mexican street corn white chicken chili recipe

Written BySheba G Updated On
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The Best mexican street corn white chicken chili recipe

I have been making this mexican street corn white chicken chili for years now and it is always a hit at my house. My kids love the creamy broth and the sweet corn, and I love that it is a one pot meal that comes together so easily. This recipe takes all the flavors of elote, the grilled Mexican street corn, and turns it into a comforting bowl of chili. It is perfect for a busy weeknight dinner or for feeding a crowd on game day. The white beans and chicken make it filling and healthy, and the chili powder and lime give it that bright, zesty kick. I also appreciate that I can use leftover chicken or a rotisserie chicken to save time. This is one of those meals that makes everyone happy without a lot of fuss.

Mexican Street Corn White Chicken Chili

4.6 from 896 votes

This creamy white chicken chili is packed with tender chicken, white beans, and sweet corn, all simmered in a flavorful broth with a hint of lime and chili. It is inspired by Mexican street corn and is a comforting, easy weeknight dinner that the whole family will love.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups low sodium chicken broth
2 (15 oz) cans white beans, drained and rinsed
2 cups cooked shredded chicken
2 cups frozen corn, thawed
1/2 cup heavy cream
Juice of 1 lime
Salt and pepper to taste

For the Toppings

1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
1/2 cup crushed tortilla chips
Lime wedges

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and jalapeno and cook for 1 minute more.
2Stir in the cumin, chili powder, and smoked paprika and cook for 30 seconds until fragrant.
3Pour in the chicken broth and bring to a simmer. Add the white beans, shredded chicken, and corn. Simmer for 15 minutes.
4Stir in the heavy cream and lime juice. Season with salt and pepper to taste. Simmer for another 5 minutes.
5Serve the chili in bowls and top with cotija cheese, cilantro, green onions, and crushed tortilla chips. Serve with lime wedges.

🔧Equipment

Large dutch oven or heavy pot
Wooden spoon
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a thicker chili, mash some of the white beans before adding them to the pot. You can use leftover turkey instead of chicken. To make it spicier, leave the seeds in the jalapeno.

Watch Video Of How Mexican Street Corn White Chicken Chili Works

This mexican street corn white chicken chili is a recipe I turn to again and again because it is so simple and satisfying. It is the perfect dish for a cozy family dinner or a casual get together with friends. I am sure it will become a favorite in your home too.

❓ Frequently Asked Questions About Mexican Street Corn White Chicken Chili

1. Can I make this chili in a slow cooker?

Yes, you can. Saute the onion, garlic, and jalapeno on the stove first, then transfer everything except the cream and lime juice to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream and lime juice before serving.

2. What can I use instead of heavy cream?

You can use half and half or full fat coconut milk for a dairy free option. For a lighter version, use whole milk mixed with a tablespoon of cornstarch to thicken.

3. Can I use fresh corn instead of frozen?

Absolutely. Use about 3 ears of fresh corn. Cut the kernels off the cob and add them with the beans. Fresh corn adds a nice sweetness.

4. How do I store leftovers?

Store the chili in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight. Reheat gently on the stove or in the microwave.

5. Is this chili gluten free?

Yes, this recipe is naturally gluten free as long as you use gluten free chicken broth and check that your tortilla chips are gluten free. The chili itself has no wheat ingredients.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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