Mexican Street Corn White Chicken Chili is a fun twist on classic chili that brings together creamy white beans, tender chicken, and the sweet, smoky flavors of street corn right into your bowl. You get bite-sized corn kernels, a touch of cheese, and a subtle kick from green chilies all mixed in a comforting, creamy broth that feels like a cozy hug on a chilly day.
I love making this chili because it’s like having a little fiesta in every spoonful. The mix of creamy textures with the fresh corn and tender chicken makes it so satisfying without being too heavy. If you’re anything like me, you’ll appreciate how easy this comes together but still feels extra special.
My favorite way to serve this chili is topped with a scoop of sour cream, some chopped cilantro, and a squeeze of lime. It really brings all the flavors alive and adds a nice freshness to each bite. Plus, this chili is great for leftovers, so I always make a little extra to enjoy for lunch the next day!
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for convenience. You can also poach chicken breasts or use leftover cooked chicken. For a vegetarian option, try firm tofu or jackfruit.
Corn: Fresh corn is best for sweetness and texture, but frozen corn works well too. Avoid canned corn since it tends to be softer and less flavorful.
White Beans: Cannellini or Great Northern beans add creaminess and protein. If you can’t find those, navy or butter beans are good substitutes.
Green Chilies: These add a mild spice and smokiness. If unavailable, diced poblano peppers or mild jalapeños work in a pinch.
Cream Cheese & Sour Cream: These make the chili creamy and rich. For dairy-free, use a plant-based cream cheese and vegan sour cream or coconut cream.
Cotija Cheese: This crumbly cheese adds a salty tang. Feta or queso fresco are nice alternatives if cotija isn’t on hand.
How Can I Make the Chili Creamy Without Oversoaking the Ingredients?
To get that rich, creamy flavor without making ingredients mushy, add softer dairy like cream cheese and sour cream near the end. Here’s how I do it:
- Cook the solids like beans, chicken, and corn first with spices to blend the flavors.
- Once simmered, lower heat and stir in softened cream cheese until smooth.
- Add sour cream off the heat or with very gentle warming to keep it from curdling.
- Mix in cotija cheese last for a nice texture contrast, not melting it fully into the chili.
This way, the chili stays creamy but ingredients keep their character and texture — perfect for a satisfying bite every time!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the chili ingredients evenly and allowing flavors to meld.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife and cutting board – essential for chopping onions, garlic, and garnishes like avocado and cilantro.
- Measuring spoons and cups – to get the spice and liquid amounts just right.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a post-holiday twist that adds a different depth of flavor.
- Add diced poblano peppers for a smoky heat that changes up the spice profile nicely.
- Mix in black beans with white beans to add color and a heartier texture.
- Top with pepper jack cheese instead of cotija for a melty, slightly spicy kick.
How to Make Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked, shredded chicken breast (rotisserie or poached)
- 2 cups corn kernels (fresh or frozen)
- 2 cans (15 oz each) white beans, drained and rinsed (such as cannellini or Great Northern beans)
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
For Garnishing:
- 1 avocado, sliced
- 1 lime, cut into wedges
- Optional: pinch of cayenne pepper for heat
Time You’ll Need
This recipe usually takes about 10 minutes to prepare the ingredients, then about 25-30 minutes to cook and let the flavors meld together. Total cooking time is roughly 35-40 minutes from start to finish, making it perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
2. Add the Main Ingredients:
To the pot, add shredded chicken, corn kernels, white beans, chicken broth, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and freshly ground black pepper. Stir everything together until well combined.
3. Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 15-20 minutes so all the flavors meld beautifully together.
4. Add Creamy Elements:
Stir in the softened cream cheese until fully melted and blended. Then add the sour cream and crumbled cotija cheese. Simmer for an additional 5 minutes, adjusting seasoning with salt, pepper, and if you like, a pinch of cayenne pepper for a little extra heat.
5. Serve and Garnish:
Ladle the chili into bowls. Garnish with sliced avocado, extra cotija cheese, chopped cilantro, a drizzle of sour cream or crema, a squeeze of fresh lime juice, and a sprinkle of chili powder or smoked paprika for that final touch.
Enjoy your delicious, creamy Mexican Street Corn White Chicken Chili—a warm, comforting dish full of fresh, bold flavors!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works great for this chili. Just thaw it before adding to the pot to avoid excess moisture, or add it directly and cook a bit longer to reduce liquid.
How Can I Make This Recipe Dairy-Free?
You can substitute the cream cheese and sour cream with dairy-free cream cheese and coconut cream or a vegan sour cream alternative. Also, skip the cotija cheese or use a plant-based cheese substitute for toppings.
Can I Prepare This Chili Ahead of Time?
Yes! This chili tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
What’s the Best Way to Thicken the Chili?
If you prefer a thicker chili, you can mash a small portion of the beans before stirring them in, or simmer the chili uncovered for a bit longer to reduce the liquid.
