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Mexican Street Corn White Chicken Chili

A delightful twist on classic chili, combining creamy white chicken chili with vibrant flavors of Mexican street corn, topped with cotija cheese and fresh cilantro.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Keyword: comfort food, Easy Chili Recipe, Healthy Soup, Mexican Street Corn, White Chicken Chili
Servings: 6 servings
Calories: 475kcal

Ingredients

Aromatics

  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Main Ingredients

  • 1 pound cooked, shredded chicken Use rotisserie chicken for convenience
  • 3 cups chicken broth Low sodium recommended
  • 2 cans sweet corn, drained (15 oz each)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 1 can white beans, drained and rinsed (15 oz) Optional ingredient
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • to taste Salt and black pepper Adjust based on preference

Creamy Ingredients

  • 1 cup heavy cream or half-and-half Use half-and-half for a lighter option
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese (or feta)
  • 1 Juice of 1 lime

Garnishes

  • Fresh cilantro For garnish
  • Diced avocado or jalapeños (optional)
  • Extra cotija cheese For garnish
  • Lime wedges For serving

Instructions

Preparation

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
  • Once aromatic and translucent, stir in the minced garlic and let it cook for another minute until fragrant.

Cooking

  • Introduce the shredded chicken, chicken broth, sweet corn, diced tomatoes with chilies, and optional white beans into the pot.
  • Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together until well mixed.
  • Allow the pot to come to a gentle simmer, letting the flavors meld together for about 15-20 minutes.
  • Reduce the heat to low and stir in the heavy cream and sour cream.
  • Add crumbled cotija cheese and squeeze in the fresh lime juice, mixing well until fully incorporated.
  • Heat gently through but avoid boiling.

Serving

  • Before serving, taste the chili and adjust seasoning with additional salt, pepper, or lime juice as desired.
  • Ladle the chili into bowls and crown with fresh cilantro, diced avocado or jalapeños, and a sprinkle of extra cotija cheese.
  • Serve with lime wedges for that extra zing.

Notes

For added flavor, consider using fresh corn instead of canned. Mix in additional spices or top with crispy tortilla strips for texture. This dish is also suitable for slow cooking.