Description
This Street Corn White Chicken Chili is a flavorful twist on traditional chili, combining tender shredded rotisserie chicken, lightly charred corn, and creamy white beans in a savory broth. Enhanced with spices like cumin, oregano, and chili powder, and finished with sour cream, Monterey Jack cheese, and fresh lime juice, this chili offers a comforting yet vibrant taste that’s perfect for any season.
Ingredients
Scale
Base Ingredients
- 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 (32 g) chicken broth
- 2 cups (330 g) frozen corn
- 1 can (15 ounces) great northern beans, (drained)
- 3 cups (420 g) rotisserie chicken, (shredded)
Thickening and Creaminess
- ¼ cup (32 g) cornstarch
- ¼ cup cold water
- 1 ½ cups (345 g) sour cream
- ½ cup (56.5 g) Monterey Jack cheese, (shredded)
Finishing Touches
- 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 the oil: Add 1 tablespoon of extra virgin olive oil to a large Dutch oven or heavy-bottomed pot over medium heat, allowing it to warm until shimmering.
- Sauté the onion: Add the finely diced yellow onion, cooking while stirring occasionally until softened, about 4 to 5 minutes.
- Add spices and garlic: Stir in the minced garlic, dried oregano, chili powder, and ground cumin. Cook for an additional 1 minute to release the spices’ aromas.
- Add chicken broth and simmer: Pour in the chicken broth, stir well to combine, and bring the mixture to a gentle simmer.
- Char the corn: Meanwhile, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the frozen corn, stirring occasionally, and cook until lightly charred, about 5 minutes. Remove from heat and set aside.
- Combine beans, chicken, and corn: Once the broth is simmering, stir in the drained great northern beans, shredded rotisserie chicken, and the charred corn.
- Prepare and add cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the chili to thicken it. Continue simmering, stirring occasionally, for 8 to 10 minutes until the chili slightly thickens.
- Incorporate sour cream, cheese, and lime: Reduce the heat to low. Stir in the sour cream, shredded Monterey Jack cheese, and freshly squeezed lime juice until fully incorporated. Season with salt and pepper to taste.
- Serve and garnish: Serve the chili warm, garnished with crumbled queso fresco, diced jalapeño, fresh chopped cilantro, and tortilla strips as desired.
Notes
- Using shredded rotisserie chicken saves time and adds rich flavor.
- Charring the corn adds a smoky depth that enhances the overall chili flavor.
- The cornstarch slurry helps achieve the perfect chili thickness without clumping.
- Sour cream and cheese create a creamy, tangy finish that balances the spices.
- Adjust jalapeño quantity for desired heat level.
- Tortilla strips add a enjoyable crunch as a topping.
