When it comes to cozy comfort food with a bold twist, this Mexican Street Corn White Chicken Chili delivers everything you’re craving—creamy texture, rich flavor, and just the right kick of heat. It’s like your favorite street corn and white chicken chili had the most delicious collision in one pot. Perfect for chilly nights, casual dinners, or game day gatherings, this hearty chili is a guaranteed crowd-pleaser.

With sweet corn, tender shredded chicken, white beans, a mix of spices, and a rich, creamy base, this dish brings serious depth and comfort without needing hours on the stove. Best of all, it’s easy to prep and customizable with your favorite toppings—think crunchy tortilla strips, extra cheese, or a splash of hot sauce.

INGREDIENTS YOU’LL NEED

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb cooked shredded chicken breast or rotisserie chicken
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) whole kernel corn, drained
• 1 cup frozen fire-roasted corn (or additional canned corn)
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 4 cups low-sodium chicken broth
• ½ cup sour cream
• 4 oz cream cheese, softened
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• Juice of 1 lime
• Optional toppings: chopped cilantro, more cheese, tortilla strips, lime wedges, hot sauce

This recipe makes about 6 generous servings and is great for meal prepping or feeding a hungry group.

STEP 1: SAUTÉ THE ONION AND GARLIC

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3–4 minutes until it becomes soft and translucent.

Next, add the minced garlic and stir for another 30 seconds, just until fragrant. These aromatics lay the flavorful foundation for the chili and bring depth to every spoonful.

STEP 2: BUILD THE BASE FLAVORS

Now it’s time to load in the good stuff. Add the following to your pot:

• Shredded chicken (pre-cooked)
• White beans
• Whole kernel corn and fire-roasted corn
• Diced green chilies
• Ground cumin, chili powder, smoked paprika
• Salt and black pepper, to taste

Give everything a thorough stir to combine. The mixture should already smell incredible at this point, thanks to the blend of spices and chilies.

STEP 3: SIMMER TO DEVELOP FLAVOR

Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 15 to 20 minutes, stirring occasionally. This simmering time allows the beans to absorb flavor, the corn to soften, and all the spices to meld together.

FINISHING YOUR MEXICAN STREET CORN WHITE CHICKEN CHILI

Now that your chili has simmered and all those amazing flavors have had a chance to blend, it’s time to transform this into the creamy, comforting bowl of goodness that sets this recipe apart. This final step is where the “street corn” inspiration really kicks in—rich dairy, melty cheese, and a splash of lime bring everything together in the most satisfying way.

Let’s walk through how to finish your chili so it’s full of bold, crave-worthy flavor.

STEP 4: STIR IN THE CREAMY INGREDIENTS

Reduce the heat to low. Add the following ingredients to the pot:

• ½ cup sour cream
• 4 oz softened cream cheese
• 1 cup shredded Monterey Jack or Pepper Jack cheese

Stir slowly and patiently until all the dairy is fully melted and combined into the chili. The cream cheese may take a minute or two to incorporate completely—just keep stirring. You’ll end up with a smooth, creamy base that coats every bite of chicken and corn.

If the chili seems too thick, you can add a little more chicken broth to reach your preferred consistency.

STEP 5: ADD LIME JUICE AND ADJUST SEASONING

Once your chili is nice and creamy, stir in the juice of 1 lime. This brightens up the dish and adds that signature tang you often get from elote (Mexican street corn). Lime also cuts through the richness and balances the spices beautifully.

Give the chili a taste and adjust with more salt, pepper, or chili powder if you want a little more kick.

STEP 6: SERVE HOT WITH YOUR FAVORITE TOPPINGS

Ladle the chili into bowls and top it off with whatever sounds good:

• Chopped cilantro for freshness
• Extra cheese for richness
• Tortilla strips for crunch
• Lime wedges for extra brightness
• Hot sauce if you love some heat

This chili is fantastic on its own, but those toppings take it to the next level.

MEXICAN STREET CORN WHITE CHICKEN CHILI: FAQ AND FINAL THOUGHTS

By now, your pot of Mexican Street Corn White Chicken Chili is rich, creamy, and packed with warm spices and sweet corn goodness. Whether you’re serving it for a weeknight dinner or impressing guests at a gathering, this flavor-packed chili brings something unique and satisfying to the table. Before we wrap things up, let’s answer a few common questions and share some tips to help make this dish even more enjoyable.

1. Can I make this chili ahead of time?
Absolutely. This chili actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove or in the microwave.

2. Can I freeze leftovers?
Yes! This chili freezes well despite the dairy content. Let it cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw in the fridge overnight and reheat on low, stirring often to maintain its creamy consistency.

3. What if I don’t have fire-roasted corn?
No problem. You can use regular canned or frozen corn instead. If you’d like to mimic that smoky flavor, consider adding an extra pinch of smoked paprika or a few drops of liquid smoke.

4. Can I make this spicier or milder?
To make it spicier, add more chili powder, a pinch of cayenne pepper, or a few dashes of hot sauce. To tone it down, use mild green chilies and Monterey Jack cheese instead of Pepper Jack.

5. Is there a way to make this chili dairy-free?
Yes. Use dairy-free cream cheese, sour cream, and shredded cheese alternatives. The flavor will be slightly different but still delicious. Just make sure to use brands that melt well for the best texture.

6. What can I serve with this chili?
It’s great on its own, but also pairs well with:

• Cornbread or tortilla chips
• A side salad
• Avocado slices or guacamole
• Mexican rice

CONCLUSION: A BOWL OF COMFORT WITH A MEXICAN STREET CORN TWIST

This Mexican Street Corn White Chicken Chili is everything you want in a hearty, comforting meal—with a vibrant twist. Creamy, slightly smoky, and full of flavor, it combines the best of two dishes into one irresistible pot. Plus, it’s easy to prepare, customizable to your heat preference, and loaded with real ingredients you probably already have on hand.

Whether you’re looking to mix up your usual chili routine or want something that feels both familiar and exciting, this recipe is a must-try. And don’t be surprised if it becomes a new staple in your dinner rotation.

If you try it, leave a comment or share your favorite toppings and tweaks. Enjoy every spicy, creamy, cheesy bite!

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