Mexican Street Corn White Chicken Chili!
Mexican Street Corn White Chicken Chili
Last weekend, I was craving something warm and comforting, but I wanted more flavor than a traditional bowl of chili. I remembered how much my family loves Mexican street corn, so I decided to bring those creamy, smoky, slightly spicy flavors into a cozy white chicken chili.
It turned out to be one of those dinners where everyone went back for another bowl. The tender chicken, sweet corn, creamy broth, lime, and chili-seasoned toppings all work so beautifully together. It’s now one of my favorite recipes for a chilly evening or relaxed weekend dinner.
Why You’ll Love This Recipe
Creamy, comforting, and packed with flavor
Tender shredded chicken and sweet corn in every bite
Inspired by Mexican street corn flavors
Easy to make in one pot
Perfect for family dinners and leftovers
Ingredients
For the Chili
1½ lbs boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 jalapeño, finely chopped
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
4 cups low-sodium chicken broth
2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
2 cups corn, fresh or frozen
4 oz diced green chiles
4 oz cream cheese, softened
½ cup sour cream or plain Greek yogurt
Juice of 1 lime
¼ cup chopped fresh cilantro
For the Street Corn Topping
1 cup corn
¼ cup crumbled cotija or feta cheese
2 tbsp mayonnaise
1 tbsp fresh lime juice
¼ tsp chili powder
2 tbsp chopped cilantro
Optional Toppings
Extra cotija or feta
Sliced jalapeño
Fresh cilantro
Lime wedges
Avocado
Crushed tortilla chips
Extra chili powder
Instructions
1. Sauté the Aromatics
Heat olive oil in a large Dutch oven or heavy pot over medium heat.
Add the onion and jalapeño and cook for about 4–5 minutes, until softened.
Add the garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for another 30 seconds until fragrant.
2. Build the Chili
Add the chicken breasts, chicken broth, beans, corn, and green chiles.
Stir everything together and bring the mixture to a gentle simmer.
Cover and cook for about 20–25 minutes, or until the chicken is cooked through and reaches 165°F (74°C) internally.
3. Shred the Chicken
Remove the chicken from the pot and place it on a plate.
Shred it with two forks, then return it to the chili.
4. Make It Creamy
Reduce the heat to low.
Add the softened cream cheese and stir until completely melted into the broth.
Stir in the sour cream or Greek yogurt and lime juice. Avoid boiling after adding the dairy so the chili stays smooth and creamy.
Taste and adjust the salt, lime, or spices as needed.
5. Make the Street Corn Topping
While the chili finishes, combine the corn, mayonnaise, lime juice, chili powder, cotija or feta cheese, and cilantro in a small bowl.
Mix gently until everything is coated.
6. Serve
Ladle the hot chili into bowls and spoon the street corn topping over each serving.
Finish with fresh cilantro, extra cheese, sliced jalapeño, and a squeeze of lime.
My Tips
Use softened cream cheese so it melts smoothly into the chili.
Fresh lime juice makes a big difference and balances the creamy broth.
If using frozen corn, there’s no need to thaw it first.
For deeper flavor, lightly char the corn in a skillet before adding it to the topping.
Keep the heat low after adding the dairy to prevent curdling.
Let the chili sit for 5–10 minutes before serving so the flavors can come together.
Easy Variations
Spicy Version: Add an extra jalapeño, cayenne pepper, or your favorite hot sauce.
Extra Protein: Add another can of beans or increase the amount of chicken.
Lighter Version: Use reduced-fat cream cheese and plain Greek yogurt instead of sour cream.
Rotisserie Chicken: Skip cooking the raw chicken and stir in about 3 cups shredded cooked chicken during the final 10 minutes.
Slow Cooker: Add everything except the cream cheese, sour cream, lime, and toppings to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, then stir in the remaining ingredients near the end.
What to Serve With It
This chili is delicious with:
Warm corn tortillas
Cornbread
Avocado slices
Tortilla chips
Simple green salad
Mexican-style rice
Fresh tomato and cucumber salad
I especially love serving it with crunchy tortilla chips for scooping up the creamy chili.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the chili thickens too much, add a splash of chicken broth.
The chili can also be frozen for up to 3 months, although the texture may change slightly because of the dairy. For the best result, thaw it overnight in the refrigerator and reheat gently.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Approximate Nutrition Per Serving
Calories: 480
Protein: 39g
Carbohydrates: 42g
Fat: 19g
Fiber: 9g
Sugar: 7g
Nutrition is an estimate and will vary depending on the beans, dairy products, cheese, and toppings used.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. It’s a great shortcut. Add about 3 cups of shredded cooked chicken during the last 10 minutes of cooking.
Can I make this chili without cream cheese?
Yes. You can use extra Greek yogurt or sour cream for creaminess, or leave the dairy out for a lighter broth-based chili.
Can I use frozen corn?
Absolutely. Frozen corn works perfectly and can be added directly to the pot.
Can I make this chili ahead of time?
Yes. In fact, the flavors become even more developed after resting. Store it refrigerated and gently reheat when ready to serve.