Creamy, hearty, and packed with bold Mexican-inspired flavors, this Mexican Street Corn White Chicken Chili is the ultimate comfort food! Tender shredded chicken, sweet corn, creamy white beans, green chiles, and warm spices simmer together in a rich, velvety broth. Finished with fresh lime juice, cilantro, and crumbled cotija cheese, this chili brings all the delicious flavors of Mexican street corn (elote) into one cozy bowl.
Perfect for chilly evenings, family dinners, meal prep, or whenever you’re craving something creamy, satisfying, and full of flavor!
Preparation Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Course: Main Course / Soup
- Cuisine: Mexican-Inspired
- Difficulty: Easy
- Cooking Method: Stovetop
Ingredients
For the Chicken Chili - 1½ lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 1 can (4 oz) diced green chiles
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons fresh lime juice
For the Mexican Street Corn Flavor - ½ cup cotija cheese, crumbled
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 2 tablespoons fresh cilantro, chopped
For Garnishing - Extra cotija cheese
- Fresh cilantro
- Lime wedges
- Sliced jalapeños
- Extra chili powder
- Diced avocado (optional)
- Crushed tortilla chips (optional)
Instructions
Step 1: Prepare the Ingredients
Dice the onion, mince the garlic, drain and rinse the white beans, and prepare the corn.
If using frozen corn, thaw it before cooking. If using canned corn, drain it thoroughly.
Soften the cream cheese at room temperature for easier mixing.
Step 2: Sauté the Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
Add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add the Seasonings
Stir in cumin, chili powder, smoked paprika, oregano, coriander, black pepper, and salt.
Cook for approximately 30 seconds to release the aromas of the spices.
Step 4: Add Chicken, Beans, and Corn
Add the chicken breasts, white beans, sweet corn, and diced green chiles to the pot.
Pour in the chicken broth and stir gently to combine.
Bring the mixture to a gentle boil.
Step 5: Simmer the Chili
Reduce the heat to low, cover partially, and simmer for approximately 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the cooked chicken and transfer it to a cutting board.
Step 6: Shred the Chicken
Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot.
For a thicker chili, mash about ½ cup of the white beans against the side of the pot and stir them into the broth.
Step 7: Make It Creamy
Reduce the heat to low.
Add softened cream cheese and stir until completely melted and incorporated.
Stir in sour cream and Monterey Jack cheese.
Continue cooking gently for 3–5 minutes until the chili becomes thick, creamy, and smooth.
Avoid boiling after adding the dairy to help prevent separation.
Step 8: Prepare the Street Corn Topping
In a small bowl, combine cotija cheese, mayonnaise, lime juice, chili powder, smoked paprika, and chopped cilantro.
Mix gently until combined.
This topping adds the signature creamy, tangy, smoky flavor of Mexican street corn.
Step 9: Finish the Chili
Stir fresh lime juice into the chili.
Taste and adjust salt, pepper, or chili powder as desired.
Step 10: Serve and Garnish
Ladle the hot chili into serving bowls.
Top each bowl with a generous spoonful of the Mexican street corn mixture.
Finish with extra cotija cheese, fresh cilantro, sliced jalapeños, and a squeeze of lime juice.
Serve warm and enjoy!
Nutrition Information
Estimated per serving, based on 6 servings.
Nutrient Amount
Calories 485 kcal
Protein 39 g
Total Fat 20 g
Saturated Fat 9 g
Carbohydrates 38 g
Fiber 8 g
Sugar 5 g
Sodium 850 mg
Nutrition values are estimates and vary depending on the chicken, cheese, broth, and other ingredient brands.
Nut Information & Allergen Guide
Nuts included in this recipe:
- Almonds: None
- Walnuts: None
- Cashews: None
- Pecans: None
- Pistachios: None
- Hazelnuts: None
- Brazil nuts: None
- Peanuts: None
- Pine nuts: None
Potential Allergens: - Dairy: Contains cream cheese, sour cream, Monterey Jack, and cotija cheese.
- Eggs: May be present in mayonnaise.
- Soy: Some commercial mayonnaise and packaged ingredients may contain soy.
- Gluten: The standard ingredients are naturally gluten-free, but check chicken broth and packaged seasonings.
- Mustard: May be present in some commercial mayonnaise products.
Nut Allergy Warning: This recipe contains no added peanuts or tree nuts. Always check packaged ingredient labels for possible cross-contact warnings.
Frequently Asked Questions (Q&A)
Q1: Can I use rotisserie chicken instead of raw chicken?
Yes! Rotisserie chicken is a wonderful shortcut. Use approximately 3 cups of shredded cooked chicken. Add it after the beans, corn, and broth have simmered for about 10 minutes, then continue with the creamy ingredients.
Q2: Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are delicious in this recipe. They provide extra juiciness and flavor.
Q3: What white beans work best for this chili?
Cannellini beans, Great Northern beans, and navy beans all work beautifully. Cannellini beans are especially creamy.
Q4: Can I make this chili without cream cheese?
Yes! Replace cream cheese with additional sour cream or plain Greek yogurt. Add it over low heat for a creamy consistency.
Q5: How can I make the chili thicker?
Mash some of the white beans directly into the broth. You can also simmer uncovered for a few extra minutes before adding the dairy ingredients.
Q6: Can I make this recipe spicy?
Yes! Add diced jalapeños, extra chili powder, cayenne pepper, or your favorite hot sauce. Adjust the heat to your preference.
Q7: Can I use frozen or canned corn?
Absolutely! Fresh, frozen, and canned corn all work well. For extra street-corn flavor, char the corn in a skillet before adding it to the chili.
Q8: What can I use instead of cotija cheese?
Feta cheese is an excellent substitute because it has a similar salty, crumbly texture. Parmesan can also work, although the flavor will be different.
Q9: Can I make this recipe in a slow cooker?
Yes! Add chicken, beans, corn, green chiles, onion, garlic, seasonings, and broth to the slow cooker.
- Cook on LOW for 6–7 hours.
- Cook on HIGH for 3–4 hours.
Shred the chicken once cooked. Stir in cream cheese, sour cream, and Monterey Jack during the last 20–30 minutes. Add the lime juice and street corn topping just before serving.
Q10: Can I make this chili ahead of time?
Yes! Prepare the chili a day ahead and refrigerate it. Store the street corn topping separately and add it when serving.
Q11: Is this recipe gluten-free?
The standard ingredients are naturally gluten-free. However, always check chicken broth, seasonings, and packaged products for gluten-containing additives or cross-contact.
Q12: How long does leftover chili last?
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Q13: Can I freeze Mexican Street Corn White Chicken Chili?
Yes, but creamy soups can change texture after freezing. For best results, freeze the chili before adding cream cheese, sour cream, and shredded cheese. Add the dairy ingredients when reheating.
Q14: What should I serve with this chili?
It pairs wonderfully with:
- Warm cornbread
- Tortilla chips
- Mexican rice
- Avocado salad
- Grilled cheese quesadillas
- Fresh tomato and cucumber salad
Helpful Tips for the Best Results
- Char the corn before adding it for an authentic smoky street-corn flavor.
- Use freshly minced garlic for the best aroma.
- Mash some white beans to naturally thicken the chili.
- Soften cream cheese before adding it to prevent lumps.
- Keep the heat low when adding dairy.
- Use fresh lime juice to balance the creamy richness.
- Add cotija cheese just before serving.
- Adjust jalapeños and chili powder according to your preferred spice level.
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze without the dairy ingredients for up to 2–3 months for best quality.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally.
- Microwave: Heat in short intervals, stirring between each interval.
- Refreshing: Add a splash of chicken broth if the chili becomes too thick.
Serving Suggestions
Make your bowl extra delicious with these toppings: - Crumbled cotija cheese
- Fresh chopped cilantro
- Diced avocado
- Sliced jalapeños
- Fresh lime wedges
- Crispy tortilla strips
- A little smoked paprika