If you’re in the mood for a comforting and flavorful chili with a twist, this Mexican Street Corn White Chicken Chili is the perfect dish! Combining creamy white chicken chili with the vibrant flavors of roasted corn and a touch of spice, it’s a hearty, satisfying meal inspired by the popular Mexican street corn dish, elote.
Why You’ll Love This Recipe
I absolutely love this recipe because it brings together the best of both worlds: the creamy richness of white chicken chili and the bright, zesty flavors of Mexican street corn. The addition of roasted corn, lime, and fresh cilantro creates a vibrant contrast to the savory chicken and spices. Plus, it’s easy to make, with just a few simple ingredients, and can be customized with fun toppings like avocado, tortilla strips, and cotija cheese for extra flavor and texture. Whether I’m making this for a cozy weeknight dinner or serving it at a gathering, it’s always a hit!
Ingredients
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese
4 cloves garlic, minced
1/2 tbsp dried oregano
1/2 tsp chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced
3 tbsp cornstarch
3 tbsp water
Salt and pepper to taste
1 tbsp olive oil
Optional Toppings:
Crumbled cotija cheese
Sliced smoked sausage
Tortilla strips
Sliced avocado
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat a large, heavy-bottomed pot over medium-high heat with olive oil. Sauté the onion and jalapeño until the onion starts to soften.
Add the garlic, oregano, and chili powder. Stir until fragrant, then pour in the chicken broth and season with salt and pepper. Add the chicken breasts to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10-15 minutes or until the chicken is cooked through.
While the chicken is cooking, mix the cornstarch and water in a small bowl to make a slurry.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix everything together.
Add the cornstarch slurry to the pot, stirring thoroughly. Let the chili simmer uncovered for about 10 minutes, stirring occasionally, until it thickens.
Serve hot, garnished with your choice of toppings, such as cotija cheese, smoked sausage, tortilla strips, or avocado.
Servings and Timing
Servings: 4-6 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
If I’m looking to change things up, there are a few variations I like to try:
Spicy: Add extra jalapeños or some hot sauce to kick up the heat.
Vegetarian: Swap the chicken for a plant-based protein or add more veggies like zucchini or bell peppers.
Cheese: Mix in some other cheeses like cheddar or pepper jack for a different flavor profile.
Grilled Corn: For an extra smoky flavor, I’ll grill the corn before adding it to the chili.
Storage/Reheating
I find this chili stores really well! After it’s cooled, I’ll transfer it to an airtight container and keep it in the fridge for up to 3-4 days. To reheat, I’ll warm it gently on the stove over low heat, stirring occasionally. If it’s too thick, I can add a splash of chicken broth to get it to the desired consistency. It also freezes well if I want to make it ahead of time—just store it in a freezer-safe container for up to 3 months. When ready to eat, I can defrost it in the fridge overnight and reheat on the stove.
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FAQs
Can I use something other than chicken breasts?
Yes! I’ve also made this with chicken thighs, which turn out tender and juicy. You could also use rotisserie chicken to save time.
Can I make this chili in a slow cooker or Instant Pot?
Absolutely! For the slow cooker, add all the ingredients (except the cornstarch slurry) and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and add the cornstarch slurry in the final 30 minutes of cooking. In an Instant Pot, cook on high pressure for 10 minutes and quick release. Then, shred the chicken and proceed with the rest of the recipe.
How spicy is this chili?
It has a mild level of heat from the jalapeño and chili powder, but you can adjust the spiciness to your liking by adding more jalapeños or chili powder, or by adding a hot sauce of your choice.
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used. I recommend roasting or grilling the fresh corn before adding it to the chili to enhance its flavor.
How can I make this chili thicker?
If I want to thicken the chili even more, I’ll add a bit more cornstarch slurry or allow it to simmer uncovered for a longer time. You can also mash some of the corn for a creamier texture.
Conclusion
This Mexican Street Corn White Chicken Chili is a delicious and comforting dish that I can make any time I crave something hearty with a little kick. With its creamy texture, bold flavors, and the perfect combination of ingredients, it’s always a winner. Plus, it’s easy to customize with toppings to suit my preferences! Whether I’m making it for a weeknight dinner or serving it at a gathering, it’s sure to please everyone.
📖 Recipe:
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Mexican Street Corn White Chicken Chili
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Mexican Street Corn White Chicken Chili is a comforting, creamy chili recipe with a flavorful twist. Combining white chicken chili with the vibrant, smoky flavors of roasted corn and a touch of spice, this dish is inspired by the popular Mexican street food, elote. Perfect for cozy weeknight dinners or gatherings, it’s easy to make and can be customized with various toppings like avocado, tortilla strips, and cotija cheese for added flavor and texture.
Ingredients
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese
4 cloves garlic, minced
1/2 tbsp dried oregano
1/2 tsp chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced
3 tbsp cornstarch
3 tbsp water
Salt and pepper to taste
1 tbsp olive oil
Optional Toppings:
Crumbled cotija cheese
Sliced smoked sausage
Tortilla strips
Sliced avocado
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat with olive oil. Sauté the onion and jalapeño until the onion starts to soften.
- Add the garlic, oregano, and chili powder. Stir until fragrant, then pour in the chicken broth and season with salt and pepper. Add the chicken breasts to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10-15 minutes or until the chicken is cooked through.
- While the chicken is cooking, mix the cornstarch and water in a small bowl to make a slurry.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix everything together.
- Add the cornstarch slurry to the pot, stirring thoroughly. Let the chili simmer uncovered for about 10 minutes, stirring occasionally, until it thickens.
- Serve hot, garnished with your choice of toppings, such as cotija cheese, smoked sausage, tortilla strips, or avocado.
Notes
For a spicier version, add extra jalapeños or a splash of hot sauce.
You can swap the chicken for a plant-based protein or add more veggies like zucchini or bell peppers for a vegetarian option.
Grilled corn will add a smoky flavor to the chili.
Leftovers store well in the fridge for 3-4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4-6 servings
- Calories: ~350 kcal per serving
