Name: Mexican Street Corn White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts (8-10 points); 1 yellow onion (0 points); 1 jalapeno (0 points); 4 cups Chicken Bone Broth (2-3 points); 1.5 cups sour cream (12-15 points); ½ cup shredded Monterey Jack cheese (5-6 points); 4 cloves garlic (0 points); ½ tbsp dried oregano (0 points); ½ tsp chili powder (0 points); 2 cups frozen sweet white corn (2-3 points); ½ cup fresh cilantro (0 points); 1 lime, juiced (0 points); 3 tbsp cornstarch (1-2 points); 3 tbsp water (0 points); Optional toppings: bacon, cotija cheese crumbles, tortilla strips, sliced avocado (points vary depending on toppings)

Jump to Recipe·Print Recipe

If you love the creamy, tangy goodness of Mexican Street Corn, then you’re going to adore this Mexican Street Corn White Chicken Chili. It’s got all the delicious flavors of the classic street corn, but in a warm, comforting bowl of chili! With tender chicken, a touch of heat, and a sweet crunch from the corn, this chili is creamy and full of flavor—perfect for cozy nights or a crowd-pleasing dinner. I promise you, this dish is a total game-changer and will make everyone ask for the recipe. Trust me, you won’t want to stop at just one bowl!

Why You’ll Love Mexican Street Corn White Chicken Chili

This recipe has it all! Here’s why it’s about to become a favorite in your home:

Creamy & Comforting: This chili has the perfect balance of creamy and hearty with a smooth texture that coats every spoonful.
Flavor-Packed: Sweet corn, tangy lime, smoky chili powder, and zesty cotija cheese come together to create a unique flavor profile that’s anything but ordinary.
Easy to Make: It’s simple to throw together in one pot—no need for complicated steps. It’s perfect for busy nights when you want something satisfying without the hassle.
A Crowd-Pleaser: Whether it’s a cozy family dinner or a gathering with friends, this chili is sure to impress. It’s a guaranteed hit for any occasion.
Customizable: Like your chili with more heat? Add extra chili powder or jalapeños. Want it extra creamy? Throw in a little extra cream cheese. It’s a versatile recipe you can adjust to fit your tastes.

Ingredients

Here’s everything you’ll need to make this flavor-packed Mexican Street Corn White Chicken Chili:

Chicken Breasts or Thighs: Tender, shredded chicken is the base of this hearty chili.
Frozen Corn: The star ingredient—sweet corn that brings a burst of flavor to each spoonful.
Cream Cheese: Adds creaminess to the broth and gives the chili a velvety texture.
Chicken Broth: The liquid that carries all the delicious flavors of this chili.
Garlic: For that deep, savory flavor that’s essential to any great chili.
Onion: Sweet onion balances the richness of the cream cheese and chicken.
Green Chilies: A bit of mild heat and extra flavor, without overpowering the dish.
Lime: For that zesty, citrusy punch that brings all the flavors together.
Cumin: Adds a warm, earthy note that is perfect for chili.
Chili Powder: A smoky spice that enhances the flavor and brings a little heat.
Cotija Cheese: The salty, crumbly cheese that makes this chili just like Mexican Street Corn.
Heavy Cream: For an extra creamy texture that makes this chili super comforting.
Cilantro: Fresh cilantro to top it off with a bit of brightness.
Olive Oil: For sautéing the onions and garlic to bring out their sweetness.
Salt and Pepper: To season the dish perfectly.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get cooking this mouthwatering Mexican Street Corn White Chicken Chili:

