Mexican Street Corn White Chicken Chili Recipe

Ben Carraoli

Mexican Street Corn White Chicken Chili Recipe

I recently made this Mexican Street Corn White Chicken Chili and I can’t stop thinking about how delicious and comforting it was. I walked into the kitchen wanting something hearty, flavorful, and easy — and this hit the spot. The creaminess and the bright pop of lime and corn reminded me of summer BBQs, even though it’s perfect for cooler evenings.

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Prep Time 5

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts — Using fresh chicken breasts ensures you’ll get tender, shreddable meat.
1 yellow onion chopped — Yellow onions add a subtle sweetness and hold up well during simmering.
1 jalapeño diced — This gives just the right amount of heat; remove seeds if you prefer milder.
4 cups chicken bone broth — Bone broth adds deeper flavour with less sodium than standard broth.
1.5 cups sour cream — This makes the chili creamy and rich without being overly heavy.
½ cup shredded Monterey Jack cheese or a blend of Monterey Jack and mild cheddar — Freshly shredded cheese melts better than pre-shredded, giving you a silky finish.
4 cloves garlic minced — Fresh garlic delivers more vibrant flavour than powdered alternatives.
½ tablespoon dried oregano — Oregano brings in a warm herbaceous note.
½ teaspoon chili powder — A mild chili powder complements without overwhelming.
¼ teaspoon kosher salt — Using kosher salt helps you season more evenly.
¼ teaspoon black pepper — Freshly ground black pepper adds a sharp finish.
2 cups frozen sweet white corn — The sweet corn gives the “Mexican street corn” feel; frozen works well since it’s picked at peak ripeness.
½ cup fresh cilantro chopped — Fresh cilantro adds a bright, herbal note you’ll want.
1 lime juice — Fresh lime juice brings the brightness and ties the flavours together.
3 tablespoons cornstarch — This is your thickening agent for that ideal chili texture.
3 tablespoons water — Use to make the cornstarch slurry so it mixes in smoothly.
1 tablespoon olive oil — A neutral oil to sauté your aromatics without competing flavours.

Method

Start by heating your pot over medium-high heat with the olive oil. Add the chopped yellow onion and diced jalapeño and sauté until the onion starts to soften. Then stir in the minced garlic, dried oregano, and chili powder so the aromatics bloom and release flavour.
Pour in the chicken bone broth then add the chicken breasts, kosher salt, and black pepper. Bring everything up to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes until the chicken is fully cooked through.
While the chicken cooks, mix the cornstarch and water in a small bowl until smooth. This slurry will help thicken the chili so you get that hearty, comforting texture rather than something overly watery.
Remove the cooked chicken to a plate and shred it with the forks. Return the shredded chicken back to the pot along with sour cream, shredded cheese, frozen sweet white corn, chopped cilantro, and fresh lime juice. Stir well, then pour in the cornstarch slurry and leave to simmer uncovered for another 10 minutes, stirring occasionally so it thickens nicely and the flavours meld.
Divide the chili into bowls and pile on your favourite toppings like cotija cheese, bacon crumbles, tortilla strips, or sliced avocado. The optional garnishes make it extra fun and flavourful.

Notes

I used a rotisserie chicken to save time — it worked brilliantly and still tasted homemade.
I let it thicken a little longer on low heat after adding the slurry because it brought out the corn’s sweetness.
I topped it generously with fresh avocado and extra cilantro — it brightened the bowl and added texture.
I tasted and adjusted salt and lime juice after simmering — a little extra can lift the whole dish.
I used freshly shredded cheese rather than pre-shredded — I noticed less grittiness and a smoother melt.