If you’re looking for a bowl of pure comfort that tastes like a sunny fiesta in every spoonful, let me introduce you to Mexican Street Corn White Chicken Chili. Imagine everything you love about traditional Mexican street corn—creamy tang, smoky-sweet corn, a hint of spice—woven right into a rich, hearty white chicken chili. This one-pot wonder is loaded with tender chicken, two types of cheese, fire-roasted corn, and a blend of vibrant spices. It’s just the thing for a cozy night at home but impressive enough for casual dinners with friends. Trust me, you’re going to fall in love with every creamy, flavorful bite of Mexican Street Corn White Chicken Chili.
Ingredients You’ll Need
All you need are a handful of simple but flavorful ingredients to create something truly special. Each component plays its own not-so-secret role, delivering crave-worthy creaminess, plenty of protein, a smoky corn sweetness, and that classic chili warmth and spice.
- Olive oil: For sautéing and enhancing the depth of flavor right from the start.
- Onion (diced): Brings natural sweetness and savory foundation to every bowl.
- Garlic (minced): Adds irresistible aroma and distinctive savory notes.
- Ground cumin: Offers earthy richness that’s essential in any great chili.
- Chili powder: Delivers a gentle, warming heat and gorgeous red color.
- Smoked paprika: Introduces an alluring smokiness that brings corn flavors to life.
- Oregano: Lends fresh, herbal undertones you’ll notice in every spoonful.
- Cayenne pepper (optional): For those who like an extra bit of heat (totally adjustable).
- Canned diced green chiles: Provides little pops of tangy, bright flavor without being overpowering.
- Cooked shredded chicken: Rotisserie chicken works beautifully, making prep breezy and flavor deep.
- White beans (drained and rinsed): Add heartiness and an ultra-creamy finish.
- Frozen fire-roasted corn (or regular frozen corn): Sweet, slightly smoky corn is the chili’s shining star.
- Low-sodium chicken broth: Forms a savory, soul-soothing base without being too salty.
- Cream cheese (cubed and softened): Melts into the pot, creating unmatched silky texture and tang.
- Sour cream: Heightens creaminess with a gentle, zippy bite.
- Cotija cheese (plus more for topping): The crown jewel—it melts in for richness and sprinkles on for salty pizzazz.
- Lime juice: Makes everything pop and keeps the chili light and vibrant.
- Salt and pepper: For seasoning each layer just right.
- Chopped fresh cilantro and lime wedges: Essential for serving, adding bright color and a final flourish.
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté the aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about five minutes, stirring occasionally, until it starts to soften and turn translucent. This is your flavor foundation, so give the onion a little time to develop sweetness. Toss in the minced garlic, along with cumin, chili powder, smoked paprika, oregano, and (if you’re feeling spicy) the cayenne. Let everything cook for another minute until your kitchen smells irresistible.
Step 2: Build the chili base
Add the diced green chiles, shredded chicken, white beans, and corn straight into the pot. Give it all a good stir to mingle those flavors. Pour in your chicken broth, scraping up any tasty bits from the bottom. Bring the whole thing up to a steady simmer and let it bubble gently for 15 to 20 minutes—this is when the flavors start making magic together.
Step 3: Make it creamy
Lower the heat and drop in the cubed, softened cream cheese, plus the sour cream, and a half-cup of cotija cheese. Squeeze in the lime juice. Stir everything gently and patiently: the dairy will melt and swirl into the chili, transforming it from brothy to lusciously creamy and dreamy. Taste and adjust salt and pepper, because every batch of chili deserves its own perfect finish.
Step 4: Serve and garnish
Ladle your Mexican Street Corn White Chicken Chili into bowls while it’s steaming hot and top with all your favorite fixings. I love a generous sprinkle of crumbled cotija, a shower of fresh cilantro, and plenty of lime wedges on the side for that final punch of brightness.
How to Serve Mexican Street Corn White Chicken Chili
Garnishes
The toppings are just as important as what’s in the pot! Sprinkle each bowl with extra cotija cheese, add a flurry of chopped cilantro, and tuck a lime wedge or two on the edge. For a truly street corn experience, a dusting of chili powder or a little Tajín makes everything pop. Avocado slices or thinly sliced jalapeños are also fabulous for extra richness or heat.
