Mexican Street Corn White Chicken Chili

Ingredients

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced (seeded for less heat, keep seeds for extra kick)
4 cups chicken bone broth (or chicken stock)
1 ½ cups sour cream
½ cup shredded Monterey Jack cheese (or blend with mild cheddar)
4 cloves garlic, minced
½ tbsp dried oregano
½ tsp chili powder (adjust to taste)
2 cups frozen sweet white corn
½ cup fresh cilantro, chopped
Juice of 1 lime
3 tbsp cornstarch + 3 tbsp water (slurry for thickening)

Optional Toppings:
Crumbled cotija cheese
Crispy bacon bits
Tortilla strips
Sliced avocado
Extra cilantro or lime wedges

Directions

Place chicken breasts in a large soup pot or Dutch oven. Pour in chicken broth, bring to a simmer, and cook until chicken is fully cooked (about 20 minutes). Remove chicken, shred it with two forks, and set aside. Save broth in pot.

In another skillet, add a splash of oil. Sauté onion, jalapeño, and garlic until softened and fragrant (5 minutes). Stir in oregano and chili powder.

Add shredded chicken back to the pot along with corn. Add in sauteed vegetables. Lower heat to medium. Stir in sour cream and cheese until melted into the broth. Mix well and let simmer gently for 10–15 minutes.

In a small bowl, whisk cornstarch and water to make a slurry. Stir into the chili and cook for 5 minutes until slightly thickened.

Stir in fresh lime juice and chopped cilantro.

Taste and adjust seasoning (extra salt, chili powder, or lime).

Ladle into bowls and add your favorite toppings.