiced (0 points)
  • 3 tbsp cornstarch (1–2 points)
  • 3 tbsp water (0 points)
  • Optional toppings: bacon, cotija cheese crumbles, tortilla strips, sliced avocado (points vary depending on toppings)

Instructions

  • Cook the Chicken:

    • Heat a large, heavy-bottomed pot on medium-high heat and add 1 tbsp of olive oil.
    • Sauté the onion and jalapeno until the onion begins to soften.
    • Add garlic, oregano, and chili powder, and stir until fully combined.
    • Add the chicken broth, chicken breasts, salt, and pepper. Bring the mixture to a boil.
    • Reduce the heat to a simmer, cover, and cook for 10-15 minutes or until the chicken is fully cooked.

  • Shred the Chicken:

    • While the chicken cooks, combine the cornstarch and water in a small bowl to create a slurry.
    • Once the chicken is done, transfer it to a plate and shred using two forks.

  • Combine Ingredients:

    • Return the shredded chicken to the pot. Add sour cream, shredded Monterey Jack cheese, fresh cilantro, sweet corn, and lime juice. Stir until fully combined.
    • Add the cornstarch slurry and stir well until the mixture is smooth and thickened. Simmer uncovered for 10 minutes, stirring occasionally.

  • Serve:

    • Divide the chili into bowls and top with your choice of optional toppings such as bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.

Notes

  • For a lighter version, reduce the sour cream or use a low-fat alternative.
  • Adjust the spiciness by adding more or less jalapeno depending on your preference.
  • Toppings can be customized to your liking—try adding a dollop of sour cream or fresh salsa for extra flavor!

Nutrition

Find it online: https://easyfoodflash.com/mexican-street-corn-white-chicken-chili/