Description

This Street Corn White Chicken Chili is a hearty dish featuring shredded chicken, frozen corn, and delightful spices. Perfect for a quick weeknight meal, it stands out with its creamy texture and delicious toppings. Enjoy it warm with friends and family!

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 (15 ounces)
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

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Instructions

In a large Dutch oven over medium heat, add 1 tablespoon of olive oil.
When the oil is hot, add the diced onion and cook until softened, about 4 to 5 minutes.
Stir in the garlic, oregano, chili powder, and cumin, and cook for an additional minute.
Pour in the chicken broth and bring to a gentle simmer.
In a medium skillet over medium-high heat, add the remaining tablespoon of oil, then add frozen corn and cook until lightly charred, about 5 minutes. Set aside.
Once the broth is simmering, add the drained beans, shredded chicken, and charred corn.
In a small bowl, whisk together cornstarch and cold water until smooth, then stir into the chili. Let simmer for 8 to 10 minutes until slightly thickened.
Reduce heat to low and mix in sour cream, shredded cheese, and lime juice until incorporated. Season with salt and pepper to taste.
Serve warm, topped with queso fresco, diced jalapeño, chopped cilantro, and tortilla strips if desired.

Notes

For a spicier chili, leave some seeds in the jalapeño.
Using a rotisserie chicken saves time on prep.
This chili can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 3 g
Sodium: 800 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 70 mg