Mexican Street Corn White Chicken Chili Recipe
Get ready to fall in love with a bowl of pure comfort—this Mexican Street Corn White Chicken Chili is the best of both worlds! It’s creamy, savory, and bursting with the bright, tangy flavors of classic street corn and the bold warmth of chili. With tender chicken, sweet fire-roasted corn, and a spoonable, cheese-laced broth, every bite will have you craving more. Whether you’re gearing up for a cozy weeknight dinner or feeding a hungry crowd, this chili is destined to be your new go-to recipe.
Ingredients You’ll Need
The beauty of Mexican Street Corn White Chicken Chili is how a handful of simple pantry staples and a few fresh ingredients come together to create gorgeous layers of flavor. Each component is there for a reason—adding depth, texture, or a pop of color. Here’s what you’ll need and why:
- Olive oil: For sautéing the onions and aromatics, adding healthy richness right from the start.
- Onion, diced: It builds a sweet, flavorful base that every great chili needs.
- Garlic, minced: Fresh garlic makes the whole dish sing with sharp, savory notes.
- Diced green chiles: These bring a mild heat and gentle zing without overpowering the chili.
- Ground cumin: Essential for that earthy, warming chili flavor we all know and love.
- Chili powder: Delivers depth and a subtle kick—the heartbeat of chili seasoning.
- Smoked paprika: Adds irresistible smokiness that echoes classic Mexican street corn.
- Salt and black pepper: Balances all the flavors and brings everything into harmony.
- Cooked shredded chicken: A great way to use leftovers or rotisserie chicken, it soaks up all the flavors beautifully.
- White beans, drained and rinsed: Creamy and hearty, they give the chili its signature texture.
- Fire-roasted corn (frozen or canned): The sweet, charred kernels are the true star—bringing color and that unmistakable Mexican street corn vibe.
- Chicken broth: The foundation of the chili, binding every ingredient into a craveable, savory broth.
- Cream cheese: Those little cubes melt in to make the chili ultra-creamy and luscious.
- Sour cream: Adds a gentle tang that keeps the chili light on its feet.
- Cotija or feta cheese, crumbled: Salty, crumbly cheese completes the street corn inspiration and adds a gorgeous finishing touch.
- Chopped cilantro: A sprinkle of herby freshness at the end to brighten every bite.
- Lime juice: A squeeze of lime ties it all together, waking up every flavor in the bowl.
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté Your Aromatics
Heat the olive oil in a big pot or Dutch oven over medium heat, then add the diced onion. Let it soften, stirring occasionally, for about 4 to 5 minutes. It’s OK if a little browning happens—that’s even more flavor! Stir in the garlic, green chiles, cumin, chili powder, smoked paprika, salt, and pepper, letting everything get really fragrant for just a minute more. This first step sets the savory foundation for your Mexican Street Corn White Chicken Chili.
Step 2: Add Chicken, Beans, Corn, and Broth
Toss in your cooked, shredded chicken, white beans, and plenty of sweet, charred corn. Pour in the chicken broth, bring everything up to a gentle simmer, and let it all bubble away for 10 to 15 minutes. This is when the chili starts to develop those crave-worthy layers of flavor, as the beans and veggies soak up the spiced broth.
Step 3: Make It Creamy
Lower the heat and stir in the cream cheese. Don’t rush—give it time to melt into dreamy, creamy pools, stirring until the broth is velvety and smooth. Finally, swirl in the sour cream. The chili will look irresistibly creamy and inviting—right in line with its street corn inspiration!
Step 4: Add the Finishing Touches
Right before serving, stir in the crumbled cotija cheese, fresh cilantro, and the juice of one lime. That salty cheese, herby freshness, and bright acidity bring a little fiesta to every spoonful. Taste and adjust seasoning if needed, then ladle up your Mexican Street Corn White Chicken Chili while it’s hot and steamy.
How to Serve Mexican Street Corn White Chicken Chili
Garnishes
If you want to take your bowl over the top, don’t forget the garnishes! Sprinkle on extra cotija or feta, a handful of crispy tortilla strips, fresh avocado slices, a drizzle of hot sauce, or another shower of cilantro. These toppings bring crunch, creaminess, and pops of color that make every bowl of Mexican Street Corn White Chicken Chili just that much more irresistible.
