Can I make this in the slow cooker?

Yes! Add everything (except sour cream, cheese, lime, and slurry) to the slow cooker and cook on low for 6–7 hours. Stir in the creamy add-ins before serving.

Can I use canned corn instead of frozen?

Absolutely. Just drain it well before adding to the pot.

How do I store leftovers?

Keep in the fridge up to 4 days or freeze for later. It actually tastes even better the next day.

Mexican Street Corn White Chicken Chili 6 Irresistible Perks

Description

This Mexican Street Corn White Chicken Chili is creamy, cheesy, and loaded with tender chicken, sweet corn, and a touch of spice. It’s the ultimate cozy dinner for busy weeknights or family gatherings.

Ingredients

Scale

2 boneless, skinless chicken breasts (or thighs for juicier flavor)
1 tablespoon olive oil
1 medium onion, chopped
1 jalapeño, diced (seeds removed for mild, kept for extra heat)
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon dried oregano
4 cups chicken broth
2 cups frozen white corn (or fresh grilled corn)
1 cup sour cream (or Greek yogurt)
1 ½ cups Monterey Jack cheese, shredded (blend with cheddar if desired)
¼ cup fresh cilantro, chopped
Juice of 1 lime
2 tablespoons cornstarch + 2 tablespoons water (slurry)
Salt and pepper, to taste
Optional toppings: crispy bacon crumbles, cotija cheese, avocado, tortilla strips

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Instructions

Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño, cooking for 5 minutes until softened.
Stir in garlic, chili powder, and oregano; cook for 1 minute, stirring so garlic doesn’t burn.
Add chicken broth and chicken breasts. Season with salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 10–15 minutes until chicken is cooked through.
Remove chicken, shred with two forks (or stand mixer), and return to pot.
Stir in sour cream, shredded cheese, corn, cilantro, and lime juice. Simmer until creamy and well combined.
Mix cornstarch and water into a slurry, stir into the chili, and let simmer uncovered for 10 minutes until thickened.
Serve hot with your favorite toppings like bacon, avocado, or cotija cheese.

Notes

For a quick shortcut, swap fresh chicken for rotisserie chicken and skip step 3.
Adjust spice by adding more jalapeño seeds or using a milder pepper.
Freezer-friendly: store in freezer bags up to 2 months.
Kid-friendly tip: swap jalapeño with green bell pepper for flavor without heat.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Soup
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 Serving
Calories: 380 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 80 mg