Cook the Chicken: In a large pot, heat a little olive oil over medium heat. Add your chicken breasts (or thighs) and cook until golden brown and cooked through. Remove from the pot and shred with two forks. Set aside.
Sauté the Aromatics: In the same pot, add a little more olive oil and sauté the onions until they’re soft and translucent, about 3-4 minutes. Add the garlic and cook for another minute, until fragrant.
Create the Base: To the pot, add the chicken broth, green chilies, cumin, chili powder, and a pinch of salt and pepper. Stir to combine, bringing the mixture to a simmer.
Add the Cream Cheese: Drop in the cream cheese and stir until it’s melted and incorporated into the broth. This will make your chili creamy and rich!
Add the Corn & Chicken: Stir in the frozen corn and shredded chicken. Let everything simmer together for about 10-15 minutes, allowing the flavors to meld together.
Finish with Heavy Cream: Pour in the heavy cream, lime juice, and half of the cotija cheese. Stir well and let it cook for another 5 minutes. Taste and adjust seasoning, adding more salt, pepper, or lime juice as needed.
Serve & Garnish: Ladle the chili into bowls, then sprinkle with the remaining cotija cheese, fresh cilantro, and an extra squeeze of lime. For an extra touch, you can serve with some tortilla chips on the side for crunch.
Enjoy: Dig in and enjoy the creamy, spicy, and slightly sweet goodness of this Mexican-inspired chili!

Nutrition Facts

Servings: 6
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Mexican Street Corn White Chicken Chili

This chili is filling and flavorful on its own, but here are a few serving suggestions to take it up a notch:

With Tortilla Chips: Add some crispy tortilla chips on top or on the side for a satisfying crunch that contrasts beautifully with the creamy chili.
Serve with Rice: This chili also pairs wonderfully with white rice or cilantro-lime rice to make it even heartier.
Toppings Galore: Top with extra cotija cheese, a dollop of sour cream, or even some diced avocado for an added creaminess.
Crispy Tortillas: For extra Mexican flair, fry up some corn tortillas and break them into crunchy pieces to sprinkle on top.

Additional Tips

Add Extra Heat: If you like it spicy, throw in a chopped jalapeño or a pinch of cayenne pepper to the chili mix.
Make it Vegetarian: Skip the chicken and add more beans and veggies (like bell peppers and zucchini) for a tasty vegetarian version.
Slow Cooker Option: This recipe can easily be made in a slow cooker. Just add all the ingredients (except the cream cheese and heavy cream) into the slow cooker and cook on low for 4-6 hours. Add the cream cheese and heavy cream at the end, stir, and let it cook for another 10 minutes.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the chili for up to 3 months—just be sure to let it cool completely before freezing.

FAQ Section

Q1: Can I use canned corn instead of frozen?
A1: Yes, you can use canned corn. Just drain and rinse the corn before adding it to the chili.

Q2: Can I use sour cream instead of cream cheese?
A2: While cream cheese gives the chili a creamy texture, sour cream can be used in a pinch. It will alter the flavor slightly but still add a creamy richness.

Q3: Can I make this chili spicy?
A3: Absolutely! If you like spice, add a chopped jalapeño or a dash of hot sauce when cooking the aromatics.

Q4: Can I make this ahead of time?
A4: Yes, this chili can be made ahead and stored in the fridge for up to 4 days. It also tastes even better the next day as the flavors continue to develop!

Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Q6: Can I use rotisserie chicken for this recipe?
A6: Yes! Using rotisserie chicken is a great shortcut. Just shred it and add it to the chili as you would with cooked chicken breasts.

Q7: How can I make this dairy-free?
A7: You can substitute the cream cheese and heavy cream with dairy-free alternatives like coconut cream or a cashew-based cream cheese for a dairy-free version.

Q8: Can I use bone-in chicken for this recipe?
A8: Yes, you can use bone-in chicken thighs or breasts. Just cook the chicken, remove the bones, shred the meat, and then add it to the chili.

Q9: Can I freeze this chili?
A9: Yes, this chili freezes well. Let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months.

Q10: Can I add beans to this chili?
A10: Yes! Beans would be a great addition to this chili. White beans or black beans would pair nicely with the flavors.

Conclusion

This Mexican Street Corn White Chicken Chili is a cozy, flavorful dish that will have everyone coming back for seconds! With its creamy, zesty flavors, it’s the perfect comfort food with a fun, Mexican twist. Whether you’re making it for a casual dinner or a special gathering, this chili will definitely hit the spot. So grab your ingredients and start cooking—you’ll be so glad you did!