If you’re looking for a crave-worthy, soul-warming meal that packs layers of flavor and creaminess in every spoonful, this Mexican Street Corn White Chicken Chili absolutely delivers! Inspired by the irresistible flavors of elote, this chili beautifully balances sweet corn, creamy cheese, tender chicken, and a gentle touch of spice. It’s hearty enough for a weeknight dinner, easy enough for a casual gathering, and always impressive whenever you want to share a little love in a bowl. Trust me, this recipe will quickly become a favorite comfort food that you’ll come back to all year round!

Mexican Street Corn White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about making Mexican Street Corn White Chicken Chili is how every ingredient truly matters—each one adds its own delicious depth of flavor, color, or texture. Here’s what you’ll need and why you shouldn’t skip a thing!

Olive oil: The foundation for sautéing onions and building savory richness from the start.
Medium onion (diced): Adds sweet, aromatic undertones and ensures the chili base is flavorful.
Garlic (minced): Brings a punch of warmth and depth—don’t be shy with the garlic here.
Boneless skinless chicken breasts or thighs: The heart of the chili; thighs are extra juicy, but breasts work just as well for tenderness.
Diced green chilies: Offer a gentle, tangy heat that’s classic in southwestern soups and stews.
Ground cumin: A must for earthiness and a slight smokiness that anchors the chili flavor.
Chili powder: Lends a mild heat, a rosy hue, and echoes the street corn flavor you love.
Smoked paprika: Provides a smoky dimension that makes each bite wonderfully complex.
Salt: Brings out all the savory notes and ensures none of those beautiful flavors get hidden.
Black pepper: Gives a little spicy pep to the finished chili.
Chicken broth: Adds body and depth—use low-sodium if you want more control over seasoning.
White beans (drained and rinsed): Creamy, mild, and perfect for thickening the chili naturally.
Fire-roasted corn or regular corn (drained): Adds a touch of char and sweetness, creating that street corn vibe.
Frozen or fresh sweet corn: For bursts of extra sweetness and a pop of bright color.
Sour cream: The first layer of creaminess—stirred in at the end for a silky finish.
Cream cheese (softened): Melts into the chili to amplify its richness and irresistible creamy texture.
Cotija cheese or queso fresco (crumbled): Salty and tangy, just like the classic corn topping—you’ll adore the flavor.
Lime juice: Brightens every bite and balances the creaminess with zesty vibrancy.
Optional toppings (cilantro, jalapeños, tortilla strips, additional cheese): For texture, freshness, and a pop of color—don’t skip your favorites!

How to Make Mexican Street Corn White Chicken Chili

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot or Dutch oven over medium heat. Once it’s shimmering, add the diced onion and cook for about 3 to 4 minutes until beautifully soft and fragrant. Stir in the minced garlic and let it cook for another 30 seconds—just until you smell its lovely aroma filling your kitchen. This is your flavor foundation!

Step 2: Build Flavor with Chicken and Spices

Next, nestle in your chicken breasts or thighs right on top of the sautéed onions and garlic. Add the diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything around to make sure the spices evenly coat the chicken and aromatics. This layering of flavors is what gives Mexican Street Corn White Chicken Chili its wow factor!

Step 3: Add Liquids, Beans, and Corn

Pour in the chicken broth to create a savory base, then toss in the drained white beans, fire-roasted corn (or regular corn), and the sweet corn. Give it a good stir to combine all those scrumptious ingredients. Bring everything up to a gentle boil, then reduce the heat and let the pot simmer, uncovered, for 20 to 25 minutes. This is when the chicken becomes mouthwateringly tender and the chili starts to take on a wonderfully creamy thickness.

Step 4: Shred the Chicken

Once the chicken is fully cooked and easy to shred, remove it from the pot and transfer it to a plate. Use two forks to shred the meat into bite-sized pieces—don’t worry if it’s a bit rustic! Return the shredded chicken to the pot, stirring it back into the flavorful mix.

Step 5: Stir in Creamy Goodness

Lower the heat to medium-low and add the sour cream, softened cream cheese, crumbled cotija or queso fresco, and a good squeeze of lime juice. Stir gently until all the cheeses are melted and the chili is sumptuously creamy and smooth. Give it a taste—add more salt, pepper, or even a splash more lime if you like a little extra zing.

Step 6: Serve Up Hot and Enjoy!

