Mexican Street Corn White Chicken Chili

A Creamy, Spiced Twist on Classic Chili

This Mexican Street Corn White Chicken Chili is a rich, comforting dish that blends tender shredded chicken, creamy white beans, and the bold flavors of cumin, paprika, and jalapeño. Topped with sour cream, lime, and tortilla strips, it’s a hearty one-pot meal perfect for cool evenings, game nights, or whenever you crave something smoky and savory.

A modern take on street corn, now in chili form!

Why You’ll Love This Recipe:

• 🌽 Street Corn Flair: Lime, cotija, and chili powder mimic the flavors of elote.
• 🥣 Creamy Base: White beans and corn thicken the broth naturally—no flour or roux needed.
• 🧀 Cheesy Finish: Sour cream and cream cheese create a silky, indulgent texture.
• ⏱️ Quick & Easy: Ready in under an hour—ideal for weeknight meals.
• 🎉 Great for Sharing: Perfect at potlucks, family dinners, or packed lunches.

Ingredients (Serves 6):

For the Chili:

• 4 boneless, skinless chicken breasts (or shredded rotisserie chicken)
• 1 yellow onion , chopped (or white onion if preferred)
• 1 jalapeño , diced (remove seeds for milder heat – or add another for extra spice)
• 2 cloves garlic , minced (or 1 tsp garlic powder)
• 2 cans (15 oz each) white beans , drained and rinsed (cannellini or navy beans work best)
• 2 cups corn kernels (fresh, frozen, or canned – drain liquid if using canned)
• 1 tsp ground cumin (or smoked paprika for extra depth)
• ½ tsp smoked paprika (adds warmth and color)
• ½ tsp chili powder (or chipotle for smokier heat)
• 4 cups chicken broth (or vegetable broth for lighter flavor)
• ½ cup sour cream (or Greek yogurt for a lighter option)
• ½ cup cream cheese , softened (or vegan cream cheese for dairy-free)
• Salt and black pepper , to taste
• Juice of 1 lime (for tangy brightness)

For Serving (Optional):

• Fresh cilantro , chopped
• Avocado slices
• Crumbled cotija or feta cheese
• Tortilla strips for crunch
• Lime wedges or hot sauce for extra zing

Instructions:

Step 1: Sauté the Aromatics

Heat 1 tbsp oil in a large pot or Dutch oven over medium heat .

Add onion, jalapeño, and garlic . Cook for 3–4 minutes , stirring occasionally, until softened and fragrant.

Step 2: Cook the Chicken

Place chicken breasts in the pot and season with cumin, smoked paprika, chili powder, salt, and pepper .

Pour in chicken broth , bring to a boil, then reduce heat and simmer for 20 minutes until chicken is fully cooked.

Step 3: Shred the Chicken

Remove chicken and shred with two forks. Return shredded chicken to the pot.

Step 4: Add Beans & Corn

Stir in white beans and corn kernels . Simmer for 10 minutes to infuse flavors.

Step 5: Stir in Creamy Additions

Off the heat, mix in sour cream and cream cheese until smooth.

Adjust seasoning with salt, pepper, and lime juice to taste.

Step 6: Serve with Street Corn Flair

Ladle chili into bowls and top with:

• Cilantro for freshness
• Avocado slices for creaminess
• Cotija cheese for saltiness
• Tortilla strips for crunch

Each bite brings together:

• Tender, seasoned chicken shreds
• Sweet, juicy corn kernels
• Earthy, creamy white bean richness
• Smoky, spicy chili finish

Tips for Success:

• 🥣 Use Leftover Chicken: Save time by using pre-cooked or rotisserie chicken.
• 🧈 Don’t Boil the Cream: Add sour cream and cream cheese off the heat to prevent curdling.
• 🌶️ Spice Hack: For extra kick, stir in 1–2 tbsp adobo sauce from canned chipotle peppers.
• 🥦 Add Greens: Stir in chopped spinach or kale for extra nutrition.
• ❄️ Make Ahead Magic: Reheats beautifully—store in the fridge for 3–4 days or freeze for later.

Serving Suggestions:

• Pair with warm tortillas, rice, or a green salad for a full meal.
• Great with beer, iced tea, or a cold glass of horchata.
• Ideal for tailgates, school lunches, or cozy dinners.

Nutritional Information (per serving, makes 6 – approximate):

(With regular cream cheese and chicken – per bowl)

• Calories: ~350 kcal
• Protein: ~25g
• Carbohydrates: ~25g
• Fat: ~18g
• Fiber: ~5g
• Sugar: ~6g

This Mexican Street Corn White Chicken Chili proves that chili doesn’t have to be red to be unforgettable. With its creamy base, bold spices, and street corn-inspired toppings—it’s a must-cook for lovers of hearty, flavorful dishes.