Get ready to transform your chili night with this incredible Mexican Street Corn White Chicken Chili. This recipe combines the comforting, creamy goodness of classic white chicken chili with the vibrant, zesty flavors of elote, or Mexican street corn. It’s a one-pot wonder that delivers a powerhouse of flavor with surprisingly little effort. If you’re looking for a dinner that will have everyone asking for seconds, this is it. It’s hearty, satisfying, and packed with layers of delicious taste.
We’ve crafted this dish to be the perfect weeknight meal. It’s simple to assemble but tastes like it’s been simmering for hours. The creamy base, tender chicken, and signature street corn topping create a truly unforgettable bowl of chili.
Why This Mexican Street Corn White Chicken Chili is a Must-Try
You’ll fall in love with this recipe from the very first spoonful. The broth is rich and velvety, thanks to a touch of cream cheese, while the chicken is tender and juicy. But the real star is the Mexican street corn flavor, which we build right into the chili and sprinkle on top for an authentic finish. This isn’t just another chili recipe; it’s a flavor experience that brings a fun and festive twist to a classic comfort food. It’s perfect for a cozy night in, a family gathering, or even your next game day party.
The Key Ingredients for Authentic Flavor
To create the signature taste of this chili, we rely on a few key components that work together beautifully. High-quality, fresh ingredients will always yield the best results.
For the Chili Base
- Chicken Breast: Boneless, skinless chicken breast works perfectly, becoming tender and easy to shred.
- Great Northern Beans: These beans are soft and creamy, blending seamlessly into the chili.
- Chicken Broth: Use a low-sodium broth to better control the final saltiness.
- Yellow Onion & Garlic: The essential aromatic base for any great chili.
- Green Chiles: A can of diced green chiles adds a mild, tangy heat.
- Spices: Cumin, chili powder, and oregano provide a warm, earthy foundation.
- Cream Cheese: The secret to an ultra-creamy, rich broth without heavy cream.
For the Street Corn Topping
- Corn: Roasted or pan-charred corn is essential for that classic smoky flavor.
- Cotija Cheese: A salty, crumbly Mexican cheese that is a hallmark of elote.
- Crema or Sour Cream: Adds a cooling, tangy element.
- Cilantro & Lime Juice: Freshness and acidity to cut through the richness.
- Chili Powder: A final dash for color and mild spice.
Each of these ingredients plays a crucial role in building the layered, complex flavor that makes this Mexican Street Corn White Chicken Chili so special.
Step-by-Step Instructions to Make Mexican Street Corn White Chicken Chili
Follow these simple steps to create the perfect pot of chili. We’ve broken it down to ensure it’s easy and foolproof, even for beginner cooks.
- Sauté Aromatics: In a large Dutch oven or pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Chili: Add the chicken broth, chicken breasts, beans, green chiles, cumin, chili powder, and oregano to the pot. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the chicken is cooked through.
- Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Make it Creamy: Add the softened cream cheese to the chili, stirring until it is completely melted and the broth is smooth and creamy. Let it simmer for another 5 minutes.
- Prepare the Topping: While the chili simmers, prepare the street corn topping. In a bowl, combine the charred corn, crumbled cotija cheese, crema, chopped cilantro, and a squeeze of lime juice. Stir to combine. If you love fresh flavors, consider serving it alongside our easy homemade salsa (coming soon).
Your chili is now ready to be served. Ladle it into bowls and top generously with the prepared Mexican street corn mixture.
Expert Tips for the Best White Chicken Chili
A few simple tricks can elevate this chili from great to absolutely spectacular.
- Char Your Corn: Don’t skip this step! Whether you use an outdoor grill, a cast-iron skillet, or your oven’s broiler, getting a nice char on the corn kernels is key to developing that smoky, sweet flavor authentic to street corn.
- Shred Chicken Easily: For ultra-fast shredding, you can place the cooked chicken breasts in the bowl of a stand mixer and use the paddle attachment on low speed. It shreds in seconds!
- Don’t Boil the Cream Cheese: When adding the cream cheese, make sure the chili is at a gentle simmer, not a rolling boil. This helps it melt smoothly into the broth without clumping. Softening it to room temperature first also makes a huge difference.
Serving and Topping Suggestions
This Mexican Street Corn White Chicken Chili is a meal in itself, but the right toppings and sides can make it even better. Beyond the essential street corn topping, consider adding crushed tortilla chips for crunch, sliced avocado for creaminess, or a few jalapeño slices for extra heat. For a more substantial meal, it pairs wonderfully with warm tortillas or a side of cilantro-lime rice. It’s a versatile base that works well with other Mexican-inspired dishes, like these flavorful chicken enchiladas.
Storage and Reheating Instructions
This chili is fantastic for meal prep as the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the chili (without the topping) for up to 3 months. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. Prepare the street corn topping fresh for the best taste and texture.
Frequently Asked Questions About Mexican Street Corn Chili
Absolutely. Combine all chili base ingredients except the cream cheese in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in the cream cheese during the last 30 minutes of cooking.
Yes, both frozen and canned corn work perfectly. Just be sure to drain the canned corn well. The most important step is to char the kernels in a hot skillet or under a broiler to develop that classic smoky, roasted flavor.
The secret to a creamy white chicken chili without using heavy cream is softened cream cheese. Stir it in at the end of the cooking process until it’s fully melted for a rich, velvety broth.
Store the chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. For best results, prepare the street corn topping fresh before serving.
This chili is fantastic on its own or topped with tortilla strips, avocado, and extra cilantro. It also pairs well with cornbread, cilantro-lime rice, or a simple side salad.
Enjoy This Delicious Chili!
We hope you love this Mexican Street Corn White Chicken Chili as much as we do. It’s a guaranteed crowd-pleaser that brings exciting new flavors to your dinner table. If you enjoyed this recipe, you might also like our Mexican Street Corn Pasta Salad (coming soon) for another fun twist! Please leave a comment below to let us know how it turned out, and don’t forget to save this recipe to your favorite board on Pinterest!
Mexican Street Corn White Chicken Chili Recipe
Mexican Street Corn White Chicken Chili: The Ultimate Creamy Recipe
Ingredients
Equipment
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the chicken breasts, chicken broth, drained beans, diced green chiles, 1 tbsp chili powder, cumin, and oregano. Stir to combine and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and cook for 20-25 minutes, until the chicken is cooked through and tender.
- Carefully remove the chicken from the pot. Shred it using two forks, then return the shredded chicken to the chili.
- Add the softened cream cheese, stirring until it has completely melted into the broth, creating a creamy texture. Allow it to simmer gently for 5 more minutes.
- While the chili finishes, prepare the topping. In a medium bowl, combine the charred corn, crumbled cotija cheese, crema (or sour cream), chopped cilantro, lime juice, and 1/2 tsp chili powder. Mix well.
- Ladle the hot chili into bowls and top generously with the Mexican street corn mixture. Serve immediately.
Notes
Make it Spicy: Add a diced jalapeño along with the onion for an extra kick of heat.
Creaminess Tip: Ensure the cream cheese is at room temperature before adding it to the pot to help it melt seamlessly.
