Mexican Street Corn White Chicken Chili is a fun twist on classic chili that brings together creamy white beans, tender chicken, and the bright, fresh flavors of Mexican street corn – think sweet corn, a touch of lime, and a little bit of spice. It’s a comforting dish with lots of gentle heat, melty cheese, and that perfect corn sweetness that makes every bite interesting.
I love making this chili when I want something hearty but a little different from the usual. The way the charred corn mixes with the creamy broth and juicy chicken feels like a little celebration in a bowl. I usually sneak in extra lime and a handful of cilantro on top because it lifts the flavors and keeps each spoonful fresh and tasty.
This chili is awesome for cozy nights when you want something warm and filling, but it’s also great for sharing at a casual get-together. I like serving it with some tortilla chips on the side for scooping, and maybe a little dollop of sour cream or extra shredded cheese. It’s easy to make and a crowd-pleaser, so I keep this recipe handy whenever I want to impress with minimal effort.
Key Ingredients & Substitutions
Chicken: I recommend rotisserie chicken here for convenience and flavor, but cooked shredded chicken breast or thighs work well too. Leftover chicken is a great time-saver.
Corn: Fresh corn kernels are ideal for the best sweetness and texture. Frozen or canned corn work fine but drain canned well to avoid excess liquid. Roasting the corn first adds a nice smoky note.
White beans: Cannellini or great northern beans are creamy and mild. If you want a firmer texture, try navy beans. For low sodium, rinse canned beans thoroughly or use dried beans cooked at home.
Cream cheese & milk/heavy cream: Cream cheese brings richness and smoothness. If you want it lighter, try sour cream or Greek yogurt, but add them at the end off heat to avoid curdling.
Cotija cheese: This crumbly Mexican cheese adds a salty, tangy punch. If unavailable, feta or queso fresco can be good substitutes.
How Do You Get That Perfect Creamy, Flavorful Broth?
The key step is stirring in the cream cheese and milk slowly over low heat. Whisking helps the cream cheese melt smoothly without lumps. Avoid high heat here to prevent curdling or separation.
- Lower the heat before adding cream cheese and milk.
- Whisk constantly as you add cream cheese in small pieces.
- Once smooth, gently stir until heated through but not boiling.
This finish makes the broth luscious and creamy while allowing the chili spices and lime juice to shine through.
Equipment You’ll Need
- Large heavy-bottomed pot – I like a sturdy pot to evenly cook the chili without sticking.
- Cutting board and sharp knife – for chopping onion, garlic, and jalapeño easily.
- Measuring spoons and cups – helps get the spices and liquids just right.
- Whisk – essential for smoothly melting the cream cheese into the broth.
- Da soup spoon or ladle – for serving the chili hot and scooping with ease.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or seafood like shrimp for a different twist.
- Mix in diced roasted poblano peppers or add a dash of hot sauce for extra heat.
- Use shredded Monterey Jack or queso fresco instead of cotija for a milder flavor.
- Top with a dollop of sour cream or a sprinkle of chopped red onion for extra creaminess and crunch.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups cooked chicken, shredded (rotisserie chicken works well)
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup milk or heavy cream
- 1 cup crumbled cotija cheese (plus extra for garnish)
- Juice of 1 lime
- Salt and pepper to taste
For Garnishing:
- 1 avocado, sliced
- Fresh cilantro, chopped
- Sliced jalapeño
- Chili powder or smoked paprika
- Lime wedges (optional)
- Tortilla chips (optional)
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and 25-30 minutes to cook. It’s a quick and warming meal that comes together easily, perfect for busy days or when you want something delicious without a lot of fuss.
Step-by-Step Instructions:
1. Start the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Then stir in the minced garlic, jalapeño, cumin, chili powder, and smoked paprika. Cook for another 1-2 minutes until the spices are fragrant.
2. Add the Chicken and Veggies:
Next, add the shredded chicken, corn kernels, white beans, and chicken broth. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes so the flavors blend nicely.
3. Make it Creamy:
Reduce the heat to low. Whisk in the softened cream cheese and milk (or heavy cream) until the cream cheese fully melts and the chili becomes creamy. Stir in the lime juice and crumbled cotija cheese, then season with salt and pepper to your taste.
4. Serve and Garnish:
Ladle the chili into bowls. Top each serving with sliced avocado, extra cotija cheese, sliced jalapeño, chopped cilantro, and a sprinkle of chili powder or smoked paprika. Serve with lime wedges and tortilla chips on the side if you like.
Enjoy your cozy, creamy Mexican Street Corn White Chicken Chili — a dish full of fresh, vibrant flavors and comforting warmth!
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works perfectly—just thaw it before adding to the chili. You can quickly thaw it by running it under warm water or microwaving for a minute. This keeps the chili sweet and flavorful without extra prep.
How Can I Make This Chili Spicier or Milder?
To spice it up, leave the seeds in the jalapeño or add extra sliced jalapeños on top. For milder chili, remove all seeds and use less jalapeño. You can also reduce the chili powder amount or omit smoked paprika to keep heat low.
Can I Make This Recipe Ahead of Time?
Absolutely! It tastes even better the next day as the flavors meld. Store chili in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly.
What’s the Best Way to Store Leftovers?
Cool the chili to room temperature then transfer to an airtight container. Keep it refrigerated and consume within 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
