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Easy Mexican Street Corn White Chicken Chili

A warm, comforting, and flavorful white chicken chili inspired by the vibrant tastes of Mexican street corn (elote), perfect for a speedy weeknight dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings 6

Equipment

  • Large pot
  • Skillet
  • Small bowl
  • Forks for shredding chicken

Ingredients
  

Main ingredients

  • 4 cups Chicken Bone Broth The backbone of our chili, giving it that wonderful savory depth.
  • 4 Boneless, Skinless Chicken Breasts Our lean protein powerhouse.
  • 0.5 cup Fresh Cilantro For a bright, herbaceous pop that ties everything together. Don't skip this!
  • 2 cups Frozen Sweet White Corn This is our "street corn" magic! Frozen is super convenient and still tastes amazing.
  • 4 cloves Garlic Minced. Because, well, garlic makes everything better.
  • 1 Jalapeño Seeded and minced. For a gentle warmth that tickles your taste buds. If you like it spicier, leave a few seeds in!
  • 0.5 tablespoon Dried Oregano A classic herb that adds an earthy, slightly peppery note.
  • 1 Yellow Onion Chopped. Our aromatic base, bringing sweetness and depth.
  • 1 lime Lime Juice A squeeze of sunshine to brighten all those savory flavors. Essential!
  • 0.5 teaspoon Chili Powder Just a touch for that familiar chili essence.
  • 3 tablespoons Cornstarch Our secret weapon for achieving that perfect, creamy chili thickness.
  • 1 tablespoon Olive Oil For sautéing our aromatics.
  • 0.5 cup Monterey Jack Cheese Shredded. For that melty, gooey goodness that makes chili so comforting.
  • 1.5 cups Sour Cream This is what makes it so wonderfully creamy and rich, reminiscent of the crema on elote.
  • 3 tablespoons Water To help our cornstarch slurry blend smoothly.

Instructions
 

  • First things first, get your chicken cooking! In a nice big pot, pour in your chicken broth and add the chicken breasts. Bring it to a boil, then turn the heat down to a gentle simmer. Let it cook until the chicken is completely cooked through, which usually takes about 15-20 minutes. Once it's done, carefully lift the chicken out of the pot and shred it with two forks. Set that lovely shredded chicken aside.
  • While your chicken is doing its thing, grab a separate skillet. Heat up your olive oil over medium heat. Toss in your chopped yellow onion and minced jalapeño. Cook them until they're nice and soft, about 5-7 minutes. This is where the magic starts!
  • Now, add your minced garlic and dried oregano to the skillet with the onions and jalapeños. Stir them around for just about 1 minute more until they smell absolutely amazing and fragrant. Be careful not to burn the garlic!
  • In a small bowl, whisk together your cornstarch and water. You want it to be completely smooth, with no lumps. This is going to help thicken our chili beautifully.
  • Now, it's time to bring it all together in that pot with the chicken broth! Add your frozen white corn, the shredded chicken you set aside earlier, and that delicious sautéed onion and jalapeño mixture.
  • Give everything a good stir. Now, slowly pour in your cornstarch slurry, along with the chili powder and the fresh lime juice. Stir it all together, bring the chili back to a gentle simmer, and let it bubble away, stirring occasionally, until it thickens up to your liking.
  • This is the best part! Stir in the sour cream and the shredded Monterey Jack cheese. Keep stirring gently until the cheese is all melted and everything is wonderfully creamy and combined. Oh, it's looking so good!
  • Ladle your beautiful, piping hot chili into bowls. Garnish generously with that fresh cilantro you set aside. Take a big spoonful and savor all those incredible flavors!

Notes

This chili is a fantastic make-ahead meal! It can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Good toppings include extra sour cream, shredded cheese, crushed tortilla chips, or sliced avocado.