Mexican Street Corn White Chicken Chili

Photo and recipe credit: JZ Eats

I used the following Mexican Street Corn White Chicken Chili recipe and loved it! Full credit goes to Jordan from JZ Eats for putting this together! 

Ingredients

• 4 boneless, skinless chicken breasts (I use organic)

• 1 yellow onion, chopped

• 1 jalapeno, diced

• 4 cups chicken bone broth

• 1.5 cups sour cream

• 1/2 cup shredded Monterey jack cheese, (I used a blend of monterey jack and mild cheddar)

• 4 cloves of garlic, minced

• 1/2 tablespoon dried oregano 

• 1/2 teaspoon chili powder

• 2 cups frozen sweet white corn

• 1/2 cup fresh cilantro, chopped

• 1 lime, juice

• 3 tablespoons cornstarch

• 3 tablespoons water

• Olive oil

Optional Toppings

• bacon crumbles

• tortilla strips

• sliced avocado

Instructions

Heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Sauté the onion and Jalapeño until the onion begins to soften. 

Add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. 

Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.

Meanwhile, combine the cornstarch and the water in a small bowl.

When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture (give it a good stir first to collect any cornstarch that has settled on the bottom) and stir well until fully combined. 

Simmer for 10 minutes uncovered to thicken, stir occasionally.

To serve, divide between bowls and top with bacon, tortilla strips, and sliced avocado.

Once again, full credit goes to Jordan from JZ Eats for putting this together!