If you’ve ever stood over a pot of chili on a chilly night, wishing it had just a little more pizzazz, let me introduce you to Mexican Street Corn White Chicken Chili. This bowl of creamy goodness combines the cozy comfort of classic white chicken chili with the bold, slightly smoky sweetness of Mexican street corn. Think of it as your game-day secret weapon, weeknight dinner hero, or the dish that makes picky eaters pause mid-complaint and actually ask for seconds (yes, even my 6-year-old).
Table of Contents
Why You’ll Love This Mexican Street Corn White Chicken Chili
- Ready in about 25 minutes (because who has hours to babysit a pot?).
- Creamy, cheesy, and zesty with lime and cilantro.
- Family-friendly, but with just enough kick to keep the adults happy.
- A recipe that works for both weeknights and hosting.
What Does Mexican Street Corn White Chicken Chili Taste Like?
Imagine the sweetness of roasted corn, the tang of lime, a touch of heat from jalapeño, and that creamy base that makes every spoonful feel like a hug. It’s not overly spicy—more of a “hello, I’m here” kind of warmth.
Ingredients You’ll Need for Mexican Street Corn White Chicken Chili
When I say this Mexican Street Corn White Chicken Chili is packed with flavor, I mean it. Every single ingredient plays its part in creating that creamy, zesty bowl you’ll want to curl up with. Let’s walk through them together so you know exactly why they matter—and maybe even pick up a tip or two along the way.
- Chicken breasts (4, boneless and skinless) – Lean, tender, and the perfect protein base. They cook quickly and shred beautifully into the chili. If you’re short on time, you could even swap in shredded rotisserie chicken (a lifesaver on busy weeknights).
- Yellow onion (1, chopped) – This is your flavor foundation. Once sautéed, it softens and brings that subtle sweetness that balances the spice.
- Jalapeño (1, diced) – Adds just enough kick to make things interesting without overpowering the chili. If you love a smoky flavor, try a roasted poblano as a swap.
- Chicken bone broth (4 cups) – Rich, savory, and nourishing. Bone broth adds a depth of flavor you just can’t get from plain water. It also makes this chili feel hearty without being heavy.
- Sour cream (1 ½ cups) – The star of that creamy texture. It melts into the broth and balances the spice, making each spoonful feel indulgent.
- Shredded Monterey Jack cheese (½ cup, or blend with mild cheddar) – Cheese brings everything together, giving you that velvety finish. I often mix in a little cheddar for a sharper bite.
- Garlic (4 cloves, minced) – Garlic is non-negotiable in my kitchen. It adds warmth and depth that makes the chili taste like it’s been simmering for hours.
- Dried oregano (½ tablespoon) – A classic herb that brings earthy notes, complementing the chili powder and corn.
- Chili powder (½ teaspoon) – Not too much, just enough to give the broth a gentle warmth. Remember, this is chili—but the kind that’s family-friendly.
- Frozen sweet white corn (2 cups) – The soul of this recipe. Sweet corn is what ties it to Mexican street corn, giving pops of sweetness in every bite. If you want to lean even further into that “street corn” vibe, you can use fire-roasted corn for a smoky edge.
- Fresh cilantro (½ cup, chopped) – Bright, fresh, and citrusy—it lifts all the heavier flavors. If you’re not a cilantro fan, parsley works too.
- Lime (juice of 1) – The squeeze of lime at the end adds that zesty tang, cutting through the creaminess like sunshine breaking through clouds. Don’t skip it!
- Cornstarch slurry (3 tablespoons cornstarch + 3 tablespoons water) – This is your thickener, giving the chili body without making it overly heavy.
- Olive oil – Used for sautéing the veggies, adding richness right from the start.
- Salt and black pepper, to taste – The finishing touches that make all the other flavors pop.
👉 If you’re a soup-and-chili lover like me, you’ll also enjoy this cozy Mexican Street Corn Soup. It’s another family favorite with similar flavors but in a lighter, brothy form—perfect when you’re craving the taste of street corn but not the heaviness of chili.
How to Make Mexican Street Corn White Chicken Chili
Cooking Mexican Street Corn White Chicken Chili is easier than it sounds, but I know how helpful it is to have every detail spelled out—especially when dinnertime chaos is in full swing. Grab your pot, tie up that apron, and let’s do this together.
Step 1: Sauté the veggies for the flavor base
Start with a large pot or Dutch oven and drizzle in about a tablespoon of olive oil. Heat it over medium-high until it shimmers. Toss in your chopped yellow onion and diced jalapeño, then let them sizzle for around 5 minutes. The onion should turn translucent and soft, while the jalapeño adds a gentle spice to the air (warning: your kitchen will smell amazing).
👉 Pro Tip: This is the moment where flavor begins to build. Don’t rush it! A well-cooked onion can make the difference between a good chili and a “please-make-this-again” chili.
Step 2: Bloom the garlic and spices
Once the onions are softened, stir in your minced garlic, oregano, and chili powder. Keep stirring for about 1 minute. This quick step is called “blooming” the spices—it wakes them up and deepens their flavor in the hot oil.
⚠️ Watch closely so the garlic doesn’t burn. Burnt garlic = bitter flavor, and nobody wants that in their chili bowl.
