Mexican Street Corn White Chicken Chili – Creamy, Zesty, and Comforting
Cozy up to a bowl of creamy, zesty comfort with this Mexican Street Corn White Chicken Chili! 🌽🍗 Tender shredded chicken, sweet corn, white beans, and green chiles simmer in a rich, creamy broth bursting with street corn flavor. 🌶️🧄 Finished with lime, cotija, and cilantro, it’s a bold, satisfying twist on classic chili. Perfect for chilly nights, game day, or anytime you need a warm, flavor-packed hug in a bowl! 🍲✨
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Ingredients
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1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 tablespoon olive oil
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1 medium yellow onion, finely diced
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3 garlic cloves, minced
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1 jalapeño, seeded and finely chopped (optional for heat)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon smoked paprika
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Salt and black pepper, to taste
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2 cans (15 oz each) white beans (like cannellini or Great Northern), drained and rinsed
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1 can (15 oz) fire-roasted corn or sweet corn, drained
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1 cup frozen or fresh corn kernels
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2 cups chicken broth (preferably low-sodium)
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8 oz block cream cheese, softened and cut into cubes
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½ cup sour cream (or plain Greek yogurt for a lighter option)
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Juice of 1 lime
For Garnish
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Crumbled cotija or feta cheese
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Fresh cilantro, chopped
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Sliced jalapeños (optional)
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Lime wedges
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Crushed tortilla chips or tortilla strips
Instructions
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped chicken and sprinkle with salt and pepper. Sauté for about 5–6 minutes, stirring occasionally, until the chicken is golden on the outside and nearly cooked through. Transfer the chicken to a bowl and set aside.
Using the same pot, add the diced onion and jalapeño. Sauté for 3–4 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle in cumin, chili powder, and smoked paprika. Stir the spices into the onion mixture and let them bloom for about 1 minute, allowing the flavors to deepen.
Return the chicken to the pot. Add in the drained white beans, both types of corn (canned and frozen), and the chicken broth. Stir thoroughly and bring the pot to a low simmer. Cook uncovered for 15–20 minutes so the flavors can meld and the chili thickens slightly.
Add the cubed cream cheese to the pot. Stir continuously until it melts into the chili and becomes smooth. Once incorporated, add the sour cream and lime juice. Mix until fully blended, adjusting the heat to low to avoid curdling.
Simmer the chili for 5–10 more minutes, stirring occasionally, until thickened to your desired consistency. Taste and adjust salt, pepper, or lime juice as needed. If it’s too thick, a splash of broth or water can thin it out. If it’s too thin, mash some beans with the back of a spoon to help thicken.
Ladle the chili into bowls and top with your favorite garnishes — cotija cheese, chopped cilantro, jalapeño slices, and a generous squeeze of lime juice. Serve with tortilla strips or chips for extra crunch.
Notes
- Cream Cheese Tip: For easy blending, cut the cream cheese into cubes and let it sit at room temperature for 20–30 minutes before using.
- Alternative Proteins: Chicken thighs work beautifully and remain moist throughout cooking. You can also use pre-cooked shredded rotisserie chicken for a shortcut — just reduce the cook time in step 1.
- Spice Control: Jalapeños add a mild heat; if you’re sensitive, omit them entirely or reduce the chili powder slightly. Conversely, for more spice, add diced green chiles or a pinch of cayenne pepper.
- No Cotija? No problem. Feta has a similar salty-tangy flavor and works great. Sharp cheddar is also a suitable option.
- Make Ahead: This chili can be made in advance and actually tastes better the next day after the flavors meld. Store in the fridge for up to 4 days.
- Freezer Friendly: Cool completely before transferring to airtight containers. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.