Mexican Street Corn White Chicken Chili – Easy & Delicious

If you’re craving comfort food that tastes like a fiesta in a bowl, Mexican Street Corn White Chicken Chili is about to become your new weeknight go-to. Imagine creamy, cozy white chicken chili colliding with the smoky, zesty vibes of Mexican street corn—yep, it’s as good as it sounds. This recipe is perfect for busy evenings, picky eaters, or when you just want a warm bowl of something hearty without spending hours in the kitchen. Bonus: it’s ready in under an hour, and you can dress it up with toppings to make everyone at the table happy.

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What is Mexican Street Corn White Chicken Chili?

Mexican Street Corn White Chicken Chili takes everything you love about the traditional chili—beans, spices, chicken—and adds the irresistible flavors of elote, that classic grilled Mexican street corn. It’s creamy, slightly smoky, with just enough lime and cilantro to brighten things up. Unlike heavier red chilis, this one has a silky broth thanks to cream and corn, making it both satisfying and light. Think of it as the cozy cousin of your favorite tailgate chili with a little south-of-the-border twist.

Reasons to Try Mexican Street Corn White Chicken Chili

Why should this recipe land on your dinner rotation? For starters, it’s a 45-minute wonder—prep to table. It’s hearty enough to fill up a family of four, but the flavors feel fresh and not overly heavy. This chili is versatile, too—you can make it mild for kids or toss in jalapeños if you like it fiery. It’s also perfect for meal prep since it reheats beautifully. And let’s be real: anytime you can combine chili night with street corn vibes, it’s a win-win.

Ingredients Needed to Make Mexican Street Corn White Chicken Chili

When it comes to pulling together Mexican Street Corn White Chicken Chili, the magic is all about layering fresh ingredients with pantry staples you probably already have on hand. Each item plays its part in building a creamy, flavorful bowl that feels both comforting and exciting. Here’s what you’ll need:

• Olive oil (2 tablespoons): A simple start, this helps sauté the onion and garlic while giving your chili a rich base.
• Onion (1 medium, diced): The backbone of any good chili, adding natural sweetness as it cooks down.
• Garlic (3 cloves, minced): Because what’s chili without garlic? It brings a punchy aroma and flavor.
• Boneless, skinless chicken breasts (1 pound, cut into bite-sized pieces): Lean and tender, chicken soaks up the smoky spices beautifully. If you’re short on time, you can even swap in shredded rotisserie chicken.
• Ground cumin (2 teaspoons): Warm, earthy, and essential for that southwest-style flavor.
• Smoked paprika (1 teaspoon): This spice adds the smoky depth that mimics grilled street corn.
• Chili powder (1 teaspoon): Just enough to bring gentle heat without overwhelming the other flavors.
• Salt (½ teaspoon) and black pepper (¼ teaspoon): A simple seasoning duo that ties everything together.
• Chicken broth (4 cups): Use low sodium if possible; it allows you to control the salt level.
• White beans (1 can, 15 oz, drained and rinsed): Creamy and mild, these beans give the chili body without overpowering. Cannellini or Great Northern beans both work well.
• Corn (1–2 cups): Fresh grilled corn gives the dish that authentic Mexican street corn flavor, but frozen corn works just as well for busy nights.
• Heavy cream (1 cup): This turns the broth silky and indulgent, giving the chili its signature creamy finish.
• Fresh cilantro (1 cup, chopped): Stirred in at the end, it brightens the entire pot with freshness.
• Juice of 1 lime: Adds just the right amount of zing to balance the creaminess.
• Optional toppings: Crumbled queso fresco, avocado slices, or lime wedges make this chili shine even more.

If you love cozy soups that use everyday ingredients with bold flavors, you’ll also want to check out my Southwest Chicken Soup for another easy weeknight dinner idea.

Instructions to Make Mexican Street Corn White Chicken Chili

Making Mexican Street Corn White Chicken Chili is all about building flavor one step at a time. Don’t worry—it’s straightforward, and with a little chopping and stirring, you’ll have a creamy, cozy pot of chili on the table in under an hour. Here’s the step-by-step breakdown:

Step 1: Sauté the Onion and Garlic

Start by heating 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it softens and turns translucent. This creates a savory base for the chili. Next, toss in the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to burn it—burnt garlic can add bitterness.

Step 2: Cook the Chicken with Spices

Add your bite-sized chicken breast pieces directly into the pot. Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Stir well so the chicken gets coated in those smoky, zesty spices. Cook for about 5–7 minutes, stirring occasionally, until the chicken is no longer pink on the outside. This step builds the foundation of that bold chili flavor.

Step 3: Simmer with Broth

Pour in 4 cups of chicken broth, scraping the bottom of the pot with your spoon to lift up all those flavorful browned bits. Turn up the heat to bring the mixture to a gentle boil. Once it’s bubbling, lower the heat to medium-low and let it simmer for about 10 minutes. This gives the chicken time to soak up the spices while creating a rich, savory broth.

Step 4: Add the Beans and Corn

Now it’s time for the hearty mix-ins. Stir in your rinsed white beans and corn. If you’re using grilled fresh corn, you’ll notice it adds a slightly smoky sweetness that mimics authentic Mexican street corn. If you’re short on time, frozen corn does the trick and still gives the chili its signature pop of sweetness. Let everything simmer together for another 5 minutes so the flavors can mingle.

Step 5: Stir in Cream and Fresh Herbs

Reduce the heat to low and pour in the heavy cream, stirring gently until it blends into the broth, giving your chili that luscious, creamy texture. Sprinkle in the fresh chopped cilantro, mixing it through to brighten the flavors. At this point, your kitchen should smell like absolute heaven.

Step 6: Finish with Lime Juice

Squeeze the juice of one fresh lime straight into the pot and stir. This step may seem small, but the citrus cuts through the richness and brings balance to the dish. Taste and adjust seasonings if needed—you may want an extra pinch of salt or a little more chili powder for heat.

Step 7: Serve and Garnish

Ladle the chili into bowls and finish with your favorite toppings. Crumbled queso fresco adds creaminess, avocado slices give a buttery texture, and lime wedges add brightness. Serve alongside warm tortillas, crusty bread, or even cornbread for dipping.

If you’re a fan of hearty comfort food with bold flavors, you might also enjoy my White Cheddar Apple Chicken Chili—it’s another cozy chili recipe that brings a surprising twist.

What to Serve with Mexican Street Corn White Chicken Chili

This chili pairs perfectly with warm cornbread, tortilla chips, or even a crusty baguette for dipping. A side salad with avocado and tomatoes adds freshness if you want something lighter. For a cozy weekend dinner, serve it with Southwest Chicken Soup as a soup sampler, or double down on comfort with this First Place Chili Recipe for a fun “chili night” lineup.

Key Tips for Making Mexican Street Corn White Chicken Chili

Grill the corn if you can—it adds that authentic street corn flavor. Don’t skimp on the lime juice; it balances the richness of the cream. If you’re feeding spice-lovers, toss in jalapeños or a dash of cayenne. Using rotisserie chicken can also save time without sacrificing flavor. And remember, chili always tastes even better the next day, so don’t hesitate to make it ahead.

Storage and Reheating Tips for Mexican Street Corn White Chicken Chili

This chili stores like a champ. Keep it in the fridge in an airtight container for up to 3 days, or freeze for up to 3 months. To reheat, warm gently on the stovetop over medium heat, adding a splash of broth or cream if it thickens. For a quick fix, microwave in 1-minute intervals, stirring in between. Pro tip: toppings like avocado and queso fresco should be added fresh each time, not stored with the chili.

FAQs

Can I make it dairy-free?
Yes! Swap the heavy cream with coconut milk or a dairy-free creamer.

What beans work best?
White beans like cannellini or Great Northern are ideal, but navy beans also work.

Can I use rotisserie chicken?
Absolutely—just shred and add it in after the broth step.

How spicy is it?
As written, it’s mild. Add jalapeños or cayenne for heat.

Can I make it in the slow cooker?
Yes! Add all ingredients except cream, lime, and cilantro. Cook on low 6–7 hours, then stir in the finishing touches before serving.

Final Thoughts

Mexican Street Corn White Chicken Chili is the kind of recipe that turns a regular Tuesday night into something you’ll actually look forward to. It’s creamy, zesty, filling, and comes together fast enough for weeknights but tasty enough for weekend entertaining. Whether you’re serving picky kids, a crowd of friends, or just yourself with leftovers for lunch, this chili delivers.

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