Imagine the coziness of classic white chicken chili, but now with a sunny, flavor-packed twist inspired by your favorite elote stand—this is Mexican Street Corn White Chicken Chili! A bubbling pot of creamy, zesty goodness, this chili boasts juicy chicken, sweet corn, bold spices, and all the toppings you crave. Every bite hits with savory richness, a touch of heat, brightness from lime, and the unmistakable tang of cotija. It’s the ultimate one-pot comfort dish that’ll instantly become a new staple for gatherings, weeknight dinners, or whenever you need a festive reason to bust out the tortilla chips.
Ingredients You’ll Need
You’ll be amazed at how just a few simple, everyday ingredients can create such vibrant flavors and an irresistibly creamy texture. Each component brings something special—whether it’s richness, crunch, tang, or aroma—to build the unmistakable taste of Mexican Street Corn White Chicken Chili.
- Chicken breasts: Boneless, skinless chicken breasts add lean protein and turn meltingly tender once simmered and shredded.
- Olive oil: Just a tablespoon gives your aromatics and spices a perfect base to sizzle and shine.
- Onion: Diced onion lays down the sweet, savory foundation for your chili.
- Garlic: Three freshly minced cloves wake up every flavor in the pot with fragrant warmth.
- Diced green chiles: The canned variety adds subtle heat and that signature Southwest flavor, no fuss required.
- Ground cumin: Toasty and earthy, cumin’s essential for distinctive chili depth.
- Chili powder: Brings mild warmth and a brick-red hue that’s instantly inviting.
- Smoked paprika: A little goes a long way, lending subtle smokiness reminiscent of grilled street corn.
- Salt & black pepper: Both are musts for waking up every other note in the dish.
- Chicken broth: Use a good, flavorful broth to marry all your ingredients and achieve perfect consistency.
- White beans: Creamy, mild, and ready to soak up every bit of chili goodness.
- Frozen or fire-roasted corn: This brings all the sweetness, juiciness, and that iconic “street corn” crunch.
- Sour cream: Swirled in at the end, it melts into the chili for ultra-creaminess and tang.
- Cotija or feta cheese: Crumbled on top, this cheese delivers the tangy, salty kick that makes street corn so good.
- Fresh cilantro: For a herby pop of vibrant green throughout your chili and atop your bowl.
- Lime juice: A final squeeze wakes up and balances the whole pot with brightness.
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, toss in the diced onion and let it cook for about 3 to 4 minutes, stirring occasionally—just until softened and fragrant. Next, add the garlic and give it just a minute more—the aroma will tell you it’s ready. This head start ensures every batch of Mexican Street Corn White Chicken Chili starts with a flavor-packed base that will only build from here!
Step 2: Add the Spices and Chiles
Now comes the moment when your kitchen really starts to smell amazing! Stir in the diced green chiles, ground cumin, chili powder, smoked paprika, salt, and black pepper. Give everything a good stir so the spices bloom in the warm oil. This step is key: letting the spices toast for a moment in the oil amps up their flavor and brings out that signature chili aroma.
Step 3: Simmer the Chicken and Beans
Nestle the chicken breasts into your spice-and-aromatic mixture. Pour in the chicken broth, then add the drained white beans and your corn (fire-roasted corn adds an extra silky-sweet note here, but frozen works beautifully too). Bring everything to a steady boil, then reduce the heat, cover, and let your chili bubble away gently for 20 to 25 minutes. This slow simmer locks in flavor and allows the chicken to get perfectly tender—just begging to be shredded!
Step 4: Shred the Chicken and Stir It All Back In
After simmering, carefully remove the chicken breasts and use two forks to shred them into bite-sized pieces. Return the shredded chicken to your pot, nestling it back into that flavorful broth. This step thickens the chili naturally and distributes the chicken through every spoonful.
Step 5: Finish With Creamy Goodness and Fresh Flavors
For the crave-worthy finish, stir in the sour cream, crumbled cotija (or feta) cheese, chopped cilantro, and a generous squeeze of lime juice. Let the pot simmer for another few minutes so everything melds together into creamy, tangy, Mexican Street Corn White Chicken Chili magic. At this stage, taste and adjust—you might want an extra sprinkle of salt or a final dash of lime before it’s ready to serve steaming hot.
