🌽🍗 Mexican Street Corn White Chicken Chili
A creamy, comforting chili inspired by the bold flavors of Mexican street corn (elote). This dish combines tender chicken, sweet corn, white beans, and warm spices in a rich broth finished with lime, cheese, and fresh herbs. It’s hearty, flavorful, and perfect for a cozy dinner.
📝 Description
This Mexican Street Corn White Chicken Chili blends the creamy goodness of white chicken chili with the tangy, slightly smoky flavors of Mexican street corn. Sweet corn, lime juice, chili powder, and creamy cheese create a satisfying balance of flavors. It’s a one-pot meal that’s great for weeknight dinners, meal prep, or gatherings.
🛒 Ingredients
For the Chili
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2 cups cooked shredded chicken (rotisserie works great)
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2 cups corn kernels (fresh, frozen, or roasted)
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1 can (15 oz) white beans, drained and rinsed
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1 small onion, diced
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3 cloves garlic, minced
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1 tablespoon olive oil
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3 cups chicken broth
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1 teaspoon chili powder
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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½ teaspoon salt
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½ teaspoon black pepper
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½ cup sour cream or Greek yogurt
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½ cup cream cheese (softened)
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Juice of 1 lime
Toppings (Mexican Street Corn Style)
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½ cup crumbled cotija or feta cheese
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¼ cup chopped fresh cilantro
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1 jalapeño, sliced
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Extra lime wedges
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Crushed tortilla chips (optional)
👩🍳 Instructions
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Sauté aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook another 30 seconds. -
Build the chili base
Add shredded chicken, corn, white beans, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir well. -
Simmer
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes so the flavors combine. -
Make it creamy
Stir in cream cheese until melted and smooth. Then add sour cream and lime juice. -
Taste & adjust
Adjust seasoning if needed with extra salt, chili powder, or lime juice. -
Serve
Ladle chili into bowls and top with cotija cheese, cilantro, jalapeños, and crushed tortilla chips.
🍽️ Serving Suggestions
Serve this chili with:
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Warm tortillas
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Cornbread
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Avocado slices
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Fresh tomato salsa
💡 Tips
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For extra smoky flavor, use fire-roasted corn.
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Add diced green chilies for more spice.
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Use rotisserie chicken to save time.
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If you prefer thicker chili, mash a few beans before adding them.
❓ Q & A
Q: Can I make this in a slow cooker?
Yes. Add everything except cream cheese, sour cream, and lime juice. Cook 4–5 hours on low, then stir in the creamy ingredients before serving.
Q: Can I make it dairy-free?
Yes. Replace cream cheese and sour cream with coconut cream or dairy-free cream cheese.
Q: Can leftovers be frozen?
Yes, though creamy soups may slightly change texture. Freeze up to 2 months.
Q: What chicken works best?
Shredded rotisserie chicken or poached chicken breast works perfectly.