Side Dishes
While this chili is a satisfying meal all by itself, it’s perfect with sides like warm cornbread, crusty bread, or a stacked quesadilla. If you’re feeling fresh, a simple green salad with an easy lime vinaigrette rounds out the meal without overshadowing your main event.
Creative Ways to Present
For a showstopper at parties, serve your chili in mini bowls or sturdy tortilla cups. Ladle it over rice for a heartier, Tex-Mex–style meal, or use it as a topping for loaded baked potatoes. You can even spoon leftovers into a thermos for a picnic or tailgate treat—no one will guess it’s not straight off a Mexican street food cart!
Make Ahead and Storage
Storing Leftovers
Store leftover Mexican Street Corn White Chicken Chili in an airtight container in the fridge for up to four days. The flavors only intensify overnight, making for a stellar lunch or quick dinner reheated the next day.
Freezing
This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or zip-top bags. It’ll stay fresh for up to two months. For the best texture, try freezing before adding the toppings—garnish fresh after you reheat.
Reheating
Warm gently on the stovetop over medium heat or microwave it in short bursts, stirring between each, until it’s piping hot. If it thickens up a bit in the fridge, add a splash of broth or water to bring it back to its original glory.
FAQs
Can I use rotisserie chicken for this chili?
Absolutely! Rotisserie chicken is a lifesaver for quick meals and it works perfectly in Mexican Street Corn White Chicken Chili. Simply shred and add it in as directed.
Is there a way to make this chili vegetarian?
Yes! Swap the chicken for extra beans or some sautéed mushrooms, and use vegetable broth instead. It’s just as hearty and delicious for a meatless meal.
What can I use if I can’t find cotija cheese?
Feta cheese is a great substitute, offering similar saltiness and crumbly texture. Parmesan can work in a pinch—just use a little less, since it’s quite strong.
Can I make Mexican Street Corn White Chicken Chili in a slow cooker?
Definitely! Sauté the onions, garlic, and spices first, then transfer everything except the dairy to your slow cooker. Cook on low for 4–6 hours, then stir in the cream cheese and sour cream near the end to melt.
How spicy is this chili, and how can I adjust it?
As written, this chili is mild with just a kiss of heat from the green chiles and spices. For more heat, toss in a diced jalapeño with the onions, or top finished bowls with hot sauce to taste.
Final Thoughts
If you’re searching for a soul-satisfying, flavor-packed dinner to brighten up your week, you can’t go wrong with Mexican Street Corn White Chicken Chili. Each bowlful brings a little fiesta to your table, and it’s just as easy to share as it is to crave. Give it a try—there’s a good chance it’ll become a cherished favorite in your kitchen, too!
Print
Mexican Street Corn White Chicken Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Street Corn White Chicken Chili is a creamy and flavorful twist on traditional chicken chili, with the addition of smoky spices, tangy cotija cheese, and zesty lime juice. Perfect for a cozy night in or for feeding a crowd, this easy stovetop recipe will become a new favorite.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups frozen or canned corn (preferably fire-roasted)
- 3 cups chicken broth
For Serving:
- 4 ounces cream cheese, cubed
- ½ cup sour cream
- ½ cup crumbled cotija or feta cheese
- 2 tablespoons chopped cilantro
- juice of 1 lime
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 4–5 minutes.
- Stir in the garlic, green chiles, cumin, chili powder, smoked paprika, salt, and pepper; cook for 1 minute more.
- Add the shredded chicken, white beans, corn, and chicken broth. Bring to a simmer and cook for 10–15 minutes to blend flavors.
- Reduce heat to low and stir in the cream cheese, stirring until fully melted. Add sour cream and stir to combine.
- Simmer for another 5 minutes, then stir in cotija cheese, cilantro, and lime juice. Serve hot with additional toppings if desired.
Notes
- Top with tortilla strips, avocado, more cheese, or a dash of hot sauce.
- To make it spicier, add a diced jalapeño with the onions.
- This chili freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
