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Mexican Street Corn White Chicken Chili

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This hearty Mexican Street Corn White Chicken Chili combines creamy chicken chili with the vibrant flavors of Mexican street corn. It’s a satisfying dish filled with tender chicken, sweet corn, beans, and a smoky, creamy broth, perfect for any night of the week.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

  • 2 cooked chicken breasts or thighs, shredded
  • 2 cups fresh corn kernels (or frozen and thawed)
  • 1 can white beans (cannellini or great northern), drained and rinsed
  • 1 can diced green chiles
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 4 oz cream cheese, cubed
  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil or butter
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • Optional toppings: queso fresco or Cotija cheese, sliced jalapeños, tortilla strips

Instructions

  1. Heat oil in a large soup pot or Dutch oven over medium heat. Sauté onion until translucent, then add minced garlic and cook until fragrant.
  2. Stir in chili powder, cumin, and smoked paprika, toasting briefly to release their aromas.
  3. Add fresh corn to the pot and cook until it begins to char slightly, stirring occasionally.
  4. Pour in chicken broth, then stir in shredded chicken, white beans, and diced green chiles. Bring everything to a gentle simmer.
  5. Reduce heat and stir in cream cheese cubes until they melt into the broth, creating a velvety texture.
  6. 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, remove the chili from heat and stir in chopped cilantro.
  8. Serve in bowls and finish with optional toppings like queso fresco, jalapeños, and tortilla strips for added flavor and texture.

Notes

  • For a spicy boost, add a diced jalapeño or chipotle in adobo.
  • To make it vegetarian, skip the chicken and add extra beans plus veggies like zucchini or bell pepper.
  • For a cheesy twist, stir in shredded Monterey Jack or pepper jack cheese.
  • To make a low-carb version, omit the beans and double up on chicken and corn.
  • Leftovers can be stored in the fridge for up to 4 days or frozen (without sour cream) for up to 3 months.

Nutrition

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