If you’re craving a bowl of comfort with a zesty twist, then you’re going to fall in love with this Mexican Street Corn White Chicken Chili Recipe. It’s a vibrant celebration of flavors, blending creamy white beans, tender shredded chicken, and the irresistible charm of Mexican street corn, all simmered together to create a cozy, satisfying dish that’s perfect for any day of the year. Whether you’re feeding a crowd or treating yourself to a hearty solo meal, this chili has layers of flavor and texture that will keep you coming back for more.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each chosen to bring a unique element of taste, texture, or color. From the creamy beans to the smoky spices and fresh lime, everything works beautifully to build that unforgettable profile.
- Olive oil: Provides a smooth base for sautéing the aromatics and adding depth of flavor.
- Boneless, skinless chicken breasts or thighs: Cooked and shredded for tender, juicy protein that soaks up all those wonderful spices.
- Onion: Adds sweetness and texture, creating a savory foundation.
- Garlic: Brings warmth and a subtle kick that wakes up the palate.
- White beans (cannellini or Great Northern): Offer creaminess and earthiness while boosting the heartiness.
- Corn kernels: The star ingredient that adds sweetness and bursts of juicy texture.
- Roasted corn (optional): Introduces a smoky, charred flavor that enhances the dish’s authenticity.
- Chicken broth: Forms the rich, flavorful liquid base that ties everything together.
- Heavy cream or half-and-half: Melts into the chili for a luxuriously smooth and creamy mouthfeel.
- Ground cumin: Adds earthy warmth and depth.
- Chili powder: Infuses a mild, smoky heat that complements the flavors without overpowering.
- Smoked paprika: Delivers a subtle smokiness with a touch of sweetness.
- Ground coriander: Brightens with a citrusy undertone.
- Cayenne pepper (optional): Brings heat for those who like it spicy.
- Salt and black pepper: Basic seasoning that enhances and balances all the flavors.
- Lime juice: Adds a fresh, zesty brightness that lifts the entire dish.
- Fresh cilantro: Provides an herbaceous finish and beautiful color contrast.
- Mayonnaise and sour cream (for the corn topping): Combine to create a creamy, tangy coating for the corn.
- Cotija or feta cheese: Adds salty richness and a crumbly texture to the corn topping.
- Garlic powder and extra chili powder (for the corn topping): Season the corn mixture with additional flavor layers.
- Lime wedges (for serving): Offer optional extra zing for those who want it.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Prepare the Chicken and Aromatics
Start by cooking your chicken breasts or thighs until tender, then shred them into bite-sized pieces. While the chicken cooks, heat olive oil in a large pot and sauté the diced onion until translucent and fragrant. Add minced garlic and cook for another minute. This foundation builds the base flavor and aroma crucial for a mouthwatering chili experience.
Step 2: Combine the Beans, Corn, and Broth
Next, toss in the drained white beans and corn kernels (use a combination of regular and roasted corn if you can, for that authentic smoky hit). Stir everything together and pour in the chicken broth, letting the flavors mingle as the chili begins to simmer. This step starts marrying those classic chili ingredients with the sweetness and texture of the corn.
Step 3: Spice It Up
Time to add your spices – ground cumin, chili powder, smoked paprika, ground coriander, cayenne pepper if you’re feeling adventurous, salt, and pepper. Stir these in well, allowing the spices to infuse the chili, bringing warmth, smokiness, and just the right amount of heat to balance the creaminess.
Step 4: Stir in Cream and Chicken
Once the chili is simmering and the flavors are well blended, gently stir in the shredded chicken and heavy cream or half-and-half. This last addition creates that silky texture and richness that takes this chili from good to absolutely unforgettable. Let it cook just a few more minutes to warm through and meld the creaminess with the other ingredients.
Step 5: Make the Mexican Street Corn Topping
While your chili finishes cooking, mix together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt. Combine this creamy mixture with extra corn kernels and crumble in the Cotija cheese. This topping will be your little magic touch, adding zing and creaminess right before serving.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Garnishes
To serve, ladle the chili into bowls and top generously with the Mexican street corn mixture. Sprinkle fresh chopped cilantro on top for a burst of herby freshness and throw in a lime wedge on the side. This combination creates a balance between creamy, spicy, and fresh that will light up your taste buds.
