Name: Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
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 (seeded for mild, with seeds for extra heat); 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 (plus more for serving); ½ teaspoon kosher salt (plus more to taste); 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 combines the bright, fresh flavors of Mexican street corn with the creamy, comforting essence of white chicken chili. This Tex-Mex dish is a delightful alternative to traditional chili, blending sweet grilled corn, tender chicken, and a kick of spice, all in a luscious broth. Imagine hearty spoonfuls of this chili, filled with vibrant ingredients that celebrate the rich culinary traditions of Mexico while ensuring every bite bursts with flavor. It’s the perfect meal for chilly evenings, gatherings with friends, or just a comforting weeknight dinner.

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

When I first stumbled upon this recipe, I was searching for a way to combine two of my favorites: the classic joy of white chicken chili and the irresistible taste of elote, or Mexican street corn. The result was pure magic! A bit creamy, a touch spicy, and fully satisfying, this Mexican Street Corn White Chicken Chili is guaranteed to please the crowd. Whether you’re serving it during game night or making a cozy dinner for two, I promise this dish will soon become a beloved staple in your kitchen.

Why You’ll Love This Recipe

Simple & Quick: You can whip up this delicious dish in under an hour—perfect for busy weeknights.
Irresistible Flavor: Thanks to the combination of spices and creamy elements, expect a flavor explosion in every spoonful!
Eye-Catching Appeal: The bright colors of grilled corn, jalapeños, and toppings make this chili look as amazing as it tastes.
Flexible Serving: It works wonderfully as a main course or a fun appetizer at parties.
Diet-Friendly Options: You can easily customize it to be gluten-free or dairy-free without sacrificing taste.

Ingredients You’ll Need

2 large, boneless skinless chicken breasts (about 1.5 lbs): Essential for protein, these are tender and absorb flavors beautifully. You could substitute with rotisserie chicken for an even quicker option.
3 ears corn on the cob husked (or 2½ cups corn kernels): This brings that quintessential street corn sweetness. Frozen corn can be used in a pinch, but fresh grilled corn adds a smokiness that’s hard to beat.
2 tablespoons olive oil divided: For grilling and sautéing; it adds healthy fat and enhances flavor.
1 large yellow onion diced: This brings a mild sweetness and depth to your chili.
3-4 cloves garlic minced: Garlic adds a pungent, aromatic quality that elevates the dish.
2-3 jalapeños diced (seeded for mild, with seeds for extra heat): They infuse the chili with heat and a bit of smokiness; adjust according to your spice preference.
1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed: These provide creaminess and help thicken the chili.
4 cups low-sodium chicken broth: A flavorful base for your chili, ensuring that every bite is aromatic and satisfying.
1 teaspoon ground cumin: This earthy spice is a staple in Mexican cuisine, adding distinctive warmth.
1 teaspoon smoked paprika: It offers a subtle smoky flavor, reminiscent of the outdoor grilling that celebrates street corn.
1 teaspoon chipotle chili powder (plus more for serving): Adds a nice kick and depth; you can adjust based on your heat preference.
½ teaspoon kosher salt (plus more to taste): Always essential for enhancing flavors; remember to taste as you go.
½ teaspoon black pepper: A necessary spice to balance the dish.
1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): This makes the chili creamy and rich; sour cream can replace it if you prefer.
1 (4-ounce block) pepper jack cheese shredded (about 1 cup): For that cheesy, melty goodness that complements the soup’s richness.
Juice of 1 lime: Adds a bright, zesty touch that balances the flavors beautifully.
Crumbled Cotija cheese: For topping, this cheese brings extra salty, creamy goodness.
Chopped fresh cilantro: A fresh herb that brightens every bite.
Extra grilled corn kernels reserved from above: Use these for an added texture and flavor boost when serving.
Sliced or diced jalapeños: For extra garnish and heat options.
Lime wedges: A squeeze of fresh lime really elevates the flavor.
Sprinkle of Tajín seasoning: Adds a burst of flavor; it’s a fantastic way to enhance the dish right before serving.
Drizzle of adobo sauce (from canned chipotle peppers in adobo): A drizzle adds a smoky kick.
Additional chipotle chili powder or smoked paprika: Use this for extra spice right before serving.
Tortilla strips or crushed tortilla chips: A necessary crunch that takes this chili to the next level!

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

Grill the Chicken & Corn: Brush the chicken breasts and corn cobs with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Grill over medium-high heat until the chicken is cooked through (5-7 minutes per side) and corn is charred in spots (about 8-10 minutes), turning occasionally. Once cooled, dice or shred the chicken and cut the kernels off the cobs, saving a handful of corn 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 the diced onion and jalapeños, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute, until fragrant.
Bloom the Spices: Add the ground cumin, smoked paprika, chipotle chili powder, salt, and pepper to the pot. Stir and cook for about 30 seconds to bloom those wonderful flavors.
Build the Chili: Add the grilled chicken, most of the grilled corn (reserving a handful for topping), white beans, and 4 cups of chicken broth. Stir to combine, bringing the mixture to a gentle boil. Reduce heat and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
Make It Creamy: Remove the pot from heat and stir in the Mexican crema (or the crema/sour cream blend), shredded Pepper Jack cheese, and lime juice. Mix until the cheese has melted, yielding a creamy and slightly thickened chili.
Taste & Adjust: Before serving, taste the chili, adding more salt, pepper, or lime juice as needed. For an extra smoky heat, swirl in a bit of adobo sauce or sprinkle Tajín for a final touch.
Serve & Top: Ladle the chili into bowls, and top each serving with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, a sprinkle of Tajín, a drizzle of adobo sauce, and tortilla chips for that satisfying crunch.

Storing & Reheating

This chili can be stored in an airtight container for up to 4 days in the refrigerator. If you want to keep it longer, it freezes beautifully for up to 3 months. When reheating, simply warm it up in a pot on medium heat, adding a splash of chicken broth if necessary to refresh the texture. The flavors may deepen over time, leading to even tastier leftovers!

Chef’s Helpful Tips

Make sure to let the grilled chicken cool completely before shredding it to maintain its juiciness.
For a richer flavor, consider toasting the spices in the pot before adding liquid, which will enhance their aromas.
If you have leftover grilled corn, toss it directly into the chili for even more flavor.
To prevent the chili from becoming too thick, you can always add an extra splash of broth or crema when reheating.

As you enjoy this vibrant and hearty Mexican Street Corn White Chicken Chili, don’t hesitate to put your own twist on it! Try different cheeses, add beans, or throw in more vegetables based on what tickles your fancy. Your kitchen is your canvas, and this recipe is your masterpiece waiting to happen.

Recipe FAQs

Can I use frozen corn instead of fresh?

Absolutely! While fresh corn provides a wonderful sweetness, frozen corn is a great alternative and can save time. Just make sure to thaw it before adding it to the chili.

Is this chili spicy?

The heat level can be adjusted based on your preference. Use fewer jalapeños or omit the chipotle chili powder if you prefer a milder chili. The creamy elements also help balance the spiciness.

Can I make this chili vegetarian?

Yes! Skip the chicken entirely and substitute vegetable broth for chicken broth. Use beans like black beans or pinto beans as your protein source, and add extra veggies for texture and flavor.

What toppings do you recommend?

Toppings can really elevate this chili! Besides Cotija cheese and cilantro, consider adding avocado slices, diced red onion, or a dollop of sour cream. Tortilla strips or crushed tortilla chips add a delightful crunch too.

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