Mexican Street Corn White Chicken Chili

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Creamy Mexican Street Corn White Chicken Chili topped with grilled corn, fresh cilantro, and shredded cheese in a bowl

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Mexican Street Corn White Chicken Chili is a fun twist on classic chili that combines tender chicken, creamy white beans, and the sweet, smoky flavors of Mexican street corn all in one cozy bowl. You get that nice mix of spice and creaminess that makes every spoonful feel like a little celebration.

I love this chili because it’s a great way to mix things up when you want something a bit different from traditional red chili. The corn gives it a nice sweetness and crunch, while the chicken makes it filling without feeling heavy. Plus, I always keep some lime and fresh cilantro handy to brighten every bite.

My favorite way to serve this is with a big scoop of sour cream, a sprinkle of cotija cheese if I have it, and some crunchy tortilla chips on the side. It’s great for chilly evenings or when friends come over, and honestly it always gets compliments. This chili really brings together simple ingredients into something special and comforting.

Mexican Street Corn White Chicken Chili

Key Ingredients & Substitutions

Shredded Chicken: Rotisserie chicken is a huge time saver and adds great flavor. You can also cook chicken breasts or thighs at home, then shred. For a vegetarian twist, try using cooked jackfruit or extra beans instead.

Corn: Fresh corn brings the best sweetness and texture, but frozen works well too—just thaw and drain before adding. Canned corn is an option if you’re in a pinch, but rinse it to reduce extra salt.

Cotija Cheese: This crumbly cheese adds a salty tang. If you can’t find it, feta or queso fresco are good substitutes. Vegan cheese can also work if dairy-free.

Heavy Cream or Half-and-Half: These make the chili creamy and rich. For a lighter version, use whole milk or even coconut milk, which adds a nice subtle flavor without overpowering.

How Do I Get the Flavors Just Right Without Overcooking?

Building flavor step-by-step is key in this chili. Start by sautéing onions until soft, then add garlic and spices briefly to wake up their flavors without burning.

  • Simmer gently after adding broth to let flavors blend well—avoid boiling hard, which can toughen chicken and dilute taste.
  • Stir in cream and cheese at low heat, so the cheese melts smoothly without curdling.
  • Finish with fresh lime juice and cilantro off the heat to keep their bright, fresh notes.

Patience here really pays off with a balanced, rich chili where every ingredient shines.

Equipment You’ll Need

  • Large pot or Dutch oven – perfect for cooking the chili evenly and holding all the ingredients comfortably.
  • Wooden spoon or heat-resistant spatula – great for stirring without scratching your pot.
  • Sharp knife and cutting board – essential for chopping onions, garlic, and garnishes safely.
  • Measuring cups and spoons – to keep the spice and liquid amounts just right.
  • Can opener – for opening canned beans and green chilies quickly.

Flavor Variations & Add-Ins

  • Swap chicken for cooked shredded turkey for a slightly different but tender flavor, especially after holidays.
  • Add black beans or pinto beans with the white beans to boost the bean variety and add texture.
  • Stir in diced roasted poblano peppers instead of green chilies for a smoky, mild heat.
  • Top with diced jalapeños or a splash of hot sauce if you want extra spice and zing.

How to Make Mexican Street Corn White Chicken Chili

Ingredients You’ll Need:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 4 cups cooked shredded chicken (rotisserie chicken works well)
  • 4 cups corn kernels (fresh or frozen, about 4 ears fresh)
  • 1 (4 oz) can diced green chilies
  • 4 cups chicken broth
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 cup heavy cream or half-and-half
  • 1 cup crumbled cotija cheese (plus extra for garnish)
  • ¼ cup fresh cilantro, chopped (plus extra for garnish)
  • Juice of 1 lime (plus lime wedges for serving)
  • Salt and freshly ground black pepper, to taste
  • 1 avocado, sliced (for garnish)
  • Optional: cooked and crumbled bacon or chorizo for a smoky topping
  • Optional: chili powder or smoked paprika for garnish

Time You’ll Need:

About 40 minutes in total: 10 minutes for preparation, 25 minutes cooking, and 5 minutes to finish and garnish. It’s a quick way to enjoy a hearty, flavorful chili!

Step-By-Step Instructions:

1. Sauté the Aromatics:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Then add the minced garlic, cumin, chili powder, and smoked paprika, and cook for about 1 minute until fragrant.

2. Add Main Ingredients:

Stir in shredded chicken, corn kernels, diced green chilies, and white beans. Mix everything well to combine.

3. Simmer the Chili:

Pour in the chicken broth and give everything a good stir. Bring the chili to a gentle simmer, then let it cook uncovered for about 15 minutes, stirring occasionally, so all the flavors meld together beautifully.

4. Add Cream and Cheese:

Turn the heat down to low. Stir in the heavy cream and crumbled cotija cheese. Cook gently for 5 minutes, until the cheese melts into the chili and it thickens slightly. Taste and season with salt and black pepper to your preference.

5. Final Touches and Serving:

Remove the pot from heat. Stir in fresh lime juice and chopped cilantro for a fresh burst of flavor. Serve the chili warm, garnished with sliced avocado, extra cotija cheese, a sprinkle of chopped cilantro, and a dash of chili powder or smoked paprika if you like. Add lime wedges on the side to squeeze over each bowl. Optionally top with crispy bacon or chorizo for an extra smoky kick.

Enjoy your rich, creamy Mexican Street Corn White Chicken Chili, bursting with sweet corn and fresh flavors!

Mexican Street Corn White Chicken Chili

Can I Use Frozen Corn Instead of Fresh?

Yes! Frozen corn works perfectly—just thaw it before adding to the chili to avoid extra liquid. It’s a convenient option year-round.

Can I Make This Chili Ahead of Time?

Absolutely! This chili actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.

What Can I Substitute for Cotija Cheese?

If you can’t find cotija, crumbled feta or queso fresco make great stand-ins. For dairy-free, try a sprinkle of nutritional yeast or vegan cheese.

How Do I Store Leftovers?

Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove to keep the cream from separating.

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