Mexican Street Corn Chili (Printer-Friendly)
Creamy white chicken chili with corn, lime, and spice. Quick, hearty, and perfect for cozy meals.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
2 boneless skinless chicken breasts, cooked and shredded
02 -
1 medium yellow onion, diced
03 -
1 jalapeño pepper, diced
04 -
3 cloves garlic, minced
05 -
2 cups frozen corn
06 -
4 cups chicken bone broth or low-sodium chicken broth
07 -
1 teaspoon dried oregano
08 -
1 teaspoon chili powder
09 -
1 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
2 tablespoons fresh lime juice
12 -
1 tablespoon cornstarch
13 -
2 tablespoons water
→ Optional Toppings
14 -
Cooked bacon crumbles
15 -
Tortilla strips
16 -
Sliced jalapeños
17 -
Diced avocado
18 -
Cotija cheese crumbles
19 -
Shredded cheese
# Steps to Prepare:
01 -
In a large pot, sauté diced onion and jalapeño over medium heat until softened, about 3-4 minutes. Stir in minced garlic and cook for another 1 minute.
02 -
Add chicken, broth, oregano, chili powder, salt, and pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes.
03 -
While chili simmers, whisk together cornstarch and water in a small bowl until smooth.
04 -
Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot along with frozen corn and lime juice.
05 -
Stir in the cornstarch slurry and simmer uncovered for an additional 10 minutes until the chili thickens.
06 -
Ladle into bowls and top with your choice of bacon, cotija cheese, tortilla strips, avocado, or other preferred garnishes.
# Extra Cooking Tips:
01 -
Using rotisserie chicken speeds up prep and adds rich flavor without extra cooking.
02 -
Mix cornstarch with water before adding to hot liquid to prevent clumps and ensure smooth texture.
03 -
This chili is beanless by design but cannellini beans can be added for extra protein and fiber.