Description
This Street Corn White Chicken Chili features a harmonious blend of chicken, sweet corn, and zesty spices. It’s a quick and satisfying meal that’s perfect for busy nights or gatherings.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely diced
- 1 teaspoon garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 4 cups chicken broth
- 2 cups frozen corn
- 1 can (15 ounces) great northern beans, drained
- 3 cups rotisserie chicken, shredded
- ¼ cup cornstarch
- ¼ cup cold water
- 1½ cups sour cream
- ½ cup monterey jack cheese, shredded
- 2 tablespoons freshly squeezed lime juice
- salt and pepper, to taste
- queso fresco, crumbled
- 1 medium jalapeño, diced
- fresh cilantro, chopped
- tortilla strips
Instructions
- Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
- Add diced onion and cook until softened, about 4-5 minutes.
- Stir in garlic, oregano, chili powder, and cumin; cook for 1 more minute.
- Pour in chicken broth and bring to a gentle simmer.
- In a separate skillet, heat remaining oil over medium-high; add frozen corn and cook until lightly charred, about 5 minutes. Set aside.
- Once simmering, add beans, chicken, and charred corn to the broth.
- Whisk together cornstarch and cold water in a small bowl, then stir into the pot and simmer for 8-10 minutes until thickened.
- Reduce heat to low, mix in sour cream, cheese, and lime juice. Season with salt and pepper.
- Serve warm topped with queso fresco, jalapeño, cilantro, and tortilla strips.
Notes
Feel free to adjust the spice level by adding more jalapeño or chili powder.
This chili tastes even better the next day after flavors have mingled.
Use leftover rotisserie chicken for a quick meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg