Mexican Street Corn White Chicken Chili

If you’re craving a cozy, hearty meal that packs a punch of flavor, Mexican Street Corn White Chicken Chili is the answer. This dish is like a warm hug in a bowl—comforting, creamy, and brimming with that sweet and smoky street corn flavor we all adore. It’s the kind of chili that combines the best of two worlds: the comforting richness of white chicken chili and the addictive flavors of Mexican street corn (also known as Elote).

Imagine tender chicken, sweet corn, and a blend of spices, all swimming in a creamy base and topped off with crumbled cotija cheese, cilantro, and a squeeze of lime. It’s a bowl of magic that feels like a celebration with every bite. Whether you’re warming up on a chilly evening or bringing something special to a potluck, this chili will be the star of the show. You’re going to love it!

Why You’ll Love Mexican Street Corn White Chicken Chili

Here’s why this dish will become a regular in your recipe rotation:

Sweet, Smoky, and Savory

The combination of roasted corn, smoky chili powder, and tangy lime makes this chili a flavor explosion in your mouth. It’s everything you love about Mexican street corn, but in a comforting, creamy chili form.

Hearty and Satisfying

Packed with tender chicken, beans, and vegetables, this chili is not only flavorful but filling, making it the perfect one-pot meal for a cozy dinner or a crowd-pleasing potluck dish.

Creamy Goodness

The creamy base, made with cream cheese and chicken broth, creates a silky texture that’s incredibly satisfying. It’s rich but not too heavy, striking the perfect balance.

Quick and Easy

Even though it tastes like you’ve spent hours on it, this chili is actually pretty simple to make. A one-pot wonder that’s ready in just under an hour, making it perfect for busy nights when you still want something special.

Versatile

Whether you like your chili mild or with a little kick, this recipe is easy to adjust to suit your spice preferences. And if you have dietary restrictions or preferences, it’s simple to make substitutions (like using a dairy-free cream cheese option).

Ingredients in Mexican Street Corn White Chicken Chili

This chili uses simple ingredients that pack big flavor. Here’s what you’ll need:

For the Chili:

• Boneless, Skinless Chicken Breasts: The star of the show! Tender, juicy chicken that shreds easily and soaks up all the delicious flavors.
• Sweet Corn: Roasted or frozen, this sweet corn gives the chili that signature street corn vibe.
• White Beans: Cannellini or great northern beans work best for this chili, adding creaminess and substance.
• Onion: For a savory base flavor that builds the foundation of the chili.
• Garlic: Because garlic makes everything better—this adds depth and flavor to the broth.
• Chicken Broth: To create a rich and savory base.
• Cream Cheese: This gives the chili its creamy texture, making it feel indulgent without being overly heavy.
• Chili Powder & Cumin: A perfect spice blend that adds warmth and earthiness to the chili.
• Lime Juice: A squeeze of lime at the end brightens everything up and balances out the richness.

For the Toppings:

• Cotija Cheese: This crumbly, salty cheese adds that signature elote taste.
• Cilantro: A fresh, herbaceous garnish that adds a pop of color and flavor.
• Lime Wedges: For an extra squeeze of lime right before serving.
• Chili Powder: A light sprinkle for a bit of smoky heat on top.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Let’s walk through the steps to create this cozy, comforting dish. Ready? Let’s dive in:

Prepare the Ingredients:

1. Cook the Chicken: In a large pot or Dutch oven, heat a little oil over medium heat. Season your chicken breasts with salt, pepper, and a pinch of chili powder, then cook them until they’re golden brown and cooked through (about 6-7 minutes per side). Remove the chicken from the pot, set it aside, and shred it once it’s cool enough to handle.
2. Sauté the Onion and Garlic: In the same pot, add a bit more oil if needed. Sauté the diced onion until it’s soft and translucent (about 3 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the Broth and Cream Cheese: Pour in the chicken broth and bring it to a simmer. Add the cream cheese, stirring occasionally until it melts into the broth and creates a smooth, creamy base.
4. Add the Beans, Corn, and Spices: Stir in the beans, corn, chili powder, cumin, and a squeeze of lime juice. Continue to simmer for about 5 minutes to allow the flavors to meld together.
5. Shred the Chicken and Add It In: Add the shredded chicken back into the pot, and stir everything together. Let the chili simmer for another 5-10 minutes so the chicken absorbs the flavors.

