Name: Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 large boneless skinless chicken breasts (about 1.5 lbs); 3 ears corn on the cob husked (or 2½ cups corn kernels); 2 tablespoons olive oil divided; 1 large yellow onion diced; 3-4 cloves garlic minced; 2-3 jalapeños diced; 1 (15-ounce can) white beans (cannellini or great northern) drained and rinsed; 4 cups low-sodium chicken broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chipotle chili powder; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 cup mexican crema (or ½ cup crema + ½ cup sour cream); 1 (4-ounce block) pepper jack cheese shredded (about 1 cup); Juice of 1 lime; Crumbled Cotija cheese; Chopped fresh cilantro; Extra grilled corn kernels reserved from above; Sliced or diced jalapeños; Lime wedges; Sprinkle of Tajín seasoning; Drizzle of adobo sauce (from canned chipotle peppers in adobo); Additional chipotle chili powder or smoked paprika; Tortilla strips or crushed tortilla chips

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Mexican Street Corn White Chicken Chili is a delightful twist on traditional chili that incorporates the flavors of elote, or Mexican street corn. Creamy, spicy, and comforting, this dish brings together tender chicken, sweet corn, and a variety of spices to create a truly satisfying meal. The base starts with grilled chicken and corn, which adds both depth of flavor and a touch of smokiness. This chili isn’t just perfect for chilly evenings; it also makes a wonderful centerpiece for gatherings, cozy dinners, or a fun twist on Taco Tuesday.

Mexican Street Corn White Chicken Chili (Tex-Mex Style)

I first stumbled upon this recipe during a potluck, where I was enchanted by the vibrant color and enticing aroma wafting from the pot. One bite, and I was hooked! The crunchy toppings, the smoky undertones, and the creamy texture meld perfectly to create a dish that’s not only hearty but comforting. In the years since, it’s become a staple in my kitchen, particularly during the fall and winter months when everyone needs a little extra warmth. I truly believe this Mexican Street Corn White Chicken Chili will charm your taste buds just as it did mine!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just about 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: Expect a delightful balance of spice from the jalapeños and chipotle chili powder, paired with the sweetness of grilled corn.
Eye-Catching Appeal: Topped with Cotija cheese, fresh cilantro, and a drizzle of adobo sauce, each bowl looks as good as it tastes.
Flexible Serving: Perfect as a cozy dinner, or for sharing at gatherings — it’s a crowd-pleaser!
Diet-Friendly Options: Easily made gluten-free by checking your labels and substituting accordingly.

Ingredients You’ll Need

2 large, boneless skinless chicken breasts (about 1.5 lbs): The base protein, ensures a hearty chili. You can substitute with shredded rotisserie chicken for quicker prep.
3 ears corn on the cob husked (or 2½ cups corn kernels): Adds sweetness and texture. Frozen corn also works well if fresh isn’t available.
2 tablespoons olive oil divided: For grilling the chicken and corn, giving a lovely depth of flavor. Can use another oil like avocado oil if preferred.
1 large yellow onion diced: Provides a sweet, aromatic base for the chili.
3-4 cloves garlic minced: Enhances overall flavor with its fragrant aroma.
2-3 jalapeños diced (seeded for mild, with seeds for extra heat): Adds a kick; adjust according to your spice preference.
1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed: Creaminess and protein boost. Chickpeas can be an alternative for a different texture.
4 cups low-sodium chicken broth: Creates the soup base, providing richness without unnecessary salt. Vegetable broth can be used as a substitute.
1 teaspoon ground cumin: Offers warmth and an earthy note.
1 teaspoon smoked paprika: Brings in that beautiful smokiness reminiscent of grilled flavors.
1 teaspoon chipotle chili powder (plus more for serving): Infuses a smoky heat that characterizes this chili.
½ teaspoon kosher salt (plus more to taste): Essential for enhanced flavor throughout the dish.
½ teaspoon black pepper: A basic yet important addition for depth.
1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): Provides a creamy, luxurious texture. Regular sour cream works as a lighter alternative too.
1 (4-ounce block) pepper jack cheese shredded (about 1 cup): Adds creaminess with a bit of spice, but you can substitute with Monterey Jack for a milder flavor.
Juice of 1 lime: Brightens the dish with its zesty finish.
Crumbled Cotija cheese: Introduces tanginess when sprinkled on top.
Chopped fresh cilantro: Adds freshness, contrast, and a vibrant color.
Extra grilled corn kernels reserved from above: For that eye-catching, textural contrast on the top.
Sliced or diced jalapeños: For additional toppings and heat if desired.
Lime wedges: A must for squeezing over before serving.
Sprinkle of Tajín seasoning: Offers a delightful citrusy zing.
Drizzle of adobo sauce (from canned chipotle peppers in adobo): Enhance smokiness; it’s optional but recommended for an extra layer of flavor.
Additional chipotle chili powder or smoked paprika: For spice, allowing you to tailor it to your preference.
Tortilla strips or crushed tortilla chips: For an enjoyable crunch on top.

