Description
This Street Corn White Chicken Chili combines irresistible flavors with easy prep. Loaded with chicken, corn, and spices, it’s the perfect comforting dish for any quick dinner.
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 great northern beans, drained
- 3 cups rotisserie chicken, shredded
- ¼ cup cornstarch
- ¼ cup cold water
- 1 ½ cups sour cream
- ½ cup monterey jack cheese, shredded
- 2 tablespoons freshly squeezed lime juice, about 1 lime
- 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 the diced onion and cook until softened, about 4 to 5 minutes.
- Stir in the garlic, oregano, chili powder, and cumin, cooking for another minute.
- Pour in the chicken broth and bring to a gentle simmer.
- In a medium skillet, heat the remaining oil over medium-high heat. Add frozen corn and cook, stirring occasionally, until lightly charred, about 5 minutes. Set aside.
- Once the broth simmers, stir in the beans, shredded chicken, and charred corn.
- In a small bowl, mix cornstarch and cold water until smooth. Add this slurry to the chili and simmer for 8 to 10 minutes until slightly thickened.
- Reduce heat to low and mix in sour cream, shredded cheese, and lime juice. Season with salt and pepper to taste.
- Serve warm topped with queso fresco, jalapeño, cilantro, and tortilla strips, if desired.
Notes
Feel free to adjust the spiciness by adding more or fewer jalapeños.
For a lighter version, use Greek yogurt instead of sour cream.
This chili can be made ahead of time and stored in the fridge for easy reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 435
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg