Description

A vibrant twist on classic white chicken chili, this version is studded with sweet corn, tangy cotija, and a hint of lime, evoking the flavors of Mexican street corn (elote). Tender shredded chicken simmers in a creamy broth with roasted poblanos and green chiles, then finishes with fresh cilantro and tortilla chip crunch. It’s everything you love about elote in hearty, spoonable form!

Ingredients

Scale

For the Chicken & Corn

1 lb boneless, skinless chicken breasts (or thighs)

1 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

½ tsp salt

½ tsp black pepper

3 cups fresh (or frozen) corn kernels

For the Chili Base

1 tbsp butter (or oil)

1 medium yellow onion, diced

3 garlic cloves, minced

2 poblano peppers, roasted, peeled, seeded & chopped

2 (4 oz) cans diced green chiles

1 tsp smoked paprika

1 tsp dried oregano

For the Broth

4 cups low-sodium chicken broth

4 oz cream cheese, cubed & softened

½ cup Mexican crema (or sour cream)

Juice of 1 lime (about 2 tbsp)

For Garnish & Serving

½ cup crumbled cotija cheese

¼ cup chopped fresh cilantro

Lime wedges

Tortilla chips or strips, for crunch

Instructions

1️⃣ Season & Cook the Chicken:

In a small bowl, toss chicken with cumin, chili powder, salt, and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add chicken and sear 4–5 minutes per side, until golden but not fully cooked through.
Remove to a plate and set aside.

2️⃣ Sauté the Aromatics:

Reduce heat to medium; add butter to the same pot.
Once melted, stir in onion and sauté 4–5 minutes until softened.
Add garlic, chopped poblanos, green chiles, smoked paprika, and oregano; cook 1–2 minutes until fragrant.

3️⃣ Build the Broth:

Pour in chicken broth, scraping up any browned bits.
Return chicken to the pot, bring to a gentle boil, then reduce to a simmer.
Cover and simmer 10–12 minutes, until chicken is cooked through (internal temp 165 °F / 74 °C).

4️⃣ Shred & Enrich:

Transfer chicken to a cutting board; use two forks to shred.
Stir shredded chicken and corn into the simmering broth.
Add cream cheese and Mexican crema, whisking until smooth and creamy.

5️⃣ Finish with Brightness:

Stir in lime juice and adjust seasoning with salt and pepper to taste.
Simmer 2–3 minutes more, until chili is heated through and slightly thickened.

6️⃣ Garnish & Serve:

Ladle chili into bowls.
Top each serving with cotija cheese, cilantro, and a few tortilla chips.
Serve immediately with extra lime wedges on the side.

Notes

Shortcut: Use shredded rotisserie chicken to cut down cooking time—add in Step 4.
Spice Level: For extra heat, stir in 1 finely diced jalapeño with the aromatics or add a pinch of cayenne.
Make-Ahead & Freezing: Chili thickens upon standing; loosen with extra broth when reheating. Freeze cooled chili in airtight containers for up to 3 months.
Dairy-Free Option: Swap cream cheese and crema for coconut milk (full-fat) and nutritional yeast for a tangy, vegan-friendly broth.

Prep Time: 15 min
Cook Time: 25 min