Description
A creamy, zesty twist on classic white chicken chili, blending smoky street corn (elote) with tender chicken, savory broth, lime, and rich toppings for a comforting, vibrant meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 4 cups chicken or bone broth
- 2 cups frozen or fresh sweet white corn
- 1½ cups sour cream
- ½ cup shredded Monterey Jack or Pepper Jack cheese
- ½ tbsp dried oregano
- ½ tsp chili powder
- 3 tbsp cornstarch
- 3 tbsp water
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- 1 tbsp olive oil
- Optional toppings: crumbled cotija cheese, tortilla strips, avocado slices, extra jalapeño
Instructions
- Warm oil in a large pot over medium-high heat. Sauté onion and jalapeño until softened (~2–3 minutes), then add garlic, oregano, and chili powder. Stir until fragrant.
- Pour in broth, season with salt and pepper, then add chicken breasts. Bring to a boil, reduce to simmer, cover, and cook 10–15 minutes until chicken is cooked through.
- Whisk cornstarch with water in a small bowl to make a slurry.
- Remove chicken and shred with forks, then return to pot.
- Stir in sour cream, cheese, cilantro, corn, and lime juice.
- Add slurry, stir, and simmer uncovered ~10 minutes until chili thickens.
- Ladle into bowls and garnish with toppings like cotija cheese, tortilla strips, avocado, jalapeño slices.
Notes
- For a spicier chili, add more jalapeño, chili powder, or hot sauce to taste.
- For a vegetarian version, use plant-based protein or extra veggies like zucchini and bell peppers.
- Grilling fresh corn adds a smoky depth of flavor to the chili.
- Slow Cooker: Cook ingredients (minus slurry) on low for 6–8 hours or high for 3–4 hours, then stir in slurry at the end.
- Instant Pot: Pressure cook for about 10 minutes, quick release, shred the chicken, then add slurry and finish on sauté setting.
- Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. It also freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
