Mexican Street Corn White Chicken Chili Recipe

Imagine the warm, smoky aroma of roasted corn mingling with the creamy tang of cotija cheese and the subtle heat of chile powder—all in a comforting bowl of Mexican Street Corn White Chicken Chili. This innovative twist on traditional white chicken chili captures the beloved flavors of Mexican street corn (elote) while delivering the hearty satisfaction of a homemade chili. The combination creates a unique and crave-worthy meal that’s both familiar and exciting. You’ll learn how to create this flavorful one-pot wonder that balances creamy textures with bright, fresh elements for a dinner that’s sure to become a family favorite.

Why You’ll Love This Recipe

This Mexican Street Corn White Chicken Chili will quickly earn a permanent spot in your recipe collection for so many reasons. First, it delivers an incredible flavor profile that combines the creamy, tangy, and slightly spicy elements of street corn with the comforting heartiness of white chicken chili. The textural contrasts are what make this dish truly special—tender chunks of chicken, soft white beans, and chewy corn kernels swimming in a velvety broth, topped with crunchy tortilla strips and fresh cilantro.

Beyond taste, this recipe is wonderfully adaptable to your schedule. Make it in a slow cooker for hands-off preparation, whip it up quickly on the stovetop for a weeknight meal, or prepare it ahead for meal prep. It’s also a one-pot wonder that minimizes cleanup while maximizing flavor development. The ingredients are readily available in most grocery stores, making this an accessible yet impressive dish to serve to family or guests. Whether you’re seeking weeknight convenience or weekend comfort, this white chicken corn chili delivers both with its harmonious blend of Mexican street corn flavors and chili coziness.

Ingredients

For this Mexican Street Corn White Chicken Chili, you’ll need:

• 2 tablespoons olive oil
• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium yellow onion, diced (about 1 cup)
• 1 medium green bell pepper, diced (about 1 cup)
• 4 cloves garlic, minced
• 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
• 4 cups low-sodium chicken broth
• 1 (4 oz) can diced green chiles
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• 8 oz cream cheese, softened and cubed
• ½ cup sour cream
• ¼ cup fresh lime juice (about 2 limes)
• ½ cup cotija cheese, crumbled, plus more for garnish
• ¼ cup fresh cilantro, chopped, plus more for garnish
• Salt and pepper to taste

For the traditional elote-inspired garnish, prepare:
• Additional cotija cheese
• Tajín or chile powder
• Lime wedges
• Crushed tortilla chips
• Fresh cilantro

Pro Tips

To elevate your Mexican Street Corn White Chicken Chili from good to extraordinary, follow these essential techniques:

Char Your Corn: If using fresh corn, take the extra few minutes to char the kernels in a dry cast-iron skillet or directly on a gas burner before adding them to the chili. This simple step adds an authentic smoky flavor that’s essential to street corn and deepens the overall complexity of your chili. Even with frozen corn, a quick toast in a hot skillet will improve the flavor tremendously.

Temperature Control for Creamy Integration: When adding the cream cheese and sour cream, reduce the heat to low and allow the chili to cool slightly. Adding dairy to a violently boiling mixture can cause it to separate or curdle. Cube the cream cheese and let it come to room temperature before adding it to help it melt smoothly and incorporate evenly throughout the chili.

Layered Seasoning Approach: Build flavor in stages rather than adding all seasonings at once. Start by seasoning the chicken before browning, then add aromatic spices to bloom in the oil, and finally adjust seasonings at the end of cooking. This layered approach creates depth that makes the dish taste like it’s been simmering all day, even when prepared quickly. Always taste before serving and adjust lime juice, salt, and heat to achieve the perfect balance.

Instructions

Step 1: Prepare the Chicken

Season the diced chicken pieces generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding), and cook for 3-4 minutes per side until golden brown. You’re not trying to cook the chicken through completely—just develop a nice sear. Transfer the browned chicken to a plate and set aside.

Step 2: Build the Aromatic Base

In the same pot, reduce heat to medium and add the diced onion and bell pepper. Cook for 4-5 minutes until softened, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the cumin, chili powder, oregano, and smoked paprika, stirring constantly for about 1 minute to toast the spices and release their essential oils.

Step 3: Combine the Core Ingredients

Return the browned chicken to the pot and add the drained white beans, diced green chiles, and chicken broth. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for about 15 minutes, allowing the flavors to meld and the chicken to cook through completely.