How to Serve Mexican Street Corn White Chicken Chili
Garnishes
The crowning glory of any bowl of Mexican Street Corn White Chicken Chili is the medley of toppings. Extra cotija or feta, more fresh cilantro, diced red onions, and perhaps sliced jalapeños if you like a spicy kick—these take your bowl from delicious to downright irresistible. A final dusting of chili powder or a drizzle of crema can make your presentation irresistible.
Side Dishes
Round out your meal with sides that support the chili’s festive spirit! Think salty tortilla chips for dipping, pillowy cornbread on the side, or even a simple side salad with a zippy lime vinaigrette. The creamy texture of the chili pairs perfectly with all sorts of crunchy and fresh accompaniments.
Creative Ways to Present
This chili shines in all sorts of creative presentations. Ladle it into mugs for a cozy party appetizer, spoon it over baked potatoes for a hearty twist, or set up a DIY chili bar with bowls of various toppings so everyone can build their ultimate Mexican Street Corn White Chicken Chili. It’s a guaranteed conversation starter at any gathering!
Make Ahead and Storage
Storing Leftovers
One of the best things about Mexican Street Corn White Chicken Chili is how much flavor it develops as it sits. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The chili actually gets thicker and a bit more luscious by the next day—perfect for lunch or a super-fast dinner.
Freezing
This chili freezes beautifully. Let it cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 2 months. When ready to enjoy again, thaw in the fridge overnight, then reheat gently. Add a splash of chicken broth to loosen the consistency if needed.
Reheating
To reheat, simply warm gently on the stovetop over medium-low heat, stirring occasionally until hot. If you’re in a rush, the microwave works too—just use a microwave-safe bowl and heat in short intervals, stirring each time, until piping hot. Add a bit more sour cream or chicken broth if you want it extra creamy.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken breasts?
Absolutely! If you have rotisserie or any cooked, shredded chicken on hand, simply add it in during the last few minutes of simmering to warm through. This will save you time and still deliver all the cozy flavors of Mexican Street Corn White Chicken Chili.
What if I don’t have cotija cheese?
No worries—feta cheese makes a great stand-in and is easier to find in most grocery stores. Its tangy, salty punch delivers that signature street corn finish. You can also use queso fresco or simply add extra sour cream for creaminess.
Is Mexican Street Corn White Chicken Chili gluten-free?
Yes! The core ingredients for Mexican Street Corn White Chicken Chili are naturally gluten-free. Just double-check your broth and canned goods to be certain, and you’re good to go.
How spicy is this chili?
As written, it has a mild kick thanks to the green chiles and chili powder, but it’s not overwhelmingly spicy. If you want more heat, add diced jalapeños, a pinch of cayenne, or your favorite hot sauce at the end.
Can I make this in a slow cooker?
Yes! Sauté the onions, garlic, and spices first, then transfer everything (except the sour cream, cheese, cilantro, and lime) to your slow cooker. Cook on low for 4 to 6 hours, shred the chicken, then finish with the creamy mix-ins before serving.
Final Thoughts
If you’re searching for a weeknight dinner that feels like a fiesta in a bowl, you can’t go wrong with Mexican Street Corn White Chicken Chili. The flavors are lively, the texture is pure comfort, and best of all, it’s so simple to make. Gather your ingredients and give it a try—you’ll want to share this dish with everyone you know!
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 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 classic chili. Loaded with tender chicken, white beans, fire-roasted corn, and a blend of spices, this hearty dish is perfect for cozy nights in.
Ingredients
For the Chili:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 1/2 cups frozen corn or fire-roasted corn
For Serving:
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened, then stir in garlic and cook for another 1 minute.
- Add the green chiles, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
- Add the chicken breasts, chicken broth, white beans, and corn. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the sour cream, cotija cheese, cilantro, and lime juice.
- Simmer for another 5 minutes, then serve hot, topped with extra cheese and cilantro if desired.
Notes
- For a spicier chili, add chopped jalapeños or a dash of hot sauce.
- This chili thickens as it sits, so it’s great for leftovers.
- Serve with tortilla chips or warm cornbread.
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