That first hiss from the cooker tells you something good is happening. You spot that sealing ring snap into place and you sense the steam cues building up inside. It’s like a little, cozy countdown happening in your kitchen and the smell? Man, it already pulls you in with hints of garlic and chili powder wafting around.
When the pressure build finally hits, you know you’re on your way to some seriously tender pull on that chicken and a broth depth that is just bursting with flavors. You kinda forget about all the waiting cause this cooker does the hard work for you, turning simple ingredients into a dance of textures and tastes.
And let me tell ya, when the cooker lets out that hiss again at the end, it’s like a little celebration. You’re moments away from diving into something warm, comforting, and loaded with all the good stuff. That aroma alone tells you this Mexican street corn white chicken chili with vegetable orzo is gonna be something special.
Why This Recipe Works Every Single Time
- Quick pressure build lets chicken cook perfectly tender without drying out. For more on cooking perfectly tender chicken, check out our Pressure Cooker Amish Country Casserole You Gonna Love.
- Chicken bone broth adds a rich broth depth that’s way better than regular stock. Similar depth can be found in our Creamy Sun-Dried Tomato Shrimp Pasta.
- Simple seasonings like oregano and chili powder create a balanced, comforting flavor. Learn more about enhancing flavors with Sheet Pan Sausage and Veggies Recipe.
- Cornstarch slurry thickens the chili just right, no clumps or weird textures.
- Frozen corn keeps it easy and sweet, while fresh lime juice and cilantro brighten it up.
The Complete Shopping Rundown
You gotta get 4 boneless, skinless chicken breasts to make this hit just right. Grab 1 yellow onion and a jalapeno for that subtle kick. Don’t forget 4 cloves of garlic to power up the flavor.
Chicken bone broth is the star in the liquids with 4 cups needed, for deep broth depth that sets this chili apart. Then snag 1.5 cups of sour cream for that creamy touch and 1/2 cup shredded monterey jack cheese (or blend it up with mild cheddar for fun!).
Stock up on some frozen sweet white corn, about 2 cups, and make sure to have 1/2 cup fresh cilantro ready to sprinkle on at the end. You’ll wanna have a fresh lime too, for that hit of acidity to finish it off right.
Oh, and don’t forget a little olive oil to get those onions and jalapeno going, plus 3 tablespoons each of cornstarch and water to give your chili the perfect thickened texture. Lastly, grab some cotija cheese and bacon crumbles if you wanna jazz it up on the toppings.
How It All Comes Together Step by Step
Step 1, you heat a large heavy bottomed pot with a tablespoon of olive oil, get it medium-high, and sauté your chopped onion and diced jalapeno. You watch for the onions to start softening and smelling sweet.
Step 2, toss in your minced garlic with oregano and chili powder, stir it up until it all smells good and well mixed.
Step 3, pour in the chicken bone broth, add chicken breasts along with kosher salt and black pepper. Raise the heat till you see that broth bubble up to a boil.
Step 4, once boiling, lower the heat, cover, and let it simmer for about 10 to 15 minutes or till that chicken is cooked through totally tender and ready for shredding.
Step 5 is cornstarch time. While chicken cooks, mix your 3 tablespoons each of cornstarch and water in a small bowl, stir it smooth so no clumps hang around.
Step 6, remove chicken from pot, shred it with two forks and then stir that shredded chicken back into the simmering pot. Add sour cream, shredded cheese, cilantro, corn, and squeeze in that lime juice. Stir until it’s all cozy and mixed well.
Step 7, now pour in your cornstarch slurry, give it a good stir so that chili thickens up nice and smooth.
Step 8, simmer uncovered for about 10 minutes, stirring every now and then, until it reaches that deliciously thick consistency you want.
Valve Hacks You Need to Know
- Make sure your sealing ring is good and seated before you lock the lid on, it’s key for keeping pressure built up tight.
- If you want to save time, you can use shredded rotisserie chicken instead of fresh chicken breasts. Just add it after broth comes to a boil and reduce cook time a bit.
- Watch the steam cues closely when releasing pressure, do it slowly to keep soup from splattering and keep everything comfy in your pot.
That First Bite Moment
As soon as you taste the chili, you feel that creamy sour cream smoothness hit your tongue first. Then the sweet corn nuggets pop with each bite, giving you that classic Mexican street corn vibe right in a cozy bowl.
The chicken pulls apart tender and juicy from the pressure cooker, soaking up all those aromatics and broth flavors. You sense the subtle heat from jalapeno and chili powder teasing the back of your throat but nothing too wild, just perfect.
Finish with a hit of fresh lime juice and cilantro that lift everything up, brightening this warm, rich chili into a real crowd pleaser. If you topped with cotija and bacon crumbles, y’all just added some extra pop of salty creaminess that’s next level.
How to Store This for Later
This chili is great for leftovers, and you can keep it tasting fresh with a few storage moves. First, let it cool to room temp before putting it in airtight containers.
If you plan to eat it soon, store in the fridge for up to 4 days. When reheating, do it on low heat stirring often to keep your broth depth looking good.
For longer hauls, pop portions into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge and warm it up gently to bring back that creamy texture.
Another pro tip is to keep toppings like cotija cheese and cilantro separate until serving so they stay fresh and vibrant when you dig back in.
Everything Else You Wondered About
- Can I use other chicken cuts? Yeah! Thighs work really well and even bring a bit more flavor. Just adjust cooking time if you go bigger. For tips, check our Pressure Cooker Amish Country Casserole.
- Is rotisserie chicken a good swap? Totally. It cuts down cook time and still gets you that tender pull action. Add it after broth boils.
- How spicy is this chili? It’s mild with just enough heat from jalapeno and chili powder. You can always tweak by adding more or less.
- Can I add beans? Yep! Black beans or cannellini blend in well and can thicken the chili if you want more body.
- What if I don’t have bone broth? Regular chicken stock or broth work fine. Bone broth just gives that extra broth depth without too much salt.
- How do I prevent cornstarch clumps? Mixing cornstarch with cold water first is the trick. Stir before pouring it in and keep stirring while it simmers.
Mexican Street Corn White Chicken ChiliVegetable Orzo
Ingredients
Equipment
Method
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sauté chopped onion and diced jalapeno until softened.
- Add minced garlic, oregano, and chili powder. Stir well to combine until fragrant.
- Pour in chicken bone broth. Add chicken breasts, kosher salt, and pepper. Bring to a boil.
- Once boiling, reduce heat, cover, and simmer for 10-15 minutes, or until chicken is fully cooked and tender.
- While chicken cooks, mix cornstarch and water in a small bowl to make a slurry.
- Remove chicken breasts, shred with two forks, and return to pot.
- Stir in sour cream, shredded cheese, chopped cilantro, corn, and lime juice. Mix until well combined.
- Add the cornstarch slurry and stir well to thicken the chili.
- Simmer uncovered for 10 minutes, stirring occasionally until thickened to your liking.
- Garnish with cotija cheese and bacon crumbles if desired before serving.
- Serve hot and enjoy!
