If you’re craving a cozy bowl of comfort, this Mexican Street Corn White Chicken Chili is the perfect recipe to warm up your weeknights. This chili blends the rich creaminess of classic white chicken chili with the bright, sweet, zesty flavors of Mexican street corn—creating a satisfying meal that tastes fresh, hearty, and completely irresistible.
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Why You’ll Love This Mexican Street Corn White Chicken Chili
This recipe brings together everything people love about elote (Mexican street corn) and everything comforting about white chili. It’s creamy, lightly spicy, filled with tender shredded chicken, and loaded with sweet corn. Unlike traditional chili, it’s bean-light and broth-rich, making it feel cozy but never heavy.
Plus, it’s:
- Fast — ready in about 25 minutes
- Family-friendly — mild heat but easy to adjust
- One-pot — minimal cleanup
- Customizable — add toppings, spice levels, or veggies
- Great for leftovers — reheats beautifully
If you’re looking for a comforting recipe that tastes restaurant-level delicious without effort, this chili checks every box.
Ingredients for Mexican Street Corn White Chicken Chili
Here’s everything you need to make this creamy, flavorful chili.
Main Chili Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 garlic cloves, minced
- 4 boneless, skinless chicken breasts
- 4 cups chicken bone broth
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Creamy Street Corn Mix-Ins
- 1½ cups sour cream
- ½ cup shredded Monterey Jack cheese (or mild cheddar blend)
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
Thickener
- 3 tablespoons cornstarch
- 3 tablespoons water (to make slurry)
Optional Toppings
- Crumbled cotija cheese
- Crispy tortilla strips
- Sliced avocado
- Chopped cilantro
- Crushed red pepper flakes
- (Optional: Substitute turkey bacon for pork-free topping)
Ingredient Notes (Substitutions & Healthy Swaps)
- Chicken: You can swap chicken breasts for chicken thighs for a richer flavor, or use rotisserie chicken to save time.
- Sour cream: Greek yogurt works well if you want a lighter version.
- Cheese: Monterey Jack melts beautifully, but pepper jack adds a spicy twist.
- Chicken broth: Vegetable broth works for a lighter taste.
- Corn: Frozen corn is perfect, but fresh corn cut from the cob adds extra sweetness.
- Jalapeño: Remove seeds for mild heat or add a second pepper for more spice.
- Pork substitution: If you want to replace bacon toppings, use smoked turkey bacon, sautéed mushrooms, or crispy tempeh.
Step-by-Step Instructions
Step 1 – Sauté the Aromatics
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and diced jalapeño and sauté until the onions soften and turn translucent. Add the minced garlic, dried oregano, and chili powder. Cook for about 1 minute until fragrant.
Step 2 – Cook the Chicken
Pour in the chicken bone broth and stir well. Add the chicken breasts and season the pot with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 10–15 minutes, or until the chicken is fully cooked through.
Step 3 – Prepare the Cornstarch Slurry
While the chicken cooks, mix the cornstarch and water in a small bowl until smooth. This slurry helps thicken the chili later.
Step 4 – Shred the Chicken
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot so it can soak up the flavorful broth.
Step 5 – Add Creamy Mix-Ins
Stir in the sour cream, shredded cheese, cilantro, sweet corn, and lime juice. Mix until everything is well incorporated and the cheese begins to melt into the broth.
Step 6 – Thicken the Chili
Pour in the cornstarch slurry and stir. Let the chili simmer uncovered for about 10 minutes, stirring occasionally, until it thickens to a creamy, velvety consistency.
Step 7 – Serve
Ladle the chili into bowls and finish with your favorite toppings—cotija cheese, tortilla strips, avocado slices, or extra lime for brightness.
Mexican Street Corn White Chicken Chili: Easy Weeknight Winner
- Total Time: 25 minutes
- Yield: 6 servings
Description
A creamy, cozy, flavor-packed fusion of white chicken chili and Mexican street corn. Loaded with tender chicken, sweet corn, sour cream, lime, and melted cheese, this easy weeknight chili is comforting, vibrant, and ready in about 25 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 garlic cloves, minced
- 4 boneless, skinless chicken breasts
- 4 cups chicken bone broth
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Optional toppings: cotija cheese, tortilla strips, avocado, cilantro, red pepper flakes
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño; cook until softened. Add garlic, oregano, and chili powder; cook 1 minute.
