Creamy, zesty, and loaded with elote-style flavor, this Mexican Street Corn White Chicken Chili turns a cozy bowl of chili into a lively, street-food–inspired dinner. Tender shredded chicken, fire-roasted corn, white beans, and warm spices simmer together in a silky broth, then get finished with cotija, lime, and a swipe of crema for that classic street corn flair.
Picture a pot bubbling gently on the stove, the scent of cumin and garlic mingling with smoky corn, while you pile on colorful toppings just like a vendor on a busy plaza. This recipe gives you all of that, with simple steps, weeknight-friendly ingredients, and plenty of opportunities for gorgeous photos and step-by-step cooking videos as you go.
Table of Contents
Why You’ll Love This Mexican Street Corn White Chicken Chili
This Mexican Street Corn White Chicken Chili merges two comfort-food icons: creamy white chicken chili and Mexican street corn (elote). Instead of a plain bowl of chili, you get a spoonful of charred corn, tangy lime, and salty cotija in every bite.
The base is rich but not heavy, thanks to a combo of broth, beans, and a touch of cream cheese and sour cream. A final shower of cilantro, chili powder, and elote-style corn topping makes it as beautiful to photograph as it is satisfying to eat, perfect for recipe videos and overhead “finished bowl” shots.
- Weeknight-friendly: Ready in about 45 minutes with minimal prep.
- One-pot comfort: Everything simmers in a single Dutch oven.
- Big flavor: Smoky spices, creamy texture, and bright citrus.
- Customizable: Easy to make spicier, lighter, or dairy-free.
Ingredients You’ll Need
Before you start, line up your ingredients. This is a great moment to capture a flat-lay photo for your Mexican Street Corn White Chicken Chili blog post or video.
For the Chili
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 jalapeño, seeded and minced (leave some seeds for extra heat)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great Northern)
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 2 1/2 cups corn kernels, divided (fire-roasted if possible; fresh, frozen, or canned)
- 1 (4-ounce) can diced green chiles, mild or medium
- 4 ounces cream cheese, softened and cut into cubes
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- Juice of 1 large lime (about 2 tablespoons), plus wedges for serving
- 1/4 cup chopped fresh cilantro, plus more for garnish
For the Elote-Style Topping
- 1 cup reserved corn kernels (from above)
- 1 tablespoon olive oil or butter
- 1/3 cup crumbled cotija cheese (or feta)
- 1/4 cup Mexican crema or mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chili powder or tajín, plus more for sprinkling
- Lime wedges, for serving
- Optional: crushed tortilla chips or strips, for crunch
Optional Garnishes
- Additional cotija cheese
- Sliced jalapeños
- Diced red onion
- Avocado slices or cubes
How to Make Mexican Street Corn White Chicken Chili
Follow these simple steps, and consider capturing process photos or short clips of the key moments sautéing, simmering, and garnishing to bring your Mexican Street Corn White Chicken Chili story to life.
- Char the corn for extra flavor.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 cup of the corn and cook, stirring only occasionally, until lightly charred and golden around the edges, 4–6 minutes. Transfer to a bowl and set aside for the elote-style topping. - Sauté the aromatics.
In a large Dutch oven or heavy pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and jalapeño. Sauté, stirring often, until softened and translucent, 4–5 minutes. Add the garlic and cook 30–60 seconds, until fragrant. - Bloom the spices.
Stir in the cumin, chili powder, smoked paprika, coriander, salt, and pepper. Cook for 1 minute, stirring constantly, so the spices toast gently and become fragrant. This step builds the base flavor of your Mexican Street Corn White Chicken Chili. - Build the chili base.
Pour in the chicken broth, then add the white beans, shredded chicken, remaining 1 1/2 cups corn, and diced green chiles. Stir well, scraping up any browned bits from the bottom of the pot. - Simmer and thicken.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 15–20 minutes, uncovered. Use the back of a spoon or a potato masher to lightly mash some of the beans against the side of the pot; this naturally thickens the chili. - Add the creamy elements.
Stir in the cubed cream cheese until melted and fully incorporated. Then whisk in the sour cream and heavy cream until the broth turns pale and velvety. Keep the heat on low and avoid boiling to prevent curdling. - Finish with lime and cilantro.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime as needed. - Make the elote-style topping.
