Hey there, food lovers! Today, I’m sharing a recipe that’s become a quick favorite in our household: Mexican Street Corn White Chicken Chili. It’s like taking a delicious walk down a vibrant street market in Mexico, except you get to enjoy it right in the comfort of your home! Plus, who doesn’t love a super easy and quick recipe that the whole family devours?
I remember stumbling upon this recipe when I needed to clean out my pantry and freezer. I had some chicken, a can of white beans, and a half-open bag of frozen corn staring back at me. The result was so tasty; I knew I had to share it with you all. If you enjoy this recipe, you might also want to try my Creamy Chicken Enchilada Soup which is also a hit during our family dinners.
Why you’ll love this recipe
This Mexican Street Corn White Chicken Chili checks all the boxes for a busy cook. It’s wholesome, flavorful without fussiness, and ready in just 35 minutes.
Firstly, it brings the vibrant, comforting flavors of street corn combined with hearty chicken and white beans. Everything cooks in one pot, which means fewer dishes to wash.
Secondly, the ingredients are incredibly flexible. You can use fresh or frozen corn, and you can swap the cheese or season it to your heart’s content.
Finally, this chili works perfectly for meal prep. Make a big batch and have ready-to-go lunches or dinners throughout the week – because we all know how life can get unexpectedly busy!
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups fresh or frozen corn kernels
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Shredded Monterey Jack or cheddar cheese, for serving
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Step-by-step instructions
Cook the chicken
In a large pot or Dutch oven, sauté the diced chicken over medium-high heat. Cook until it’s browned, roughly 5-7 minutes. This step adds so much flavor!
Add essentials
Toss in the diced onion and garlic, cooking for an additional 2-3 minutes. The aroma alone is worth the effort.
Combine broth and spices
Stir in the corn kernels, white beans, chicken broth, cumin, chili powder, oregano, and cayenne (if desired), along with salt and pepper. Make sure everything is well combined.
Simmer and serve
Bring the whole mixture to a boil. Then reduce the heat and let it simmer for 15-20 minutes. This melds those incredible flavors together.
Finally, serve your homemade Mexican chili hot, garnished with cheese, cilantro, and a squeeze of lime juice.
Recipe tips & variations
Don’t feel tied to the recipe 100%! Feel free to throw in some jalapeños for extra heat or use rotisserie chicken to save even more time. I’ve even swapped out chicken for turkey in a pinch, and it was a total hit.
Are you a fan of thicker chili? Just mash some of the beans before you add them in.
Watch your sodium if using store-bought broth. Always taste before adding too much salt!
Storage & reheating
This chili keeps beautifully in the fridge for up to 4 days. Just pop it in an airtight container, and you’re set. It can also be frozen for up to 3 months, which is super handy for those days when you need a satisfying meal without any prep.
When reheating, do so on the stove over medium-low heat, stirring occasionally, until it’s heated through. If it thickens up after chilling, just add a bit more broth or water to loosen it up.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just be sure to rinse and drain it to remove excess sodium.
What’s the best substitute for white beans?
You could use chickpeas or pinto beans. Both work well and add their own unique taste.
How can I make this chili spicier?
Try adding more cayenne, chopping in a fresh jalapeño, or serving with a dash of hot sauce.
Can I make this in a slow cooker?
Yes, just combine all the ingredients and cook on low for 4-6 hours or until the chicken is tender.
Recipes you may like
If the flavors of this chili hit the right spot for you, definitely check out these other soul-warming recipes:
Pizza with Sausage Gravy
BEST Zucchini Bread Recipe
Thanks for cooking along with me! Let me know how your Mexican Street Corn White Chicken Chili turns out, and feel free to share any creative substitutions you tried. Until next time!
Mexican Street Corn White Chicken Chili
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and easy recipe for Mexican Street Corn White Chicken Chili that’s wholesome, flavorful, and family-friendly.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups fresh or frozen corn kernels
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Shredded Monterey Jack or cheddar cheese, for serving
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until browned, roughly 5-7 minutes.
- Toss in the diced onion and garlic, cooking for an additional 2-3 minutes.
- Stir in the corn kernels, white beans, chicken broth, cumin, chili powder, oregano, cayenne (if desired), along with salt and pepper, well combined.
- Bring the whole mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Serve hot, garnished with cheese, cilantro, and a squeeze of lime juice.
Notes
- Feel free to add jalapeños for extra heat or use rotisserie chicken to save time.
- Mash some of the beans for a thicker chili.
- Watch your sodium if using store-bought broth.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg