Description
This Street Corn White Chicken Chili is a delightful blend of chicken, corn, and spices, offering irresistible flavor in a hearty, creamy soup. Perfect for a quick dinner or comforting meal!
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 olive oil in a large Dutch oven over medium heat.
- Add diced onion and cook until softened, about 4 to 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 medium skillet, heat remaining oil over medium-high heat and sauté frozen corn until lightly charred, about 5 minutes.
- Once the broth simmers, mix in beans, shredded chicken, and charred corn.
- Combine cornstarch with cold water in a small bowl, then stir into chili and simmer for 8 to 10 minutes until thickened.
- Lower heat and incorporate sour cream, shredded cheese, and lime juice, seasoning with salt and pepper.
- Serve warm topped with queso fresco, diced jalapeño, chopped cilantro, and tortilla strips.
Notes
Using rotisserie chicken saves time and adds flavor.
Feel free to adjust the spices according to your heat preference.
This chili can be stored in the fridge and reheats well.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg