Mexican Street Corn White Chicken Chili

Why Make This Recipe

Mexican Street Corn White Chicken Chili is a delicious and hearty dish that brings the flavors of street corn to a comforting bowl of chili. This recipe is perfect for cold nights or when you want something tasty and filling. It combines tender shredded chicken with creamy textures and fresh toppings, making it a crowd-pleaser for family dinners or gatherings. Plus, it’s easy to make and packed with nutritious ingredients.

How to Make Mexican Street Corn White Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 3 cups cooked shredded chicken (rotisserie works great)
• 2 cups chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 1 1/2 cups frozen or canned corn
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1/2 cup crumbled cotija or feta cheese
• 1 tablespoon lime juice
• Fresh cilantro and extra cheese for garnish (optional)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
2. Add the garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute until fragrant.
3. Include the shredded chicken, chicken broth, white beans, and corn. Bring the mixture to a simmer and cook for 10–15 minutes.
4. Reduce the heat to low. Stir in the sour cream and cream cheese until melted and fully combined.
5. Add lime juice and adjust seasoning to taste.
6. Serve hot, garnished with cotija cheese, fresh cilantro, and extra lime if desired.

How to Serve Mexican Street Corn White Chicken Chili

This chili is best served hot. You can enjoy it in a bowl with a sprinkle of cotija cheese and chopped fresh cilantro on top. It pairs well with tortilla chips, cornbread, or warm tortillas for dipping. You can also add a wedge of lime for an extra burst of flavor.

How to Store Mexican Street Corn White Chicken Chili

Let the chili cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2-3 months. Just make sure to thaw it in the refrigerator overnight before reheating.

Tips to Make Mexican Street Corn White Chicken Chili

• For added spice, you can include chopped jalapeños or hot sauce for a kick.
• If you prefer a thicker chili, let it simmer a bit longer after adding the chicken broth.
• Experiment with different beans or add bell peppers for extra flavor and nutrition.

Variation

You can make this dish vegetarian by replacing the chicken with additional beans or tofu. Use vegetable broth instead of chicken broth and skip the chicken for a delicious meat-free option.

FAQs

1. Can I use leftover chicken for this recipe?
Yes! Leftover chicken, especially rotisserie chicken, works great in this chili.

2. Is there a substitute for cotija cheese?
Yes! Feta cheese is a good alternative if you cannot find cotija.

3. Can I make this chili in advance?
Absolutely! This chili tastes even better the next day, so feel free to make it ahead of time. Just store it properly in the refrigerator.

Mexican Street Corn White Chicken Chili

---

• Author: yolanda
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

Save Recipe Recipe Saved

Save Recipe Recipe Saved

Description

A hearty chili that combines tender shredded chicken with the flavors of Mexican street corn, perfect for family dinners or gatherings.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 3 cups cooked shredded chicken
• 2 cups chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 1 1/2 cups frozen or canned corn
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1/2 cup crumbled cotija or feta cheese
• 1 tablespoon lime juice
• Fresh cilantro and extra cheese for garnish (optional)

---

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
2. Add the garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute until fragrant.
3. Include the shredded chicken, chicken broth, white beans, and corn. Bring the mixture to a simmer and cook for 10–15 minutes.
4. Reduce the heat to low. Stir in the sour cream and cream cheese until melted and fully combined.
5. Add lime juice and adjust seasoning to taste.
6. Serve hot, garnished with cotija cheese, fresh cilantro, and extra lime if desired.

Notes

For added spice, include jalapeños or hot sauce. For a thicker chili, let it simmer longer. You can make it vegetarian by replacing chicken with beans or tofu.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 750mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 24g
• Cholesterol: 75mg

Keywords: chili, white chicken chili, Mexican food, street corn, comfort food