Here’s a rich, creamy Mexican Street Corn White Chicken Chili with bold flavor, just the right heat, and clear step-by-step directions. This one’s cozy but exciting—perfect for a one-pot meal.
Mexican Street Corn White Chicken Chili
Servings
4–6 people
Time
Prep: 15 minutes
Cook: 35–40 minutes
Ingredients
Chili Base
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2 tablespoons olive oil or butter
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon smoked paprika
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½ teaspoon oregano
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¼–½ teaspoon cayenne pepper (to taste)
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Salt and black pepper to taste
Chicken & Liquid
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500–600 g boneless chicken breast or thighs
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4 cups chicken broth
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1 cup cooked sweet corn (grilled or pan-roasted preferred)
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1 can (400 g) white beans, drained and rinsed
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1 small can (120 g) green chilies, chopped
Creamy Street Corn Finish
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½ cup cream cheese, softened
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½ cup heavy cream or cooking cream
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½ cup sour cream
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Juice of 1 lime
Optional Toppings
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Crumbled cotija or feta cheese
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Fresh coriander (cilantro), chopped
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Chili flakes or chili powder
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Extra roasted corn
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Tortilla strips
Step-by-Step Directions
Step 1: Sauté the Aromatics
Heat oil or butter in a large pot over medium heat.
Add chopped onion and cook for 4–5 minutes until soft and translucent.
Add garlic, cumin, chili powder, smoked paprika, oregano, cayenne, salt, and pepper. Stir and cook for 30 seconds until fragrant.
Step 2: Cook the Chicken
Add chicken pieces to the pot and stir to coat in spices.
Pour in chicken broth and bring to a gentle boil.
Reduce heat, cover, and simmer for 15–18 minutes, or until chicken is fully cooked and tender.
Step 3: Shred the Chicken
Remove chicken from pot and shred using two forks.
Return shredded chicken back to the pot.
Step 4: Add Corn and Beans
Stir in corn, white beans, and green chilies.
Simmer uncovered for 5 minutes.
Step 5: Make It Creamy
Lower heat to low.
Add cream cheese in small chunks, stirring until completely melted.
Stir in heavy cream and sour cream until smooth and creamy.
Do not boil after adding dairy.
Step 6: Street Corn Flavor Finish
Add lime juice and adjust salt and spice to taste.
Simmer gently for 3–5 minutes until thick and velvety.
Step 7: Serve
Ladle chili into bowls and top with cheese, cilantro, chili flakes, and extra corn.
Tips for Best Flavor
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Roasting the corn adds authentic street-corn smokiness.
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Chicken thighs give juicier results than breast.
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Let chili rest 10 minutes before serving for deeper flavor.
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If too thick, thin with extra broth.
Variations
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Slow Cooker: Cook on low 6–7 hours; add dairy in last 30 minutes.
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Spicy: Add diced jalapeño or chipotle in adobo.
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Low-Carb: Skip beans and add zucchini.
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No Cream Cheese: Replace with extra sour cream + cream.