Mexican Street Corn White Chicken Chili is a fun twist on your regular chili, bringing together tender shredded chicken, creamy white beans, sweet corn, and a touch of spice that reminds me of the flavors you’d find at a summer street fair. It’s packed with warming spices and a bit of tangy lime, just like that classic Mexican street corn you love, but in a comforting bowl of chili form.
I really enjoy making this chili when I want something that feels both familiar and exciting. The combination of smoky chipotle with the bright fresh corn makes it stand out, and I like to add a little bit of cheese and a squeeze of fresh lime before serving—it just lifts all the flavors and makes each bite feel fresh and satisfying. Plus, it’s easy to throw together and perfect for busy weeknights or casual get-togethers.
One of my favorite ways to serve this chili is with some homemade tortilla chips or a warm cornbread on the side. It’s great for cozy dinners but also works well if you want to impress friends with something a little different but still hearty and comforting. This chili reminds me of summer evenings and good conversation, and I think you’ll love how creamy and flavorful it is without being too heavy.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s already cooked and shredded, which saves time. You can also boil or roast chicken breasts if you prefer fresh. For a vegetarian option, try using jackfruit or extra beans.
Corn: Fresh corn on the cob adds sweetness and texture to this chili. If fresh isn’t available, frozen or canned corn works well too – just drain well.
Chipotle peppers in adobo: These add smoky heat and depth. If you want less spice, start with one pepper or substitute with smoked paprika and a pinch of cayenne.
Dairy (cream cheese, Mexican crema or sour cream): These make the chili creamy and smooth. Greek yogurt is a good substitute for crema or sour cream if you want a lighter option. Vegan sour cream works for dairy-free diets.
Cotija cheese: Cotija adds salty flavor and a crumbly texture. If you can’t find it, feta or queso fresco works well to keep the authentic feel.
How Do You Get the Creamy Texture Without Curds?
Adding cream cheese and Mexican crema at the end creates a silky and smooth base. Here’s how to do it right:
- Lower the heat before adding the cream cheese to avoid curdling or separation.
- Stir the cream cheese in slowly until melted and fully combined.
- Then stir in the crema or sour cream gently, mixing until smooth.
- A squeeze of fresh lime juice brightens the creaminess and balances flavors.
Taking your time with this step means your chili will be luxuriously creamy without breaking or looking lumpy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the ingredients evenly and letting the flavors blend.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Knife and cutting board – you’ll need these to chop onions, garlic, and cilantro safely and efficiently.
- Measuring cups and spoons – helps you get the spices and liquids just right.
- Ladle – makes serving your chili easy and mess-free.
Flavor Variations & Add-Ins
- Add diced poblano peppers for a mild heat and extra smoky flavor.
- Swap chicken for shredded turkey or cooked ground turkey for a leaner option.
- Stir in black beans or pinto beans instead of white beans for a different texture and taste.
- Top with chopped fresh jalapeños or a dash of hot sauce if you like extra spice and zing.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups cooked shredded chicken (rotisserie chicken works well)
- 3 cups corn kernels (fresh or frozen)
- 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern)
- 4 cups chicken broth
- 1 cup Mexican crema or sour cream
- 4 ounces cream cheese, softened
- Juice of 1 lime
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced for garnish
- 1/4 cup crumbled cotija cheese or feta for garnish
- Optional: chili powder or smoked paprika for garnish
How Much Time Will You Need?
You’ll need about 10 minutes to prepare ingredients, 15-20 minutes to cook, and a bit of time to garnish and serve. All together, it’s roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in minced garlic, chipotle peppers, cumin, chili powder, and smoked paprika. Cook for about 1 minute until you can smell the spices.
2. Add Chicken, Corn, and Beans:
Stir in shredded chicken, corn kernels, and drained white beans until everything is mixed well.
3. Simmer the Chili:
Pour in the chicken broth and bring everything to a simmer. Reduce heat and let it cook gently for 10-15 minutes so all the flavors come together.
4. Make It Creamy:
Lower the heat and add softened cream cheese. Stir until melted and fully blended. Then stir in the Mexican crema or sour cream and the lime juice. Season with salt and pepper to your liking.
5. Serve and Garnish:
Ladle the chili into bowls. Top with avocado slices, crumbled cotija cheese, chopped cilantro, and a sprinkle of chili powder or smoked paprika if you like a bit more color and flavor. Serve warm with tortilla chips or cornbread on the side.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure it’s completely thawed before adding it to the chili. If using frozen cooked chicken, thaw it in the fridge overnight or use the defrost setting on your microwave, then shred it before cooking.
Can I Substitute the Mexican Crema?
Absolutely! Sour cream works well as an easy substitute, and Greek yogurt is a lighter alternative. For dairy-free options, try a plant-based sour cream or plain coconut yogurt.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave, stirring occasionally to keep the chili creamy.
Can I Make This Recipe Spicier or Milder?
Yes! Adjust the amount of chipotle peppers to control heat—use one or remove the seeds for less spice. To add more heat, include diced jalapeños or a dash of hot sauce when serving.
