Mexican Street Corn White Chicken Chili is a fun twist on classic chili that brings the bright, fresh flavors of Mexican street corn right into a cozy bowl. It’s packed with tender chicken, creamy white beans, corn, and a touch of spicy green chilies all bathed in a lightly creamy broth. The chili combines the smokiness of grilled corn with the coolness of cotija cheese and a squeeze of lime that just wakes up your taste buds.
I love making this chili when I want something comforting but a little different from the usual. The way the flavors blend together feels both familiar and exciting, and I find myself sneaking bites straight from the pot before it even hits the table. Adding a handful of cilantro and some extra cheese on top is my go-to finishing touch—it makes every spoonful feel special and fresh.
This chili is perfect for chilly evenings or anytime you want a meal that’s easy to put together but full of flavor. I like serving it with warm tortillas or crispy tortilla chips on the side for scooping. It’s a hit at family dinners or casual get-togethers because everyone loves that mix of creamy, spicy, and tangy all in one bowl. Give it a try; I promise it’ll become one of your favorites too!
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie chicken saves time and adds great flavor. If you prefer, cooked shredded turkey or even cooked firm tofu can work well too.
Corn: Fresh corn is best for that sweet, slightly smoky taste. Frozen corn is a fine substitute and easier to keep on hand.
White Beans: Cannellini or Great Northern beans have a creamy texture that pairs nicely here. You can swap with chickpeas if needed but it changes the flavor slightly.
Cream & Cream Cheese: Heavy cream gives richness, but half-and-half softens the calories. For dairy-free, try full-fat coconut milk and vegan cream cheese.
Cotija Cheese: This salty cheese is key for topping. Feta or queso fresco make good substitutes and provide similar saltiness and texture.
How Do I Get the Chili Creamy Without It Curdling?
Adding cream and cream cheese carefully is important to avoid curdling. Here are my tips:
- Lower the heat to very low before adding cream and cream cheese.
- Whisk them in slowly and evenly for a smooth blend.
- If cream cheese is lumpy, soften it beforehand or microwave briefly.
- Avoid boiling once cream is added; gentle simmering keeps the texture silky.
Following these steps helps you get a velvety chili that’s creamy and comforting without any grainy bits.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to hold all ingredients and helps flavors develop as you simmer.
- Wooden spoon or heat-safe spatula – perfect for stirring without scratching your pot.
- Measuring cups and spoons – for adding spices and liquids accurately.
- Sharp knife and cutting board – for chopping onions, garlic, cilantro, and slicing avocado.
- Whisk – helps blend cream and cream cheese smoothly into the chili.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey or shredded pork for a different twist.
- Add diced poblano peppers or jalapeño for extra heat and a smoky kick.
- Mix in black beans or pinto beans instead of white beans for a heartier texture.
- Top with shredded Monterey Jack or cheddar cheese if you want a milder cheese flavor.
Mexican Street Corn White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups cooked, shredded chicken (rotisserie or boiled)
- 3 cups corn kernels (fresh or frozen)
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 4 ounces cream cheese, softened and cubed
- Salt and pepper, to taste
- Juice of 1 lime
Toppings:
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 4 slices bacon, cooked and crumbled
- 1 avocado, sliced
- Lime wedges, for serving
Time Needed
This chili takes about 10 minutes to prepare and roughly 25 minutes to cook, with a total time of about 35 minutes. It’s perfect for a quick yet comforting meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Then stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper, cooking for about 1 minute until fragrant.
2. Add the Main Ingredients:
Mix in the shredded chicken, corn kernels, white beans, and chicken broth. Stir to combine everything well. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to blend the flavors together.
3. Make It Creamy and Finish:
Lower the heat and slowly whisk in the cream and softened cream cheese until smooth and creamy. Season the chili with salt and pepper to your taste, then stir in the lime juice. Remove the pot from heat and fold in half of the chopped cilantro.
4. Serve and Garnish:
Ladle the chili into bowls. Top each with crumbled cotija cheese, bacon bits, slices of avocado, and the remaining cilantro. Serve with lime wedges on the side for an extra fresh squeeze.
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works perfectly! Just thaw it before adding or toss it in straight from frozen—it will cook quickly in the simmering chili.
Can I Make This Chili Ahead of Time?
Absolutely! Prepare it up to 2 days in advance and store in the fridge. Reheat gently on the stove, stirring occasionally. You might want to add a splash of broth or cream when reheating to keep it creamy.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chili for up to 3 months; thaw it overnight in the fridge before reheating.
Can I Substitute the Chicken?
Yes! Shredded turkey or pork are tasty alternatives. For a vegetarian version, omit the meat and add extra beans or vegetables like zucchini or bell peppers.
