Step 1: Prepare the Ingredients
Chop the yellow onion and finely dice the jalapeño. Remove the jalapeño seeds if you prefer a milder chili.
Mince the garlic and drain and rinse the white beans if using canned beans.
Measure out the corn, chicken broth, seasonings, and cheeses so everything is ready before you begin cooking.
Step 2: Sauté the Onion and Jalapeño
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and diced jalapeño. Cook for approximately 4–5 minutes, stirring occasionally, until the onion softens.
Add the minced garlic and cook for another 30–60 seconds until fragrant.
Avoid browning the garlic too much, as it can develop a bitter flavor.
Step 3: Add the Seasonings
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, and a generous pinch of black pepper.
Cook for about 30 seconds, stirring continuously.
This helps release the aromas of the spices and gives the chili its warm, savory flavor.
Step 4: Add the Chicken and Broth
Place the chicken breasts in the pot.
Pour in the chicken bone broth, then add the diced green chilies and approximately 2 cups of the sweet corn.
Add the white beans and stir gently to distribute the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot partially.
Simmer for approximately 18–25 minutes, depending on the thickness of the chicken breasts, until the chicken reaches an internal temperature of 74°C (165°F).
Step 5: Shred the Chicken
Remove the cooked chicken breasts from the pot and place them on a clean cutting board.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot and stir well.
If you prefer a thicker chili, use a potato masher to mash a small portion of the white beans directly in the pot. This releases their starch and naturally thickens the broth.
Step 6: Prepare the Creamy Corn Mixture
For extra Mexican street corn flavor, place the remaining cup of corn in a small skillet over medium-high heat.
Cook for 4–6 minutes, stirring occasionally, until the kernels develop lightly golden, caramelized spots.
This step is optional, but it adds a delicious roasted flavor.
Stir the roasted corn into the chili.
Reduce the heat to low before adding the creamy ingredients.
Step 7: Add the Sour Cream and Cheese
In a small bowl, combine the sour cream with a few spoonfuls of the hot broth. Whisk until smooth.
This gently warms the sour cream and helps prevent it from separating when added to the chili.
Slowly stir the mixture into the pot.
Add the shredded Monterey Jack and cheddar cheese a handful at a time, stirring until melted.
Keep the heat low and avoid boiling the chili after adding the sour cream.
The broth should become creamy, smooth, and rich without becoming too thick.
Step 8: Add Lime Juice and Adjust the Seasoning
Stir in the fresh lime juice and lime zest.
Taste the chili and adjust the salt, black pepper, and chili powder as needed.
If you prefer more heat, add a little extra diced jalapeño or a pinch of cayenne pepper.
If the chili is too thick, add a splash of chicken broth until it reaches your preferred consistency.
If it is too thin, let it simmer gently before adding the sour cream and cheese, or mash a few more beans to thicken it naturally.
Step 9: Garnish the Chili
Ladle the hot chili into individual serving bowls.
Top each bowl with fresh cilantro, crumbled cotija or feta cheese, and a sprinkle of roasted corn.
Add extra shredded cheese and sliced jalapeños if desired.
Serve with fresh lime wedges so everyone can add a little extra citrus flavor.
Step 10: Serve and Enjoy
Serve the Mexican Street Corn White Chicken Chili while warm and creamy.
Pair it with warm tortillas, crusty bread, tortilla chips, or a fresh green salad.
The combination of tender chicken, sweet corn, creamy broth, melted cheese, and tangy lime creates a delicious, comforting meal that is perfect for sharing.
Tips for the Best White Chicken Chili
Use freshly cooked chicken: Cooking the chicken directly in the broth adds flavor and keeps it tender.
Roast the corn: Lightly browning the corn creates a sweet, smoky flavor reminiscent of Mexican street corn.
Add the sour cream over low heat: High heat can cause dairy products to separate, so reduce the temperature before stirring in the creamy ingredients.
Mash some white beans: This is an easy way to create a thicker texture without adding flour.
Use fresh lime juice: Lime balances the richness of the cheese and sour cream.
Adjust the spice level: Remove the jalapeño seeds for a milder flavor or add extra chili for more heat.
Add cheese gradually: Stirring in small handfuls helps the cheese melt evenly into the broth.
Delicious Variations
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