Mexican Street Corn White Chicken Chili

Short description

I crafted this hearty Mexican Street Corn White Chicken Chili to merge two favorite dishes: creamy chicken chili and bright, spicy street corn. It features tender chicken, sweet corn, beans, and a hint of Mexican spice, all swirled into a rich, creamy broth that’s perfect for any night of the week.

Why You’ll Love This Recipe

I love how this chili balances comforting creaminess with vibrant, zesty flavors. The addition of charred corn gives it a smoky sweetness, while lime and cilantro add freshness. It’s easy to pull together, yet feels elevated—great for dinners, game days, or whenever I’m craving something warm and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cooked chicken breasts or thighs, shredded

• fresh corn kernels (or frozen and thawed)

• white beans (cannellini or great northern), drained and rinsed

• diced green chiles (canned)

• onion, chopped

• garlic, minced

• chicken broth

• cream cheese, cubed

• sour cream or Greek yogurt

• chili powder

• ground cumin

• smoked paprika

• olive oil or butter

• salt

• black pepper

• fresh cilantro, chopped

• lime juice

• optional toppings: queso fresco or Cotija cheese, sliced jalapeños, tortilla strips

directions

1. I heat oil in a large soup pot or Dutch oven over medium heat. I sauté onion until translucent, then add minced garlic and cook until fragrant.

2. I stir in chili powder, cumin, and smoked paprika, toasting briefly to release their aromas.

3. I add fresh corn to the pot and cook until it begins to char slightly, stirring occasionally.

4. I pour in chicken broth, then stir in shredded chicken, white beans, and diced green chiles. I bring everything to a gentle simmer.

5. I reduce heat and stir in cream cheese cubes until they melt into the broth, creating a velvety texture.

6. I fold in sour cream (or Greek yogurt) for extra creaminess, then season with salt, pepper, and fresh lime juice.

7. Once everything is heated through, I remove the chili from heat and stir in chopped cilantro.

8. I serve in bowls and finish with optional toppings like queso fresco, jalapeños, and tortilla strips for added flavor and texture.

Servings and timing

This recipe makes about 6 generous bowls of chili.

• Prep time: 15 minutes

• Cook time: 25 minutes
  Total time: approximately 40 minutes

Variations

• Spicy boost: Add a diced jalapeño or chipotle in adobo for extra heat and smokiness.

• Vegetarian twist: Skip the chicken and use extra beans plus veggies like zucchini or bell pepper.

• Crock‑pot option: Combine all ingredients (except dairy) in a slow cooker, cook on low for 4–6 hours, then stir in cream cheese and sour cream before serving.

• Cheesy goodness: Stir in shredded Monterey Jack or pepper jack cheese for a melty finish.

• Low‑carb version: Omit the beans and double up on chicken and corn for a lighter meal.

storage/reheating

I store leftover chili in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it on the stove over medium-low heat, stirring occasionally and adding a splash of broth or water if it seems too thick. It also reheats well in the microwave in 1‑minute bursts while stirring in between.

FAQs

1. Can I use rotisserie chicken?

Yes—I often use shredded rotisserie chicken to save time and add extra flavor.

2. Is it possible to make this ahead of time?

Absolutely. I prepare the chili and refrigerate it without dairy additions. I add cream cheese, sour cream, and cilantro just before serving to keep it fresh.

3. Can I freeze this chili?

I freeze the chili (without sour cream) in a freezer-safe container for up to 3 months. I thaw it overnight and reheat gently, stirring in sour cream right before serving.

4. What can I substitute for cream cheese?

I sometimes substitute half the cream cheese with a block of queso fresco or even a small amount of heavy cream for richness.

5. How can I make it less spicy?

Since I use mild green chiles, it’s usually mild. For even less spice, reduce chili powder or omit it entirely and stick to cumin and smoked paprika.

Conclusion

This Mexican Street Corn White Chicken Chili is one of my favorite go-to meals when I want something comforting with a burst of flavor. It’s creamy, satisfying, and customizable. I always enjoy how the charred corn and lime bring brightness, and I’m sure it’ll become a favorite in anyone’s kitchen.