Name: Mexican Street Corn White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and minced (optional); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 4 cups cooked shredded chicken (rotisserie or boiled); 3 cups chicken broth; 2 (15 oz) cans white beans, drained and rinsed; 2 cups fresh or frozen corn kernels; 1 (4 oz) can diced green chilies; 1/2 cup fresh cilantro, chopped; 1 cup milk or half-and-half; Juice of 1 lime; Salt and pepper, to taste; 1/2 cup crumbled Cotija cheese (optional)

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Mexican Street Corn White Chicken Chili a creamy, flavorful chili inspired by the vibrant flavors of Mexican street corn, this dish features tender shredded chicken, sweet corn, white beans, and a touch of spice in a comforting, hearty stew. It’s a perfect meal for cooler days or when I want something warm and satisfying with a fresh twist.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and minced (optional, for heat)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

4 cups cooked shredded chicken (rotisserie or boiled)

3 cups chicken broth

2 (15 oz) cans white beans, drained and rinsed

2 cups fresh or frozen corn kernels

1 (4 oz) can diced green chilies

½ cup fresh cilantro, chopped

1 cup milk or half-and-half (for creaminess)

Juice of 1 lime

Salt and pepper, to taste

½ cup crumbled Cotija cheese (optional)

Directions

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the garlic and jalapeño and cook for another minute until fragrant.

Add cumin, chili powder, and smoked paprika; stir to coat the onions and garlic with the spices.

Pour in the chicken broth and bring to a simmer.

Add shredded chicken, white beans, corn, and diced green chilies. Simmer for 15 minutes to let flavors meld.

Stir in the milk or half-and-half to add creaminess and heat through gently without boiling.

Remove from heat, then stir in fresh cilantro and lime juice. Season with salt and pepper to taste.

Serve hot, topped with crumbled Cotija cheese if desired, and extra lime wedges on the side.

Servings and timing

This recipe makes about 6 servings. Prep time is roughly 15 minutes, with a cooking time of 30 minutes, so the total time to get this delicious chili on the table is about 45 minutes.

Variations

I like to add some diced avocado or a dollop of sour cream on top for extra creaminess.

For more heat, I sometimes leave the jalapeño seeds in or add a pinch of cayenne pepper.

Using smoked chicken or adding a chipotle pepper in adobo can deepen the smoky flavor.

To make it vegetarian, I swap the chicken broth for vegetable broth and omit the chicken, adding extra beans and corn instead.

For a dairy-free version, I replace the milk or half-and-half with coconut milk or a plant-based milk alternative.

Storage/Reheating

I store leftover chili in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over medium-low heat, stirring occasionally to prevent scorching. If it’s too thick after refrigeration, I add a splash of chicken broth or water to loosen it up. This chili also freezes well for up to 3 months; just thaw overnight in the fridge before reheating.

FAQs

Can I use canned chicken instead of shredded chicken?

I prefer shredded rotisserie or boiled chicken for the best texture and flavor, but canned chicken can work in a pinch. Just drain it well and add it in the last few minutes of simmering to avoid overcooking.

Is it possible to make this recipe spicier?

Absolutely! I add the jalapeño seeds or extra diced jalapeños, and sometimes a pinch of cayenne or chipotle powder to boost the heat.

Can I substitute the white beans with another type?

Yes, I often swap in cannellini or great northern beans. Pinto beans would work but will change the texture and color slightly.

What if I don’t have Cotija cheese?

I use Cotija for its salty, crumbly texture, but feta cheese or even grated Parmesan can be a good substitute.

Can this chili be made in a slow cooker?

Yes, I put all ingredients except the milk and fresh herbs in the slow cooker and cook on low for 4-6 hours. I add the milk, cilantro, and lime juice just before serving.

Conclusion

I really enjoy how this Mexican Street Corn White Chicken Chili combines creamy textures with bright, smoky flavors. It’s a comforting yet fresh twist on traditional chili that never fails to impress. Whether I’m cooking for family, meal prepping for the week, or hosting friends, this recipe is always a hit and perfect for any occasion.

Recipe:

Mexican Street Corn White Chicken Chili

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Low Fat

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Description

A creamy, flavorful chili inspired by Mexican street corn, featuring tender shredded chicken, sweet corn, white beans, and a touch of spice in a comforting stew.

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and jalapeño and cook for another minute until fragrant.
Add cumin, chili powder, and smoked paprika; stir to coat the onions and garlic with the spices.
Pour in the chicken broth and bring to a simmer.
Add shredded chicken, white beans, corn, and diced green chilies. Simmer for 15 minutes to let flavors meld.
Stir in the milk or half-and-half to add creaminess and heat through gently without boiling.
Remove from heat, then stir in fresh cilantro and lime juice. Season with salt and pepper to taste.
Serve hot, topped with crumbled Cotija cheese if desired, and extra lime wedges on the side.