Mexican Street Corn White Chicken Chili Recipe

Introduction

Mexican Street Corn White Chicken Chili is a vibrant twist on traditional chili, blending creamy textures with bright, bold flavors. This comforting dish combines tender chicken, sweet roasted corn, and tangy lime for a satisfying meal perfect for any night of the week.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded (rotisserie works perfectly)
• 2 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 2 cups roasted or fire-roasted corn (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (more if you love spice)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 4 ounces cream cheese, softened
• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• ½ cup crumbled cotija or queso fresco
• Optional toppings: cilantro, sliced jalapeños, avocado, tortilla strips, extra cotija cheese

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 3 to 4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
2. Step 2: Stir in shredded chicken, chicken broth, white beans, green chilies, corn, cumin, smoked paprika, chili powder, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to let the flavors meld.
3. Step 3: Reduce heat to low. Stir in cream cheese until melted and smooth. Whisk in sour cream (or Greek yogurt) and lime juice until well combined.
4. Step 4: Taste and adjust seasoning if needed. Ladle chili into bowls and top with crumbled cotija cheese, cilantro, jalapeños, or avocado slices for an authentic Mexican street corn flair.

Tips & Variations

• Add diced jalapeños or chipotle peppers for an extra spicy kick.
• Boost nutrition by stirring in chopped zucchini, bell peppers, or spinach.
• For a cheesier texture, mix in shredded Monterey Jack or pepper jack cheese.
• Use dairy-free cream cheese and sour cream substitutes to make this chili dairy-free.
• Roast fresh corn on the grill for deeper, smoky flavor if available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The flavors will deepen if allowed to rest overnight, making it a great meal prep option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook and shred fresh chicken breasts or thighs. Simply poach or roast the chicken before shredding, then follow the recipe as instructed.

Is it possible to make this chili vegetarian?

Absolutely. Replace the chicken with additional beans or hearty vegetables, and use vegetable broth instead of chicken broth for a satisfying vegetarian version.

Mexican Street Corn White Chicken Chili Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

Mexican Street Corn White Chicken Chili is a creamy, flavorful chili that combines tender shredded chicken, fire-roasted corn, and white beans with a perfect blend of spices, cream cheese, and lime juice. Inspired by the classic Mexican street corn (elote), this cozy dish offers a balance of savory, tangy, and smoky notes, making it ideal for chilly nights, game day gatherings, or weeknight meals.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup/Chili
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded (rotisserie works perfectly)
• 2 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 2 cups roasted or fire-roasted corn (fresh, frozen, or canned)

Spices & Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (more if you love spice)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper

Creamy Elements

• 4 ounces cream cheese, softened
• ½ cup sour cream or Greek yogurt
• Juice of 1 lime

Toppings

• ½ cup crumbled cotija or queso fresco
• Optional toppings: cilantro, sliced jalapeños, avocado, tortilla strips, extra cotija cheese

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
2. Add the Base: Stir in shredded chicken, chicken broth, white beans, green chilies, corn, and all spices. Bring to a gentle boil, then reduce to simmer for 15 minutes to allow flavors to meld.
3. Make It Creamy: Reduce heat to low. Stir in cream cheese until melted and smooth. Then whisk in sour cream (or Greek yogurt) and lime juice.
4. Finish and Garnish: Taste and adjust seasoning. Ladle chili into bowls and top with crumbled cotija cheese, cilantro, jalapeños, or avocado slices for that authentic Mexican street corn flair.

Notes

• For extra spice, add diced jalapeños, chipotle peppers, or your favorite hot sauce.
• Boost nutrition with additional vegetables like zucchini, bell peppers, or spinach.
• For a cheesier version, mix in shredded Monterey Jack or pepper jack cheese.
• To make this dairy-free, substitute cream cheese and sour cream with dairy-free alternatives such as cashew cream.
• Leftovers reheat well and the flavors deepen after resting overnight.
• Serve with tortilla chips or cornbread muffins for a comforting meal.

Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, Mexican comfort food, shredded chicken chili, easy weeknight chili