Let’s make a Mexican Street Corn White Chicken Chili!
Ingredients:
4 boneless skinless chicken breasts (about 2 lb)
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken broth
1/2 cup of sour cream
6 oz cream cheese
1/2 cup of monterey jack cheese, shredded
4 cloves of garlic, minced
1 tbsp garlic powder (optional)
1/2 tsp chili powder
2 cups of corn (I used frozen)
1/2 cup of fresh cilantro, chopped
Juice of 1 lime
3 tbsps cornstarch
3 tbsps water
Olive oil
Sliced avocado
Directions:
1. In a large pot heat 1 tbsp of olive oil. Add in your onion, jalapeno, and saute until softened. Add in your garlic, chili powder, and stir
2. Add chicken broth, chicken, salt, and pepper. Bring to a boil. Reduce to low-medium heat, cover and simmer until chicken is cooked (about 20 minutes.)
3. Transfer cooked chicken to another bowl and shred. Add back to the pot. Add sour cream, cream cheese, montrery jack cheese, cilantro, corn, and lime juice.
4. In a small bowl combine cornstrach and water. Then add to the soup pot.
5. Simmer for about 10 minutes or until the cream cheese is fully melted. Stirring every few minutes.
6. Serve with your choice of toppings! Enjoy!
Whether you’re looking for a weeknight dinner or a cozy dish for game day, this white chili is sure to impress!
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1 Comment
Looks good