Mexican Street Corn White Chicken Chili Recipe

There’s something magical about a cozy, hearty bowl of chili, but this Mexican Street Corn White Chicken Chili takes things to a whole new level. Imagine all the comforting warmth of a traditional white chicken chili, but with the zesty twist of Mexican street corn! It’s creamy, loaded with flavor, and just a little bit spicy—perfect for chilly nights or casual gatherings. This recipe has become a staple in my house, especially when we want something filling yet packed with fresh, vibrant flavors. And trust me, once you try it, it’ll become a favorite for you too!

this RECIPE

A little story about this recipe’s inspiration

I remember the first time I had Mexican street corn (also known as elote) at a little food truck downtown. The combination of creamy, tangy toppings with a hint of spice was unforgettable. That experience stayed with me, and I found myself craving those flavors in other dishes. So, one day, while making my usual white chicken chili, I decided to toss in some sweet corn, lime juice, and a few extra spices to bring in those elote-inspired flavors. The result? A comforting bowl that hits all the right notes: creamy, spicy, and with just a hint of sweetness. This recipe is now my go-to when I want a little taste of Mexico in a bowl of cozy chili.

The origins of Mexican street corn chili

Mexican street corn, or “elote,” has roots in the street food culture of Mexico, where vendors sell grilled corn on the cob slathered in mayonnaise, cheese, chili powder, and lime juice. Over time, this popular treat has inspired countless recipes, from elote salads to tacos and now, a twist on traditional chili! This fusion dish blends the creamy, cheesy elements of street corn with the heartiness of white chicken chili. It’s a beautiful example of how street food can evolve and find its way into different cuisines. By combining these flavors, we’re capturing the spirit of Mexican street corn while embracing the warmth of a bowl of chili.

Let’s talk ingredients: the stars of the show

• Chicken breasts: The backbone of this chili, chicken breast brings lean protein and cooks up tender when shredded. Feel free to swap for chicken thighs if you prefer a richer flavor.
• Yellow onion & jalapeño: These two add depth and a mild kick. If you’re heat-sensitive, consider using only half a jalapeño or swapping it with a green bell pepper for less spice.
• Chicken bone broth: This forms the base of our chili, adding a savory depth. Bone broth is nutrient-rich, but you can use regular chicken broth if that’s what you have on hand.
• Sour cream: Adds a creamy texture that balances the spices. Greek yogurt is a good alternative if you’re looking for a bit of a protein boost.
• Monterey Jack cheese: Perfectly melty and mild, Monterey Jack is ideal for this chili. You can experiment with other cheese blends like mild cheddar for a slightly sharper flavor.
• Garlic: A must-have in any chili! Freshly minced garlic brings a punch of flavor that complements the other spices.
• Oregano & chili powder: These spices bring a warm, earthy flavor with just a hint of heat. You can add more chili powder if you like things spicy!
• Frozen white corn: The sweet pops of corn make this chili shine. If fresh corn is in season, feel free to substitute it in, but frozen works wonderfully all year round.
• Cilantro and lime juice: These add brightness to the chili, balancing the richness with fresh, zesty notes.

Essential kitchen gear: What you need (and what you can skip)

• Large, heavy-bottomed pot: This is essential for making chili, as it helps evenly distribute the heat and prevents the ingredients from sticking. If you don’t have one, any large pot with a lid will work.
• Mixing bowls: For combining the cornstarch and water, and for shredding the chicken. No need for anything fancy here.
• Two forks: To shred the chicken. You can also use a hand mixer for super-quick shredding, but forks work just fine.
• Wooden spoon or spatula: For stirring everything together. This helps you get all the goodness from the bottom of the pot without scratching it.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Sauté the aromatics: Start by heating a tablespoon of olive oil in your pot over medium-high heat. Add the chopped onion and diced jalapeño, and cook until the onion is translucent—about 3-4 minutes. This step builds the flavor foundation, so don’t rush it!
2. Add the garlic and spices: Toss in the minced garlic, oregano, and chili powder. Stir until everything is combined and fragrant. This only takes about a minute but adds tons of flavor.
3. Simmer the chicken: Pour in the chicken bone broth, then carefully add the chicken breasts. Season with a bit of salt and pepper, then bring it to a boil. Once boiling, reduce the heat, cover, and let it simmer for 10-15 minutes, or until the chicken is fully cooked. (I like to check with a meat thermometer—165°F is perfect!)
4. Shred the chicken: Once the chicken is cooked, remove it from the pot and place it on a plate. Use two forks to shred it into bite-sized pieces. This is the heart of the chili, so make sure the shreds are nice and tender.
5. Combine and thicken: Add the shredded chicken back to the pot along with the sour cream, shredded cheese, chopped cilantro, corn, and lime juice. Stir everything together until it’s fully combined. Next, add the cornstarch and water mixture (make sure to give it a quick stir first), which will thicken the chili nicely. Let it simmer uncovered for about 10 minutes, stirring occasionally.
6. Taste and adjust: Before serving, taste your chili. If you want a bit more tang, squeeze in extra lime juice. Need more heat? Sprinkle a little more chili powder.

