Description
Creamy white chicken chili with Mexican street corn flavors – chicken, corn, lime, cilantro in sour cream base. Ready in 35 minutes, topped with cotija cheese and bacon.
Ingredients
Main stuff:
- 4 chicken breasts (or just buy rotisserie, whatever)
- 1 onion, chopped up
- 1 jalapeño, diced small
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1½ cups sour cream (don’t buy the light stuff, tastes weird)
- ½ cup monterey jack cheese, shredded
- oregano, chili powder
- 2 cups frozen corn
- cilantro bunch
- 1 lime
- olive oil
- salt, pepper
- cornstarch for thickening
Stuff to put on top:
- cotija cheese crumbles
- bacon bits
- those crunchy tortilla things
- avocado if you want
- more lime
- more cilantro
Instructions
Heat oil in the big pot. Throw in chopped onion and jalapeño. Cook till onion gets soft and clear, maybe 5 minutes. Stir it around so nothing burns.
The jalapeño will get soft too. That’s what you want.
Add the minced garlic, oregano, chili powder, salt, and pepper. Stir it all up and cook for like 30 seconds till it smells good.
Don’t let the garlic burn or it tastes bitter. If it starts browning too much turn the heat down.
Put in the chicken and pour the broth over it. Bring it to a boil then turn it down to simmer. Put a lid on and cook 15-20 minutes till chicken’s done.
Don’t rush this part. Raw chicken is gross and properly cooked chicken shreds way better.
While chicken’s cooking, mix cornstarch with cold water in a small bowl till it’s smooth. No lumps or your chili will be chunky.
Take the chicken out and put it on a cutting board. Use two forks to shred it up. Doesn’t have to be perfect, just bite-size pieces.
Put all the shredded chicken back in the pot.
Turn heat to medium-low. Add sour cream, cheese, frozen corn, chopped cilantro, and lime juice. Add the cornstarch mixture and stir everything together.
Let it simmer without the lid for 10 minutes till it gets thick. Stir it sometimes so it doesn’t stick. Taste it and add more salt or lime if needed.
Notes
Want to save time? Buy rotisserie chicken and shred 3 cups. Skip cooking the chicken entirely. Just heat everything up at the end.
Want it spicier? Keep the jalapeño seeds. Want it milder? Take all the seeds out.
Too thick? Add more broth. Too thin? Mix more cornstarch with water and stir it in.
I put a few dashes of hot sauce at the end. Adds flavor without making it burn your mouth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American