Mexican Street Corn White Chicken Chili Recipe
If you’re looking for a crave-worthy twist on classic chili, let me gush about Mexican Street Corn White Chicken Chili. This irresistible dish takes all the creamy, zesty flavors of elote—Mexico’s famous street corn—and swirls them with tender chicken, velvety white beans, and a flurry of fresh toppings. It’s comforting and smoky, with just the right pop of citrus and spice in every spoonful. If you love meals that are as fun as they are flavorful, Mexican Street Corn White Chicken Chili should absolutely be on your must-make list!
Ingredients You’ll Need
The magic of Mexican Street Corn White Chicken Chili comes from a handful of simple ingredients that work beautifully together. Each one brings its own flair, whether it’s silkiness, heat, or tang—so don’t skip out!
- Olive oil: Adds a gentle richness and helps to sauté the aromatics for better depth of flavor.
- Yellow onion: Provides a sweet, mellow base that sets the tone for the chili.
- Garlic: Infuses the dish with warm, savory notes that pop in every bite.
- Boneless, skinless chicken breasts: The tender chicken soaks up all the chili spices while staying juicy.
- Diced green chiles: Give just the right amount of vibrant, fragrant heat.
- Ground cumin: Delivers that signature earthy, slightly citrusy flavor essential to chili.
- Chili powder: Adds a gentle warmth that’s comforting, not overwhelming.
- Smoked paprika: Infuses a subtle smokiness that echoes street-grilled corn.
- Salt: Brings out and balances all the flavors.
- Black pepper: Adds a pleasant background heat.
- White beans: Their creamy texture pairs perfectly with the corn and chicken, making the chili hearty and satisfying.
- Fire-roasted corn: Sweet, charred kernels that mimic that classic street corn flavor (frozen or canned both work!).
- Chicken broth: Provides a savory backbone and makes the chili soul-soothingly slurpable.
- Sour cream: Rounds out the chili and gives it a tangy, velvety finish.
- Cream cheese: Melts right in for extra creaminess you’ll love.
- Cotija cheese: The salty, crumbly garnish that brings authentic street corn vibes—it melts into the chili and shines on top.
- Fresh cilantro: Brightens up the finished bowl with freshness and color.
- Lime juice: A squeeze at the end wakes up every flavor and ties it all together.
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and let it soften, stirring occasionally, for about 3 to 4 minutes. Aromatics are the secret to a chili with serious personality! When the onion turns translucent, stir in your minced garlic, letting it sizzle for just 30 seconds—it should smell absolutely irresistible.
Step 2: Cook the Chicken
Add the diced chicken pieces to the pot and give everything a good stir. Let the chicken cook until it loses its pink hue and is mostly cooked through—this usually takes about 5 to 6 minutes. Stir occasionally to ensure even browning. The chicken will finish cooking as it simmers, so don’t worry about getting it completely done just yet.
Step 3: Build the Flavor Base
Now it’s time for the fiesta! Sprinkle in the green chiles, cumin, chili powder, smoked paprika, salt, and black pepper. Take a few deep breaths while you mix, because those savory-spicy aromas are heavenly. This step transforms your kitchen into a mini taquería!
Step 4: Add Beans, Corn, and Broth
Tip in the drained white beans, fire-roasted corn, and chicken broth. Gently stir to combine everything. Bring the mixture to a gentle simmer—let those flavors get to know each other for about 15 minutes. The beans and corn soak up all that goodness, and the soup base thickens just a bit.
Step 5: Make it Creamy and Dreamy
Reduce the heat to low, then add the sour cream, softened cream cheese, and about half of the cotija. Stir patiently until everything melts in, yielding the signature creamy, luscious body that sets Mexican Street Corn White Chicken Chili apart. You want it silky, not boiling, so keep the heat gentle here.
Step 6: Finish with Freshness
Right before you serve, squeeze in fresh lime juice and add the chopped cilantro. Give your chili a final taste and adjust the seasoning as needed. The lime brings a lovely pop that brightens up the whole pot, and the cilantro adds a vibrant, herbal finish.
