Get ready to dig into a bowl of pure comfort with this Mexican Street Corn White Chicken Chili! This recipe brings together the lively flavors of street corn—smoky, creamy, and tangy—with tender chicken and hearty beans, all wrapped up in a cozy chili. It’s a one-pot wonder that’s both exciting and familiar, perfect for busy weeknights or laid-back gatherings. Whether you top yours with crunchy tortilla chips or extra cheese, this dish promises to win you (and anyone you’re serving) over in just one spoonful.
Ingredients You’ll Need
With just a handful of kitchen staples and a couple of vibrant Mexican-inspired ingredients, you’ll soon have the heartiest, most flavor-packed chili bubbling away. Each ingredient helps create the irresistible taste, creamy texture, and festive flair that makes this Mexican Street Corn White Chicken Chili unforgettable!
- Olive oil: Adds richness and sautes the onion to mellow sweetness right at the start.
- Onion: Brings a savory, aromatic foundation that deepens every bite.
- Garlic: Fragrant and punchy, it rounds out the chili with classic warmth.
- Ground cumin: Earthy and slightly nutty, essential for that signature chili taste.
- Chili powder: A gentle heat and deep red color evoke classic chili flavor.
- Smoked paprika: Adds a whisper of smokiness that echoes grilled street corn.
- Oregano: A dash brings in herby vibrance.
- Salt: Brightens all the flavors and ensures the chili sings.
- Black pepper: Lends that little extra spark of warmth.
- Diced green chiles: A touch of tang and very mild kick; canned, so no fuss!
- White beans: Creamy and filling, they soak up all the savory goodness.
- Sweet corn: Bursts of juicy sweetness—the soul of Mexican street corn in every ladle.
- Shredded cooked chicken: Tender and protein-rich; rotisserie chicken makes it extra easy.
- Chicken broth: The savory base that ties everything together with rich, flavorful depth.
- Sour cream: Whirls in creaminess for that luscious, silky chili texture.
- Cotija or feta cheese: Crumbles of tangy, salty flavor that sharpen the chili beautifully.
- Fresh cilantro: A bright pop of color and an herbal flourish that wakes up the whole dish.
- Lime juice: Just-squeezed for a zip of citrus that lifts every spoonful.
- Optional toppings—avocado, extra cheese, crushed tortilla chips, jalapeños: Let everyone dress up their bowl exactly the way they want!
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté the Aromatics
Start by heating the olive oil in a big pot over medium heat—there’s something deeply satisfying about that sizzle as the onion hits the oil. Sauté the diced onion for about 4 to 5 minutes, stirring often, until it’s softened and just beginning to turn golden. Now add in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. This is your flavor-building moment! Cook everything for one more minute, letting the spices bloom and fill your kitchen with delicious warmth.
Step 2: Add Beans, Corn, Chicken, and Broth
Next, stir in the diced green chiles, white beans, corn, shredded chicken, and chicken broth all at once—it’s a tumble of colors and textures that come together like magic. Bring it up to a gentle simmer and let the mixture bubble away, uncovered, for 15 to 20 minutes. This is where everything melds together and the chili thickens ever so slightly, creating that signature creamy yet hearty base.
Step 3: Finish with Creamy Street Corn Flair
Once your chili has simmered and smells irresistible, dial the heat down to low. Stir in the sour cream, cotija cheese, chopped cilantro, and freshly squeezed lime juice. Suddenly, you’ve got the creamy tang and zesty pop that makes Mexican street corn such a flavor bomb! Stir until it’s all silky and heated through, then taste and tweak the salt or lime juice if needed.
Step 4: Serve with Toppings
Ladle the chili into warm bowls and let your inner street vendor shine with toppings. Avocado slices, extra cheese, a shower of tortilla chips, or thinly sliced jalapeños each take this dish from great to unforgettable. This is the step where everyone can make their bowl their own!
How to Serve Mexican Street Corn White Chicken Chili
Garnishes
Piling on the right garnishes turns every bowl into a showstopper. A sprinkling of extra cotija or feta, a flurry of fresh cilantro, creamy avocado, crunchy tortilla chips, or slices of pickled or fresh jalapeños add both eye-catching appeal and bursts of contrasting flavor and texture. Don’t forget an extra lime wedge for that final zing!
Side Dishes
Mexican Street Corn White Chicken Chili is hearty enough to stand alone, but a few classic sides make it a true feast. Warm corn tortillas or buttery cornbread are perfect for dunking, while a simple green salad tossed with cumin-lime vinaigrette offers a crisp, fresh palate cleanser. For a more festive spread, serve with Mexican rice or a platter of roasted vegetables.
Creative Ways to Present
Turn your meal into something memorable by serving Mexican Street Corn White Chicken Chili in mini bread bowls, or set up a chili bar with all the garnishes, letting guests customize their bowls. For parties, ladle the chili into small cups for appetizer-sized bites, or tuck a ladleful into warm baked sweet potatoes for a colorful, nutritious twist.
Make Ahead and Storage
Storing Leftovers
This chili actually tastes even better the next day, as the flavors keep mingling in the fridge. Store cooled Mexican Street Corn White Chicken Chili in an airtight container for up to 4 days. The creamy base may thicken slightly in the fridge, but a splash of broth or water brings it right back to life when reheating.
Freezing
For longer storage, this chili freezes like a champ. Let it cool completely, then transfer to freezer-safe containers or heavy-duty zip bags. Freeze for up to 2 months. When ready to enjoy, simply thaw in the refrigerator overnight for best results.
Reheating
Reheat individual portions of Mexican Street Corn White Chicken Chili in the microwave, stirring halfway through, until piping hot. For larger amounts, rewarm gently in a pot over medium-low heat, adding a bit of broth if it’s especially thick. Stir well to restore the silky texture and be sure to refresh with a squeeze of lime or some fresh cilantro as needed.
FAQs
Can I make Mexican Street Corn White Chicken Chili in a slow cooker?
Absolutely—in fact, it’s perfect for set-it-and-forget-it meals! Combine all ingredients except the sour cream, cheese, cilantro, and lime juice in your slow cooker, and cook on low for 4 to 5 hours. Stir in the remaining ingredients just before serving.
Is there a way to make it vegetarian?
Totally! Simply swap the chicken for extra white beans or use chickpeas, and use vegetable broth instead of chicken broth. The flavors will still be bright and satisfying, loaded with all that Mexican street corn charm.
What is the best kind of chicken to use?
Shredded rotisserie chicken works wonderfully and makes prep fast. You can also use leftover cooked chicken breast or thighs, or gently poach chicken specifically for this recipe if you prefer extra tenderness.
Can I make this chili spicier?
If you love some heat, add diced fresh or pickled jalapeños when sautéing the onions, toss in hot sauce to taste, or use a spicier variety of canned green chiles. You can always dial up the spice level to make your perfect bowl of Mexican Street Corn White Chicken Chili.
Does this recipe work in the Instant Pot?
Yes! Use the sauté function to cook your onions and spices, then add remaining ingredients (holding back the sour cream, cheese, cilantro, and lime). Pressure cook on high for about 10 minutes, do a quick or natural release, then stir in your creamy finishers just before serving.
Final Thoughts
If you’re craving a meal that’s cozy, colorful, and endlessly customizable, you’ve found your match in Mexican Street Corn White Chicken Chili. It’s sure to bring warmth and happy anticipation to your table, whether for a quiet weeknight or a gathering of friends. So gather your ingredients and dive in—you’re in for something truly special!
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Mexican Street Corn White Chicken Chili is a creamy and flavorful twist on traditional chili, combining the delicious flavors of street corn with tender chicken and white beans. Perfect for a cozy night in or for feeding a crowd.
Ingredients
For the chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (4 oz) diced green chiles
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained (or 1 cup frozen corn)
- 2 cups cooked shredded chicken (rotisserie works great)
- 2 cups chicken broth
- 1/2 cup sour cream
For serving:
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- optional toppings: avocado, extra cheese, crushed tortilla chips, jalapeños
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
- Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to bloom the spices.
- Add the green chiles, white beans, corn, shredded chicken, and chicken broth. Bring to a simmer and cook uncovered for 15–20 minutes, allowing flavors to blend and the chili to slightly thicken.
- Reduce heat to low and stir in the sour cream, cotija cheese, cilantro, and lime juice. Stir well until creamy and heated through. Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings like avocado slices, crushed tortilla chips, more cheese, or sliced jalapeños.
Notes
- For extra street corn flavor, use grilled or charred corn.
- Want it spicier? Add diced jalapeños or hot sauce.
- This chili can also be made in a slow cooker or Instant Pot.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 65mg
