Mexican Street Corn White Chicken Chili

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Mexican Street Corn White Chicken Chili

Description

Mexican Street Corn White Chicken Chili is a creamy, comforting soup inspired by the bold flavors of Mexican street corn. Tender chicken, savory garlic, onion, jalapeño, rich chicken bone broth, sour cream, and melted Monterey Jack cheese come together to create a flavorful, satisfying meal. It is perfect for cozy dinners, family gatherings, or meal prep.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 4–6 hours on LOW or 2–3 hours on HIGH
  • Total Time: Approximately 4 hours 15 minutes–6 hours 15 minutes
  • Servings: 6
  • Course: Main Course, Soup
  • Cuisine: Mexican-Inspired
  • Difficulty: Easy

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 yellow onion, chopped
  • 1 jalapeño, diced
  • 4 cups chicken bone broth
  • 1½ cups sour cream
  • ½ cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
  • 4 cloves garlic, minced

Optional Ingredients for Mexican Street Corn Flavor

  • 2 cups corn kernels, fresh, canned, or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lime juice
  • Fresh cilantro for garnish
  • Crumbled cotija cheese for serving

Note: Corn and additional seasonings are optional additions to the ingredients provided.

Instructions

Step 1: Prepare the Slow Cooker

Lightly grease the inside of a slow cooker if desired. Place the chicken breasts in the bottom.

Step 2: Add the Vegetables

Add the chopped yellow onion, diced jalapeño, and minced garlic over the chicken.

Step 3: Pour in the Broth

Pour the chicken bone broth into the slow cooker. If using corn, cumin, chili powder, smoked paprika, salt, and pepper, add them now and stir gently.

Step 4: Slow Cook

Cover and cook on LOW for 4–6 hours or HIGH for approximately 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Cooking time varies depending on the size of the chicken breasts and your slow cooker.

Step 5: Shred the Chicken

Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.

Step 6: Make It Creamy

Reduce the heat to warm, or turn off the slow cooker. Let the liquid cool slightly, then stir in the sour cream gradually to help prevent curdling.

Step 7: Add the Cheese

Stir in the shredded Monterey Jack cheese until melted and creamy. If using lime juice, add it at the end and adjust the seasoning to taste.

Step 8: Serve

Ladle the chili into bowls and garnish with fresh cilantro, extra shredded cheese, lime wedges, or crumbled cotija cheese. Serve warm.

Recipe Notes

  • Chicken: Chicken breasts provide lean protein, while boneless chicken thighs can also be used.
  • Bone broth: Adds savory flavor and may provide more protein than regular broth, depending on the brand.
  • Sour cream: Creates the creamy texture and a slight tang.
  • Cheese: Monterey Jack melts smoothly, while mild cheddar adds extra flavor.
  • Jalapeño: Remove the seeds and membranes for a milder chili.
  • Corn: Corn is the key optional addition that gives this recipe its Mexican street corn character.

Tips for Best Results

  1. Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
  2. Shred the chicken into bite-sized pieces for an even texture.
  3. Add sour cream after cooking rather than boiling it in the broth.
  4. Add cheese gradually and stir until melted.
  5. Use fresh lime juice to brighten the creamy flavors.
  6. Adjust the jalapeño and chili powder to your preferred spice level.
  7. If the chili is too thick, add a little extra broth. If it is too thin, allow it to simmer uncovered briefly before adding the dairy.

Serving Suggestions

Serve this chili with:

  • Warm tortillas
  • Cornbread
  • Tortilla chips
  • Mexican rice
  • A fresh avocado salad
  • Lime wedges and chopped cilantro

Approximate Nutritional Information

Per serving, assuming 6 servings and using the seven listed ingredients without optional additions:

  • Calories: 350–450 kcal
  • Protein: 40–50 g
  • Carbohydrates: 8–12 g
  • Fat: 15–23 g
  • Fiber: 1–2 g
  • Sugar: 4–6 g
  • Sodium: 500–900 mg

These values are estimates and vary with the size of the chicken breasts, bone broth, sour cream, and cheese. Adding corn or toppings will change the nutrition.

Potential Benefits

Chicken

Provides protein, which supports muscle maintenance and normal body functions.

Chicken Bone Broth

Contributes fluid, savory flavor, and potentially protein, depending on the product.

Garlic and Onion

Provide flavor and contain beneficial plant compounds.

Jalapeño

Adds heat and provides vitamin C.

Cheese and Sour Cream

Contribute calcium and richness, although they also add saturated fat.

Storage Instructions

  • Refrigerator: Store in an airtight container for 3–4 days.
  • Freezer: Freeze for up to 2 months for best quality, although the sour cream may separate slightly after thawing.
  • Reheating: Reheat gently on the stovetop or in the microwave until the chili reaches 165°F (74°C), stirring occasionally. Avoid vigorous boiling to help maintain its creamy texture.

Frequently Asked Questions

1. Can I make this chili in a slow cooker?

Yes. Cook the chicken, vegetables, and broth first, then add the sour cream and cheese near the end.

2. Can I use rotisserie chicken?

Yes. Add shredded, fully cooked rotisserie chicken during the final 30–60 minutes on LOW, allowing it to heat through before adding the dairy.

3. Is the chili spicy?

It has mild to moderate heat from the jalapeño. Remove the seeds or omit the pepper for a milder version.

4. Can I add corn?

Absolutely. Two cups of corn kernels give the chili a sweeter flavor and make it more closely resemble Mexican street corn.

5. Can I substitute Greek yogurt for sour cream?

Yes. Full-fat plain Greek yogurt can work, but stir it in off the heat to reduce the risk of curdling.

6. How can I thicken the chili?

Mash a small portion of the optional corn into the broth, add a little extra cheese, or simmer the broth briefly before stirring in the sour cream.

7. Can I prepare this recipe ahead of time?

Yes. Cook the chicken and broth mixture ahead, refrigerate promptly, and add the sour cream and cheese while reheating gently before serving.

8. Is this recipe low-carb?

The original ingredient list is relatively low in carbohydrates, but the exact amount depends on the ingredients used. Adding corn increases the carbohydrate content.

Final Thoughts

Mexican Street Corn White Chicken Chili combines tender shredded chicken with garlic, jalapeño, savory broth, creamy sour cream, and melted cheese. Add corn, lime, and cilantro for a delicious street-corn-inspired twist that makes this comforting chili especially flavorful.

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