How to Serve Mexican Street Corn White Chicken Chili
Garnishes
The best bowls of Mexican Street Corn White Chicken Chili are finished with plenty of crumbled cotija, a sprinkle of chopped cilantro, extra lime wedges, and even a dusting of chili powder or hot sauce for heat lovers. Layer on sliced jalapeños, toasted tortilla strips, or diced avocado for a fun, interactive meal that looks just as fantastic as it tastes.
Side Dishes
Round out your meal with sides that echo those delicious street corn flavors. Warm cornbread, fluffy rice, or crisp tortilla chips are all made for dipping into your bowl. A simple green salad with a citrusy dressing also brings a welcome contrast to the chili’s richness and keeps things fresh and balanced.
Creative Ways to Present
Why not host a chili bar for friends or family? Ladle your Mexican Street Corn White Chicken Chili into mini mugs or wide bowls and set out a build-your-own garnishing spread—think extra cotija, cilantro, pickled onions, and lime wedges. Leftovers are perfect for topping baked potatoes or folding into quesadillas for a next-day lunch that might just outshine dinner!
Make Ahead and Storage
Storing Leftovers
Let the chili cool to room temperature before transferring to an airtight container. Mexican Street Corn White Chicken Chili will keep beautifully in the fridge for up to four days, making it perfect for busy weeknights or meal prep. The flavors only deepen as it sits!
Freezing
This chili is a champion in the freezer. Portion it into containers, leaving a bit of space at the top for expansion, and freeze for up to three months. For best results, thaw it overnight in the fridge before reheating so the texture stays creamy and luscious.
Reheating
Warm individual servings on the stovetop over low heat, stirring frequently. If the chili seems too thick after reheating, stir in a splash of chicken broth or water to loosen it up. Alternatively, you can microwave it in 1-minute intervals, stirring between each. Top with fresh cotija and cilantro, and it will taste as good as new!
FAQs
Can I use rotisserie chicken instead of cooking it from scratch?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred the cooked chicken and add it after the onion and garlic have sautéed, shortening the simmering time accordingly.
Is there a way to make Mexican Street Corn White Chicken Chili spicier?
If you like extra heat, toss in a finely diced jalapeño along with the onion or use hot green chiles. Feel free to add a dash of cayenne or your favorite hot sauce at the end for an extra kick!
What can I use instead of cotija cheese?
If cotija isn’t available, crumbled feta or grated parmesan are the best stand-ins for that salty, tangy finish. Monterey Jack also melts wonderfully for a slightly milder vibe.
Can I make this chili dairy-free?
Yes! Swap in dairy-free cream cheese and sour cream, and use a plant-based cheese alternative for the cotija. The chili stays creamy and satisfying without the dairy.
Does Mexican Street Corn White Chicken Chili thicken as it sits?
It sure does! The beans and corn soak up liquid, so leftovers are even heartier. If it gets too thick, simply stir in a bit more chicken broth or water when reheating to restore its perfect spoonable texture.
Final Thoughts
If you’re ready for a bold, crowd-pleasing meal, I can’t recommend Mexican Street Corn White Chicken Chili enough. It’s the ultimate marriage of creamy comfort and lively flavors, guaranteed to add some sparkle to your dinner table. Give it a try soon—you’re in for a new favorite!
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 chili, featuring tender chicken, white beans, fire-roasted corn, and a blend of Mexican spices. Topped with tangy cotija cheese and fresh cilantro, this gluten-free chili is perfect for a cozy night in.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can white beans, drained and rinsed
- 1 1/2 cups frozen fire-roasted corn (or canned, drained)
- 3 cups low-sodium chicken broth
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add the diced chicken and cook until no longer pink, about 5–6 minutes.
- Stir in green chiles, cumin, chili powder, smoked paprika, salt, and black pepper.
- Add the white beans, corn, and chicken broth. Bring to a simmer and cook for 15 minutes to allow flavors to meld.
- Reduce heat to low and stir in sour cream, cream cheese, and cotija cheese until fully melted and incorporated.
- Squeeze in fresh lime juice and stir in chopped cilantro.
- Taste and adjust seasoning if needed.
- Serve hot with extra cotija and cilantro on top if desired.
Notes
- For a spicier version, add a diced jalapeño with the onion or use hot green chiles.
- You can use rotisserie chicken to save time—just reduce the cooking time slightly.
- This chili also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