Mix it up! Fun variations and twists

• Vegetarian version: Skip the chicken and use two cans of white beans (like cannellini or Great Northern) instead. Add them in when you would normally add the shredded chicken.
• Spicier twist: If you love heat, add an extra jalapeño or a pinch of cayenne pepper. You could even top each bowl with a few dashes of hot sauce!
• Dairy-free: Substitute the sour cream with a dairy-free alternative like coconut cream, and use dairy-free cheese. The flavors will still be creamy and rich!
• Extra veggies: Feel free to add in some chopped red bell peppers, zucchini, or even diced tomatoes for extra texture and flavor.
• Slow cooker version: Just toss all the ingredients except the sour cream, cheese, lime juice, and cornstarch mixture into your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the remaining ingredients in the last 30 minutes of cooking.

Serving suggestions for a beautiful presentation

Serve this Mexican Street Corn White Chicken Chili in a wide bowl so you can see all the vibrant colors. Top each bowl with crumbled cotija cheese, crispy tortilla strips, and a few slices of fresh avocado. A sprinkle of extra cilantro and a lime wedge on the side make it look restaurant-worthy. You could also add a spoonful of pico de gallo for even more color and a burst of fresh flavor.

Perfect drink pairings

For a refreshing drink try a lime agua fresca. Simply mix fresh lime juice with water, a touch of sugar, and ice—it’s light, tangy, and complements the chili’s flavors perfectly. Another option is a cucumber mint cooler—just blend cucumber, fresh mint, and a splash of lime juice, then strain and serve over ice. If you’re a fan of creamy drinks, a horchata-inspired drink (rice milk with a touch of cinnamon) would be lovely too!

Storing and reheating tips

Leftovers can be stored in an airtight container in the fridge for up to 4 days. When reheating, add a splash of broth or water to loosen it up, as the chili tends to thicken in the fridge. Reheat on the stovetop over medium heat or in the microwave in 30-second intervals, stirring in between. This chili also freezes well for up to 2 months—just thaw overnight in the fridge and reheat as mentioned above.

Scaling the recipe for a crowd

This recipe easily doubles or even triples if you’re serving a crowd! Just make sure you have a large enough pot to hold everything. When scaling up, keep an eye on the seasoning and adjust to taste as needed. I find that the lime juice can sometimes get “lost” in larger batches, so add a bit more at the end if you need to brighten up the flavors.

FAQs

1. Can I use rotisserie chicken instead of cooking raw chicken?
Yes! Using rotisserie chicken is a great shortcut. Just skip the step where you cook the chicken and add the shredded rotisserie chicken along with the other ingredients.

2. What can I use instead of sour cream?
Greek yogurt is a great alternative that keeps the chili creamy and adds a slight tang. For a dairy-free option, try a plant-based sour cream.

3. Can I make this chili in advance?
Absolutely! This chili tastes even better the next day as the flavors have more time to meld. Just store it in the fridge and reheat as needed.

4. What if my chili is too thick?
If the chili turns out too thick, just add a bit more broth until it reaches your desired consistency. Stir well to incorporate.

5. How spicy is this chili?
It’s moderately spicy due to the jalapeño and chili powder. If you prefer mild, remove the jalapeño seeds or skip the jalapeño altogether.

Print