Mexican Street Corn White Chicken Chili 🌽🍲
Creamy, cozy, a little smoky—and honestly hard to stop eating.
Ingredients
- 1 lb chicken breast or thighs, cooked & shredded
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1–2 jalapeños, minced (adjust heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cayenne (optional)
- 2 cups chicken broth
- 1 can (15 oz) white beans, drained & rinsed
- 1½–2 cups corn (fresh, frozen, or fire-roasted = 🔥)
- 4 oz cream cheese, softened
- ½ cup sour cream or Mexican crema
- Juice of 1 lime
- Salt & pepper to taste
Street Corn–Style Toppings (don’t skip)
- Cotija cheese (or feta)
- Fresh cilantro
- Extra corn (charred if possible)
- Lime wedges
- Chili powder or Tajín
- Optional: crushed tortilla chips
Instructions
- Sauté base:
Heat oil in a pot over medium heat. Cook onion until soft. Add garlic and jalapeño; cook 30 seconds. - Spice it up:
Stir in cumin, chili powder, smoked paprika, and cayenne. Toast briefly. - Build the chili:
Add broth, beans, corn, and shredded chicken. Simmer 15 minutes. - Make it creamy:
Lower heat. Stir in cream cheese until melted, then add sour cream and lime juice. - Season:
Salt and pepper to taste. Adjust heat or lime as needed.
Serve with
Top generously with cotija, cilantro, lime, and chili powder—so it feels like elote in chili form 😌
Easy swaps & upgrades
- Rotisserie chicken = faster
- Add roasted poblano for deeper flavor
- Use coconut milk instead of cream cheese for dairy-light
- Thicken with a quick cornstarch slurry if you like it extra hearty
Want this slow-cooker, Instant Pot, or extra spicy street-style?