Side Dishes
This chili is hearty on its own, but consider ladling it alongside warm, soft flour tortillas or crispy tortilla chips for scooping. A light Mexican slaw or a simple side salad can offer a cooling contrast, and if you want to go all out, cornbread is absolutely dreamy for dunking.
Creative Ways to Present
For a fun twist, serve Mexican Street Corn White Chicken Chili in small mugs or ramekins as a party appetizer. You can also use it as a festive filling for smothered burritos or pour it over steamed rice for a cozy chili bowl. Leftovers even make a mind-blowing topping for baked potatoes or nachos!
Make Ahead and Storage
Storing Leftovers
This chili is truly just as luscious on day two! Cool the extra chili to room temperature, then store in an airtight container in the refrigerator. It will keep beautifully for up to four days, making lunch or dinner a snap later in the week.
Freezing
Yes, Mexican Street Corn White Chicken Chili freezes like a dream. Let it cool completely, then portion into freezer-safe containers. Freeze for up to three months. For best texture, thaw in the refrigerator overnight before reheating—this keeps everything creamy and smooth.
Reheating
Gently warm leftovers in a saucepan on low, stirring often to keep the creamy base from separating. You can splash in a bit of chicken broth if it’s a little too thick. Alternatively, reheat individual bowls in the microwave, stirring halfway through.
FAQs
Can I make Mexican Street Corn White Chicken Chili in a slow cooker?
Absolutely! Just add all ingredients except the cream cheese, sour cream, and cotija to your slow cooker, and cook on low for 6 hours. Stir in the dairy right before serving until smooth and creamy—you’ll barely have to lift a finger.
What can I use instead of cotija cheese?
If you don’t have cotija, feta offers a similar salty tang, or you can sprinkle in some shredded Monterey Jack or Parmesan for a different twist. The chili will still be delicious!
Is there a way to make it vegetarian?
Definitely. Swap the chicken for extra beans (try cannellini or great northern) or toss in sautéed mushrooms for heft. Use vegetable broth instead of chicken broth, and you’ll still get all that iconic street corn flavor.
How spicy is this chili?
It’s family-friendly as written, but you control the heat! Skip the cayenne and green chiles for a milder bowl, or amp it up with extra chili powder, jalapeños, or your favorite hot sauce.
Can I use fresh corn instead of frozen?
Yes! When corn is in season, use fresh kernels for even more sweetness and juicy pop—just cut them from the cob and sauté briefly before adding to the chili.
Final Thoughts
There’s something truly irresistible about a steaming bowl of Mexican Street Corn White Chicken Chili, whether it’s a chilly night or you’re simply craving a taste of sunny Mexican flavors. Gather your ingredients and give it a try—this creamy, zesty, soul-warming recipe is destined to become a new favorite at your table! I can’t wait for you to experience all the vibrant comfort that each spoonful brings.
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Mexican Street Corn White Chicken Chili is a creamy and flavorful twist on traditional chili. Packed with shredded chicken, white beans, fire-roasted corn, and a blend of Mexican spices, this hearty soup is sure to be a hit.
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (4 oz) can diced green chiles
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 (15 oz) can white beans (drained and rinsed)
- 1 1/2 cups frozen fire-roasted corn (or regular frozen corn)
- 3 cups low-sodium chicken broth
- 4 oz cream cheese (cubed and softened)
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (plus more for topping)
- juice of 1 lime
- salt and pepper to taste
- chopped fresh cilantro and lime wedges for serving
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and sauté diced onion until softened. Add garlic, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook until fragrant.
- Add Ingredients: Stir in green chiles, shredded chicken, white beans, corn, and chicken broth. Simmer for 15–20 minutes.
- Finish Soup: Reduce heat and stir in cream cheese, sour cream, cotija cheese, and lime juice until smooth. Adjust seasoning with salt and pepper.
- Serve: Garnish with cotija, cilantro, and lime wedges.
Notes
- For extra heat, add a diced jalapeño with the onion or a splash of hot sauce before serving.
- This chili can also be made in a slow cooker—just add all ingredients except dairy and cook on low for 6 hours, then stir in the cream cheese, sour cream, and cheese at the end.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
