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Mexican Street Corn White Chicken Chili is showcased in this enticing featured image.

Perfect Mexican Street Corn White Chicken Chili

This Mexican Street Corn White Chicken Chili combines the creamy, cheesy flavors of elote with the comforting warmth of white chicken chili. It's a hearty and unforgettable meal perfect for chilly evenings or game day gatherings. The sweetness of the corn, salty cotija cheese, and zing of lime create a delicious flavor profile.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced optional
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 4 cups cooked chicken, shredded about 2 large chicken breasts
  • 4 cups chicken broth
  • 2 cups frozen corn
  • 1/2 cup heavy cream or sour cream
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Mexican crema or sour cream, for serving
  • Chili powder, for garnish

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly tender.
  2. Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, until fragrant.
  3. Add the shredded chicken, chicken broth, great northern beans, cannellini beans, diced tomatoes and green chilies, and frozen corn to the pot. Stir well to combine.
  4. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, to allow the flavors to meld together.
  5. Stir in the heavy cream or sour cream. Cook for another 5 minutes to heat through. Taste and season with salt and black pepper as needed.
  6. Ladle the chili into bowls and top with crumbled cotija cheese, chopped fresh cilantro, a dollop of Mexican crema or sour cream, a sprinkle of chili powder, and a lime wedge. Squeeze the lime juice over the chili just before eating.

Notes

Adjust the amount of jalapeño and cayenne pepper to your liking. For a thicker chili, mash some of the beans or use an immersion blender. For a thinner chili, add more chicken broth. This chili is even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze this chili for longer storage for up to 2 months. Feel free to add other vegetables like diced zucchini, carrots, or celery. Pinto beans or black beans can be substituted. Smoked corn can be used for a more intense flavor. Add a can of chopped chipotle peppers in adobo sauce for a smoky, spicy kick. Stir in softened cream cheese for an extra creamy chili.