Mexican Street Corn White Chicken Chili

Creamy, hearty, and packed with tender chicken, white beans, sweet corn, green chiles, and Mexican-inspired spices. This comforting chili combines the flavors of Mexican street corn with a rich, creamy chicken chili base.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Cuisine: Mexican-inspired / American
Course: Lunch or Dinner
Ingredients
For the Chili

• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound (450 g) boneless, skinless chicken breasts or thighs
• 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
• 2 cups sweet corn kernels, fresh, frozen, or canned
• 1 can (4 oz) diced green chiles
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 4 oz (115 g) cream cheese, softened
• ½ cup heavy cream
• ½ cup sour cream
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped
  For the Mexican Street Corn Topping
• 1 cup corn kernels
• 1 tablespoon butter
• ¼ cup crumbled cotija cheese or feta cheese
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• ¼ teaspoon chili powder
• 2 tablespoons chopped fresh cilantro
  Optional Garnishes
• Extra cotija or feta cheese
• Sliced jalapeños
• Diced avocado
• Tortilla strips or crushed tortilla chips
• Extra lime wedges
• Fresh cilantro
  Instructions
  Step 1: Sauté the Aromatics
  Heat the olive oil or butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Chicken and Seasonings
Add the chicken breasts, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to coat the chicken with the seasonings.

Cook for 2–3 minutes, allowing the chicken to absorb the flavors.
Step 3: Add the Broth, Beans, and Corn
Pour in the chicken broth. Add the drained white beans, 2 cups of corn, and diced green chiles.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 4: Shred the Chicken
Remove the cooked chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot. For a thicker chili, mash a small portion of the white beans against the side of the pot and stir them back into the broth.
Step 5: Make It Creamy
Reduce the heat to low. Stir in the softened cream cheese until completely melted and smooth.

Add the heavy cream, sour cream, and shredded Monterey Jack cheese. Stir gently until the cheese melts and the chili becomes creamy.

Avoid boiling the chili after adding the dairy, as high heat may cause the sauce to separate.
Step 6: Prepare the Street Corn Topping
Heat the butter in a skillet over medium-high heat. Add the remaining 1 cup of corn and cook for 4–6 minutes, stirring occasionally, until lightly golden and charred in spots.

Remove from the heat. Stir in the mayonnaise, lime juice, chili powder, cotija cheese, and chopped cilantro.
Step 7: Finish the Chili
Stir the lime juice and chopped cilantro into the chili. Taste and adjust the salt, pepper, chili powder, or lime juice as desired.

Simmer gently for another 2–3 minutes to combine the flavors.
Step 8: Serve
Ladle the hot chili into bowls. Top each serving with the Mexican street corn mixture, extra cheese, fresh cilantro, and a squeeze of lime.

Add sliced jalapeños or tortilla strips for extra heat and crunch. Serve warm with warm tortillas, cornbread, or tortilla chips.
Nutritional Information
Estimated per serving, based on 6 servings and including the street corn topping. Actual values vary with brands and ingredient substitutions.
Nutrient Approximate amount
Calories 520 kcal
Protein 37 g
Total carbohydrates 38 g
Dietary fiber 7 g
Net carbohydrates 31 g
Total fat 25 g
Saturated fat 12 g
Sugar 6 g
Sodium 900–1,200 mg
Nutrition notes:

• High in protein: Chicken, white beans, and cheese contribute protein.
• Good source of fiber: White beans and corn provide dietary fiber.
• Gluten-free option: Use certified gluten-free broth, seasonings, and toppings.
• Lower-carb option: Reduce the corn and beans, understanding that this will also change the texture and nutritional profile.
• Lower-fat option: Use reduced-fat cream cheese and sour cream, and reduce the mayonnaise and cheese.
  Nut Information and Allergens
• Tree nuts: This recipe does not traditionally contain tree nuts.
• Peanuts: No peanuts are included in the standard recipe.
• Dairy: Contains cream cheese, heavy cream, sour cream, Monterey Jack, and cotija or feta cheese.
• Eggs: May contain eggs if the mayonnaise is egg-based.
• Gluten: The ingredients are naturally gluten-free in principle, but check all packaged products for cross-contamination and added ingredients.
• Allergy precautions: Check labels on broth, cheese, mayonnaise, and seasonings. Use clean utensils and cookware to prevent cross-contact.
  Recipe Tips
• For extra flavor: Char the corn before adding it to the chili topping.
• For a thicker consistency: Mash some of the beans or blend a small portion of the chili.
• For more spice: Add diced jalapeños, cayenne pepper, or extra chili powder.
• For a slow cooker: Cook the chicken with broth, beans, corn, chiles, and seasonings on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches 165°F (74°C). Shred the chicken, then stir in the dairy and cheese near the end.
• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
• Freezing: Freeze the chili before adding the cream and cheese for the best texture. Thaw overnight in the refrigerator and add the dairy while reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring frequently. Add a splash of broth if the chili becomes too thick.
  Questions and Answers (Q&A)
  Q1: Can I use rotisserie chicken?

Yes. Substitute approximately 3 cups of shredded cooked chicken. Add it after the broth, beans, corn, and seasonings have simmered for about 10 minutes, then continue with the creamy ingredients.

Q2: Can I make Mexican Street Corn White Chicken Chili ahead of time?

Yes. Prepare the chili a day ahead and refrigerate it. Reheat gently and prepare the street corn topping fresh before serving for the best texture.

Q3: Can I use frozen or canned corn?

Absolutely. Both work well. Drain canned corn thoroughly, and thaw frozen corn if desired. Charring the corn in a skillet adds extra flavor.

Q4: What can I use instead of cotija cheese?

Feta is a convenient substitute because it has a similar salty, tangy flavor. Parmesan can also work, although its flavor is different.

Q5: How can I make this chili spicier?

Add diced jalapeños, extra green chiles, cayenne pepper, or hot sauce. For a milder version, use mild green chiles and omit the jalapeños.

Q6: Can I make it without cream cheese?

Yes. Increase the heavy cream slightly or use additional sour cream. The chili may be less thick and tangy.

Q7: Is this recipe keto-friendly?

Not in its standard form. White beans and corn contribute a significant amount of carbohydrates. You can reduce them and increase the chicken, cheese, and low-carb vegetables, but the nutrition will change.

Q8: Can I make it gluten-free?

Yes. Choose gluten-free chicken broth and verify that all packaged ingredients and seasonings are gluten-free.

Q9: How do I prevent the dairy from curdling?

Lower the heat before adding the cream cheese, heavy cream, and sour cream. Stir until smooth and avoid bringing the chili to a vigorous boil afterward.

Q10: What should I serve with this chili?

Serve it with cornbread, warm tortillas, tortilla chips, a green salad, or sliced avocado and lime wedges.

Q11: Can I freeze the leftovers?

Yes, but creamy soups can change texture after freezing. For the best results, freeze the chili before adding the dairy, then add the cream and cheese during reheating.

Q12: How do I know when the chicken is fully cooked?

The thickest part of the chicken should reach an internal temperature of 165°F (74°C). Shred it only after it is fully cooked.