Description
A warm and comforting dish that combines the flavors of Mexican street corn with the heartiness of white chicken chili.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 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
- Salt and pepper to taste
Instructions
- Heat a tablespoon of olive oil in your pot over medium-high heat. Toss in the chopped onion and diced jalapeño, cooking for about 5 minutes until the onion softens and becomes translucent.
- Add minced garlic, chili powder, and oregano, stirring for another minute to let the spices bloom.
- Pour in the chicken broth and add the chicken breasts, seasoning with salt and pepper. Bring the mixture to a boil, reduce the heat, cover, and let it simmer for 10-15 minutes until the chicken is cooked through.
- Transfer the cooked chicken to a plate, shred it using two forks and return it to the pot.
- Stir in the sour cream, cheese, cilantro, corn, and lime juice. As the cheese melts, the chili will transform into a creamy delight.
- Combine cornstarch and water, then gradually pour it into the pot while stirring. Let the chili simmer uncovered for another 10 minutes until it thickens.
- Serve in bowls, topping with your favorite garnishes like crispy bacon, cotija cheese, tortilla strips, or avocado slices.
Notes
Consider roasting the corn for deeper flavor and adjust seasonings to fit your preferences.
