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Mexican Street Corn White Chicken Chili featured image shows a delicious, creamy chili with visible corn and chicken.

Perfect Mexican Street Corn White Chicken Chili

This Mexican Street Corn White Chicken Chili combines the flavors of elote with a creamy white chicken chili. It's an easy-to-make and customizable dish that's perfect for a family meal, offering a delightful blend of sweetness, spice, and smoky flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 cups frozen or canned corn, or kernels cut from 3 ears of fresh corn
  • 6 cups chicken broth
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • ¼ cup mayonnaise
  • ¼ cup crumbled cotija cheese or feta cheese
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving
  • Chili powder or Tajin, for sprinkling

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Garlic mincer
  • Grill (optional, for fresh corn)
  • Tongs (optional, for grilling corn)
  • Small bowl
  • Fork
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the chicken breasts to the pot and cook until lightly browned on all sides.
  5. Pour in the chicken broth, add the great northern beans, diced green chiles, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  6. Season with salt and pepper to taste.
  7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds.
  8. Remove the chicken breasts from the pot and shred them with two forks.
  9. Return the shredded chicken to the pot.
  10. Stir in the softened cream cheese until it is completely melted and the chili is smooth and creamy.
  11. Remove the pot from the heat and stir in the sour cream and lime juice.
  12. Add the corn and stir to combine.
  13. Taste the chili and adjust the seasoning as needed.
  14. In a small bowl, combine the mayonnaise, crumbled cotija cheese, and chopped cilantro to make the 'elote' topping.
  15. Ladle the chili into bowls and top with a generous dollop of the 'elote' topping.
  16. Sprinkle with a little extra chili powder or Tajin for a pop of color and flavor.
  17. Serve with lime wedges for squeezing.

Notes

Spice Level: Add more cayenne pepper or red pepper flakes for a spicier chili.
Protein: Use shredded rotisserie chicken or ground chicken instead of chicken breasts.
Beans: Swap great northern beans for cannellini or black beans.
Vegetarian Option: Omit the chicken and add more beans or vegetables.
Slow Cooker: Combine all ingredients (except cream cheese and sour cream) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in cream cheese and sour cream before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months.
Thickening: To thicken chili, simmer uncovered or mash some beans. To thin, add chicken broth.
Serving suggestions: Serve with tortilla chips, cornbread, or crusty bread.