Description
This Street Corn White Chicken Chili combines the flavors of smoky roasted corn and tender chicken for a delightful, comforting dish. Quick to prepare and perfect for any weeknight dinner, it’s a must-try for chili lovers!
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
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for 4 to 5 minutes until softened.
- Stir in the minced garlic, oregano, chili powder, and cumin, cooking for 1 more minute.
- Pour in the chicken broth and bring to a gentle simmer.
- In a separate skillet, heat the remaining tablespoon of oil over medium-high heat and add the frozen corn, cooking until lightly charred, about 5 minutes, then set aside.
- Once the broth is simmering, add the drained beans, shredded chicken, and charred corn to the pot.
- In a small bowl, whisk together the cornstarch and cold water, then stir this slurry into the simmering chili, cooking for 8 to 10 minutes until slightly thickened.
- Reduce heat to low and stir in sour cream, shredded cheese, and lime juice, seasoning with salt and pepper to taste.
- Serve warm, topped with queso fresco, diced jalapeño, fresh cilantro, and tortilla strips if desired.
Notes
For a spicier version, leave the seeds in the jalapeño.
Substitute lime juice with lemon juice for a different citrus touch.
Use fresh corn instead of frozen for a sweeter flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 65 mg