Hey there, friends! Today, I’m excited to share a recipe that’s a perfect blend of comfort and flavor: Mexican Street Corn White Chicken Chili. This dish has quickly become a family favorite in my house—especially on those cool evenings when we’re all craving something warm and fulfilling. Trust me, this combination of creamy, spicy, and savory will win over everyone, even the pickiest eaters. If you love this, you might also enjoy our Creamy Mexican Street Corn White Chicken Chili Delight.
Why you’ll love this recipe
There are a few reasons why this dish stands out. First, it combines all the iconic flavors of classic Mexican street corn with a rich and soothing chicken chili. Imagine tender chicken, creamy textures, and spicy undertones—it’s the whole package. Plus, it’s pretty straightforward to whip up, making it ideal for busy weeknights. And let’s not forget about the kids—it’s a hit even with them!
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 3 cloves garlic, minced
- 1 to 2 jalapeños, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 (15 oz) cans white beans, drained and rinsed (such as cannellini or great northern beans)
- 4 cups chicken broth (low sodium preferred)
- 3 cups frozen or fresh corn kernels (char or grill if fresh for best flavor)
- 4 ounces cream cheese, softened
- 1 cup Mexican crema or sour cream
- 1 cup crumbled Cotija cheese (plus extra for serving)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime (plus wedges for garnish)
- Red pepper flakes or chili powder, for garnish (optional)
Step-by-step instructions
Prep the base
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped white onion and cook, stirring occasionally, until soft and translucent—about 5 minutes. Then add the minced garlic and jalapeños and cook for another minute until fragrant.
Build the flavor
Stir in the ground cumin, chili powder, smoked paprika, and black pepper. Cook for 30 seconds to release their aroma. Next, place the chicken breasts or thighs into the pot and pour in the chicken broth. Bring everything to a boil, then reduce to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes.
Finish the chili
Remove the chicken from the pot and shred it with two forks. While shredding, add the drained white beans and corn kernels to the pot. Stir in the softened cream cheese until melted and well mixed. Return the shredded chicken to the pot, then add the Mexican crema (or sour cream) and crumbled Cotija cheese. Stir gently and heat through on low—but don’t boil to keep the creaminess smooth.
Serve with flair
Recipe tips & variations
- Spice it up: If you’re a fan of heat, don’t shy away from adding additional jalapeños or a dash of cayenne.
- Make it heartier: Add in some diced red bell peppers or zucchini for extra veggies.
- Cheese swap: If you can’t find Cotija, feta works as a good substitute with its crumbly texture and salty flavor.
Storage & reheating
Got leftovers? Simply transfer them to an airtight container and refrigerate for up to 3 days. When reheating, warm in a pot over low heat, stirring occasionally until heated through. Avoid boiling to keep the creaminess intact.
FAQs
Q: Can I make this recipe vegetarian?
A: Absolutely! Just replace the chicken with more beans or use chickpeas, and swap the chicken broth with vegetable broth.
Q: What’s the best way to char fresh corn?
A: You can grill the corn on the cob directly on the grill, turning occasionally until charred. Alternatively, use a cast iron skillet over high heat for a smoky flavor.
Q: How spicy is this dish?
A: It’s moderately spicy, but you can control the heat by adjusting the amount of jalapeños and chili powder.
Q: Any tips for shredding chicken quickly?
A: Use a hand mixer! It might sound unconventional, but it makes the shredding fast and uniform.
Recipes you may like
- Cozy Up with Mexican Street Corn White Chicken Chili
- Savor the Flavor: Mexican Street Corn White Chicken Chili
- Creamy Mexican Street Corn White Chicken Chili Delight
Feel free to leave a comment or question below. I love hearing how your dishes turn out and any tweaks you make!
Mexican Street Corn White Chicken Chili
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A creamy and spicy Mexican Street Corn White Chicken Chili perfect for cool evenings and busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 3 cloves garlic, minced
- 1 to 2 jalapeños, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 (15 oz) cans white beans, drained and rinsed (such as cannellini or great northern beans)
- 4 cups chicken broth (low sodium preferred)
- 3 cups frozen or fresh corn kernels (char or grill if fresh for best flavor)
- 4 ounces cream cheese, softened
- 1 cup Mexican crema or sour cream
- 1 cup crumbled Cotija cheese (plus extra for serving)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (plus wedges for garnish)
- Red pepper flakes or chili powder, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped white onion and cook, stirring occasionally, until soft and translucent—about 5 minutes. Then add the minced garlic and jalapeños and cook for another minute until fragrant.
- Stir in the ground cumin, chili powder, smoked paprika, and black pepper. Cook for 30 seconds to release their aroma. Next, place the chicken breasts or thighs into the pot and pour in the chicken broth. Bring everything to a boil, then reduce to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the pot and shred it with two forks. While shredding, add the drained white beans and corn kernels to the pot. Stir in the softened cream cheese until melted and well mixed. Return the shredded chicken to the pot, then add the Mexican crema (or sour cream) and crumbled Cotija cheese. Stir gently and heat through on low—but don’t boil to keep the creaminess smooth.
- Remove the pot from heat. Stir in the fresh lime juice and chopped cilantro. Serve the chili hot, garnished with extra Cotija cheese, more cilantro, lime wedges, and a sprinkle of red pepper flakes or chili powder if you like a little extra spice.
Notes
- Spice it up: If you’re a fan of heat, don’t shy away from adding additional jalapeños or a dash of cayenne.
- Make it heartier: Add in some diced red bell peppers or zucchini for extra veggies.
- Cheese swap: If you can’t find Cotija, feta works as a good substitute with its crumbly texture and salty flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg