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A bowl of creamy Mexican Street Corn White Chicken Chili topped with crumbled cotija cheese, cilantro, and a lime wedge showcases the delicious and comforting flavors of this popular recipe.
Isabella

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 4 cups cooked chicken, shredded about 2 large chicken breasts
  • 4 cups chicken broth
  • 1 cup frozen corn
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • Salt to taste
  • Pepper to taste
  • 2 ears of corn, grilled or roasted or 1 1/2 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
  • Avocado slices optional
  • Tortilla chips optional
  • Extra cotija cheese optional
  • Hot sauce optional
  • Chopped green onions optional

Equipment

  • large pot or Dutch oven
  • Cutting board
  • knife
  • measuring cups and spoons
  • Grill or oven (for corn, optional)
  • Skillet (for corn, optional)
  • medium bowl
  • Spoon or spatula
  • Ladle
  • Immersion blender (optional)

Method
 

  1. 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.
  2. Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for another minute, until fragrant.
  3. Add the shredded chicken, chicken broth, great northern beans, cannellini beans, diced tomatoes and green chilies, and frozen corn to the pot.
  4. 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.
  5. 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.
  6. Season with salt and pepper to taste.
  7. 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.
  8. In a medium bowl, combine the corn kernels, mayonnaise, sour cream (or Mexican crema), cotija cheese (or feta), cilantro, and lime juice. Mix well.
  9. 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.
  10. 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.