Name: Mexican Street Corn Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 jalapeno pepper, seeded and diced; 1 tablespoon minced garlic; 2 teaspoons chili powder; 1 teaspoon cayenne pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 cups chicken broth; 1/2 cup fresh cilantro leaves, chopped; 2 tablespoons cornstarch; 1 cup sour cream; 1/2 cup shredded Mexican cheese blend; 3 cups shredded cooked chicken breast; 1 package (12 ounces) frozen fire roasted corn; 2 tablespoons fresh lime juice; Crumbled cotija cheese and chopped cilantro, for garnish

This one-pot Mexican street corn chili recipe is a mashup of white chicken chili and Mexican street corn. It's creamy, cheesy and mildly spicy.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

1 jalapeno pepper, seeded and diced

1 tablespoon minced garlic

2 teaspoons chili powder

1 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups chicken broth

1/2 cup fresh cilantro leaves, chopped

2 tablespoons cornstarch

1 cup sour cream

1/2 cup shredded Mexican cheese blend

3 cups shredded cooked chicken breast

1 package (12 ounces) frozen fire roasted corn

2 tablespoons fresh lime juice

Crumbled cotija cheese and chopped cilantro, for garnish

Instructions

1 Saute the veggies

2 In a large stockpot over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and jalapeno, and saute them until they're softened, about two to three minutes. Add the garlic, chili powder, cayenne pepper, smoked paprika, dried oregano and ground cumin. Cook the mixture, stirring, until the spices are fragrant, about 30 to 60 seconds.

3 Let the chili simmer

4 Add the chicken broth, salt, pepper and chopped cilantro. Bring the chili to a boil, then reduce the heat to low and simmer it for 15 minutes.

5 Thicken the chili

6 Carefully remove 1/4 cup of the broth and stir the cornstarch into it until it's dissolved. Then, add the cornstarch slurry into the soup until the soup is thickened.

7 Add the remaining ingredients

8 Stir in the cooked shredded chicken, sour cream, shredded cheese and corn, and simmer the chili for an additional two to three minutes.

9 Garnish and serve

10 Top each bowl with crumbled Cotija cheese and additional chopped cilantro.