Mexican Street Corn White Chicken Chili Delight

Name: Mexican Street Corn White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 yellow onion, chopped; 1 jalapeno, diced; 4 cups chicken bone broth; 1.5 cups sour cream; 1/2 cup shredded Monterey Jack cheese; 4 cloves of garlic, minced; 1/2 tablespoon dried oregano; 1/2 teaspoon chili powder; 2 cups frozen sweet white corn; 1/2 cup fresh cilantro, chopped; Juice of 1 lime; 3 tablespoons cornstarch; 3 tablespoons water; Olive oil for cooking

October 18, 2025October 17, 2025 by Jake

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Hey there, friends! Today, I’m bringing you a dish that’s sure to bring some warmth and excitement to your dining table—Mexican Street Corn White Chicken Chili. Imagine creamy, spicy, and tangy all in one bowl, but without the fuss. Perfect for those chilly evenings when you want something comforting yet full of flavor. A perfect match to my Creamy Mexican Corn Soup recipe.

Making this dish is like finding a shortcut to flavor heaven with minimal prep—a real lifesaver for any busy day. It’s easy enough to whip up on a weeknight and impressive enough for guests. Trust me, sticking to the basics is all it takes to have a sensational meal on your hands.

Why you’ll love this recipe

Imagine bringing the festive flavors of a Mexican street fiesta to your kitchen with little to no effort. This Mexican Street Corn White Chicken Chili is:

Family-friendly: even the picky eaters in my house devour it.
Quick and easy to prepare—done in 40 minutes.
Packed with hearty and healthy ingredients like chicken and corn.
Perfect to make ahead and tastes even better the next day, if that’s even possible!

Ingredients

Here’s what you’ll need to create this magic:

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese
4 cloves of garlic, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
Juice of 1 lime
3 tablespoons cornstarch
3 tablespoons water
Olive oil for cooking

Step-by-step instructions

So now you’re probably wondering how do we make this deliciousness happen? Here’s a breakdown:

Preparing the base

Sauté the onion and jalapeno: Heat a large pot with olive oil on medium-high heat. Add the onion and jalapeno, sauté till soft.
Build the flavor: Stir in garlic, oregano, and chili powder ensuring everything is well mixed. Pour in chicken broth, add chicken breasts, and season with salt and pepper.
Cook the chicken: Once everything’s in the pot, bring to a boil, then reduce to simmer, cover and let it cook for about 10-15 minutes until the chicken is done.

Shred and simmer

Shredding the chicken: After cooking, take out the chicken and shred it using two forks. Doesn’t it smell glorious already?
Combine and thicken: Return shredded chicken to the pot. Mix in sour cream, cheese, cilantro, corn, and lime juice. Don’t forget to stir the cornstarch mix before adding to ensure no clumps.
Simmer to perfection: Let it simmer uncovered for about 10 more minutes, stirring occasionally to get that thick, creamy consistency you love.

To bring something a bit extra, I usually top mine with bacon, cotija cheese crumbles, tortilla strips, and luscious slices of avocado. Absolute comfort in a bowl.

Recipe tips & variations

Spice level: Customize the heat by adjusting the jalapeno and chili powder.
Creamier version: For creamier chili, feel free to add extra cheese.
Vegetarian option: Swap chicken with beans for a neat vegetarian twist.

Storage & reheating

Got leftovers (or you doubled up the recipe like I secretly do sometimes)? You can easily store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over medium heat or pop it in the microwave for a quick fix.

FAQs

How can I make this dish spicier?

For those who like it hot, leave in the jalapeno seeds or add a dash of your favorite hot sauce.

Can I freeze this chili?

Absolutely! Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

What’s a good substitute for sour cream?

You can use Greek yogurt as a healthy alternative that’s equally tangy and creamy.

Can I make this in a slow cooker?

Yes, you can! Put all ingredients except for sour cream, cheese, cilantro, corn, and lime juice in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then add the rest of the ingredients and stir until well mixed before serving.

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Savor similar flavors with these recipes:

And there you have it—a delicious bowl of Mexican Street Corn White Chicken Chili, perfect for cozy dinners. Let me know in the comments how yours turns out or any twists you try!

Mexican Street Corn White Chicken Chili

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Author: Jake
Total Time: 40 minutes
Yield: 6 servings 1x

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Description

A creamy, spicy, and tangy bowl of Mexican Street Corn White Chicken Chili that’s easy to prepare and perfect for chilly evenings.

Instructions

Sauté the onion and jalapeno: Heat a large pot with olive oil on medium-high heat. Add the onion and jalapeno, sauté till soft.
Build the flavor: Stir in garlic, oregano, and chili powder ensuring everything is well mixed. Pour in chicken broth, add chicken breasts, and season with salt and pepper.
Cook the chicken: Once everything’s in the pot, bring to a boil, then reduce to simmer, cover and let it cook for about 10-15 minutes until the chicken is done.
Shredding the chicken: After cooking, take out the chicken and shred it using two forks.
Combine and thicken: Return shredded chicken to the pot. Mix in sour cream, cheese, cilantro, corn, and lime juice. Don’t forget to stir the cornstarch mix before adding to ensure no clumps.
Simmer to perfection: Let it simmer uncovered for about 10 more minutes, stirring occasionally to get that thick, creamy consistency you love.