Step 4: Add the Corn and Creamy Elements

Stir in the corn kernels and continue to simmer for 5 minutes. Reduce the heat to low and allow the chili to stop bubbling. Add the cubed cream cheese in batches, stirring after each addition until completely melted and incorporated. Stir in the sour cream, lime juice, and half of the cotija cheese, mixing until the chili takes on a creamy, unified consistency.

Step 5: Final Seasoning and Garnishing

Remove the pot from heat and stir in the chopped cilantro. Taste and adjust seasonings with additional salt, pepper, or lime juice as needed. Ladle the Mexican Street Corn White Chicken Chili into bowls and garnish each serving with a generous sprinkle of additional cotija cheese, a dusting of chile powder or Tajín, crushed tortilla chips for crunch, and fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of brightness.

Variations

Vegetarian Street Corn Chili: Transform this Mexican Street Corn White Chicken Chili into a meatless marvel by omitting the chicken and doubling the white beans for protein. For added texture and heartiness, include diced zucchini and yellow squash, or add plant-based protein like diced firm tofu or a meat substitute. The elote flavors work beautifully in this vegetarian version, and you can enhance the smoky notes with a teaspoon of chipotle powder.

Slow Cooker Adaptation: For a hands-off approach, place the seasoned raw chicken, beans, corn, vegetables, spices, and broth in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender. Shred the chicken with two forks, then stir in the cream cheese, sour cream, lime juice, and cotija during the last 30 minutes of cooking. This method infuses the flavors more deeply and is perfect for busy weekdays.

Spicy Chipotle Version: For heat lovers, add 1-2 chipotle peppers in adobo sauce (finely chopped) along with the green chiles. This introduces a smoky heat that complements the street corn flavors while giving the chili a deeper color and more complex character. Balance the increased heat with an extra dollop of sour cream when serving.

Storage and Serving

This Mexican Street Corn White Chicken Chili stores beautifully, actually improving in flavor as it sits. Refrigerate leftovers in airtight containers for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore the creamy consistency. The chili also freezes well for up to 3 months—just omit the garnishes and freeze the base chili only, adding fresh elements after reheating.

For serving, create a “chili bar” with traditional elote toppings: small bowls of extra cotija cheese, chile powder, lime wedges, chopped cilantro, and crushed tortilla chips. This interactive serving style lets everyone customize their bowl to their preference. Pair the chili with warm cornbread drizzled with honey for a sweet contrast to the savory chili, or serve with fresh flour tortillas for dipping. For a lighter meal, accompany with a simple side salad dressed with lime vinaigrette to echo the citrus notes in the chili.

FAQs

Can I use rotisserie chicken to make this recipe faster?
Absolutely! Shredded rotisserie chicken is a great time-saver. Simply add it during the last 10 minutes of cooking to warm through. You’ll miss some of the flavor from browning the chicken, so consider adding an extra teaspoon of smoked paprika to compensate.

What can I substitute for cotija cheese if I can’t find it?
Feta cheese makes an excellent substitute with its similar crumbly texture and salty profile. Alternatively, queso fresco works well, or even a mix of Parmesan and ricotta can approximate cotija’s flavor and texture.

Is this recipe spicy?
As written, the Mexican Street Corn White Chicken Chili has a mild to medium heat level. The spice comes primarily from the green chiles and chili powder. Adjust to your preference by using mild green chiles for less heat or adding a diced jalapeño with seeds for more intensity.

Can I make this dairy-free?
Yes, substitute the cream cheese with dairy-free cream cheese, the sour cream with coconut cream, and the cotija with nutritional yeast or a dairy-free feta alternative. The flavor profile will change slightly, but you’ll maintain the creamy texture and overall character of the dish.

How do I thicken the chili if it’s too thin?
If your chili needs thickening, mash some of the white beans against the side of the pot with a wooden spoon. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering chili until it reaches your desired thickness.

Conclusion

This Mexican Street Corn White Chicken Chili is comfort food at its finest — a brilliant fusion of zesty street corn flavors and soul-warming chili that delivers both familiarity and excitement in every spoonful. It’s the kind of dish that brings people together, whether for a casual weeknight dinner or a lively gathering with friends. The balance of creamy, tangy, and savory elements creates a memorable meal that satisfies on multiple levels. From the first aromatic simmer to the last garnished bowl, this chili celebrates the vibrant, complex flavors of Mexican cuisine while honoring the comforting tradition of a hearty chicken chili. Make it once, and watch it quickly become a requested favorite in your home.

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