Mexican Street Corn White Chicken Chili Recipe

When comfort food meets bold Mexican flavors, magic happens — and that’s exactly what you’ll find in this Mexican Street Corn White Chicken Chili! This creamy, zesty, and perfectly spiced chili is the ultimate cozy dinner for chilly nights or busy weeknights when you want something hearty but easy to make.

It takes the creamy goodness of classic white chicken chili and infuses it with the smoky, sweet flavor of street corn (elote). With tender chicken, fire-roasted corn, and a hint of lime and chili powder, every spoonful feels like a warm hug with a fiesta twist!

Recipe Info

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, finely chopped (optional for spice)
• 1 ½ pounds boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (15 oz) fire-roasted corn or 2 cups roasted corn kernels
• 1 can (4 oz) diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 3 cups chicken broth
• ½ cup sour cream (or Greek yogurt for a lighter option)
• ½ cup shredded Monterey Jack or pepper jack cheese
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Optional garnish: extra corn, cotija cheese, lime wedges, and cilantro

Step-By-Step Instructions

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add onion and jalapeño, cooking for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
2. Cook the chicken:
   Add chicken breasts to the pot along with the spices (cumin, chili powder, paprika, salt, and pepper). Pour in chicken broth, cover, and simmer for 20 minutes or until the chicken is cooked through.
3. Shred the chicken:
   Remove the chicken from the pot, shred it using two forks, and return it to the chili.
4. Add the creamy goodness:
   Stir in the white beans, green chiles, and corn. Let it simmer uncovered for 10 more minutes so the flavors can blend beautifully.
5. Make it rich and creamy:
   Lower the heat and stir in sour cream, cheese, and lime juice until melted and smooth. Taste and adjust seasoning as needed.
6. Serve and garnish:
   Ladle into bowls and top with roasted corn, cotija cheese, fresh cilantro, and an extra squeeze of lime.

Helpful Notes & Tips

• Adjust the spice: Want it spicier? Add a dash of cayenne or use hot green chiles. Prefer it mild? Skip the jalapeño entirely.
• Creamy texture: For an even creamier chili, stir in 2 ounces of cream cheese before serving.
• Meal prep tip: This chili tastes even better the next day — perfect for leftovers or meal prep!

Recipe Variations

• Veggie Version: Skip the chicken and add extra beans or roasted sweet potatoes for a vegetarian take.
• Spicy Chipotle: Add a tablespoon of chipotle in adobo sauce for a smoky, spicy flavor.
• Lighter Option: Use Greek yogurt instead of sour cream and skip the cheese for a leaner dish.

Serving Suggestions

• Serve with warm cornbread, tortilla chips, or a side salad for a complete meal.
• Garnish with cotija cheese, fresh cilantro, and lime wedges for that authentic Mexican street corn flair.
• Pair it with a cold margarita or lime agua fresca for a refreshing contrast.

Conclusion

This Mexican Street Corn White Chicken Chili brings all the warmth of a classic comfort dish with the bright, festive flavors of Mexico. It’s creamy, flavorful, and perfect for cozy family dinners, potlucks, or lazy Sunday afternoons. One spoonful, and you’ll be hooked on this irresistible blend of spice, sweetness, and creamy goodness!