- Pour in chicken bone broth and add chicken breasts. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook 10–15 minutes until chicken is cooked.
- In a small bowl, mix cornstarch and water to create a slurry.
- Remove chicken, shred with two forks, and return to the pot.
- Add sour cream, shredded cheese, cilantro, corn, and lime juice. Stir until melted and combined.
- Stir in the cornstarch slurry and simmer 10 minutes until thick and creamy.
- Serve hot with toppings such as cotija, tortilla strips, avocado, or extra lime.
Notes
Add lime right before serving for brightness. If the chili becomes too thick, add a splash of broth to loosen it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican-Inspired
Pro Tips for Success
- Simmer gently: Avoid boiling after adding sour cream to prevent curdling.
- Shred chicken finely: Smaller shreds absorb flavor better.
- Corn last: Add corn toward the end so it stays sweet and crisp.
- Boost lime: Add extra lime at serving for freshness.
- Add broth: If the chili becomes too thick, splash in extra broth to adjust the texture.
Flavor Variations
Try one of these fun twists:
- Spicy Street Corn Chili — Add chopped chipotle peppers in adobo or use pepper jack cheese.
- Southwest Veggie Chili — Add black beans, zucchini, or bell peppers for a veggie-forward version.
- Extra Creamy Version — Add cream cheese or a splash of heavy cream.
- Tex-Mex Style — Stir in a can of green chiles or roasted poblano peppers.
- Roasted Corn Version — Roast the corn in a skillet for smoky, charred flavor.
Serving Suggestions
Serve this chili with:
- Warm flour or corn tortillas
- A side of tortilla chips
- A simple green salad
- Mexican rice
- Fresh lime wedges
- A sprinkle of cotija cheese for the classic street corn feel
It also works beautifully as a topping for baked potatoes or rice bowls.
Storage and Freezing Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in freezer-safe bags or containers for up to 2 months.
- Reheat: Warm on the stovetop over low heat. Add a splash of broth if it thickens too much in the fridge.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 342 |
| Protein | 27g |
| Carbs | 22g |
| Fat | 17g |
| Fiber | 2g |
| Sodium | 259mg |
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FAQ About Mexican Street Corn White Chicken Chili
What makes this chili different from traditional white chicken chili?
Traditional white chicken chili often includes beans and relies heavily on broth and mild spices. This version takes inspiration from Mexican street corn by adding lime, cilantro, sweet corn, and optional cotija toppings. It’s creamier, sweeter, and more vibrant in flavor compared to classic versions.
Can I make this chili spicier?
Absolutely. You can add more jalapeño, include serrano peppers, stir in hot sauce, or use pepper jack cheese. Another option is adding chipotle peppers, which bring smoky heat without overpowering the chili.
Can I make this chili dairy-free?
Yes—use coconut milk or dairy-free sour cream alternatives and substitute the cheese with a dairy-free shredded cheese. The results will still be creamy and flavorful.
Can I make this recipe in a slow cooker?
Yes. Add all ingredients except the dairy and cornstarch slurry into the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Shred the chicken, return it to the pot, stir in the dairy ingredients, and cook 15 minutes more.
Can I use leftover or rotisserie chicken?
Definitely. Adding pre-cooked chicken saves time. Just reduce simmering time since you’re only heating the chicken instead of cooking it from scratch.
Final Thoughts
This Mexican Street Corn White Chicken Chili is the perfect fusion of comfort and fresh flavor. It’s creamy, colorful, and incredibly satisfying—yet simple enough for any busy weeknight. Whether you’re feeding a family, meal-prepping for the week, or looking for a cozy bowl on a cold night, this chili will quickly become a favorite.For more inspiration, check out this Easy Pumpkin Pie Tacos — A Fun Fall Dessert or explore more on Pinterest for your next meal idea!