Description
A heartwarming chili that combines sweet corn, tender chicken, and vibrant spices, inspired by the flavors of Mexican Street Corn.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves of 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
Instructions
- Heat a tablespoon of olive oil in your pot over medium-high heat. Add the chopped onion and diced jalapeño, cooking for about 5 minutes until the onion is translucent.
- Incorporate minced garlic, chili powder, and dried oregano, stirring for another minute.
- Pour in chicken bone broth and add chicken breasts. Season with salt and pepper; bring to a boil.
- Reduce heat, cover, and simmer for 10-15 minutes until chicken is cooked.
- Remove chicken, shred it, and return it to the pot.
- Add sour cream, shredded cheese, cilantro, corn, and lime juice; mix well.
- Mix cornstarch with water and pour into the pot, stirring and simmering for an additional 10 minutes to thicken.
- Ladle into bowls and add toppings like crispy bacon crumbles or avocado if desired.
Notes
Season each layer for better flavor, and adjust the heat level as per your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chili, comfort food, Mexican cuisine, chicken recipe, street corn
