Name: Mexican Street Corn Chicken Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 teaspoons olive oil; 1 large sweet onion, peeled and chopped; 4-5 cloves garlic, minced; 1 large jalapeno, seeded and chopped; 1/3 cup chopped cilantro; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/4-1/2 teaspoon cayenne pepper; 4 cups chicken broth; 1 1/2 pounds boneless skinless chicken breast; 7 ounces chopped green chiles (mild or medium); 4 cups fresh corn cut off the cob (about 4-5 cobs); 2 cups sour cream; 1 cup shredded pepper jack cheese; 1 tablespoon cornstarch; 1 lime, juiced; Salt and pepper

Mexican Street Corn Chicken Chili

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Experience the vibrant flavors of our Mexican Street Corn Chicken Chili Recipe! This dish effortlessly marries the comforting essence of a classic white chicken chili with the bright, zesty notes of elote, or Mexican street corn. Perfect for family dinners or gatherings, it’s not only rich in flavor but also simple to prepare—ready in just 60 minutes. Each spoonful is a hearty meal that combines tender chicken, fresh corn, and a creamy texture that will delight your taste buds. Whether enjoyed on its own or topped with your favorite garnishes, this chili is sure to impress everyone at your table.

Author: Camila
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 6
Category: Main
Method: Stovetop
Cuisine: Mexican

Ingredients

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2 teaspoons olive oil
1 large sweet onion, peeled and chopped
4–5 cloves garlic, minced
1 large jalapeno, seeded and chopped
1/3 cup chopped cilantro
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4–1/2 teaspoon cayenne pepper
4 cups chicken broth
1 1/2 pounds boneless skinless chicken breast
7 ounces chopped green chiles (mild or medium)
4 cups fresh corn cut off the cob (about 4–5 cobs)
2 cups sour cream
1 cup shredded pepper jack cheese
1 tablespoon cornstarch
1 lime, juiced
Salt and pepper

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Instructions

Sauté chopped onions in olive oil until softened. Add garlic, jalapeño, cilantro, cumin, oregano, and cayenne; sauté for 2–3 minutes.
Pour in chicken broth and add whole chicken breasts and green chiles. Season with salt and pepper; bring to a boil and then simmer for 20 minutes.
Cut fresh corn off the cobs while chicken simmers. Remove cooked chicken from pot, shred it, and return to pot along with corn.
Stir in sour cream and shredded cheese; add cornstarch while stirring to avoid clumps.
Simmer for an additional 3–5 minutes until thickened. Mix in lime juice before serving hot with your favorite toppings.

Nutrition

Serving Size: 1 cup (240g)
Calories: 390
Sugar: 6g
Sodium: 780mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 28g
Cholesterol: 80mg

Find it online: https://trandtaste.com/mexican-street-corn-chicken-chili-recipe/