Mexican Street Corn White Chicken Chili

By Muhammad Faizan

Mexican Street Corn White Chicken Chili

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 of monterey jack and mild cheddar)

  • 4 cloves of garlic, minced

  • 1/2 tablespoon dried oregano

 Description, Notes, Tips, and Nutritional Information:

Directions:

  1. Cook the Chicken: In a large pot, add the chicken breasts and cover them with chicken bone broth. Bring to a boil and then reduce heat. Simmer until the chicken is cooked through (about 20-25 minutes). Once cooked, remove chicken, shred it with two forks, and set aside.

  2. Prepare the Vegetables: In the same pot, add the chopped yellow onion, diced jalapeno, and garlic. Sauté for about 5 minutes until soft and fragrant.

  3. Add Broth & Cream: Pour in the chicken bone broth and bring it to a simmer. Stir in sour cream and shredded cheese, mixing until smooth.

  4. Combine Chicken: Return the shredded chicken to the pot and stir to combine with the broth and cream mixture.

  5. Season: Add oregano and mix well. Let the chili simmer for an additional 10-15 minutes to let all the flavors meld together.

  6. Serve: Serve hot, garnished with more shredded cheese, cilantro, and sour cream if desired.

Notes:

  • Customization: Adjust the heat level by adding more or fewer jalapenos. For a creamier texture, increase the amount of sour cream or cheese.

  • For a Thicker Chili: You can add cornmeal or flour to thicken the soup, or cook the chili uncovered for a longer time to reduce the liquid.

  • Add Corn: For more street corn flavor, consider adding some fresh or frozen corn kernels to the chili.

Tips:

  • For a richer flavor, you can use a combination of bone broth and vegetable stock.

  • Garnish with lime wedges, extra cilantro, or tortilla chips for an added crunch.

Nutritional Information (per serving, estimate):

  • Calories: 350-400 kcal

  • Protein: 28g

  • Carbs: 15g

  • Fat: 20g

  • Fiber: 3g

Benefits:

  • High in protein from the chicken and bone broth.

  • The combination of sour cream and cheese adds a creamy texture that balances the heat from the jalapeno.

  • Bone broth provides collagen and additional nutrients, promoting joint and gut health.

Q/A:

  • Q: Can I use chicken thighs instead of breasts?

    • A: Yes, chicken thighs will work great, adding a richer flavor to the chili.

  • Q: Can this be made in a slow cooker?

    • A: Absolutely! You can add all ingredients (including the chicken breasts) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken once it’s fully cooked.

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