Mexican Street Corn White Chicken Chili combines the creamy, spicy flavors of traditional white chicken chili with the sweet and tangy notes of Mexican street corn. This hearty dish is perfect for a cozy meal. Here’s how to prepare it:
Ingredients:
• 2 tablespoons olive oil
• 1 large sweet onion, peeled and chopped
• 4-5 cloves garlic, minced
• 1 large jalapeño, seeded and chopped
• 1/3 cup chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4-1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts
• 7 ounces chopped green chiles (mild or medium)
• 4 cups fresh corn kernels (about 4-5 ears)
• 2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 tablespoon cornstarch
• 1 lime, juiced
• Salt and pepper, to taste
• Optional garnishes: additional cilantro, shredded cheese, avocado slices, lime wedges, or tortilla chips
Instructions:
1. Sauté Aromatics:
• In a large 6-8 quart soup pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion and sauté for 2-3 minutes until translucent.
• Stir in the minced garlic, chopped jalapeño, and cilantro. Cook for another 2-3 minutes until fragrant.
2. Add Spices:
• Sprinkle in the ground cumin, dried oregano, and cayenne pepper. Stir well to combine with the aromatics.
3. Cook Chicken:
• Pour in the chicken broth and add the chicken breasts to the pot.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot, shred it using two forks, and set aside.
4. Incorporate Corn and Chiles:
• Add the chopped green chiles and fresh corn kernels to the pot.
• Return the shredded chicken to the pot and stir to combine all ingredients.
5. Thicken the Chili:
• In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry.
• Stir the slurry into the chili to help thicken the broth.
6. Add Dairy:
• Stir in the sour cream and shredded pepper jack cheese until the cheese is melted and the chili is creamy.
7. Season and Serve:
• Add the lime juice and season the chili with salt and pepper to taste.
• Ladle the chili into bowls and garnish with your choice of additional cilantro, shredded cheese, avocado slices, lime wedges, or tortilla chips.
This recipe is adapted from A Spicy Perspective’s Mexican Street Corn Chicken Chili.
Enjoy this flavorful and comforting chili that brings together the best of Mexican street corn and hearty chicken chili!