If cozy comfort had a spicy, zesty, slightly sweet sidekick—it would be this bowl of Mexican Street Corn White Chicken Chili. Imagine curling up with a creamy, flavorful chili that’s packed with juicy shredded chicken, sweet corn, zippy lime, melty cheese, and a gentle heat that keeps you coming back for “just one more spoonful.”
It’s like your favorite bowl of white chicken chili took a vacation to a vibrant Mexican street fair and came back jazzed up with roasted corn, chili-lime magic, and cotija dreams. Trust me, this one’s a game-changer for chilly nights, casual get-togethers, or whenever your taste buds are craving excitement in a bowl.
Why You’ll Love Mexican Street Corn White Chicken Chili
This recipe isn’t just about the ingredients—it’s about creating moments. It’s about spooning up warmth after a long day, sharing seconds around the table, and hearing the soft “mmm’s” from everyone digging in. You’ll love how the bold chili spices dance with the sweetness of corn and the tang of lime. Plus, it’s ready in under an hour—meaning big flavor without the wait.
Chef’s Pro Tips for Perfect Results
Want to nail this dish on your very first try? Here are some insider secrets:
- Use rotisserie chicken for major flavor and convenience.
- Char your corn if you can—it adds that authentic smoky street corn taste.
- Don’t skip the lime—it balances the creaminess beautifully.
- Cotija cheese is the traditional topper, but feta works too in a pinch.
- Thicken your chili with a quick slurry of cornstarch + water if you like it extra creamy.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans white beans, drained and rinsed
- 3 cups cooked, shredded chicken
- 1 (15 oz) can corn, drained (or 1 ½ cups fire-roasted corn)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- Juice of 1 lime
- Salt and pepper to taste
- 1/3 cup crumbled cotija cheese (for garnish)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional: tortilla strips, diced jalapeños, hot sauce
Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for another minute.
2. Spice It Up
Add cumin, chili powder, smoked paprika, and cayenne (if using). Stir and let the spices bloom for 1–2 minutes.
3. Add Broth and Beans
Pour in the chicken broth and add the white beans. Bring to a simmer and cook for 10 minutes to let the flavors meld.
4. Stir in Chicken and Corn
Add the shredded chicken and corn to the pot. Stir and simmer another 5–7 minutes.
5. Creamy Dreamy Time
Reduce heat to low and stir in the cream cheese until melted and smooth. Then add sour cream and lime juice. Taste and adjust seasoning with salt and pepper.
6. Serve It Up
Ladle into bowls and top with cotija, cilantro, and any fun extras like jalapeños or tortilla strips.
Texture & Flavor Secrets
The beauty of this chili lies in its texture—creamy from the cheese and sour cream, but with pops of crisp corn and tender chicken. The flavor is layered: smoky from the spices, tangy from the lime, and savory from the broth-soaked beans. The cotija cheese on top gives it that signature street corn finish: salty, crumbly, and oh-so-satisfying.
How to Serve Mexican Street Corn White Chicken Chili
This dish pairs wonderfully with:
- Warm cornbread or cheesy jalapeño biscuits
- A crisp green salad with lime vinaigrette
- Tortilla chips for scooping and crunching
- Extra lime wedges for a squeeze of brightness
Creative Leftover Transformations
Don’t let leftovers go to waste! You can:
- Use it as a filling for enchiladas or quesadillas
- Stir it into cooked pasta for a chili mac twist
- Pour it over baked potatoes for a filling, cheesy topping
- Freeze individual portions for future cozy cravings
Additional Tips
Here are some extra tips:
- Make it vegetarian: swap the chicken for more beans or roasted sweet potatoes.
- For extra heat: add diced jalapeños or a splash of hot sauce when serving.
- Storage: keeps beautifully in the fridge for up to 4 days and freezes well.
Make It a Showstopper (Presentation Ideas)
Want to wow your guests?
Serve it in rustic stoneware bowls and top each one with a swirl of sour cream, a sprinkle of cotija, a sprig of cilantro, and crushed tortilla strips. Add a lime wedge on the side and a sprinkle of chili powder or smoked paprika on top for that professional finish.
FAQ’s
1. Can I use frozen corn instead of canned?
Absolutely! Just thaw it first—or toss it in straight from frozen if you’re simmering a little longer.
2. What’s a good substitute for cotija cheese?
Feta cheese is the closest in texture and saltiness. Parmesan works in a pinch, too.
3. Can I make this in a slow cooker?
Yes! Sauté onions, garlic, and spices beforehand, then dump everything into the slow cooker and cook on low for 4–6 hours. Add the cream cheese and sour cream at the end.
4. Can I freeze this chili?
Definitely. Just let it cool completely, store in airtight containers, and freeze for up to 3 months.
5. How spicy is it?
Mild as written. The cayenne and jalapeños are optional, so you can control the heat easily.
6. What can I use instead of cream cheese?
You can use mascarpone or full-fat Greek yogurt for a slightly different creamy texture.
7. Is this gluten-free?
Yes—just double-check that your broth and toppings are certified gluten-free.
8. Can I prep it ahead of time?
Yes! This chili actually gets better as it sits—make it up to 2 days in advance.
9. What kind of beans work best?
Cannellini or Great Northern beans are creamy and hold their shape well.
10. Can I add veggies?
Sure! Diced bell peppers or zucchini make great additions—just sauté them with the onions.
Conclusion
There you have it—your new favorite chili with a twist! Mexican Street Corn White Chicken Chili brings comfort food to a new level, blending rich, creamy textures with bold street-food flavors. It’s simple enough for a weeknight and special enough to impress guests. So go ahead, grab a spoon (or tortilla chip!) and dive in.
Print
Mexican Street Corn White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Mexican Street Corn White Chicken Chili is a creamy, smoky, and flavor-packed bowl of comfort! Blending tender shredded chicken with sweet corn, green chiles, and a hint of lime, it brings all the elote vibes in a cozy chili form. #WhiteChickenChili #MexicanStreetCornChili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 1/2 cups frozen or canned corn
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- Fresh cilantro and extra cheese for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute until fragrant.
- Add shredded chicken, chicken broth, white beans, and corn. Bring to a simmer and cook for 10–15 minutes.
- Reduce heat to low. Stir in sour cream and cream cheese until melted and fully combined.
- Add lime juice and adjust seasoning to taste.
- Serve hot, garnished with cotija cheese, fresh cilantro, and extra lime if desired.
Notes
- For extra corn flavor, use fire-roasted corn or grill fresh corn before adding.
- Add a chopped jalapeño or chipotle pepper for heat and smokiness.
- Great for leftovers—flavors get even better the next day!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg