Mexican Street Corn White Chicken Chili is a fun twist on classic chili with a creamy, cheesy, and slightly sweet flavor that reminds me of my favorite street food. It’s packed with tender chicken, tender corn kernels, creamy white beans, and a hint of spice that makes each spoonful feel cozy and exciting all at once. The fresh cilantro and a squeeze of lime add a bright pop that really wakes up the bowl.
I love making this chili on chilly evenings when I want something comforting but not too heavy. The way the corn and cheese mix into the chili gives it such a unique taste that everyone always asks for seconds. I usually like to add extra chili powder if I’m in the mood for a little heat, and a dollop of sour cream on top makes it just perfect.
One of my favorite ways to enjoy this chili is with some warm, crusty bread or tortilla chips for dipping. It feels just right for a casual dinner or a weekend get-together with friends. Every time I make it, the house smells amazing, and the fun mix of flavors reminds me a little bit of summer fairs and family dinners all rolled into one bowl.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is the star here. Rotisserie chicken is my go-to for convenience and flavor. You can also use leftover chicken or poach chicken breasts if you want it fresh.
Corn: Fresh or frozen corn works well. If using fresh, roast it for more depth like street corn. Frozen is a great easy swap and still tastes sweet and fresh.
Cheeses & Creams: Cream cheese and Mexican crema (or sour cream) add creaminess. If you can’t find crema, sour cream is a perfect substitute. For cheese, Monterey Jack or Pepper Jack adds melty richness and a little heat if you like.
Beans: White beans give the chili creamy texture. Cannellini or great northern beans are good options. Drain and rinse to reduce excess sodium.
Spices: Cumin, chili powder, and smoked paprika bring warmth and smoky flavor. If you want it spicier, add a pinch of cayenne or extra chili powder.
How Do I Get the Perfect Creamy Texture Without It Breaking?
The key to creamy chili is adding the dairy (cream cheese, crema, cheese) last and on low heat to prevent curdling. Follow these steps:
- Once the chili is simmered and flavorful, lower the heat to low.
- Stir in softened cream cheese first, mixing gently until it melts.
- Add Mexican crema or sour cream gradually, stirring well.
- Add shredded cheese slowly, stirring until melted fully.
- Avoid boiling after adding dairy to keep it smooth.
This slow and gentle approach makes the chili silky and delicious, just like Mexican street corn’s luscious coating!
Equipment You’ll Need
- Large heavy-bottom pot – perfect for simmering chili evenly without burning.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Sharp knife and cutting board – makes chopping onion, garlic, and jalapeños quick and easy.
- Measuring spoons and cups – keep your spices balanced for the perfect flavor.
- Can opener – for opening the beans easily and safely.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded pork for a different protein twist that still soaks up the flavors well.
- Add roasted poblano peppers or green chilies to boost the heat and add smoky depth.
- Mix in black beans or pinto beans instead of white beans for a more colorful chili and a heartier bite.
- Top with a squeeze of fresh lime and a sprinkle of chopped cilantro and extra cotija cheese for a fresh bright finish.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups cooked shredded chicken (rotisserie chicken works well)
- 3 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups corn kernels (fresh or frozen)
- 4 ounces cream cheese, softened
- 1 cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese or Pepper Jack cheese
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Sliced jalapeño peppers
- Queso fresco or cotija cheese, crumbled
- Avocado slices
- Lime wedges
- Chili powder or paprika for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, so in around 35-40 minutes, your delicious Mexican Street Corn White Chicken Chili is ready to enjoy!
Step-by-Step Instructions:
1. Cook the Onion and Spices:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until they become soft and translucent. Then stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until everything smells fragrant.
2. Add Chicken, Beans, and Corn:
Mix in the shredded chicken, chicken broth, rinsed white beans, and corn kernels. Stir well to combine all ingredients.
3. Simmer to Blend Flavors:
Bring the mixture to a gentle simmer and cook for 15-20 minutes. This gives the flavors time to come together beautifully.
4. Add the Creamy Ingredients:
Lower the heat to low. Stir in the softened cream cheese until melted and smooth. Then add the Mexican crema or sour cream and shredded cheese, stirring gently until all the cheese is melted and the chili is creamy. Taste and season with salt and black pepper as you like.
5. Serve and Garnish:
Ladle the chili into bowls. Top each serving with chopped cilantro, sliced jalapeño peppers, crumbled queso fresco, and avocado slices. Sprinkle a little chili powder or paprika for extra color and flavor. Don’t forget a squeeze of lime juice from the wedges for a bright finish!
Can I Use Frozen Corn for This Chili?
Yes, frozen corn works great! Just thaw it slightly before adding to the chili, or add it straight in and simmer a bit longer to heat through.
How Can I Make This Chili Spicier?
To increase the heat, add more chili powder, a pinch of cayenne pepper, or extra sliced jalapeños when garnishing. You can also stir in some diced green chilies for a smoky kick.
Can I Prepare This Chili Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove before serving.
What’s the Best Way to Store and Reheat Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and maintain that creamy texture.
