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This Mexican street corn white chicken chili is a fun, bold twist on a classic. It’s packed with tender chicken, sweet corn, creamy broth, and all the savory-spicy flavor of elote in a spoonable form. One bite and you’ll see why it’s a crowd favorite.
Why We Love This Street Corn Chili
It combines two favorite comfort foods—white chicken chili and Mexican street corn—into one flavor-packed pot:
- Smoky, Sweet, and Spicy: Roasted corn, chipotle powder, and cotija cheese bring the magic.
- Ultra Creamy: A combo of cream cheese and sour cream makes it luscious.
- Filling and Fun: Feels like party food but works great for dinner too.
- Customizable Heat: Easy to make mild or spicy.
Key Ingredients
- Shredded Chicken – Rotisserie or cooked leftover.
- Roasted Corn – Grilled, frozen fire-roasted, or fresh off the cob.
- White Beans – Cannellini or Great Northern.
- Green Chiles – Adds zip and flavor.
- Chicken Broth – Brings it all together.
- Cream Cheese + Sour Cream – Creamy, dreamy base.
- Lime Juice – For a zesty finish.
- Spices – Cumin, chili powder, smoked paprika or chipotle powder.
- Cotija Cheese & Cilantro – To garnish and tie it to the street corn vibe.
How to Make It
- Sauté Aromatics: Cook onion and garlic in olive oil until soft.
- Add Main Ingredients: Stir in chicken, beans, green chiles, corn, broth, and spices.
- Simmer: Let simmer for 20 minutes.
- Make It Creamy: Turn off heat and stir in cream cheese and sour cream until melted and smooth.
- Brighten It Up: Stir in lime juice and top with cotija and cilantro.
- Serve: Add tortilla strips or chips on top for crunch.
Tips and Variations
- Grill Your Corn: Adds a delicious smoky depth.
- Spice Lovers: Use chipotle peppers in adobo or extra chipotle powder.
- Add Veggies: Stir in diced bell peppers or spinach.
- Make It Vegetarian: Swap chicken for extra beans or grilled zucchini.
Serving Suggestions
Toppings
Cotija cheese, chopped cilantro, lime wedges, crushed tortilla chips, sliced jalapeños.
Sides
Serve with cornbread, warm tortillas, or a Mexican-inspired salad.
Leftovers
This chili gets even better the next day—great for meal prep or reheating!
Mexican Street Corn White Chicken Chili
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Servings: 6
This Mexican street corn white chicken chili is a fun, bold twist on a classic. It’s packed with tender chicken, sweet corn, creamy broth, and all the savory-spicy flavor of elote in a spoonable form.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 ½ cups roasted or fire-roasted corn (frozen, canned, or fresh)
- 3 cups chicken broth
- 1 block (8 oz) cream cheese, cubed
- ½ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika or chipotle powder
- Salt and pepper, to taste
- Cotija cheese and chopped cilantro, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3–4 minutes.
- Add chicken, beans, green chiles, corn, broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Turn off heat and stir in cream cheese and sour cream until smooth and creamy.
- Stir in lime juice. Taste and adjust seasoning if needed.
- Serve hot topped with cotija cheese, cilantro, and tortilla chips.
Notes
Vegetarian Version: Omit chicken and add extra beans or grilled zucchini.
Grill Corn for More Flavor: Adds authentic street corn taste.
Extra Heat: Add chipotle peppers in adobo or sliced jalapeños.
Veggie Add-Ins: Diced bell peppers or spinach work well.
