If you love creamy chicken chili and Mexican street corn, this recipe is basically the best of both worlds. It has tender shredded chicken, sweet corn, a little heat from jalapeño, plenty of garlic, and a creamy broth finished with sour cream and melted cheese.
I usually make this when I want something comforting but don’t want to spend all evening in the kitchen. Honestly, the smell of the garlic, onion, and jalapeño cooking together is enough to make everyone wander into the kitchen asking, “Is dinner ready yet?”
The lime at the end is especially important. It cuts through the creamy broth and gives the whole chili that bright, fresh Mexican street-corn-inspired flavor.
Ingredients
Serves: 6
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 50–55 minutes
For the Chili
-
4 boneless, skinless chicken breasts
-
1 yellow onion, chopped
-
1 jalapeño, finely diced
-
4 cloves garlic, minced
-
4 cups chicken bone broth
-
2 cups corn, fresh or frozen
-
1 can (4 oz) diced green chiles
-
1½ cups sour cream
-
½ cup shredded Monterey Jack cheese
-
½ cup mild cheddar cheese, optional
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
½ teaspoon dried oregano
-
½ teaspoon smoked paprika
-
Salt and black pepper, to taste
-
1 tablespoon olive oil
For Serving
-
Fresh cilantro, chopped
-
Lime wedges
-
Extra shredded cheese
-
Crumbled cotija or feta cheese
-
Sliced jalapeño
-
Extra corn, lightly charred if desired
A little recipe note: The combination of corn, lime, creamy cheese, cilantro, and jalapeño is what gives this white chicken chili its Mexican street-corn-inspired character.
How to Make Mexican Street Corn White Chicken Chili
1. Sauté the vegetables
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and jalapeño. Cook for about 4–5 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30–60 seconds.
Don’t let the garlic get too dark. You just want it fragrant.
2. Add the chicken and seasonings
Place the chicken breasts into the pot.
Sprinkle in the cumin, chili powder, oregano, smoked paprika, salt, and black pepper.
Pour in the chicken bone broth and add the diced green chiles.
Bring everything to a gentle boil, then reduce the heat and cover the pot.
3. Simmer the chicken
Let the chili simmer gently for approximately 20–25 minutes, or until the chicken is cooked through and reaches 165°F (74°C) internally.
I usually avoid aggressively boiling the chicken because a gentle simmer keeps it much more tender.
Remove the chicken from the pot and place it on a plate or cutting board.
4. Shred the chicken
Once the chicken is cool enough to handle, shred it using two forks.
If you’re in a hurry, you can also shred it with a hand mixer on low speed. Just be careful not to overdo it.
Return the shredded chicken to the pot.
5. Add the corn
Stir in the corn and green chiles if you haven’t already added them.
Simmer for another 5–7 minutes, just until the corn is tender and everything is heated through.
For even more Mexican street corn flavor, you can quickly char some of the corn in a hot skillet before adding it. Those little browned bits add so much flavor.
6. Make it creamy
This is the part where the chili really comes together.
Reduce the heat to low.
Stir in the sour cream gradually. Then add the shredded Monterey Jack and cheddar cheese.
Keep stirring until the cheese melts and the broth becomes creamy.
Don’t let the chili boil after adding the sour cream. High heat can cause the dairy to separate or become grainy.
If the chili seems too thick, add a splash of chicken broth. If it’s too thin, let it gently simmer uncovered for a few extra minutes.
7. Finish with lime and toppings
Turn off the heat and squeeze fresh lime juice into the chili.
Taste and adjust the salt, pepper, or lime juice as needed.
Ladle into bowls and top with chopped cilantro, extra cheese, a little crumbled cotija or feta, sliced jalapeño, and another squeeze of lime.
Cooking Tips
Don’t skip the lime
Honestly, this is one of my favorite parts of the recipe. The chili is rich and creamy, so fresh lime juice adds just enough acidity to brighten everything up.
