Description
Savor the vibrant flavors of this creamy Mexican Street Corn White Chicken Chili, brimming with tender chicken and spices, perfect for cozy nights or lively gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 cans (15 oz each) canned sweet corn, drained
- 4 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin (optional)
- 1 teaspoon paprika (optional)
- 1 cup sour cream
Instructions
- Preheat your stovetop or slow cooker on medium heat.
- Sauté the Garlic: Add a splash of oil to your pot. Toss in minced garlic and sauté for about 30 seconds until fragrant.
- Cook the Chicken: Add boneless chicken breasts and lightly brown on both sides (about 5 minutes). They don't need to be fully cooked yet.
- Spice It Up: Sprinkle in chili powder, cumin, and paprika. Stir until the chicken is well-coated.
- Combine Ingredients: Pour in chicken broth and add canned corn. Bring to a gentle simmer.
- Shred and Finish: Once the chicken is fully cooked (around 15-20 minutes), shred it right in the pot using two forks. Stir in sour cream until creamy.
- Serve: Transfer to bowls and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop/Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 95mg