Mexican Street Corn White Chicken Chili is a fun twist on traditional chili that’s creamy, cozy, and full of bright flavors. It combines tender chicken, sweet corn, and a touch of spice with creamy white beans and a hint of zesty lime. This dish feels like a warm hug with a little Mexican street food flair, making it perfect for cooler days when you want something comforting yet lively.
I love making this chili because it’s easy to put together but still feels special. The corn gives each spoonful a nice crunch, and the blend of spices adds just enough heat without overpowering the mild creaminess. Adding fresh cilantro and a squeeze of lime right before serving really brings everything together, in my opinion. It’s the kind of meal that I find myself craving again and again.
My favorite way to enjoy this chili is topped with shredded cheese, a dollop of sour cream, and a sprinkle of crushed tortilla chips for extra crunch. It’s great for a casual dinner or even for feeding a crowd since it’s filling and full of flavor. Plus, leftovers taste just as good the next day, which is always a win in my book.
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken, like rotisserie, saves time and adds great flavor. If you prefer, shredded turkey or even beans alone can make this chili hearty.
Corn: Fresh corn gives the best sweetness and bite, but frozen or drained canned corn work well too. For a smoky twist, grill the corn first.
Cheeses: Cream cheese and sour cream make the chili creamy and smooth. Monterey Jack melts nicely, while cotija adds that salty, crumbly texture. You can swap cotija for feta if needed.
Spices: Cumin, chili powder, and smoked paprika build the chili’s warm flavor. If you like it milder, reduce or skip cayenne. Fresh jalapeño adds fresh heat, but you can leave it out for less spice.
How Can I Make the Chili Creamy and Flavorful Without It Being Too Thick or Too Thin?
The trick is adding the cream cheese and sour cream at the end on low heat to melt them gently. This keeps the chili creamy without curdling or becoming too thick.
- After simmering the chicken, beans, and corn, lower the heat before stirring in the cream cheese and sour cream.
- Use softened cream cheese for easier melting—cut it into pieces before adding.
- Stir constantly to combine fully and check the consistency. You can thin it slightly with extra broth if it gets too thick.
- Adding the shredded Monterey Jack and cotija cheese last helps integrate extra flavor and a nice texture.
Finally, finish with lime juice and fresh cilantro to brighten and balance the rich creaminess of the chili. This step makes a big flavor difference!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it’s big enough to cook all ingredients evenly and easy to stir.
- Wooden spoon or spatula – makes mixing simple without scratching the pot.
- Measuring spoons and cups – for precise spice and ingredient amounts.
- Knife and cutting board – for chopping onion, garlic, jalapeño, and cilantro.
- Can opener – to easily open the beans and corn cans.
- Grater (optional) – if shredding your own cheese for extra freshness.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for different protein options.
- Add roasted poblano peppers or a dash of hot sauce to increase the smokiness and spice.
- Mix in diced avocado or crispy tortilla strips for extra texture and freshness.
- Use sharp cheddar or queso fresco instead of cotija for different cheese flavors.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 4 cups cooked shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 2 (15 oz) cans white beans, drained and rinsed (cannellini or Great Northern)
- 3 cups corn kernels (fresh, frozen, or canned, drained)
- 4 ounces cream cheese, softened
- 1 cup sour cream or Mexican crema
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- ½ cup crumbled cotija cheese (plus more for garnish)
- Juice of 1 lime (plus lime wedges for serving)
- ¼ cup chopped fresh cilantro (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: chili powder or smoked paprika, extra sour cream, tortilla chips or strips, sliced avocado
How Much Time Will You Need?
This chili takes about 10 minutes to prep, then 20 minutes to cook and meld flavors together. So, in about 30 minutes, you’ll have a creamy, flavorful meal ready to enjoy.
Step-by-Step Instructions:
1. Cook the Vegetables and Spices:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, around 4-5 minutes. Then stir in the garlic and jalapeño, cooking another minute until fragrant.
2. Add the Seasonings:
Mix in the cumin, chili powder, smoked paprika, and cayenne pepper if you want some heat. Stir well so the spices coat the onions and release their aroma—about 1 minute.
3. Build the Chili Base:
Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, white beans, and corn. Let everything simmer gently for about 10 minutes to meld flavors and warm through.
4. Make it Creamy:
Lower the heat to low. Stir in the softened cream cheese and sour cream until the chili is creamy and smooth. Then add the shredded Monterey Jack and crumbled cotija cheeses, stirring until melted and combined.
5. Finish and Serve:
Season with salt and pepper to taste. Stir in the lime juice and fresh cilantro to brighten the flavors. Serve the chili hot, garnished with more cotija cheese, a dollop of sour cream, a sprinkle of chili powder or smoked paprika, cilantro, lime wedges, and any optional toppings you like such as tortilla chips or sliced avocado.
Enjoy your comforting, creamy Mexican Street Corn White Chicken Chili!
Can I Use Frozen Chicken in This Chili?
Yes! Just make sure the chicken is fully thawed before adding it to the chili. Thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water.
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes great the next day after the flavors have had time to meld. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove or microwave.
How Can I Make This Recipe Vegetarian?
Replace the chicken with extra beans or cooked hearty veggies like mushrooms and zucchini. Use vegetable broth instead of chicken broth. The creamy texture and spices will still shine!
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, warm the chili over low heat on the stove, stirring occasionally to prevent sticking and ensure even heating.
