Mexican Street Corn White Chicken Chili Recipe

There’s something comforting about a hearty bowl of chili, isn’t there? Whether it’s a cold winter evening or a game day feast, chili just seems to fit the bill. But today, I want to share a twist on the traditional version—something that’s bursting with flavor and a little extra flair. Say hello to Mexican Street Corn White Chicken Chili! Imagine the rich, creamy warmth of a white chicken chili paired with the vibrant, tangy notes of Mexican street corn. Trust me, it’s a combo you didn’t know you needed until now. Plus, it’s one of those dishes that’s perfect for gathering friends around the table, and let’s be real—who doesn’t love a bowl topped with crispy bacon, cotija cheese, and fresh avocado?

This recipe has become a favorite in my home, especially when we’re craving something that’s equal parts cozy and packed with flavor. It’s a simple recipe with a fun twist, and the toppings alone make it worth every bite. Let’s dive into why this Mexican Street Corn White Chicken Chili deserves a spot on your menu!

this RECIPE

🌽 How I fell in love with this recipe

I still remember the first time I tried Mexican street corn (elote). I was at a food festival, and the moment I bit into that charred, creamy, tangy corn on the cob, I knew I had to find a way to work those flavors into my everyday meals. Fast forward a few years, and here we are—with a chili that’s rich with the flavors of that first bite of elote, but with the heartiness of chicken and the comfort of a classic chili.

This recipe has quickly become a weeknight go-to, especially when the weather cools down. There’s something about the balance of smoky chili powder, bright lime juice, and the creamy richness of sour cream that just hits all the right notes. And let’s not forget the fun of piling on all those toppings! Bacon crumbles? Yes, please. A handful of cotija cheese and some crispy tortilla strips? Don’t mind if I do. It’s like a build-your-own bowl of comfort.

The backstory behind this fusion of flavors

While traditional white chicken chili has its roots in Southwestern cuisine, this version takes a bit of a detour south of the border. Mexican street corn, or elote, is a beloved street food in Mexico that typically features grilled corn slathered with mayo, chili powder, lime juice, and cotija cheese. This chili takes those iconic flavors and merges them with the creamy goodness of white chicken chili. It’s a delicious mash-up of two comfort foods, and it’s evolved over time to include even more tasty toppings (like avocado and bacon!) and some fun ingredient swaps to make it easier for busy home cooks.

Let’s talk ingredients: the stars of the show

Every ingredient in this chili brings its own special magic to the table. Let’s break down the key players:

• Chicken breasts: The chicken adds a hearty protein base to the chili. Boneless, skinless breasts work great, but feel free to use thighs if you prefer a richer, juicier flavor. I’ve even tried this with leftover rotisserie chicken, and it worked like a charm.
• Corn: Frozen sweet white corn is used in this recipe, mimicking the sweetness of fresh corn on the cob. If it’s summer and you can get your hands on fresh corn, by all means, grill it up and toss it in for that authentic charred flavor.
• Jalapeño: Just enough heat to keep things interesting without overpowering the dish. If you’re feeling brave, leave the seeds in for more spice, or swap it with a milder pepper if you’re heat-averse.
• Monterey Jack cheese: Creamy and mild, it melts beautifully into the chili. I like to blend it with a bit of mild cheddar for an extra pop of cheesy flavor.
• Sour cream: This is what makes the chili ultra creamy and luxurious. If you’re looking for a lighter option, you could sub in Greek yogurt, but sour cream really gives it that rich texture.
• Cilantro and lime juice: These two add that fresh, bright contrast to the creamy base, bringing a little zing and vibrance to each bite.
• Cornstarch slurry: It’s the secret weapon for thickening up the chili without needing a long simmer time. Just mix cornstarch with water, stir it in, and watch the magic happen.

Tools you’ll need (and what you can skip!)

For this recipe, you’ll need a large heavy-bottomed pot or Dutch oven. A Dutch oven is perfect because it holds and distributes heat evenly, which is important for getting that nice simmer without scorching the bottom. If you don’t have one, any large pot will do—just make sure it’s something with a lid to keep the chicken moist while it cooks.