Finishing Touches:

6. Adjust Seasoning: Taste the chili and add more salt, pepper, or lime juice to your liking.
7. Serve: Ladle the chili into bowls and top with crumbled cotija cheese, cilantro, a sprinkle of chili powder, and a wedge of lime on the side. The toppings really bring the chili to life!

Serve and Enjoy:

3. Enjoy: Dive into this hearty, comforting bowl of chili and savor every bite of creamy, spicy, sweet goodness.

Nutrition Facts

Servings: 6
Calories per serving: 410
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 780mg
Total Carbohydrates: 37g
Dietary Fiber: 6g
Sugars: 6g
Protein: 28g
Vitamin A: 10% DV
Vitamin C: 20% DV
Calcium: 20% DV
Iron: 15% DV

(Note: These values are estimates and may vary depending on specific ingredients used.)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes

How to Serve Mexican Street Corn White Chicken Chili

This chili is a complete meal on its own, but here are some ideas to round out your meal:

• With Tortilla Chips: Serve with crispy tortilla chips for dipping. They add a nice crunch and extra flavor to each bite.
• Over Rice: For an extra hearty meal, serve the chili over a bed of rice to soak up all that creamy goodness.
• With Warm Cornbread: A slice of warm cornbread goes perfectly with this chili. It’s perfect for sopping up all the flavorful broth.
• Side Salad: A crisp, fresh salad with a lime vinaigrette will balance the richness of the chili and add a burst of freshness.

Additional Tips

• Use Rotisserie Chicken: If you’re short on time, you can use shredded rotisserie chicken. It’s a great shortcut that still gives the chili plenty of flavor.
• Spice It Up: If you like a bit more heat, feel free to add diced jalapeños, cayenne pepper, or a dash of hot sauce to kick it up a notch.
• Make It Ahead: This chili actually tastes even better the next day! Make it ahead and store it in an airtight container in the fridge for up to 3 days.
• Freeze Leftovers: You can freeze any leftovers for up to 3 months. Just let the chili cool completely before storing it in a freezer-safe container. Reheat gently on the stove, adding a little extra broth if needed.

FAQ Section

Q1: Can I use frozen corn?
A1: Yes, frozen corn works perfectly in this recipe. Just thaw it before adding it to the pot, or toss it in frozen and let it cook through during the simmering step.

Q2: Can I make this chili in a slow cooker?
A2: Absolutely! Sauté the onion and garlic first, then add all the ingredients (including uncooked chicken) to a slow cooker. Cook on low for 6-7 hours, or until the chicken is cooked through. Shred the chicken and serve as usual.

Q3: Can I use a different type of cheese for the topping?
A3: While cotija cheese is traditional and adds a salty kick, you can substitute it with feta, parmesan, or even a mild cheddar if you prefer.

Q4: Is this recipe spicy?
A4: It has a mild heat from the chili powder and cumin, but it’s not overly spicy. If you like heat, feel free to add some diced jalapeños or a pinch of cayenne pepper.

Q5: Can I make this chili vegetarian?
A5: Yes! You can skip the chicken and add extra beans (like black beans or pinto beans) for protein. You can also swap the cream cheese for a dairy-free option to make it completely plant-based.

Q6: Can I add more vegetables?
A6: Of course!

You can add diced bell peppers, zucchini, or even spinach for a boost of veggies.

Q7: Can I make this chili in advance?
A7: Yes! This chili stores well in the fridge for up to 3 days, and the flavors will deepen as it sits. It’s even great for meal prep.

Q8: How do I make this chili spicier?
A8: Add fresh chopped jalapeños, more chili powder, or a splash of hot sauce for an extra kick.

Q9: How can I make the chili thicker?
A9: If you’d like a thicker chili, you can mash some of the beans in the pot or add a slurry of cornstarch and water to help thicken the broth.

Q10: Can I freeze this chili?
A10: Yes, this chili freezes wonderfully! Just cool it completely, transfer it to an airtight container, and freeze for up to 3 months. Reheat on the stove with a little extra broth.

Conclusion

This Mexican Street Corn White Chicken Chili is the ultimate comfort food that combines creamy, spicy, and sweet flavors in one delicious bowl. It’s hearty, satisfying, and full of vibrant flavors that will transport you to your favorite Mexican street food stand. Whether you’re making it for a quick weeknight meal or a special gathering, this chili is sure to impress. Grab your ingredients, get cooking, and enjoy the cozy, flavorful magic that’s about to happen!

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