Step 3: Add chicken and broth
Now it’s time to make things hearty. Pour in your chicken bone broth and carefully add the chicken breasts. Sprinkle in some salt and pepper to season. Increase the heat until the pot reaches a gentle boil, then lower it to a simmer. Cover the pot and let it cook for about 10–15 minutes, just until the chicken is cooked through.
💡 Personal confession: I used to overcook my chicken in soups all the time (it turned out dry and stringy). The trick is to pull the chicken out the minute it’s done. Trust me—your chili will thank you.
Step 4: Shred the chicken
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred them into bite-sized pieces. If you’re in a rush, you can toss the chicken into a stand mixer with the paddle attachment for quick shredding—it works like magic. Once shredded, return the chicken to the pot.
👉 This step is what gives Mexican Street Corn White Chicken Chili that chunky, hearty texture we all love.
Step 5: Make it creamy and flavorful
Now comes the fun part! Stir in your sour cream, shredded cheese, frozen sweet white corn, fresh cilantro, and the juice of one lime. The chili will immediately take on a rich, creamy look as the cheese melts and the sour cream blends in.
Taste the broth here—add a pinch more salt, a squeeze of extra lime, or even a little more chili powder if you like a bolder kick.
For a lighter variation, you could also check out my Chicken Taco Soup with Cream Cheese. It’s a cousin to this recipe but with a tangy, Tex-Mex twist that’s just as family-friendly.
Step 6: Thicken the chili
Mix together your cornstarch and water in a small bowl to form a slurry. Slowly pour it into the pot while stirring. Let the chili simmer uncovered for about 10 minutes. This step thickens the chili so it’s not too brothy but still spoonable and cozy.
If you like your chili extra thick, you can let it go a few minutes longer—it’ll only get creamier as it sits.
Step 7: Serve with toppings
Ladle your Mexican Street Corn White Chicken Chili into wide bowls and get creative with the toppings! I love:
- Crumbled cotija cheese
- Crispy tortilla strips
- Diced avocado slices
- A little extra cilantro
- A lime wedge on the side
And if you’re cooking for a crowd? Set up a “toppings bar” so everyone can dress up their own bowl. It’s interactive, fun, and makes dinner feel like a mini party.
✅ That’s it—you’ve made a pot of Mexican Street Corn White Chicken Chili that’s creamy, comforting, and bursting with flavor in under 30 minutes!
Tips and Tricks for Perfect Chili
- Shortcut hack: Use a rotisserie chicken to save time.
- Corn matters: Fire-roasted corn adds smoky depth.
- Adjust spice: Swap jalapeño for poblano if you like it milder.
- Make ahead: This chili thickens as it cools—perfect for next-day leftovers.
- Freeze it: Portion into freezer bags, lays flat for easy storage.
Storage for Mexican Street Corn White Chicken Chili
- Fridge: Keeps 3–4 days in an airtight container.
- Freezer: Up to 2 months. Thaw in fridge overnight, reheat gently.
- Reheat tip: Stir in a splash of broth or milk if it thickens too much.
FAQs
Q: Can I make this in the slow cooker?
A: Yes! Toss everything (except sour cream, cheese, lime, cilantro, cornstarch) in, cook 4–6 hours low. Add creamy parts at the end.
Q: Is this recipe spicy?
A: Not really—it’s more mild with a gentle warmth. Adjust jalapeño to your taste.
Q: Can I use chicken thighs instead?
A: Absolutely, thighs stay juicy and shred beautifully.
Conclusion
This Mexican Street Corn White Chicken Chili is everything you want in a bowl—comforting, bold, and creamy with just the right amount of zest. It’s become one of my family’s favorites, especially on cozy nights when we want something hearty but still full of flavor. Try it out, and if you do, I’d love to hear how your family enjoys it. Maybe even set up that toppings bar for fun—it’s a crowd-pleaser every time!
👉 Looking for more cozy bowls? Try my Chicken Noodle Soup with Egg Noodles or this White Bean Pumpkin Turkey Chili.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Mexican Street Corn White Chicken Chili – Quick, Creamy, Crowd Favorite
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Description
A rich and creamy twist on classic chili, packed with Mexican street corn flavors. Perfect for cozy nights or game day!
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 (or a blend with mild cheddar)
- 4 cloves 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, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
- Salt and pepper, to taste
Instructions
1. Heat a tablespoon of olive oil in a pot over medium-high heat. Add the chopped onion and diced jalapeño, and cook for about 5 minutes until softened.
2. Add the minced garlic, chili powder, and oregano. Stir for another minute, being careful not to burn the garlic.
3. Pour in the chicken broth and add the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes or until chicken is cooked through.
4. Remove the chicken breasts and shred them using two forks or a stand mixer. Return the shredded chicken to the pot.
5. Stir in the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix well until the cheese is melted and the chili is creamy. Adjust seasoning to taste.
6. In a small bowl, mix the cornstarch and water. Slowly pour the mixture into the pot, stirring constantly. Simmer uncovered for 10 more minutes to thicken.
7. Ladle into bowls and top with your favorites like crispy Beef, cotija cheese, tortilla strips, or avocado.
Notes
Presentation ideas: Serve in wide, shallow bowls to leave room for toppings. For gatherings, set up a toppings bar with cotija cheese, crispy tortilla strips, diced avocado, and lime wedges. Garnish with extra cilantro and lime slices for color and flavor.