Use frozen corn
You don’t need fresh corn to make this. Frozen corn works beautifully and is something I usually keep in the freezer anyway.
Char the corn for extra flavor
For a stronger street-corn flavor, toss some of the corn into a dry skillet over medium-high heat. Let it cook without stirring too often so it develops golden-brown spots.
Then use it as a topping or stir it into the chili.
Add the sour cream over low heat
This is important. Once the sour cream goes in, keep the heat low and avoid boiling the chili.
Adjust the jalapeño
For mild chili, remove the seeds and membranes from the jalapeño. If you like some serious heat, leave some of them in—or add a second jalapeño.
Don’t overcook the chicken
The chicken only needs to reach 165°F. Once it’s cooked, remove it from the pot and shred it. This helps prevent dry, stringy chicken.
What to Serve With White Chicken Chili
This chili is filling enough to serve on its own, but I love putting out a few toppings and sides.
Try serving it with:
-
Warm flour or corn tortillas
-
Homemade tortilla chips
-
Avocado slices
-
Mexican-style rice
-
A simple green salad
-
Cornbread
-
Extra lime wedges
-
Pico de gallo
-
Guacamole
-
Crumbled cotija cheese
For a fun dinner, set everything out and let everyone build their own bowl. That’s usually what I do when we’re having friends over.
How to Store Leftovers
Let the chili cool and transfer it to an airtight container.
Store it in the refrigerator for up to 3–4 days.
When reheating, use low to medium heat and stir frequently. Because this is a creamy chili, avoid bringing it to a hard boil.
You can also freeze it, although creamy dairy-based soups can sometimes change texture slightly after thawing. If you know you’re planning to freeze it, you can prepare the chili without the sour cream and cheese, freeze it, and add those ingredients after reheating.
Approximate Nutrition Information
Per serving, based on 6 servings:
-
Calories: ~490
-
Protein: ~50 g
-
Carbohydrates: ~25 g
-
Fat: ~21 g
-
Fiber: ~3 g
-
Sugar: ~7 g
-
Sodium: ~850 mg
Nutrition is an estimate and will vary depending on the exact chicken, broth, cheese, sour cream, and other ingredients used.
Frequently Asked Questions
1. Can I use rotisserie chicken instead of chicken breasts?
Absolutely. I actually do this when I have leftover rotisserie chicken in the fridge. Use roughly 4 cups of shredded cooked chicken and add it after the broth has simmered with the vegetables and seasonings. You won’t need to cook it for the full 20–25 minutes.
2. Can I make this Mexican Street Corn Chicken Chili less spicy?
Yes. Remove the seeds and membranes from the jalapeño and use mild diced green chiles. You can also leave out the jalapeño entirely if you’re cooking for people who don’t like spicy food.
3. Can I use half-and-half instead of sour cream?
You can, although the texture and flavor will be slightly different. Sour cream gives this chili that tangy, creamy flavor that works particularly well with the corn and lime.
4. Can I make this white chicken chili in a slow cooker?
Yes. Add the chicken, onion, jalapeño, garlic, broth, corn, green chiles, and seasonings to the slow cooker. Cook until the chicken reaches 165°F and shreds easily. Remove and shred the chicken, then return it to the slow cooker. Stir in the sour cream and cheese near the end and keep the heat low.
5. What cheese is best for Mexican Street Corn White Chicken Chili?
Monterey Jack is my go-to because it melts smoothly and has a mild flavor. A Monterey Jack and mild cheddar combination also works really well. For the topping, cotija adds a salty, crumbly finish that’s especially nice with the sweet corn and lime.
Final Thoughts
This Mexican Street Corn White Chicken Chili has quickly become the kind of recipe I make when I want something cozy, creamy, and full of flavor without making dinner complicated.
The tender shredded chicken, sweet corn, creamy broth, melted Monterey Jack, jalapeño, cilantro, and fresh lime all work together really well. And honestly, the toppings are half the fun.
