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Mexican Street Corn White Chicken Chili Recipe
Ash Tyrrell

Mexican Street Corn White Chicken Chili Recipe

I made this Mexican street corn white chicken chili on a chilly evening when I wanted something cozy but packed with bold flavor. The creamy broth, smoky corn, and tender chicken came together better than I expected. I honestly couldn’t stop going back for another spoonful because every bite tasted rich, cheesy, and slightly zesty
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – Helps sauté the vegetables and build a flavorful base.
  • 1 medium onion diced – Adds sweetness and depth to the chili.
  • 3 garlic cloves minced – Fresh garlic gives the best aroma and bold flavor.
  • 1 jalapeño diced – Adds a mild spicy kick; remove seeds for less heat.
  • 2 cups cooked shredded chicken – Rotisserie chicken works wonderfully for convenience.
  • 4 cups chicken broth – Use low-sodium broth to better control the salt level.
  • 2 cans white beans drained and rinsed – Cannellini or Great Northern beans create a creamy texture.
  • 2 cups corn kernels – Fire-roasted corn adds authentic street corn flavor.
  • 1 teaspoon chili powder – Gives warmth and smoky depth.
  • 1 teaspoon cumin – Essential for earthy Mexican-inspired flavor.
  • ½ teaspoon smoked paprika – Adds a subtle smoky richness.
  • 1 teaspoon salt – Adjust according to taste.
  • ½ teaspoon black pepper – Balances the creamy ingredients.
  • 4 ounces cream cheese softened – Makes the chili thick and creamy.
  • 1 cup sour cream – Adds tanginess and richness.
  • 1 cup shredded Monterey Jack cheese – Melts beautifully into the broth.
  • ½ cup crumbled cotija cheese – Gives authentic Mexican street corn flavor.
  • 2 tablespoons of lime juice – Brightens all the flavors.
  • ¼ cup chopped cilantro – Adds freshness at the end.

Method
 

  1. Start by heating olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño, then sauté until soft and fragrant. This step creates the flavorful foundation of the chili.
  2. Cook the vegetables for about 5 minutes while stirring occasionally. The onions should become translucent and slightly golden. Fresh garlic works best because it gives a stronger and more authentic flavor.
  3. Stir in the shredded chicken, chili powder, cumin, smoked paprika, salt, and black pepper. Mix everything well so the spices evenly coat the chicken and vegetables.
  4. Cooking the spices briefly helps release their aroma and deepens the flavor. I like using rotisserie chicken because it saves time and keeps the chili tender and juicy.
  5. Add the chicken broth, white beans, and corn kernels to the pot. Stir thoroughly and bring the mixture to a gentle simmer over medium heat.
  6. Let the chili simmer for about 15 minutes so all the flavors blend together beautifully. Fire-roasted corn gives the dish a smoky street-corn taste that really stands out.
  7. Reduce the heat to low and stir in the cream cheese until completely melted. Then add the sour cream and shredded Monterey Jack cheese slowly while stirring continuously.
  8. This step creates the rich and creamy texture that makes the chili irresistible. Avoid boiling after adding dairy because high heat can cause the mixture to separate.
  9. Add lime juice and chopped cilantro right before serving. Taste the chili and adjust the seasoning if needed for extra balance and brightness.
  10. Top each bowl with cotija cheese, extra cilantro, jalapeño slices, or tortilla strips. These toppings add texture, freshness, and a beautiful presentation

Notes

  • I always use freshly grated cheese because it melts smoother and tastes creamier.
  • I like roasting the corn before adding it since it gives a sweeter and smokier flavor.
  • I found that letting the chili sit for 10 minutes before serving makes the flavors richer.
  • I sometimes add a splash of hot sauce at the end for extra depth and spice.
  • I prefer using rotisserie chicken because it saves time and keeps the meat moist.
  • I squeeze fresh lime juice right before serving because it brightens the entire dish