The Best Creamy Mexican Street Corn White Chicken Chili Recipe

Q: Should I add beans to my white chicken chili?

Whether to add beans is a matter of personal preference. Many classic white chicken chili recipes include them for added heartiness and protein. We use cannellini beans for their creamy texture, which complements the broth beautifully, but Great Northern beans also work well. For a 'no-bean chili,' you can simply omit them and consider adding extra corn or chicken to maintain the chili's heartiness.

Craving a hearty, comforting bowl of chili but tired of the same old beef-and-tomato routine? You’re looking for something that warms you from the inside out but also excites your taste buds with a vibrant, unexpected twist. It’s easy to fall into a recipe rut, making the same soups and stews on repeat, especially when you need a reliable weeknight meal.

You want a recipe that’s simple enough for a busy evening but impressive enough for guests. The challenge is finding that perfect balance—a dish that is both a familiar comfort food and a bold, flavorful adventure. You need a one-pot wonder that combines creamy, rich textures with zesty, smoky notes, creating a meal that your whole family will ask for again and again.

After testing countless variations, we’ve perfected the balance of creamy, smoky, and zesty in this one-pot recipe that has become a new favorite in our home. This Mexican Street Corn White Chicken Chili is the ultimate comfort food fusion. It combines tender shredded chicken, sweet charred corn, and white beans in a rich, creamy broth infused with lime, cilantro, and a hint of spice, creating a simple yet unforgettable one-pot meal.

@macy.blackwell
Mexican Street Corn White Chicken Chili!🌽😋 My new favorite soup!!! So delicious! I ate on the leftovers for a week! Recipe is from @jzeats 💖 Ingredients: * 4 boneless, skinless chicken breasts * 1 yellow onion, chopped * 1 jalapeno, diced * 4 cups chicken bone broth * 1.5 cups sour cream * 1/2 cup shredded monterey jack cheese, (I used a blend of monterey jack and mild cheddar) * 4 cloves of garlic, minced * 1/2 tablespoon dried oregano * 1/2 teaspoon chili powder * 2 cups frozen sweet white corn * 1/2 cup fresh cilantro, chopped * 1 lime, juice * 3 tablespoons cornstarch * 3 tablespoons water * olive oil * cotija cheese * bacon crumbles * tortilla strips * sliced avocado Directions: 1. In a large soup pot heat 1 tablespoon of olive oil. Add onion, jalapeño, and sauté until softened. Add garlic, oregano, chili powder, and stir until combined. 2. Add broth, chicken, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the chicken is cooked. 3. Transfer cooked thin to a bowl and shred with forks. Add back into the pot. Add sour cream, shredded cheese, cilantro, corn, and lime juice. 4. In a small bowl combine cornstarch and water. Add into soup pot. 5. Simmer for 10 minutes. Stirring every few minutes. 6. Serve with crumbled bacon, cojita cheese, tortilla chips, and avocado! #soupseries #soupseason #easyrecipes #fallrecipes #souprecipe
♬ original sound – macy.blackwell

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Craving a Chili That’s Anything But Ordinary?

This Mexican Street Corn White Chicken Chili is the ultimate comfort food fusion. It combines tender shredded chicken, sweet charred corn, and white beans in a rich, creamy broth infused with lime, cilantro, and a hint of spice, creating a simple yet unforgettable one-pot meal. This recipe takes everything you love about classic, creamy white chicken chili and elevates it with the irresistible flavors of elote—charred corn, zesty lime, salty cotija cheese, and a sprinkle of chili powder. It’s a delightful collision of two beloved dishes, resulting in a zesty, comforting soup that’s destined to become your new go-to.

What is Mexican Street Corn White Chicken Chili?

Mexican Street Corn White Chicken Chili is a hybrid recipe blending the core ingredients of white chicken chili (chicken, white beans, creamy broth) with the signature flavors of Mexican street corn (charred corn, lime juice, cilantro, and cotija cheese). It’s a modern culinary fusion that takes the hearty, comforting base of a classic American chili and infuses it with the vibrant, fresh, and smoky toppings inspired by authentic Mexican street food, known as Elote. This dish delivers a complex flavor profile that is simultaneously rich, zesty, smoky, and incredibly satisfying.

