Stir shredded chicken back into the pot.
Stir in sour cream and shredded Monterey Jack cheese until melted and smooth.
Stir in chopped cilantro.
Serve:
Ladle chili into bowls.
Top with a spoonful of the “street corn” mixture, extra Monterey Jack cheese, a sprinkle of chili powder, and fresh cilantro.
Serve with lime wedges on the side.
Tips and Variations:
Spice Level: Adjust the amount of jalapeno or add a pinch of cayenne pepper to control the heat.
Creaminess: For a creamier chili, blend 1-2 cups of the chili with an immersion blender before adding the sour cream.
Toppings: Get creative with toppings! Consider avocado, tortilla strips, hot sauce, or a dollop of plain Greek yogurt.
Slow Cooker: This recipe can easily be adapted for a slow cooker. Sear the chicken, sauté the aromatics, then combine all ingredients (except sour cream, cheese, cilantro, and street corn topping) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the remaining ingredients before serving.
Enjoy your delicious and flavorful Mexican Street Corn White Chicken Chili! Let me know if you have any other questions.
