Mexican Street Corn White Chicken Chili is a delicious twist on classic chili with creamy white beans, tender chicken, and all the bright, bold flavors of Mexican street corn. You get the sweetness of corn, a little zing from lime and spices, and a creamy base that feels like a warm hug in a bowl. It’s a fun way to mix things up when you want comfort food that’s a bit different.
I love making this chili when I want something that feels fresh but still cozy. The combination of the slightly charred corn and the creamy chicken chili is something that really hits the spot. I like to add a sprinkle of cheese and a little extra cilantro on top just before serving — it brightens everything up and makes it look so inviting.
One of my favorite ways to enjoy this chili is with some warm tortilla chips on the side for scooping or even a slice of crusty bread. It feels perfect for a chilly evening when you want something filling without being too heavy. Plus, it’s always a hit when friends come over because the flavors are familiar but with a fun twist that keeps everyone interested.
Key Ingredients & Substitutions
Corn: Fresh corn is best for sweetness and texture, but frozen works great too. You can char it lightly in a pan or on the grill to get that smoky street-corn flavor.
Chicken: Shredded cooked chicken breast is perfect here. Rotisserie chicken is a great shortcut if you want to save time.
White Beans: Cannellini or great northern beans add creaminess and protein. If you prefer, substitute with navy beans or even chickpeas for a different texture.
Cotija Cheese: This crumbly cheese adds a salty tang that mimics street corn toppings. If unavailable, feta or queso fresco makes a good replacement.
Heavy Cream or Half-and-Half: Adds richness to the broth. For a lighter option, use whole milk or coconut milk (for a subtle coconut twist).
How Can I Get the Best Flavor from the Spices?
To make the chili flavorful, it’s important to toast the spices properly. Here’s how:
- After sautéing onions and garlic, add all the dry spices (cumin, smoked paprika, chili powder, oregano).
- Cook the spices for about 1 minute on medium heat, stirring constantly to prevent burning.
- This releases their oils and deepens their flavor, making the chili more aromatic.
- Be careful not to burn — burnt spices taste bitter, so keep the heat moderate and watch them closely.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for simmering the chili evenly without burning.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Chef’s knife – helps you chop onions, garlic, jalapeños, and cilantro quickly and safely.
- Cutting board – a sturdy surface for prepping all your fresh ingredients.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or rotisserie chicken for convenience and slightly different flavor.
- Add black beans or pinto beans alongside the white beans for extra texture and variety.
- Stir in diced green chiles or a splash of chipotle in adobo for smoky heat.
- Top with shredded Monterey Jack or pepper jack cheese instead of Cotija for a melty, mild twist.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 jalapeños, seeds removed and finely chopped (plus extra sliced for garnish)
- 4 cups cooked shredded chicken breast (about 2-3 cooked chicken breasts)
- 4 cups corn kernels (fresh or frozen)
- 2 (15-ounce) cans white beans, drained and rinsed (such as cannellini or great northern beans)
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup crumbled Cotija cheese (plus extra for garnish)
Spices and Flavorings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime (plus lime wedges for serving)
- 1 ripe avocado, diced (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30 minutes to cook, so you can have a warm, hearty meal ready in about 40 minutes total. It’s perfect for a weeknight dinner or when you want something cozy but quick to make.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent. Stir in the minced garlic and finely chopped jalapeños and cook for another 1-2 minutes until fragrant.
2. Toast the Spices:
Add the ground cumin, smoked paprika, chili powder, and dried oregano to the pot. Stir constantly and cook for about 1 minute to bring out the flavors, being careful not to burn the spices.
3. Add Main Ingredients:
Stir in the shredded chicken, corn kernels, and white beans. Mix everything together well.
4. Simmer the Chili:
Pour in the chicken broth and bring the mixture to a simmer. Let it cook gently for 15-20 minutes so all the flavors come together beautifully.
5. Finish with Cream and Cheese:
Reduce the heat to low, then stir in the heavy cream and 1 cup of crumbled Cotija cheese. Add salt and black pepper to taste. Let it warm through without boiling.
6. Add Fresh Touches and Serve:
Remove from heat and stir in the lime juice and chopped cilantro. Serve the chili in bowls and garnish with diced avocado, extra sliced jalapeños, more Cotija cheese, a sprinkle of smoked paprika, additional cilantro, and lime wedges on the side.
Enjoy your Mexican Street Corn White Chicken Chili with warm tortillas or crunchy tortilla chips for dipping!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly and is convenient year-round. Just thaw it before adding, or you can add it frozen—it will cook through during the simmering step.
Can I Make This Chili Ahead of Time?
Yes! This chili actually tastes great the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
What Can I Substitute for Cotija Cheese?
If you can’t find Cotija, feta or queso fresco are great alternatives with a similar crumbly texture and tangy flavor. You can also try shredded Monterey Jack for a meltier topping.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally to ensure even heating. Add fresh lime juice or avocado after reheating for the best flavor.
