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Mexican Street Corn White Chicken Chili taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Mexican Street Corn White Chicken ChiliVegetable Orzo

This Mexican Street Corn White Chicken Chili with Vegetable Orzo is a comforting and flavorful pressure cooker dish packed with tender chicken, sweet corn, creamy cheese, and a zesty lime finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 26 people
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 4 Boneless skinless chicken breasts
  • 1 Yellow onion chopped
  • 1 Jalapeno diced
  • 4 cloves Garlic minced
  • 4 cups Chicken bone broth
  • 1.5 cups Sour cream
  • 0.5 cup Shredded Monterey Jack cheese or mild cheddar blend
  • 2 cups Frozen sweet white corn
  • 0.5 cup Fresh cilantro chopped
  • 1 Lime juiced
  • 1 tbsp Olive oil
  • 3 tbsp Cornstarch
  • 3 tbsp Water
  • Kosher salt to taste
  • Black pepper to taste
  • Chili powder to taste
  • Dried oregano to taste
  • Cotija cheese for topping, optional
  • Bacon crumbles for topping, optional

Equipment

  • 1 Heavy-bottomed pot Large

Method
 

Instructions
  1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sauté chopped onion and diced jalapeno until softened.
  2. Add minced garlic, oregano, and chili powder. Stir well to combine until fragrant.
  3. Pour in chicken bone broth. Add chicken breasts, kosher salt, and pepper. Bring to a boil.
  4. Once boiling, reduce heat, cover, and simmer for 10-15 minutes, or until chicken is fully cooked and tender.
  5. While chicken cooks, mix cornstarch and water in a small bowl to make a slurry.
  6. Remove chicken breasts, shred with two forks, and return to pot.
  7. Stir in sour cream, shredded cheese, chopped cilantro, corn, and lime juice. Mix until well combined.
  8. Add the cornstarch slurry and stir well to thicken the chili.
  9. Simmer uncovered for 10 minutes, stirring occasionally until thickened to your liking.
  10. Garnish with cotija cheese and bacon crumbles if desired before serving.
  11. Serve hot and enjoy!

Notes

Store any leftover chili in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to maintain creamy texture and keep toppings fresh by adding just before serving.