Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups cooked chicken, shredded (about 2 large chicken breasts)
- 4 cups chicken broth
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup frozen corn
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- Salt and pepper to taste
For the Mexican Street Corn Topping (Elote Style):
- 2 ears of corn, grilled or roasted (or 1 ½ cups frozen corn, thawed and lightly charred)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese (or feta)
- 1 tablespoon chopped fresh cilantro
- 1/2 lime, juiced
- Chili powder, for sprinkling
Optional Toppings:
- Avocado slices
- Tortilla chips
- Extra cotija cheese
- Hot sauce
- Chopped green onions
Step-by-Step Instructions
Get Started:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for another minute, until fragrant. This step is crucial for blooming the spices and getting the best flavor!
Building the Chili:
- Add the shredded chicken, chicken broth, great northern beans, cannellini beans, diced tomatoes and green chilies, and frozen corn to the pot.
- Bring to a simmer, then reduce heat and cook for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. The longer it simmers, the better it tastes!
Making it Creamy:
- Remove the pot from the heat. Stir in the softened cream cheese and sour cream until completely melted and smooth. This is where the magic happens! Make sure the cream cheese is fully incorporated to avoid any lumps. If needed, you can use an immersion blender to smooth it out.
- Season with salt and pepper to taste.
Preparing the Mexican Street Corn Topping:
- If using fresh corn, grill or roast the ears until slightly charred. Cut the kernels off the cob. If using frozen corn, thaw it and lightly char it in a skillet with a bit of oil.
- In a medium bowl, combine the corn kernels, mayonnaise, sour cream (or Mexican crema), cotija cheese (or feta), cilantro, and lime juice. Mix well.
Serving:
- Ladle the chili into bowls. Top with the Mexican street corn topping and any other desired toppings, such as avocado slices, tortilla chips, extra cotija cheese, or hot sauce.
- Serve immediately and enjoy!
Tips and Tricks for the BEST Chili
Okay, friend, let’s talk about some insider secrets to really elevate this Mexican Street Corn White Chicken Chili:
- Chicken Prep is Key: You can use leftover cooked chicken, rotisserie chicken, or even quickly poach chicken breasts specifically for this recipe. Poaching is super easy – just simmer the chicken breasts in chicken broth until cooked through (about 15-20 minutes), then shred.
- Spice it Up (or Down): Don’t be afraid to adjust the spices to your liking. If you like a lot of heat, add more cayenne pepper or a pinch of red pepper flakes. If you prefer a milder chili, omit the cayenne pepper altogether.
- Make it Ahead: This chili is even better the next day! The flavors have more time to meld together. You can prepare it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezer-Friendly: This chili freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Cream Cheese Hack: To ensure the cream cheese melts smoothly, bring it to room temperature before adding it to the chili. You can also microwave it for a few seconds to soften it up.
Variations to Make it Your Own
This recipe is fantastic as is, but feel free to get creative and put your own spin on it!
- Vegetarian Version: Swap out the chicken for more beans or add some cooked quinoa or rice for extra protein.
- Spicy Chorizo Kick: Add some cooked chorizo to the chili for a smoky, spicy flavor.
- Creamy Coconut: Replace some of the chicken broth with coconut milk for a tropical twist.
- Green Chili Goodness: Add a can of chopped green chilies for an extra layer of flavor.
What to Serve with Your Chili
This Mexican Street Corn White Chicken Chili is a complete meal on its own, but here are a few ideas for sides and accompaniments:
- Cornbread: A classic chili pairing!
- Tortilla Chips and Guacamole: For dipping and scooping.
- A Simple Salad: To balance out the richness of the chili.
- Quesadillas: Filled with cheese and your favorite toppings.
Craving More Deliciousness?
If you loved this recipe, you’re in for a treat! Here are a few other recipes you might enjoy:
- For a comforting soup variation, check out Crockpot Mexican Street Corn Soup.
- If you are looking for a classic, try Ultimate Creamy Chicken Chili.
- For a fun pasta dish, give Mexican Street Corn Pasta a try.
- And for a complete meal in a bowl, check out the Street Corn Chicken Rice Bowl.
- Looking for a hands-off approach? Then the Crockpot White Chicken Chili recipe is for you!
- Another variation of the rice bowl is the Street Corn Chicken Rice Bowl.
Enjoy Your Culinary Adventure!
There you have it – a delicious and easy recipe for Mexican Street Corn White Chicken Chili that’s sure to become a new favorite. I hope you enjoy making and eating this flavorful dish as much as I do! Happy cooking!
Can I make this chili ahead of time?
Yes, this chili is even better the next day as the flavors meld together. You can prepare it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What can I use if I don’t have cotija cheese for the Mexican street corn topping?
You can substitute feta cheese for cotija cheese in the Mexican street corn topping.
Is there a vegetarian option for this chili?
Yes, you can swap out the chicken for more beans or add some cooked quinoa or rice for extra protein to make a vegetarian version.
How can I ensure the cream cheese melts smoothly into the chili?
To ensure the cream cheese melts smoothly, bring it to room temperature before adding it to the chili. You can also microwave it for a few seconds to soften it up.
Easy Mexican Street Corn White Chicken Chili
This Mexican Street Corn White Chicken Chili combines the creamy comfort of white chicken chili with the smoky, vibrant flavors of Mexican street corn. It’s an easy-to-make, flavor-packed meal that’s perfect for a chilly day and will quickly become a family favorite.
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for another minute, until fragrant.
- Add the shredded chicken, chicken broth, great northern beans, cannellini beans, diced tomatoes and green chilies, and frozen corn to the pot.
- Bring to a simmer, then reduce heat and cook for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
- Remove the pot from the heat. Stir in the softened cream cheese and sour cream until completely melted and smooth. If needed, you can use an immersion blender to smooth it out.
- Season with salt and pepper to taste.
- If using fresh corn, grill or roast the ears until slightly charred. Cut the kernels off the cob. If using frozen corn, thaw it and lightly char it in a skillet with a bit of oil.
- In a medium bowl, combine the corn kernels, mayonnaise, sour cream (or Mexican crema), cotija cheese (or feta), cilantro, and lime juice. Mix well.
- Ladle the chili into bowls. Top with the Mexican street corn topping and any other desired toppings, such as avocado slices, tortilla chips, extra cotija cheese, or hot sauce.
- Serve immediately and enjoy!
Notes
For best results, use leftover cooked chicken or rotisserie chicken. Adjust spices to your liking. This chili can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. Ensure cream cheese is softened for smooth melting. Variations include vegetarian version, spicy chorizo kick, creamy coconut, and green chili goodness.
