A creamy, hearty white chicken chili inspired by Mexican street corn, made with tender chicken, white beans, sweet corn, green chiles, creamy broth, lime, and a flavorful chili-lime topping.
Servings: 6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients:
For the Chili:
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1½ pounds boneless, skinless chicken breasts or thighs
2 cans (15 ounces each) white beans, drained and rinsed
2 cups corn kernels, fresh or frozen
1 can (4 ounces) diced green chiles
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, optional
4 ounces cream cheese, softened
½ cup sour cream
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro
Juice of 1 lime
For the Street Corn Topping:
1 cup corn kernels
1 teaspoon olive oil
¼ cup mayonnaise
¼ cup sour cream
½ teaspoon chili powder
¼ teaspoon smoked paprika
1 tablespoon fresh lime juice
¼ cup crumbled cotija cheese or feta
2 tablespoons chopped fresh cilantro
Pinch of salt
Optional Garnishes:
Extra cotija or feta cheese
Fresh cilantro
Sliced jalapeños
Lime wedges
Diced avocado
Extra chili powder
Tortilla strips
Instructions:
Prepare the Chicken:
Pat the chicken dry and season lightly with salt, pepper, cumin, chili powder, and smoked paprika.
Sauté the Aromatics:
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
Add the garlic and cook for another 30–60 seconds until fragrant.
Add the Chicken:
Place the seasoned chicken into the pot.
Add the white beans, 2 cups of corn, diced green chiles, and chicken broth.
Season:
Add cumin, chili powder, smoked paprika, oregano, salt, black pepper, garlic powder, and cayenne pepper if using.
Simmer:
Bring the chili to a gentle boil. Reduce the heat to low, cover partially, and simmer for 20–25 minutes, or until the chicken is completely cooked through.
Shred the Chicken:
Remove the chicken from the pot and place it on a plate. Shred it with two forks, then return it to the chili.
Make It Creamy:
Reduce the heat to low. Add the softened cream cheese and stir until completely melted and incorporated.
Add the sour cream and Monterey Jack cheese. Stir gently until the chili becomes creamy and smooth.
Add the lime juice and fresh cilantro. Taste and adjust salt, pepper, and lime juice as needed.
Prepare the Street Corn Topping:
Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add 1 cup corn and cook for 4–6 minutes, stirring occasionally, until lightly charred.
Transfer the corn to a bowl. Stir in mayonnaise, sour cream, chili powder, smoked paprika, lime juice, cotija cheese, cilantro, and a pinch of salt.
Assemble:
Ladle the hot chili into bowls.
Spoon the Mexican street corn mixture generously over each serving.
Garnish with extra cotija cheese, cilantro, jalapeños, avocado, and a squeeze of fresh lime.
Serve immediately while hot and creamy.
Nutrition Information:
Approximate per serving, based on 6 servings and including the street corn topping:
Calories: 535 kcal
Protein: 43 g
Carbohydrates: 43 g
Fiber: 9 g
Net Carbohydrates: 34 g
Fat: 24 g
Saturated Fat: 9 g
Cholesterol: 105 mg
Sodium: 920 mg
Sugar: 7 g
Nutrition values are estimates and can vary depending on the brands and exact quantities of ingredients used.
Q/S:
Q: Can I use rotisserie chicken?
A: Yes. Use about 4 cups shredded cooked chicken. Add it during the final 10 minutes of cooking so it warms through without becoming dry.
Q: Can I use chicken thighs?
A: Absolutely. Boneless, skinless chicken thighs stay especially juicy and flavorful in this chili.
Q: Can I make this chili less spicy?
A: Yes. Use mild green chiles and leave out the cayenne pepper. You can also reduce the chili powder.
Q: How can I make it spicier?
A: Add jalapeños, extra cayenne, hot sauce, or diced serrano peppers.
Q: Can I use frozen corn?
A: Yes. Frozen corn works very well. There is no need to thaw it before adding it to the chili.
Q: Can I use canned corn?
A: Yes. Drain it well before using. For the topping, canned corn can also be quickly charred in a hot skillet.
Q: What can I use instead of cotija cheese?
A: Feta is the easiest substitute. Parmesan can also work, although it has a different flavor.
Q: Can I make this without cream cheese?
A: Yes. You can replace it with extra sour cream, Greek yogurt, or a little heavy cream. The texture will be slightly different.
Q: Can I make this recipe healthier?
A: Use reduced-fat cream cheese, plain Greek yogurt instead of sour cream, low-fat cheese, lean chicken breast, and reduced-fat mayonnaise.
Q: Can I make it gluten-free?
A: Yes. The basic ingredients are naturally gluten-free, but always check packaged broth, seasonings, canned chiles, and other processed ingredients for gluten-containing additives.
Q: Can I make this chili ahead of time?
A: Yes. It can be prepared up to 2 days ahead and stored covered in the refrigerator. Reheat gently on the stovetop and add a splash of broth if it becomes too thick.
Q: Can I freeze Mexican Street Corn White Chicken Chili?
A: Yes, although creamy soups can sometimes change texture slightly after freezing. Freeze without the fresh toppings for up to 2–3 months. Thaw overnight and reheat gently, stirring well.
Q: How long do leftovers last?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Q: Why is my chili too thick?
A: Add chicken broth a little at a time until you reach your preferred consistency.
Q: Why is my chili too thin?
A: Simmer uncovered for 5–10 minutes. You can also mash some of the white beans against the side of the pot to naturally thicken the chili.
Q: Can I make it in a slow cooker?
A: Yes. Add the chicken, beans, corn, green chiles, broth, onion, garlic, and seasonings to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Shred the chicken, then stir in cream cheese, sour cream, Monterey Jack, lime juice, and cilantro during the final 15–20 minutes. Prepare the street corn topping separately.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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