Description
This creamy, spicy Mexican Street Corn White Chicken Chili blends tender shredded chicken, sweet corn, and white beans with chili spices and a touch of lime. Inspired by elote (Mexican street corn), it’s topped with crumbled cotija, cilantro, and a squeeze of fresh lime for the ultimate bowl of comfort.
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 (4 oz) can diced green chiles
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1 tsp ground cumin
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½ tsp chili powder
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¼ tsp smoked paprika
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2 cups cooked, shredded chicken
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1½ cups frozen or canned corn (drained)
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1 (15 oz) can white beans, drained and rinsed
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3 cups chicken broth
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½ cup sour cream or Mexican crema
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4 oz cream cheese, softened and cubed
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Juice of 1 lime
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Salt and pepper to taste
Toppings (optional):
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Crumbled cotija or queso fresco
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Chopped cilantro
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Jalapeño slices
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Lime wedges
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Tortilla strips or chips
Instructions
1️⃣ Sauté aromatics: Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic, green chiles, cumin, chili powder, and paprika.
2️⃣ Build the chili: Add shredded chicken, corn, beans, and broth. Bring to a simmer and cook for 10–15 minutes.
3️⃣ Make it creamy: Stir in cream cheese and sour cream until melted and smooth. Add lime juice and adjust seasoning with salt and pepper.
4️⃣ Serve: Ladle into bowls and top with cotija, cilantro, and other desired toppings.
Notes
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Rotisserie chicken makes this dish extra quick.
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Add a diced jalapeño for more heat or a pinch of cayenne.
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Can be made in a slow cooker—just stir in cheeses at the end.
- Prep Time: 15 min
- Cook Time: 20 min