In a small bowl, combine the charred corn, crema or mayonnaise, cotija cheese, cilantro, and chili powder or tajín. Stir until just combined; the mixture should be spoonable, not runny. - Serve and garnish.
Ladle the Mexican Street Corn White Chicken Chili into bowls. Top each bowl with a spoonful of elote-style corn mixture, extra cotija, a sprinkle of chili powder, tortilla strips if using, and a squeeze of fresh lime.
Substitutions & Dietary Swaps
This Mexican Street Corn White Chicken Chili is very forgiving. Use what you have on hand and customize it for your dietary needs.
- Chicken: Swap shredded chicken for leftover turkey or cooked shredded pork. For a vegetarian version, omit the chicken and add an extra can of beans.
- Beans: Cannellini, great Northern, or navy beans all work. You can also mix in a can of chickpeas for texture.
- Dairy-free: Use dairy-free cream cheese and sour cream, plus unsweetened canned coconut milk or a barista-style plant cream. Replace cotija with a dairy-free crumbly cheese.
- Lighter version: Use light cream cheese and reduced-fat sour cream, or swap heavy cream for half-and-half or evaporated milk.
- Milder heat: Skip the jalapeño seeds and use mild green chiles. You can also reduce the chili powder.
- Spicier: Add extra jalapeño, a pinch of cayenne, or a drizzle of hot sauce at the end.
- Gluten-free: The chili itself is naturally gluten-free just be sure your broth and toppings (like tortilla strips) are certified GF if needed.
Chef’s Pro Tips
- Char the corn well. Let the corn sit undisturbed in the pan so it can blister and caramelize. The smoky sweetness is key to the street corn flavor.
- Use room-temperature cream cheese. Softened cream cheese melts smoothly into the chili and prevents lumps.
- Don’t boil after adding dairy. Keep the heat low once the cream cheese and sour cream go in to ensure a silky, stable broth.
- Adjust thickness. If the chili is too thick, add a splash of warm broth. If it’s thin, mash more beans or simmer uncovered for a few extra minutes.
- Build the bowl like elote. Think layers: chili first, then elote topping, then a final dusting of chili powder, cotija, and lime. It photographs beautifully.
Make Ahead, Storage & Reheating
Make ahead: This Mexican Street Corn White Chicken Chili tastes even better the next day as the flavors meld. You can cook it fully, cool, and refrigerate, or make the base ahead and add the dairy just before serving.
Storage: Store cooled chili in an airtight container in the refrigerator for 3–4 days. Keep the elote-style topping in a separate container so it stays bright and fresh.
Freezing: For best texture, freeze the chili before adding cream cheese, sour cream, and cream. Thaw overnight in the fridge, reheat gently, then stir in the dairy and lime.
Reheating: Warm on the stovetop over low to medium-low heat, stirring occasionally, until hot. Add a splash of broth or milk if it has thickened. Avoid a hard boil to keep the dairy from separating.
Troubleshooting & Common Mistakes
- Chili looks grainy: The heat was likely too high after adding the dairy. Next time, keep it to a gentle simmer. You can sometimes smooth it out with a splash of cream and gentle whisking.
- Too thin: Mash more beans or simmer uncovered for 5–10 minutes. A small slurry of cornstarch and water can also help.
- Too thick: Stir in extra warm chicken broth a little at a time until it reaches your ideal consistency.
- Too spicy: Add extra cream or sour cream, plus a bit more lime and a pinch of sugar to balance the heat.
- Not flavorful enough: Salt, acid, and heat are your friends. Add a pinch of salt, an extra squeeze of lime, and a little more chili powder if needed.
Flavor Pairings & Serving Suggestions
Serve your Mexican Street Corn White Chicken Chili with plenty of toppings in small bowls so everyone can customize their own. Think of it like a street corn bar, but in chili form.
- Warm flour or corn tortillas for dipping
- Crunchy tortilla chips or strips on top
- Simple green salad with lime vinaigrette
- Fresh fruit salad with mango, pineapple, and jicama
Pairing Recipes From Our Website
Mexican Street Corn White Chicken Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add the chicken cubes and cook until lightly browned on all sides.
- Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat.
- Pour in chicken broth and bring to a simmer. Cook for 10–12 minutes, or until the chicken is fully cooked.
- Add roasted corn, white beans, and diced green chiles. Stir to combine.