You’ll also need a sharp knife for chopping veggies, and two forks for shredding the chicken. If you’re not a fan of shredding by hand, you can use a stand mixer with the paddle attachment to shred the chicken quickly (game-changer!). And of course, don’t forget a good wooden spoon for stirring everything together as it simmers.

Step-by-step: Let’s cook together

1. Sauté the veggies. Heat a tablespoon of olive oil in your pot over medium-high heat. Toss in the chopped onion and diced jalapeño and let them cook for about 5 minutes, until the onion softens and becomes translucent. This is where the base of your flavor starts!
2. Add garlic and spices. Next, add in the minced garlic, chili powder, and oregano. Stir for another minute, letting the spices bloom in the hot oil—this helps release their full flavor. Don’t let the garlic burn though—keep stirring!
3. Cook the chicken. Pour in the chicken broth and add your chicken breasts. Season with salt and pepper, then bring everything to a boil. Once it’s bubbling, reduce the heat, cover, and let it simmer for about 10-15 minutes, or until the chicken is cooked through. If you’ve ever overcooked chicken in soup before (guilty), just keep a close eye on it. The moment it’s done, pull it out.
4. Shred the chicken. Transfer the cooked chicken breasts to a plate and shred them using two forks. If you’re in a hurry, a stand mixer can speed up this process. Once shredded, add the chicken back into the pot.
5. Make it creamy. Stir in the sour cream, shredded cheese, cilantro, corn, and lime juice. The chili will start to take on a rich, creamy texture as the cheese melts and everything blends together. Taste and adjust seasoning here if needed.
6. Thicken with cornstarch. Stir together your cornstarch and water, then slowly pour it into the pot. Give everything a good stir and let the chili simmer, uncovered, for another 10 minutes. It should thicken up nicely without being too heavy.
7. Serve it up! Ladle your chili into bowls and pile on your favorite toppings—crispy bacon crumbles, a sprinkle of cotija cheese, tortilla strips, and a few slices of avocado are my go-tos. But you can get creative here!

Variations to make it your own

• Vegan twist: Swap the chicken for black beans and use dairy-free sour cream and cheese to keep the creamy texture.
• Gluten-free option: This chili is naturally gluten-free, but double-check your cornstarch just in case.
• Extra heat: Want more spice? Add in some cayenne or crushed red pepper, or use serrano peppers instead of jalapeños.

Presentation ideas

When serving this chili, I love using wide, shallow bowls to give plenty of room for toppings. You can even set up a “toppings bar” if you’re serving a crowd, with bowls of cotija cheese, crispy tortilla strips, diced avocado, and fresh lime wedges. For a pop of color, sprinkle a bit of extra cilantro on top and serve with lime slices on the side.

Drink pairings

For drinks, a crisp Mexican lager like Modelo or Pacifico pairs wonderfully with this chili. If you’re more of a wine person, try a chilled glass of Sauvignon Blanc—it’s bright and citrusy notes will cut through the richness of the chili.

Storage tips

This chili stores beautifully! Let it cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. To reheat, warm it on the stove over medium heat, adding a splash of broth or water if it’s too thick.

Scaling up or down

If you want to make this chili for a smaller crowd, just halve the ingredients. And if you’re feeding a big group, it doubles easily! Just be sure to use a big enough pot.

Final thoughts

This Mexican Street Corn White Chicken Chili is packed with flavor and a whole lot of fun. I love how versatile it is—you can make it as mild or as spicy as you like, and the toppings let everyone customize their bowl. It’s perfect for a cozy night in or for serving up at your next gathering. Give it a try and let me know what toppings you chose!

FAQs

1. Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver. Just shred and add it in when you would normally add the cooked chicken breasts.

2. Can I make this in a slow cooker?
Yes! Sauté the onions and jalapeños first, then transfer everything except the sour cream and cheese to your slow cooker. Cook on low for 6-8 hours, shred the chicken, stir in the sour cream and cheese, and let it cook for another 15 minutes to melt.

3. What if I don’t have cornstarch?
You can substitute flour, but be sure to cook it in a bit of butter or oil first to avoid any raw flour taste.

4. How can I make it dairy-free?
Use a dairy-free sour cream and cheese alternative, and you’re good to go!

5. Can I add beans?
Definitely! Black beans or white beans would be a great addition to this chili for extra protein and fiber.

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