Mexican Street Corn White Chicken Chili Recipe
Mexican Street Corn White Chicken Chili Recipe is a creamy, hearty dinner that combines tender chicken, white beans, sweet corn, and bright Mexican-inspired flavors. It serves 4–6 people, and because it comes together in one pot, it is perfect for a cozy weeknight meal.
Why This Mexican Street Corn White Chicken Chili Recipe Works
This chili works because every spoonful offers a satisfying mix of creamy, savory, sweet, and tangy flavors. The white beans and chicken make it filling, while corn adds a pleasant burst of sweetness. Meanwhile, lime juice, chili powder, and fresh toppings create the familiar flavor of Mexican street corn without making the recipe complicated.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 2 cups corn kernels, fresh, frozen, or canned
- 4 ounces diced green chiles
- 4 ounces cream cheese, softened and cubed
- 1/2 cup sour cream
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
For the Toppings
- Crumbled cotija or feta cheese
- Extra corn, cilantro, and sliced jalapeño
- Lime wedges
- Crushed tortilla chips
Step-by-Step Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, or until softened. Then, stir in the garlic and cook for 30 seconds.
- Season the chicken: Add the chicken, chili powder, cumin, smoked paprika, salt, and pepper. Stir briefly so the spices coat the chicken.
- Build the chili: Pour in the chicken broth. Next, add the white beans, corn, and green chiles. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low, cover, and simmer for 18–22 minutes, or until the chicken reaches 165°F internally and is tender.
- Shred the chicken: Transfer the chicken to a plate and shred it with two forks. Return it to the pot.
- Make it creamy: Stir in the softened cream cheese until smooth. After that, add the sour cream, lime juice, and cilantro. Warm gently for 2–3 minutes without boiling.
- Serve: Taste and adjust the seasoning. Finally, ladle the chili into bowls and finish with cotija cheese, cilantro, jalapeño, lime, and tortilla chips.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6 people
Pro Tips for the Best Mexican Street Corn White Chicken Chili
- Use chicken thighs for extra tenderness, or choose chicken breasts for a leaner chili.
- For deeper corn flavor, sauté the corn in a dry skillet until lightly golden before adding it.
- Soften the cream cheese first so it melts smoothly into the broth.
- Do not boil the chili after adding sour cream because high heat can cause it to separate.
- Adjust the jalapeño and chili powder to suit your preferred spice level.
Storage Instructions
Cool leftovers quickly, then store the chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed. However, the texture may be slightly less creamy after freezing.
FAQ
Can I make this chili with rotisserie chicken?
Yes. Skip the raw chicken step and add about 3 cups of shredded rotisserie chicken during the final 10 minutes of cooking.
Can I make Mexican Street Corn White Chicken Chili in a slow cooker?
Yes. Add everything except the cream cheese, sour cream, lime juice, and cilantro to the slow cooker. Cook on low for 5–6 hours or high for 2–3 hours. Shred the chicken, then stir in the remaining ingredients before serving.
How can I make this chili spicier?
Add a diced jalapeño with the onion, use hot green chiles, or finish each bowl with hot sauce.
Can I make it lighter?
Use reduced-fat cream cheese, plain Greek yogurt instead of sour cream, and chicken breast. The chili will still be creamy and flavorful.
For another hearty, cozy dinner, try my Cowboy Soup.
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