Ladle the Mexican Street Corn White Chicken Chili into warm bowls and load up with your favorite toppings—don’t underestimate how much those finishing touches matter. Each spoonful is going to be packed with creamy, cheesy, sweet, smoky flavor. Grab your spoon: dinner is served!

How to Serve Mexican Street Corn White Chicken Chili

Garnishes

This chili truly comes alive when you pile on the garnishes! Sprinkle with extra cotija cheese or queso fresco, fragrant fresh cilantro, thinly sliced jalapeños for heat, and crisp tortilla strips for texture. A squeeze of fresh lime or a drizzle of crema is always welcome, giving each bowl a showstopping finish.

Side Dishes

Mexican Street Corn White Chicken Chili can absolutely stand alone, but if you want to serve it up family-style, try offering warm cornbread, fluffy white rice, or a crisp green salad on the side. For a more festive meal, set out bowls of chips and salsa or guacamole—dig in and make it a full-on chili night!

Creative Ways to Present

If you’re hosting friends, serve this chili in bread bowls or mini cast iron pots for a rustic touch. For gatherings, create a chili bar with toppings set out for everyone to personalize their bowl. Want a little flair? Spoon leftovers over baked potatoes or inside enchiladas for a unique twist on Mexican Street Corn White Chicken Chili.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Allow the chili to cool, then transfer it into airtight containers. It keeps well in the fridge for up to four days, making it perfect for meal prep or those “what’s for lunch?” moments during the week.

Freezing

Mexican Street Corn White Chicken Chili freezes like a dream (just leave off fresh toppings until reheating). Portion cooled chili into freezer-safe bags or containers, leaving a little space for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm the chili on the stovetop over low heat, stirring gently so the creamy elements blend smoothly again (add a splash of broth if it’s too thick). Alternatively, microwave in short bursts, stirring between each, until piping hot and ready to enjoy!

FAQs

Can I use rotisserie chicken for Mexican Street Corn White Chicken Chili?

Absolutely! Shred about 3 cups of cooked rotisserie chicken and add it after you’ve simmered the beans and corn—just let it heat through before stirring in the creamy ingredients.

Is this chili spicy?

This recipe is balanced with a gentle heat from green chilies and chili powder. If you want more kick, toss in a diced jalapeño or add hot sauce. For a milder version, stick to bell pepper instead of green chilies.

Can I make this chili vegetarian?

Yes! Skip the chicken, use extra beans, and substitute vegetable broth for the chicken broth. Toss in diced zucchini or bell peppers for extra heartiness—the street corn flavors will still shine!

What’s the best way to thicken the chili?

You can mash a few spoonfuls of beans before adding them to the pot. Letting the chili simmer uncovered also helps it thicken and concentrate the flavors beautifully.

How long does Mexican Street Corn White Chicken Chili last in the fridge?

Stored properly in an airtight container, this chili stays fresh and delicious for up to 4 days—perfect for make-ahead lunches or easy dinners.

Final Thoughts

If you’re craving a bowl full of vibrant flavors, cozy comfort, and a touch of creativity, give this Mexican Street Corn White Chicken Chili a try. Whether you make it for family dinner or to impress friends at your next get-together, it’s impossible not to love. Grab those ingredients and let’s bring a little fiesta to your table!

Mexican Street Corn White Chicken Chili Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Mexican Street Corn White Chicken Chili is a comforting and flavorful twist on classic chili. Creamy and hearty with tender chicken, white beans, fire-roasted corn, and a blend of delicious spices, this dish is perfect for a cozy meal.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (minced)
1 pound boneless skinless chicken breasts or thighs
1 (4 oz) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional Ingredients:

2 cups chicken broth
1 (15 oz) can white beans (drained and rinsed)
1 (15 oz) can fire-roasted corn or regular corn (drained)
1/2 cup frozen or fresh sweet corn
1/2 cup sour cream
4 oz cream cheese (softened)
1/2 cup crumbled cotija cheese or queso fresco
juice of 1 lime
Optional toppings: cilantro, jalapeños, tortilla strips, additional cheese

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft. Stir in garlic.
Cook Chicken: Add chicken, green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Pour in broth, white beans, and corn. Simmer until chicken is cooked through.
Shred Chicken: Remove chicken, shred, then return to the pot. Stir in sour cream, cream cheese, cotija cheese, and lime juice. Simmer until heated through.
Serve: Serve hot with desired toppings.