Mexican Street Corn White Chicken Chili

Name: Mexican Street Corn White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 can (15 oz) white beans, drained and rinsed; 1 cup corn (frozen or fresh); 4 cups chicken broth; 1 cup heavy cream; 1 onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; 1 cup queso fresco or feta cheese, crumbled; Fresh cilantro, for garnish

By:

Claire

November 26, 2025

Mexican Street Corn White Chicken Chili served in a bowl with toppings

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Mexican Street Corn White Chicken Chili is one of those magical dishes that warms your heart and fills your home with enticing aromas. Imagine cozying up with a bowl of creamy, spicy chili as the delightful scent of sautéed garlic and onions wafts through your kitchen. The combination of tender shredded chicken, plump corn, and creamy white beans creates a comforting texture that’s hard to resist. Each spoonful offers a hint of smokiness paired with the signature flavors of Mexican street corn, topped with a sprinkle of fresh cilantro and crumbled cheese. Whether you’re hosting a casual gathering or seeking a comforting weeknight meal, this chili is sure to become a staple in your recipe rotation.

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Why You’ll Love This Recipe

What makes Mexican Street Corn White Chicken Chili truly special? It’s not just about throwing ingredients into a pot; it’s an experience that fuses vibrant flavors with simplicity. Here are a few reasons this dish will win you over:

Flavor Explosion: The unique blend of spices combined with the sweetness of corn and creaminess of heavy cream means every bite is bursting with flavor.
Easy to Make: With straightforward steps and easy-to-find ingredients, this recipe is perfect for both beginner cooks and seasoned chefs.
Comfort Food with a Twist: Inspired by the popular Mexican street food, it brings familiarity with an exciting new spin that’s sure to please everyone at the table.
Versatility: Enjoy it on chilly nights, serve it at parties, or pack it for lunch. It’s delicious no matter when or how you enjoy it.
Leftover Heaven: This chili gets even better the next day as the flavors meld together, making leftovers a delightful treat.

How to Make Mexican Street Corn White Chicken Chili

Making this delightful chili is a breeze! Just follow these friendly, step-by-step instructions, and you’ll have a delicious meal ready to savor in no time.

First, gather all your ingredients — you’ll find the list below. Begin by sautéing the diced onion and minced garlic in a large pot over medium heat until they become soft and translucent. You’ll notice how fragrant it gets at this stage; this is when the magic begins!

Next, toss in the shredded chicken, corn, white beans, and your spices (cumin, chili powder, salt, and pepper). Stir it all together, letting the spices coat the chicken and vegetables. Once everything is mixed, pour in the chicken broth and bring the mixture to a gentle simmer.

As steam starts to rise, pour in the heavy cream and mix it well. Let it cook for another ten minutes, which is just long enough for those delightful flavors to intertwine—your kitchen will smell amazing!

Finally, serve your chili topped with crumbled queso fresco or feta cheese, and don’t forget a sprinkle of fresh cilantro for that gorgeous finishing touch!

Ingredients

2 cups cooked chicken, shredded
1 can (15 oz) white beans, drained and rinsed
1 cup corn (frozen or fresh)
4 cups chicken broth
1 cup heavy cream
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 cup queso fresco or feta cheese, crumbled
Fresh cilantro, for garnish

Let’s break down some of the key ingredients! The shredded chicken provides a satisfying protein base and absorbs all those lovely spices. White beans offer creaminess and help thicken the chili without making it feel heavy. When it comes to corn, whether you prefer frozen or fresh, it adds a sweet burst of flavor. The heavy cream brings richness that elevates this chili from good to absolutely delightful. For that finishing touch, don’t skimp on the queso fresco or feta cheese; it adds a delightful salty bite that complements the creaminess beautifully. If you’re looking for substitutes, rotisserie chicken works fabulously for quick prep. You could swap heavy cream with coconut milk for a lighter option.

Directions

To start, heat a large pot over medium heat and add a drizzle of olive oil. Once heated, throw in the diced onion and garlic. Sauté them together until they become translucent and fragrant—this usually takes about 5 minutes. You’ll notice how golden the edges of the onions begin to turn; that’s a good sign!

Once your aromatics are ready, add in the shredded chicken, corn, white beans, and sprinkle in your spices — the cumin, chili powder, salt, and pepper. Stir everything together; it’s at this point you’ll feel excitement as the smell kicks up!

Next, carefully pour in the chicken broth, and bring everything to a simmer. Watch how it starts bubbling, and this is the stage when it transforms into something truly cozy.

After a few minutes of simmering, gently stir in the heavy cream. Let your chili cook for another 10 minutes, allowing all those wonderful flavors to meld. You might notice it thickening slightly; don’t worry if it looks thick — it’ll smooth out beautifully once served.

Once you feel it’s ready, scoop some into bowls and top each serving with crumbled cheese and your fresh cilantro.

How to Serve Mexican Street Corn White Chicken Chili

This chili shines in various settings. Picture a casual Sunday dinner with family or a cozy night in after a long week. It’s festive enough to serve at gatherings, and equally comforting for those quiet evenings.

For serving, a simple bowl garnished with bright green cilantro and cheese creates an inviting visual. Pair it with crispy tortilla chips on the side for a delightful textural contrast, or serve it with warm, crusty bread for dipping.

If you’re feeling adventurous, add a squeeze of lime juice just before serving—this gives a refreshing twist that brightens the entire dish. You might also consider pairing it with a chilled Mexican beer or a light white wine, making your dinner feel festive and fun.

How to Store Mexican Street Corn White Chicken Chili

Leftovers of this delicious chili can be stored efficiently! After your meal, allow the chili to cool slightly before transferring it to an airtight container. It will keep well in the refrigerator for about 3–4 days.

If you’ve made a big batch and want to save it for longer, consider freezing it. Pour the cooled chili into freezer-safe containers, leaving a little space at the top as it expands when frozen. It can last up to 2–3 months in the freezer.

When it comes time to reheat, you can warm it up on the stove over medium heat, stirring occasionally until it’s heated through. Alternatively, if you’re pressed for time, a quick microwave warm-up works too—just ensure it’s heated evenly!

Tips for Perfect Mexican Street Corn White Chicken Chili

Having made this chili numerous times, I can tell you a few tips to ensure it turns out perfectly every time.

Sautéing First: Don’t rush the initial sautéing of the onion and garlic; it builds the foundation of flavor that makes this dish shine.
Spice Adjustments: Keep in mind how spicy you like your dishes! Adjust the chili powder according to your preference for heat.
Creaminess Matters: To achieve the right creamy texture, don’t skip the heavy cream phase. Adding it too early can alter the consistency.
Taste as You Go: Give it a taste before serving. If you feel it needs a little more salt or spice, this is the time to adjust!

Variations

This recipe is incredibly versatile, allowing you to customize it to your taste or dietary needs:

Vegetarian Version: For a meat-free option, consider swapping the chicken for cubed zucchini or bell peppers. You can bulk up the dish with more beans for a hearty feel.
Lower Fat Version: If you’re looking for a lighter version, replace the heavy cream with a fat-free alternative or coconut milk. This keeps the dish creamy but reduces the calories.
Add Heat: If you love a spicy kick, toss in a diced jalapeño when sautéing your onions, or mix in a dash of hot sauce before serving.
Cilantro-Lime Twist: For a zesty flavor, add lime juice and extra fresh cilantro while cooking and as a garnish for brightness.

FAQs

Can I use rotisserie chicken instead of freshly cooked chicken?
Absolutely! Using rotisserie chicken not only saves time, but it also adds incredible flavor to your chili. Just shred the meat and toss it into the pot when you’re combining the other ingredients.

Is this chili gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free. Just ensure that any additives like chicken broth are labeled gluten-free if you’re sensitive to gluten.

How can I make this dish spicier?
To amp up the heat, consider adding diced jalapeños or a splash of your favorite hot sauce right before serving. Additionally, you could also use spicy chili powder instead of regular.

Can I freeze the leftovers?
Yes, freezing is a great option! Just allow the chili to cool completely, then store it in airtight containers. It can last up to 3 months in the freezer. For the best taste, reheat it on the stove for an even texture.

Conclusion

Mexican Street Corn White Chicken Chili is a fabulous comfort dish that promises to satisfy your cravings and warm your spirit. It’s perfect for sharing with friends and family or enjoying a quiet night in. The combination of creamy, sweet, and savory flavors will surely capture your heart.

If you love this recipe, save it for later or share it with someone who’d enjoy it too. Your home deserves the warm embrace of this chili, and I guarantee it’ll bring a smile to your face with every delicious bite! Enjoy your cooking adventure!