Name: Street Corn White Chicken Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra virgin olive oil, divided; 1 small yellow onion, finely diced; 1 teaspoon garlic, minced; 1 teaspoon dried oregano; 1 teaspoon chili powder; ½ teaspoon ground cumin; 4 cups chicken broth; 2 cups frozen corn; 1 can great northern beans, drained; 3 cups rotisserie chicken, shredded; ¼ cup cornstarch; ¼ cup cold water; 1 ½ cups sour cream; ½ cup monterey jack cheese, shredded; 2 tablespoons freshly squeezed lime juice, about 1 lime; salt and pepper, to taste; queso fresco, crumbled; 1 medium jalapeño, diced; fresh cilantro, chopped; tortilla strips

Description

This Street Corn White Chicken Chili combines rich flavors with simple preparation. Featuring tender chicken, sweet corn, and spices, it’s great for a quick and delicious meal.

Ingredients

Scale

2 tablespoons extra virgin olive oil, divided
1 small yellow onion, finely diced
1 teaspoon garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon ground cumin
4 cups chicken broth
2 cups frozen corn
1 can great northern beans, drained
3 cups rotisserie chicken, shredded
¼ cup cornstarch
¼ cup cold water
1 ½ cups sour cream
½ cup monterey jack cheese, shredded
2 tablespoons freshly squeezed lime juice, about 1 lime
salt and pepper, to taste
queso fresco, crumbled
1 medium jalapeño, diced
fresh cilantro, chopped
tortilla strips

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Instructions

Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat.
Add diced onion and cook until softened, about 4 to 5 minutes.
Stir in minced garlic, oregano, chili powder, and cumin. Cook for an additional minute.
Pour in chicken broth and bring to a gentle simmer.
In a medium skillet, heat the remaining olive oil and cook frozen corn until lightly charred, about 5 minutes. Set aside.
Once the broth simmers, stir in the beans, shredded chicken, and charred corn.
Create a slurry by whisking together cornstarch and cold water in a small bowl. Stir into the chili and simmer for 8 to 10 minutes until slightly thickened.
Lower the heat and stir in sour cream, shredded cheese, and lime juice. Season with salt and pepper to taste.
Serve warm, topped with queso fresco, jalapeño, fresh cilantro, and tortilla strips.

Notes

For a spicier chili, add more jalapeños or a dash of hot sauce.
Use leftover roasted chicken for convenience and extra flavor.
This chili can be made ahead of time and reheated for a quick meal.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 25g
Cholesterol: 80mg