Mexican Street Corn White Chicken Chili is a fun twist on classic chili that brings together the flavors of creamy corn, tender chicken, and a hint of spice. This cozy dish has the sweetness of corn mixed with the zest of green chilies and a smooth, cheesy base that feels like a warm hug on a cold day. It’s a fresh and tasty way to enjoy chili with a little Mexican flair.
I love making this chili when I want something comforting but with a bit of brightness. The combination of juicy chicken and the corn’s natural sweetness reminds me of street fairs and family gatherings. I usually add a squeeze of lime and a sprinkle of cilantro right on top to make every bite pop with flavor. It’s a recipe that’s easy enough for a weeknight but special enough to share with friends and family.
My favorite way to serve this chili is with some warm tortillas and a dollop of sour cream on the side. It’s perfect for dipping and makes the meal feel complete. Plus, leftovers taste just as good the next day, which is always a win in my book. If you like chili with a little extra personality, this one should definitely be on your regular rotation.
Key Ingredients & Substitutions
Corn: Fresh or frozen corn works well here. I like using fresh for the best sweetness, but frozen is a great shortcut. You can also lightly char the corn first for extra smoky flavor.
Chicken: Rotisserie chicken is my favorite for quick prep and great taste. You can also poach chicken breasts or use leftover cooked chicken to save time.
Cream Cheese & Sour Cream: These make the chili rich and creamy. If you want a lighter version, try Greek yogurt instead of sour cream, or use light cream cheese.
Spices: Cumin, chili powder, and smoked paprika give character to the dish. Feel free to adjust the spice level to your taste, especially the jalapeños.
Cheese: Monterey Jack melts beautifully and has a mild flavor. You can swap with white cheddar or even a Mexican cheese blend if you prefer.
How Do I Get a Creamy, Well-Blended Chili Without It Separating?
Adding cream cheese and sour cream can sometimes cause the chili to separate or curdle if not handled carefully. Here’s how I keep it smooth and creamy:
- Lower the heat before adding the cream cheese and sour cream—too high can cause curdling.
- Whisk the cream cheese before stirring it in to help it melt evenly.
- Stir gently and continuously to blend the dairy with the broth and other ingredients.
- If the chili gets too thick, add a splash of broth or water to loosen it up without overcooking.
These steps help create a creamy texture that keeps the flavors rich and the chili silky.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chili evenly and giving you plenty of space to stir without spilling.
- Wooden spoon or silicone spatula – great for stirring the chili gently, especially when adding cream cheese to prevent sticking.
- Chef’s knife – for chopping onions, garlic, jalapeños, and cilantro with ease and precision.
- Cutting board – a sturdy surface to prep all your fresh ingredients safely and comfortably.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a festive twist that’s just as tender.
- Mix in diced poblano peppers instead of jalapeños for a milder, smoky heat.
- Add black beans or pinto beans for extra fiber and a heartier texture.
- Top with crumbled queso fresco or shredded pepper jack cheese to change the cheese flavor profile.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups cooked chicken, shredded (rotisserie or poached)
- 4 cups chicken broth
- 2 cups frozen or fresh corn kernels
- 1 (15 oz) can white beans, drained and rinsed
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Mexican crema
- 1 cup shredded Monterey Jack or white cheddar cheese
- Juice of 1 lime
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Sliced avocado
- Lime wedges
- Cotija cheese
- Chili powder or smoked paprika for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to cook, so in around 30-35 minutes you’ll have a warm, creamy chili ready to enjoy.
Step-by-Step Instructions:
1. Cooking the Base:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until it turns translucent. Then, stir in the minced garlic and jalapeño and cook for another 1-2 minutes until fragrant.
2. Adding Spices and Main Ingredients:
Mix in the ground cumin, chili powder, and smoked paprika. Stir well, letting the spices toast for about one minute to deepen the flavors. Pour in the chicken broth, and add the shredded chicken, corn, and white beans. Bring everything to a gentle simmer and let it cook for about 10 minutes so the flavors blend nicely.
3. Making It Creamy:
Reduce the heat to low. Stir in the softened cream cheese, sour cream (or Mexican crema), and shredded cheese until everything melts together into a rich, creamy chili. If the chili feels too thick, add a little extra broth or water to reach your desired consistency.
4. Final Touches and Serving:
Season with salt, black pepper, and fresh lime juice to brighten the flavor. Stir in most of the chopped cilantro, saving some for garnish. Serve the chili piping hot, topped with sliced avocado, extra cilantro, crumbled cotija cheese, a sprinkle of chili powder or smoked paprika, and lime wedges on the side for squeezing.
Can I Use Frozen Chicken for This Chili?
Yes! Just make sure your chicken is completely thawed before shredding. To thaw quickly, place the chicken in a sealed bag and submerge it in cold water for about an hour, or thaw overnight in the fridge.
Can I Make This Chili Ahead of Time?
Absolutely! This chili actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze the chili in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Jalapeños if I Want Less Heat?
You can swap jalapeños for mild poblano peppers or use a small amount of green bell pepper to keep the chili flavorful but mild. Adjust any chili powder accordingly to maintain the right spice balance.