5 Steps to the Perfect Creamy Mexican Street Corn White Chicken Chili

Making this show-stopping chili is surprisingly simple and can be done in one pot in under an hour. We’ve broken down the process into five foolproof stages to guarantee a perfectly creamy, flavorful result every single time. From building the aromatic base to layering on the final toppings, these clear instructions and pro-tips will guide you to chili perfection. Our 5-step recipe for Mexican Street Corn White Chicken Chili includes: 1. Building the Flavor Base, 2. Cooking & Shredding the Chicken, 3. Charring the Corn, 4. Creating the Creamy Chili, and 5. Garnishing to Perfection.

1. Build the Aromatic Flavor Base

The first step to a deeply flavorful chili is creating a fragrant foundation with sautéed aromatics and toasted spices. This is where the layers of flavor begin.

Materials Needed: 1 tbsp olive oil, 1 yellow onion (chopped), 1 jalapeño (seeded and diced), 4 cloves garlic (minced), 1 tsp chili powder, 1 tsp cumin, 1/2 tsp dried oregano, 1/2 tsp smoked paprika, salt and pepper to taste.
Step-by-Step Directions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and diced jalapeño. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.
3. Add the minced garlic, chili powder, cumin, dried oregano, smoked paprika, salt, and pepper.
4. Cook for another 60 seconds, stirring constantly, until the spices are deeply fragrant.

Pro-Tip: “Blooming” the spices in the hot oil for a full minute before adding any liquid is a critical step. It unlocks their essential oils and creates a much deeper, more complex flavor in the final chili.

Pin this flavor-building tip for your next soup night!

2. Cook the Chicken & Char the Corn

Next, we cook the chicken until it’s perfectly tender and get that signature smoky flavor by charring the corn in a hot skillet. These two components are the heart of the chili.

Materials Needed: 1.5 lbs boneless, skinless chicken breasts, 4 cups low-sodium chicken broth, 16 oz frozen or fresh sweet corn.
Step-by-Step Directions:
1. For the Chicken: Add the chicken breasts and chicken broth to the pot containing the sautéed aromatics and spices. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through and registers 165°F. Remove the cooked chicken to a separate plate and use two forks to shred it.
2. For the Corn: While the chicken is simmering, heat a dry cast-iron skillet over high heat until it’s very hot. Add the corn in a single, even layer. Let it cook without moving for 2-3 minutes, until you see deep brown or black char marks on the kernels facing down. Stir and repeat the process until about 25% of the corn is nicely charred and smoky.

Time-Saver Tip: In a pinch, a store-bought rotisserie chicken is a fantastic shortcut. Simply shred the meat and add it to the chili in the final 5 minutes of cooking, along with the charred corn, to heat through.

Save this trick for perfectly charred corn every time!

3. Create the Creamy, Zesty Chili Base

The secret to this chili’s luxurious texture is combining a simple thickener with cream cheese and sour cream at the very end, balanced by the freshness of lime and cilantro.

Materials Needed: 1 (15 oz) can cannellini beans (rinsed and drained), 4 oz cream cheese (softened and cubed), 1 cup sour cream, juice of 1 lime, 1/2 cup chopped fresh cilantro, 1 tbsp cornstarch + 2 tbsp cold water (slurry).
Step-by-Step Directions:
1. Return the shredded chicken to the pot of broth. Stir in the charred corn and the rinsed cannellini beans. Bring back to a gentle simmer.
2. In a small bowl, whisk the cornstarch and cold water together until smooth to create a slurry. Stir the slurry into the chili and let it simmer for 2-3 minutes, allowing the chili to thicken.
3. Important: Turn the heat down to the lowest possible setting. Add the cubed, softened cream cheese and stir gently until it has completely melted into the broth.
4. Remove the pot from the heat entirely. Now, stir in the sour cream, fresh lime juice, and chopped cilantro until they are fully combined and the chili is silky smooth.

Critical Tip: Always add sour cream and cream cheese at the very end with the heat turned off or on the lowest setting. Adding dairy to a boiling liquid can cause it to curdle and separate. Patience here is key to a silky-smooth texture.

Love creamy soups? Pin this no-curdle trick!

