Mexican Street Corn White Chicken Chili is a fun twist on classic chili, combining creamy white beans and tender chicken with the bright, fresh flavors of corn, lime, and a hint of spice. It’s like having your favorite street corn and a cozy bowl of chili all rolled into one delicious meal. The corn adds a nice crunch, while the creamy broth keeps everything warm and comforting.
I love making this chili when I want something that feels special but isn’t complicated. Tossing in fresh corn and a splash of lime gives it a burst of flavor that makes every spoonful satisfying. I always add a little extra cheese and cilantro on top for a perfect finish. It’s the kind of recipe where you can easily adjust the heat to your liking, so everyone at the table can enjoy it just right.
One of my favorite ways to serve this is with some warm, crusty bread or tortilla chips on the side for dipping. It’s perfect for a cozy night in or when friends come over because it’s filling, flavorful, and brings a little fiesta to the table. If you’re a fan of both chili and Mexican street corn, this recipe is sure to become a new favorite in your meal rotation.
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie chicken saves time and brings great flavor. If you want, grilled or poached chicken breast works well too.
Corn: Fresh corn is best for that sweet crunch, but frozen corn is a great year-round alternative and just as tasty.
White Beans: Cannellini or great northern beans are creamy and mild. You can swap with navy beans or even chickpeas if you prefer.
Dairy (Cream Cheese, Sour Cream, Cheese): These add creaminess and richness. For dairy-free options, try vegan cream cheese and sour cream, and omit or use a vegan cheese substitute.
Spices: Cumin, chili powder, smoked paprika, and cayenne give warmth and subtle heat. Adjust cayenne to control spiciness or skip if sensitive to heat.
How Do I Get the Chili Rich and Creamy Without Curdling?
Adding cream cheese, sour cream, and shredded cheese can be tricky—you want them smooth, not curdled.
- Lower the heat to a gentle simmer before adding dairy.
- Stir in cream cheese and sour cream slowly, letting them melt gradually.
- Add shredded cheese bit by bit, stirring constantly for a silky texture.
- If the chili looks too thick, a splash of broth helps loosen it up.
- Avoid boiling after the dairy is added to prevent separation.
Taking your time with these steps ensures a creamy, smooth chili that’s comforting and rich.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even cooking and simmering your chili without burning.
- Wooden spoon or silicone spatula – great for stirring without scratching the pot.
- Measuring spoons and cups – to get your spices and liquids just right.
- Chef’s knife and cutting board – for chopping onions, garlic, and cilantro easily.
- Can opener – handy for opening beans and other canned ingredients.
Flavor Variations & Add-Ins
- Try adding diced poblano peppers for a mild smoky heat that complements the corn.
- Swap chicken for cooked turkey meat for a leaner option with similar texture.
- Use pepper jack cheese instead of Monterey Jack for a little more spice and flavor.
- Mix in some chopped fresh jalapeños or a dash of chipotle powder if you like it hotter.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
For The Chili:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
- 4 cups cooked shredded chicken (rotisserie chicken works well)
- 4 cups low sodium chicken broth
- 1 (15 oz) can white beans (like cannellini or great northern beans), drained and rinsed
- 2 cups fresh or frozen corn kernels
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or white cheddar cheese
- Juice of 1 lime
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Cotija cheese (optional)
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and 25 minutes to cook, giving you a total of around 35 minutes before you can enjoy a warm, creamy bowl of this comforting meal.
Step-by-Step Instructions:
1. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
2. Add the Main Ingredients and Simmer
Add the shredded chicken, chicken broth, rinsed white beans, and corn kernels to the pot. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat and let it simmer softly for 15 minutes, allowing the flavors to blend nicely.
3. Make It Creamy and Finish
Lower the heat to avoid boiling and stir in the softened cream cheese and sour cream until fully melted and smooth. Add the shredded cheese gradually, stirring to help it melt into a creamy, thickened chili. Squeeze in fresh lime juice, and season with salt and pepper to your taste.
4. Serve and Garnish
Ladle the chili into bowls and garnish with freshly chopped cilantro and crumbled Cotija cheese if you like. Serve it warm with extra lime wedges and your favorite tortilla chips or crusty bread on the side for a comforting, delicious meal.
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works perfectly! Just thaw it before adding to the chili or add it directly while simmering. It will give you similar flavor and texture.
How Can I Make This Chili Spicier or Milder?
To increase heat, add more cayenne pepper or include diced jalapeños. For a milder version, simply omit the cayenne and choose mild chili powder.
Can I Prepare This Chili Ahead of Time?
Absolutely! Make the chili a day ahead and refrigerate. The flavors deepen overnight. Reheat gently on the stove, stirring occasionally to keep it creamy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until warmed through. You may want to add a splash of broth if it thickens too much.
