Mexican Street Corn White Chicken Chili Delight

Name: Mexican Street Corn White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
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 (if fresh, char or grill 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)

October 14, 2025October 13, 2025 by Jake

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Hey there, busy bees! Today, we’re diving into the delicious world of Mexican Street Corn White Chicken Chili. This recipe combines the zesty, mouthwatering flavors of Mexican street corn with the heartiness of a classic chicken chili. Trust me, it’s the comfort food you didn’t know you needed.

Picture this: a cozy night in with a steaming bowl of this goodness, topped with crumbled Cotija cheese and fresh cilantro. And if you’re anything like me and love a bit of spice in your life, a sprinkle of red pepper flakes will do the trick. If you’re looking to spice things up even more, check out my Spicy Black Bean Soup for another exciting meal.

Why you’ll love this recipe

First off, who doesn’t love a quick and easy meal? With just 10 minutes of prep and a total of 40 minutes from start to finish, this chili is perfect for those hectic weeknights.

Plus, it’s highly customizable. If you’re craving more heat, just add more jalapeños. And don’t even get me started on the creamy, tangy richness—the Cotija cheese and Mexican crema really take it to another level!

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 (if fresh, char or grill 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

Cook the base

Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the chopped white onion and let it cook until soft and translucent—about 5 minutes. Throw in the minced garlic and jalapeños next, and cook for another minute until they’re fragrant. I usually cover my pot during this step to let those aromas really work their magic.

Season and simmer

Time for some spices—stir in the ground cumin, chili powder, smoked paprika, and black pepper. Let them cook for about 30 seconds to really release the flavors. Now add your chicken breasts or thighs along with the chicken broth. Bring it all to a boil, then reduce to a simmer. Cover and cook until the chicken is thoroughly done, around 20 minutes.

Shred and mix

Take the cooked chicken out of the pot and shred it with two forks. While doing this, add the drained white beans and corn kernels into the pot. Then stir in the softened cream cheese until it’s melted and well-mixed. Return the shredded chicken back into the pot, followed by the Mexican crema and crumbled Cotija cheese. Stir gently over low heat—don’t let it boil, or you’ll risk losing that creamy smoothness.

Final touch

Once it’s all combined, remove the pot from the heat and stir in the fresh lime juice and chopped cilantro. Serve it up hot with extra Cotija, more cilantro, lime wedges, and a sprinkle of red pepper flakes if you’re feeling spicy!

Recipe tips & variations

This chili is a canvas for your creativity!

No cotija? Feta cheese is a great substitute.
For vegetarians, swap the chicken for more beans or roasted vegetables.
Different beans can add new textures, so feel free to experiment with black beans or chickpeas.
Make it extra hearty by adding diced sweet potatoes or bell peppers.

Storage & reheating

Got leftovers? No worries! Simply store them in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring frequently to regain that creamy consistency.

You can also freeze this chili for up to 3 months. Just make sure you let it cool completely before popping it in the freezer. Thaw overnight in the fridge before reheating.

FAQs

Can I use a different protein?

Absolutely! Ground turkey or beef works well, or go meat-free with tofu or extra beans.

Can I make this in a slow cooker?

Sure thing! Sauté the onions, garlic, and jalapeños first. Then add everything except the lime juice, cilantro, and garnishes to your slow cooker. Cook on low for 6 hours or high for 3 hours.

Can this be made dairy-free?

Yes! Substitute the cream cheese with a dairy-free version and use coconut milk instead of crema.

Is this chili kid-friendly?

Definitely! Just reduce or omit the jalapeños and red pepper flakes to keep it mild.

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And just like that, dinner is sorted! Feel free to tinker with this Mexican Street Corn White Chicken Chili recipe to suit your tastes, and let me know how it turns out. Happy cooking, friends!