How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)

Grill the Chicken & Corn: Begin by brushing the 2 large, boneless skinless chicken breasts and 3 ears of corn with 1 tablespoon of olive oil; season with salt and pepper. Grill them over medium-high heat for about 5-7 minutes per side for the chicken until it’s cooked through, and cook the corn for 8-10 minutes until char marks form. Once done, let everything cool before dicing or shredding the chicken and cutting off the corn kernels, reserving some for topping.
Sauté the Aromatics: In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add in the diced onion and diced jalapeños, cooking them for 3-4 minutes until softened. Stir in 3-4 minced cloves of garlic and sauté for about 1 minute until fragrant.
Bloom the Spices: Toss in the 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chipotle chili powder, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Allow the spices to cook for about 30 seconds to really bring out the flavors.
Build the Chili: Add the grilled chicken, most of the grilled corn (reserving some for a garnish), the drained and rinsed can of white beans, and the 4 cups of low-sodium chicken broth into the pot. Stir to combine, bring to a gentle boil, and then reduce to simmer uncovered for 15-20 minutes.
Make It Creamy: After simmering, remove the pot from heat and gently stir in 1 cup of Mexican crema, 1 shredded block of Pepper Jack cheese, and the juice of 1 lime. Keep stirring until the cheese melts, and the chili becomes creamy and slightly thickened.
Taste & Adjust: It’s time to taste! Adjust with more salt, pepper, or lime juice as preferred. If you’re feeling adventurous, swirl in a bit of adobo sauce or a sprinkle of Tajín for an extra smoky kick.
Serve & Top: Ladle the chili into bowls and top with the reserved grilled corn, crumbled Cotija cheese, fresh cilantro, jalapeños, lime wedges, a sprinkle of Tajín, drizzles of adobo sauce, and some crunchy tortilla strips or chips for that perfect finish.

Storing & Reheating

Keep any leftovers of this delicious chili in an airtight container at room temperature for no more than 2 hours. If you need to keep it longer, refrigerate it for up to 4 days. Freezing is also a great option and can preserve the chili for up to 3 months. Just make sure to store it in a freezer-friendly container. When reheating, simply warm it up on the stove over medium heat or in the microwave until piping hot. You may notice a slight change in texture, but a quick stir and maybe a splash of broth can help refresh it beautifully.

Chef’s Helpful Tips

Be sure to check that the chicken is cooked through; it should reach an internal temperature of 165°F.
If using frozen corn, you can add it directly to the pot during cooking without needing to grill it first.
To amp up the flavor, consider toasting the spices in the oil before adding the onions and jalapeños.
For a thicker chili, allow it to simmer longer, or add an extra can of white beans.
Feel free to use low-fat cheese or Greek yogurt instead of crema for a lighter option that still tastes fantastic.
You can make this chili ahead of time, as the flavors only get better after a night in the fridge!

This Mexican Street Corn White Chicken Chili is not just a meal; it’s an experience, offering comfort, warmth, and a celebration of flavors. The balance of sweet corn, tender chicken, and spicy jalapeños creates a warming hug in a bowl. Don’t hesitate to play around with the toppings and mix-ins to make it your own. Enjoy every spoonful, and let your culinary adventure begin!

Recipe FAQs

Can I use other meats in this chili?

Absolutely! While the chili is fantastic with chicken, you can easily substitute shredded pork or even diced turkey. If you’re looking for a vegetarian option, consider using black beans or chickpeas instead of meat for protein.

How spicy is this chili?

The spice level can vary based on how you prepare the jalapeños and chipotle chili powder. For mild heat, make sure to seed the jalapeños and adjust the amount of chipotle powder. Alternatively, leave the seeds in for a spicier kick.

Can I freeze this chili?

Yes, this chili freezes beautifully! Just be sure to let it cool completely before transferring it to freezer-safe containers. It can be stored for up to three months. Thaw overnight in the fridge before reheating.

How can I make this chili dairy-free?

For a dairy-free version, replace the Mexican crema and cheese with coconut cream and nutritional yeast. You’ll still get the creaminess while keeping it plant-based. Adjust seasonings to enhance flavors, if necessary!

Mexican Street Corn White Chicken Chili (Tex-Mex Style)

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)

Storing & Reheating

Chef’s Helpful Tips