Description
Spice-packed Mexican street corn white chicken chili brings southwestern comfort straight to kitchen tables with robust flavors and hearty ingredients. Bold chili meets creamy corn in a soulful bowl that promises warmth and satisfaction for hungry family members.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts (8–10 points)
Vegetables and Aromatics:
- 1 yellow onion (0 points)
- 1 jalapeno (0 points)
- 4 cloves garlic (0 points)
- 2 cups frozen sweet white corn (2–3 points)
- 1/2 cup fresh cilantro (0 points)
Liquids, Seasonings, and Dairy:
- 4 cups chicken bone broth (2–3 points)
- 1.5 cups sour cream (12–15 points)
- 1/2 cup shredded Monterey Jack cheese (5–6 points)
- 1/2 tablespoon dried oregano (0 points)
- 1/2 teaspoon chili powder (0 points)
- 1 lime, juiced (0 points)
- 3 tablespoons cornstarch (1–2 points)
- 3 tablespoons water (0 points)
Optional Toppings:
- bacon
- cotija cheese crumbles
- tortilla strips
- sliced avocado
Instructions
- Warm a robust pot over medium-high heat, drizzling olive oil to coat the bottom surface.
- Introduce diced onions and jalapeños, sautéing until onions transform into a translucent, tender state.
- Incorporate minced garlic, dried oregano, and robust chili powder, blending the aromatic spices thoroughly.
- Pour chicken broth into the pot, adding whole chicken breasts seasoned with salt and pepper. Elevate the liquid to a rolling boil.
- Reduce heat to a gentle simmer, cover the pot, and allow chicken to poach for 12-14 minutes until completely cooked through.
- While chicken cooks, whisk cornstarch and water together, creating a smooth thickening agent.
- Extract chicken onto a cutting board, using two forks to meticulously shred the tender meat into delicate strands.
- Return shredded chicken to the simmering liquid, folding in creamy sour cream, melty Monterey Jack cheese, fresh cilantro, sweet corn kernels, and zesty lime juice.
- Integrate cornstarch slurry, stirring continuously until the chili reaches a luxurious, velvety consistency.
- Allow the chili to simmer uncovered for 8-10 minutes, developing deeper flavors.
- Ladle the steaming chili into serving bowls, garnishing with crispy bacon bits, crumbled cotija cheese, crunchy tortilla strips, and creamy avocado slices.
Notes
- Boost protein by swapping chicken breasts with rotisserie chicken or shredded turkey for quicker preparation.
- Transform recipe into a vegetarian delight by replacing chicken with plant-based protein like black beans or tofu.
- Control spice levels by removing jalapeño seeds or substituting with milder green chiles for a family-friendly version.
- Enhance dairy-free needs by using coconut cream instead of sour cream and nutritional yeast in place of cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 314 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg