Description
A rich and creamy twist on classic chili, packed with Mexican street corn flavors. Perfect for cozy nights or game day!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese (or a blend with mild cheddar)
- 4 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
- Salt and pepper, to taste
Instructions
1. Heat a tablespoon of olive oil in a pot over medium-high heat. Add the chopped onion and diced jalapeño, and cook for about 5 minutes until softened.
2. Add the minced garlic, chili powder, and oregano. Stir for another minute, being careful not to burn the garlic.
3. Pour in the chicken broth and add the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes or until chicken is cooked through.
4. Remove the chicken breasts and shred them using two forks or a stand mixer. Return the shredded chicken to the pot.
5. Stir in the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix well until the cheese is melted and the chili is creamy. Adjust seasoning to taste.
6. In a small bowl, mix the cornstarch and water. Slowly pour the mixture into the pot, stirring constantly. Simmer uncovered for 10 more minutes to thicken.
7. Ladle into bowls and top with your favorites like crispy Beef, cotija cheese, tortilla strips, or avocado.
Notes
Presentation ideas: Serve in wide, shallow bowls to leave room for toppings. For gatherings, set up a toppings bar with cotija cheese, crispy tortilla strips, diced avocado, and lime wedges. Garnish with extra cilantro and lime slices for color and flavor.