- Reduce heat to low and pour in heavy cream. Simmer gently for 5–10 minutes until thickened.
- Serve hot and top with cotija cheese, cilantro, lime, and a sprinkle of Tajín.
Notes
Mexican Street Corn White Chicken Chili FAQs
Can I make Mexican Street Corn White Chicken Chili in a slow cooker?
Yes. Sauté the onion, jalapeño, garlic, and spices on the stovetop first, then transfer to a slow cooker with the chicken, beans, corn, chiles, and broth. Cook on LOW for 4–6 hours. Stir in the cream cheese, sour cream, and cream during the last 30 minutes, then finish with lime and cilantro.
Can I use raw chicken instead of cooked?
You can. Add 1 1/2 pounds of boneless, skinless chicken breasts or thighs to the pot with the broth and beans. Simmer until cooked through, then remove, shred, and return to the chili before adding the dairy.
How can I make this chili spicier?
Use a hotter pepper (like serrano), keep the jalapeño seeds, or add cayenne pepper or hot sauce. You can also sprinkle tajín or extra chili powder over each bowl.
Can I make Mexican Street Corn White Chicken Chili dairy-free?
Yes. Use dairy-free cream cheese, sour cream, and cheese, and swap the heavy cream for a rich plant-based cream or coconut milk. The chili will still be creamy and satisfying.
How long does this chili keep in the refrigerator?
Properly stored in an airtight container, Mexican Street Corn White Chicken Chili keeps well for 3–4 days. Reheat gently on the stovetop or in the microwave.
Can I freeze leftovers?
You can freeze leftovers, but the dairy may slightly separate when thawed. Stir well while reheating and add a splash of cream or broth to restore the texture. For best results, freeze the base before adding the dairy.
Is this chili gluten-free?
The chili itself is naturally gluten-free as long as your chicken broth and toppings are gluten-free. Always check labels if cooking for someone with celiac or a severe gluten intolerance.
Mexican Street Corn White Chicken Chili Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Estimated Calories: 420 calories per serving
Ingredients
For the Chili
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 cups cooked shredded chicken
- 2 1/2 cups corn kernels, divided
- 1 (4-ounce) can diced green chiles
- 4 ounces cream cheese, softened and cubed
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- Juice of 1 large lime
- 1/4 cup chopped fresh cilantro
For the Elote-Style Topping
- 1 cup reserved corn kernels
- 1 tablespoon olive oil or butter
- 1/3 cup crumbled cotija cheese
- 1/4 cup Mexican crema or mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chili powder or tajín
- Lime wedges, for serving
- Optional: crushed tortilla chips or strips
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 cup of the corn and cook, stirring occasionally, until charred and golden, 4–6 minutes. Transfer to a bowl and set aside.
- In a large Dutch oven, heat the remaining tablespoon olive oil over medium heat. Add onion and jalapeño and sauté until softened, 4–5 minutes. Add garlic and cook 30–60 seconds.
- Stir in cumin, chili powder, smoked paprika, coriander, salt, and pepper. Cook 1 minute to toast the spices.
- Add chicken broth, white beans, shredded chicken, remaining 1 1/2 cups corn, and diced green chiles. Stir well and bring to a gentle boil, then reduce heat and simmer 15–20 minutes.
- Lightly mash some of the beans against the side of the pot to thicken the chili.
- Stir in the cubed cream cheese until melted and smooth. Add sour cream and heavy cream, stirring until the broth is creamy. Keep heat on low and do not boil.
- Stir in lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime.
- For the elote-style topping, combine the charred corn, crema or mayonnaise, cotija, cilantro, and chili powder in a bowl.
- Ladle chili into bowls. Top each with a spoonful of elote-style corn, extra cotija, tortilla strips, and a squeeze of lime. Serve hot.
Additional Resources
Bring Mexican Street Corn White Chicken Chili to Your Table
When you crave something cozy but still crave bold, sunny flavors, Mexican Street Corn White Chicken Chili is the answer. It’s a pot of creamy comfort that still delivers smoky corn, bright lime, and just the right amount of heat, all in under an hour.
Save this recipe, share it with your fellow chili lovers, and don’t forget to snap a photo of your most colorful bowl. Then come back and let us know how your Mexican Street Corn White Chicken Chili turned out and which toppings you loved most.