Absolutely — if you enjoy a heartier chili, beans are a great addition. Although Mexican Street Corn White Chicken Chili is traditionally made without beans, white beans like cannellini, navy, or great northern beans blend perfectly into the creamy broth. They absorb flavor beautifully and boost the fiber and protein content of each serving. If you're using canned beans, just rinse and drain them before adding them to the pot during the final 10 minutes of cooking. They'll warm through and become part of the dish without altering the overall flavor profile.

What is chili without beans called?

Chili without beans is often referred to as "Texas-style chili" or "chili con carne." It focuses on the meat and spices without the addition of legumes, making it a popular choice for those following keto or low-carb diets. While traditional versions use ground beef, our Mexican Street Corn White Chicken Chili is a modern twist that skips the beans but still packs incredible flavor. With tender chicken, sweet corn, and a rich, creamy base, it delivers all the satisfaction of classic chili — no beans required.

Mexican Street Corn White Chicken Chili

How to Make Mexican Street Corn White Chicken Chili Everyone Will Rave About

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Halal

Description

This Creamy Chicken Corn Soup is a cozy, flavor-packed one-pot meal loaded with tender shredded chicken, sweet corn, jalapeños, garlic, sour cream, and cheese. Finished with fresh lime and cilantro, it’s hearty, zesty, and perfect for cooler nights.

Ingredients

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4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese (or a blend with mild cheddar)
4 cloves of garlic, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
Salt and freshly ground black pepper, to taste
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced
3 tablespoons cornstarch
3 tablespoons water
1 tbsp olive oil (for sautéing)
Optional toppings: cotija cheese crumbles, bacon crumbles, tortilla strips, sliced avocado

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Instructions

Heat a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil.
Sauté the chopped onion and diced jalapeño until the onion begins to soften.
Add minced garlic, dried oregano, and chili powder. Stir to combine and cook for about 1 minute.
Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10–15 minutes or until the chicken is fully cooked through.
Meanwhile, in a small bowl, mix together the cornstarch and water to make a slurry. Set aside.
Once the chicken is cooked, remove it from the pot and shred it with two forks.
Return the shredded chicken to the pot. Stir in the sour cream, shredded cheese, corn, chopped cilantro, and lime juice. Mix until well combined.
Stir the cornstarch slurry again and pour it into the soup. Stir well to combine.
Simmer the soup uncovered for 10 minutes, stirring occasionally, until it thickens.
Serve hot and garnish with cotija cheese, bacon crumbles, tortilla strips, and sliced avocado as desired.

Notes

For extra heat, leave the seeds in the jalapeño or add crushed red pepper flakes.
Use rotisserie chicken to save time — just reduce the simmering time.
Swap Monterey Jack with pepper jack for a spicy twist.
This soup thickens as it cools; add more broth to thin if reheating leftovers.

Nutrition

Serving Size: 1.5 cups
Calories: 410
Sugar: 4g
Sodium: 720mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 31g
Cholesterol: 100mg

Find it online: https://www.cookingflash.com/mexican-street-corn-white-chicken-chili/