4. The Grand Finale: Toppings & Garnishes

This is where the chili truly transforms. Layering on the right toppings completes the “Mexican Street Corn” experience, adding texture, freshness, and a final burst of flavor.

Materials Needed: (Serving suggestions) Crumbled cotija cheese, crispy bacon crumbles, crushed tortilla chips or strips, diced avocado, extra fresh cilantro, sliced jalapeños, lime wedges, extra sour cream, Tajín seasoning.
Step-by-Step Directions:
1. Ladle the hot, creamy chili into individual serving bowls.
2. Create a “toppings bar” by setting out small dishes with all the suggested garnishes, allowing everyone to customize their own bowl.
3. For the most authentic experience, we highly recommend a generous sprinkle of cotija cheese, some crunchy tortilla strips, a few slices of creamy avocado, and a final dash of Tajín.

Expert Pairing: The salty, crumbly texture of Cotija cheese is the most authentic choice and truly makes the dish. If you can’t find it, a good quality feta is the next best substitute. Don’t skip the final squeeze of lime—it brightens all the rich flavors!

What are your favorite chili toppings? Save this for inspiration!

5. Storage, Freezing, and Slow Cooker Instructions

This recipe is perfect for meal prep. Following the proper storage, freezing, and reheating methods ensures your chili stays delicious, and adapting it for a slow cooker makes it even easier.

Step-by-Step Directions:
1. Storage: Allow leftover chili to cool slightly before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave.
2. Freezing: For the best texture, freeze the chili before adding the dairy (sour cream and cream cheese). Let the chili base (broth, chicken, corn, beans, and spices) cool completely, then transfer to a freezer-safe container or bag. It will keep for up to 3 months. To serve, thaw it overnight in the fridge, reheat gently on the stove, and then stir in the softened cream cheese, sour cream, lime juice, and cilantro before serving.
3. Slow Cooker / Crockpot Method: To the basin of your slow cooker, add the raw chicken breasts, chicken broth, sautéed aromatics, spices, corn, and beans. Stir to combine. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Once the chicken is cooked through, remove it, shred it, and return it to the pot. Stir in the cubed cream cheese until melted, then stir in the sour cream, lime juice, and cilantro during the last 30 minutes of cooking.

Lesson Learned: We’ve found that freezing dairy-based soups can alter the texture, making them grainy upon reheating. By freezing the base and adding the cream cheese and sour cream after thawing and reheating, you preserve that perfectly silky, creamy texture every time.

Pin these slow cooker and freezer instructions for later!

Key Takeaways: Your Quick Guide to the Best White Chicken Chili

To recap, here are the most important tips to guarantee your Mexican Street Corn White Chicken Chili is a huge success:

Bloom Your Spices: Don’t just dump them in. Sautéing your dried spices in oil for a minute before adding liquid is a game-changer that unlocks a much deeper, more robust flavor.
Char Your Corn: This is not an optional step! The smoky, slightly bitter char on the sweet corn is essential for achieving that authentic “street corn” taste that defines the dish.
Temper Your Dairy: To prevent a grainy or curdled chili, always add the cream cheese and sour cream over very low heat or, even better, off the heat entirely. This ensures a silky, luxurious texture.
Freshness is Key: The generous amount of fresh lime juice and cilantro stirred in at the end is crucial. It cuts through the richness and brightens up all the flavors, making the chili pop.
Toppings are Everything: The experience is truly incomplete without the classic street corn toppings. Salty cotija cheese, crunchy tortilla strips, creamy avocado, and a dash of Tajín bring it all together.

Final Thoughts

This Mexican Street Corn White Chicken Chili recipe is more than just a meal; it’s an experience. It’s the perfect bowl of comfort for a chilly evening, an exciting and easy main course for game day, or a reliable weeknight dinner that feels like a special treat. It brings a vibrant, zesty twist to the dinner table that will leave everyone satisfied and asking for seconds.

We’d love to see your creations! Tag us on social media or leave a comment below with your favorite toppings

The Best Creamy Mexican Street Corn White Chicken Chili Recipe

Craving a Chili That’s Anything But Ordinary?

What is Mexican Street Corn White Chicken Chili?