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A bowl of Mexican Street Corn White Chicken Chili with toppings and corn
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Mexican Street Corn White Chicken Chili

A delightful twist on classic chili, combining sweet corn, tender chicken, and zesty spices in a creamy, comforting dish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Keyword: Chili, comfort food, Family-Friendly, Mexican Street Corn, Quick Meal
Servings: 6 servings
Calories: 500kcal

Ingredients

For the chili base

  • 1 tablespoon olive oil For sautéing the onions
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound cooked, shredded chicken Can use rotisserie or any leftover cooked chicken
  • 3 cups chicken broth
  • 2 cans sweet corn, drained Or 3 cups frozen corn
  • 1 can diced tomatoes with green chilies
  • 1 can white beans, drained and rinsed Optional ingredient
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

For the creamy mixture

  • 1 cup heavy cream or half-and-half
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese or feta
  • 1 Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado or jalapeños (optional, for garnish)
  • Extra cotija cheese (for garnish)
  • Lime wedges (for garnish)

Instructions

Preparation

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it softens, about 4-5 minutes.
  • Stir in the minced garlic and allow it to cook for another minute until fragrant.

Cooking

  • Incorporate the shredded chicken, chicken broth, corn, diced tomatoes with chilies, and white beans (if you're using them). Stir in the cumin, chili powder, smoked paprika, salt, and pepper.
  • Bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes.
  • Reduce the heat to low and stir in the heavy cream and sour cream until fully incorporated.
  • Add in the crumbled cotija cheese and lime juice. Stir well and heat through without boiling.
  • Adjust flavor as necessary by seasoning with extra salt, pepper, or lime juice.

Serving

  • Ladle the chili into bowls and garnish each serving with fresh cilantro, avocado, extra cotija, and a lime wedge.

Notes

For added heat, consider adding cayenne pepper or chili flakes. Grilling the corn can add a smoky flavor. Leftovers taste even better the next day.