Description
A velvety, flavor-packed spin on classic white chili with all the bright, tangy notes of Mexican street corn. Cozy enough for weeknights, festive enough for game day — and ridiculously easy to customize.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 medium yellow onion, finely chopped
- 1 jalapeño, seeded and diced (keep seeds for more heat)
- 4 cups chicken bone broth (or regular chicken broth)
- 1½ cups sour cream
- ½ cup shredded Monterey Jack (I used a Monterey Jack + mild cheddar mix)
- 4 garlic cloves, minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups sweet white corn (frozen is fine; fresh and grilled is even better)
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil, for sautéing
- Salt and black pepper, to taste
Instructions
- Warm the pot & soften the aromatics. Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven or heavy pot. Add the chopped onion and diced jalapeño; cook, stirring occasionally, until the onion becomes tender and translucent — about 4–6 minutes.
- Toast the garlic and spices. Stir in the minced garlic, chili powder, and oregano. Cook just long enough for the spices to become fragrant (roughly 30–60 seconds) — don’t let the garlic brown.
- Poach the chicken. Pour in the chicken broth and nestle the chicken breasts into the liquid. Season with salt and pepper, bring to a simmer, then lower the heat, cover, and cook for 10–15 minutes or until the chicken is cooked through.
- Shred the chicken. Remove the breasts to a cutting board and shred them with two forks (or use a stand mixer for lightning-fast shredding). Return the shredded meat to the pot.
- Build the creamy base. Reduce the heat to low and stir in the sour cream, shredded cheese, chopped cilantro, corn, and lime juice. Mix until the cheese melts and the soup becomes silky. Taste and tweak salt and pepper if needed.
- Thicken if desired. Whisk together the cornstarch and water to form a slurry, then whisk it into the chili. Keep the pot uncovered and simmer gently for about 8–10 minutes until the chili reaches your preferred thickness.
- Serve. Spoon into bowls and top however you like — crispy bacon, crumbled cotija, sliced avocado, tortilla strips, extra cilantro, and lime wedges are all excellent choices.
Notes
- Quick tips & swaps
- Time-saver: Use shredded rotisserie chicken instead of poaching breasts.
- Charred corn: Grill fresh corn and cut the kernels off the cob for authentic elote flavor.
- Dairy-free: Swap sour cream and cheese for plant-based versions.
- Spice control: Add more jalapeño seeds or a pinch of cayenne if you want extra heat.
- Serving & presentation ideas
- Serve in wide, shallow bowls so toppings don’t get buried. For parties, set up a mini toppings station with cotija, crushed tortilla strips, avocado cubes, crispy bacon bits, and lime wedges — guests love the customization. A final sprinkle of chopped cilantro brightens everything up.