Side Dishes
This chili pairs wonderfully with simple sides like crispy tortilla chips for scooping, warm cornbread with a hint of honey for sweetness, or even a fresh, crunchy side salad to lighten things up. Each side adds a different texture or flavor contrast that complements the chili.
Creative Ways to Present
For a fun twist, serve the chili in small mason jars or mini bowls for a party or casual gathering. You can also transform it into a hearty chili-stuffed baked potato or pile it over rice for an extra comforting meal. No matter how you present it, this Mexican Street Corn White Chicken Chili Recipe is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Place any leftover chili in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making the leftovers just as delicious, if not better, the next day. Just be sure to keep the Mexican street corn topping separate to maintain its vibrant texture and flavor.
Freezing
This chili freezes beautifully if you want to enjoy it down the road. Portion it out into freezer-safe containers, leaving out the creamy corn topping until serving time. When properly frozen, it will keep well for up to 3 months, making it ideal for busy weeknight meals.
Reheating
Reheat the chili gently on the stove or in the microwave, stirring occasionally to prevent curdling and to warm it evenly. Add a splash of chicken broth or water if it thickens too much. Always add the fresh Mexican street corn topping just before serving to maintain its texture and flavor.
FAQs
Can I use rotisserie chicken for this chili?
Absolutely! Using rotisserie chicken makes the preparation even quicker and adds great flavor. Just shred the meat and add it during the final simmering step.
Is this chili spicy? Can I adjust the heat?
This Mexican Street Corn White Chicken Chili Recipe has a mild to moderate heat level that comes from chili powder and optional cayenne pepper. You can easily adjust the spice by reducing or omitting the cayenne, or adding extra for a spicy kick.
Can I make this recipe dairy-free?
Yes! Swap the heavy cream for a coconut milk or another dairy-free cream substitute, and use vegan mayonnaise and sour cream for the corn topping. The flavors may shift slightly but will remain delicious.
What’s the best type of white beans to use?
Cannellini beans or Great Northern beans work perfectly here because of their creamy texture and mild flavor, but feel free to use your favorite white bean variety.
Can I prepare this chili in a slow cooker?
Definitely! Brown the chicken and sauté aromatics first, then add all ingredients except the cream and corn topping to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and top before serving.
Final Thoughts
I can’t recommend enough giving this Mexican Street Corn White Chicken Chili Recipe a try. It’s one of those dishes that feels like a big flavorful hug in a bowl, perfect for family dinners, potlucks, or weeknight comfort. With its creamy texture, smoky spice, and the sweet, tangy pop of Mexican street corn, it’s sure to become a new favorite in your recipe rotation. Grab your ingredients and get cooking – your taste buds will thank you!
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn White Chicken Chili is a flavorful and comforting twist on traditional chili, combining tender shredded chicken, creamy white beans, and sweet corn with a blend of warm spices. Topped with a zesty Mexican street corn mixture and fresh cilantro, this dish is perfect for a hearty family meal served with tortilla chips or cornbread.
Ingredients
Chili
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts (or thighs), cooked and shredded
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as cannellini or Great Northern beans), drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 2 cups frozen corn)
- 1 cup roasted corn (optional, for extra flavor)
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
Mexican Street Corn Mixture
- 2 cups corn kernels (fresh, frozen, or roasted)
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup Cotija cheese (or feta cheese)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Mexican Street Corn Mixture: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the corn kernels and cook until slightly charred and tender, about 5-7 minutes. Remove from heat and let cool slightly. In a bowl, combine the cooked corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and garlic powder. Mix well and set aside for serving.
- Make the Chili: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the cooked shredded chicken, white beans, canned corn, roasted corn (if using), chicken broth, heavy cream, cumin, chili powder, smoked paprika, coriander, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a simmer and cook gently for 20-25 minutes to allow flavors to meld together. Stir in lime juice and adjust seasoning if necessary.
- Serve the Chili: Ladle the chili into bowls and top each serving with a generous spoonful of the prepared Mexican street corn mixture. Garnish with fresh cilantro and additional lime wedges. Serve hot with tortilla chips, cornbread, or a side salad for a complete meal.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- For a lighter chili, substitute heavy cream with half-and-half or reduce the amount of cream.
- The Mexican street corn topping can be made ahead and stored in the fridge for up to 2 days.
- Adjust cayenne pepper to increase or decrease the heat to your preference.
- Serve with tortilla chips or cornbread to complement the flavors.
