Mexican Street Corn White Chicken Chili
This is a fun twist on a fun favorite. This allows you to have one of your favorite sides as a cozy comfort meal in the colder months. It is so delicious and is just bursting with flavor. It is also great as leftovers the next day for a yummy lunch or quick dinner.
Alexis Wilmouth
Sep 29, 2024
2 min read
Ingredients:
- 1.2-1.3 pounds chicken breast tenders
- 1 tablespoon olive oil
- 1/2 cup white onion, diced
- 1/2 tablespoon minced garlic
- 1 can cream of chicken soup
- 14 ounce can green enchillada sauce
- 1/4 cup sour cream
- 2 tablespoons mayonaise (I prefer Hellman's)
- 2 cups chicken broth
- 4 14 ounce cans white corn, drain 3
- 1 7 ounce can green chilis
- 1 1/2 tablespoons Trader Joe's Everything But the Elote Seasoning
- 1/2 tablespoon chili powder
- 1 1/2 tablespoons lime juice
- 2-3 cups Chihuahua white melting cheese
- fresh cilantro (optional)
- cotija cheese (optional)
- Valentina or other hot sauce (optional)
- fresh jalapeño (optional)
- tortilla chips (optional) (I prefer Tostito's Hint of Lime)
Directions:
- In a large pot over high heat, boil the chicken for 20-30 minutes. Drain water and shred. Set aside.
- In a small bowl, mix together the enchilada sauce, sour cream and mayonaise until smooth. Set aside.
- In a large pot over medium heat, add the olive oil and the onion. Sauté for 3-5 minutes until translucent. Add the garlic and sauté for one minute until fragrant.
- Add in the cream of chicken soup, chicken broth and the sauce mixture from step 2. Stir in the seasonings.
- Stir in the corn and the green chilis. Mix in the shredded chicken.
- Cover and increase heat to high and bring to a rolling boil. Reduce the heat back to a simmer and stir in the Chihuahua cheese and lime juice.
- Ladle the soup out into bowls and serve warm. Top with the cilantro, cotija cheese, hot sauce and jalapeños, if desired. Serve with chips, if desired.
*Store in an airtight container in the fridge for up to 2 days. Reheat before serving.
*If you are going to have this soup as leftovers, I suggest not adding in the chihuahua cheese and just adding it to the individual bowls as you serve. The cheese tends to make the soup not save as well.
*If you want to make cream of chicken soup from scratch it will really elevate this soup and make it a lot better. Just follow the link, but for this specific recipe, only use the garlic powder, onion powder, salt and pepper listed in the recipe to season the soup. The other seasonings don't taste good in the chicken chili.