Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Mexican Street Corn White Chicken Chili is a spectacular fusion of flavors, bringing a warm, comforting bowl that’s just bursting with character. Each spoonful envelops tender chicken and sweet corn in a creamy, spicy broth that warms the soul. The addition of zesty lime, smoky chipotle, and creamy cheeses create a delightful meld of textures and tastes, making it an irresistible dish you’ll crave time and again.
Table of Contents
This chili comes together easily and is perfect for a family dinner or a cozy gathering with friends. With each bite, you’re not just eating—you’re experiencing a fiesta in a bowl! Whether served on a chilly evening or alongside a football game, this Mexican Street Corn White Chicken Chili is sure to please everyone at the table. Ready to dive in? Let’s make this delicious dish!
Why You’ll Love This Recipe
- Simply Delicious: This one-pot wonder bursts with flavors and will impress everyone, even those who claim they’re not chili fans.
- Vibrant & Colorful: The bright yellows, greens, and whites make for an eye-catching presentation that’s perfect for gatherings.
- Easily Customizable: Adjust the heat level by adding more or fewer jalapeños, or switch the beans for your favorite variety.
- Make Ahead Meal: Prepare it in advance and the flavors just get better as it sits. Perfect for meal prep!
- Comfort Food that’s Healthy: Packed with protein from chicken and fiber from beans, it’s a wholesome meal option that feels indulgent.
Ingredients You’ll Need
- 2 large, boneless skinless chicken breasts (about 1.5 lbs): Lean protein that shreds beautifully for maximum flavor.
- 3 ears corn on the cob, husked (or 2½ cups corn kernels): Fresh corn brings sweetness and crunch, enhancing the chili’s texture.
- 2 tablespoons olive oil, divided: Used for grilling and sautéing; adds flavor and richness.
- 1 large yellow onion, diced: Sautéing onions creates a fragrant base for your chili.
- 3-4 cloves garlic, minced: For added depth and flavor, garlic is essential in any good chili.
- 2-3 jalapeños, diced: Fresh jalapeños give this dish heat and flavor; seed them for mildness or leave them intact for extra kick.
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed: These beans add creaminess and bulk to the chili.
- 4 cups low-sodium chicken broth: The base of our chili; using low-sodium keeps it healthy and allows you to control the saltiness.
- 1 teaspoon ground cumin: Adds that signature warmth and earthiness that defines Tex-Mex cooking.
- 1 teaspoon smoked paprika: Introduces a smoky depth, balancing the chili’s flavors perfectly.
- 1 teaspoon chipotle chili powder: This adds both heat and smokiness; use more if you love spice!
- ½ teaspoon kosher salt (plus more to taste): Essential for enhancing all other flavors in the dish.
- ½ teaspoon black pepper: A classic seasoning to round out the flavor profile.
- 1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): This adds a rich creaminess and tang.
- 1 (4-ounce block) pepper jack cheese, shredded (about 1 cup): Melts beautifully into the chili, adding creaminess and a hint of spice.
- Juice of 1 lime: Brightens the flavors with its acidity, balancing the richness of the cream and cheese.
- Crumbled Cotija cheese: For topping; it provides a salty, crumbly finish.
- Chopped fresh cilantro: A fresh herb that enhances the dish’s flavor and looks lovely as a garnish.
- Extra grilled corn kernels reserved from above: For added texture and sweetness on top.
- Sliced or diced jalapeños: For garnishing and extra heat if desired.
- Lime wedges: For squeezing over the finished chili for an added burst of flavor.
- Sprinkle of Tajín seasoning: A tangy, spicy twist on the finish.
- Drizzle of adobo sauce (from canned chipotle peppers in adobo): For a smoky flavor boost.
- Additional chipotle chili powder or smoked paprika: For those who like it spicy.
- Tortilla strips or crushed tortilla chips: For a satisfying crunch that contrasts with the chili’s creaminess.
How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Grill the Chicken & Corn: Brush 2 large boneless skinless chicken breasts and 3 husked ears of corn with 1 tablespoon of olive oil. Season with salt and pepper. Grill over medium-high heat until the chicken is cooked through (about 5-7 minutes per side) and the corn is charred in spots (around 8-10 minutes), turning occasionally. Once cooled, dice or shred the chicken and carefully cut the kernels off the corn cobs, reserving some 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 1 diced yellow onion and the diced jalapeños. Cook for 3-4 minutes until softened, then stir in 3-4 minced garlic cloves and cook for 1 more minute until fragrant.
- Bloom the Spices: Add 1 teaspoon each of ground cumin, smoked paprika, and chipotle chili powder, along with ½ teaspoon kosher salt and ½ teaspoon black pepper. Stir and cook for about 30 seconds to bring out the spices’ flavors.
- Build the Chili: Now, add the grilled chicken, most of the grilled corn (save a handful for topping), 1 can of drained and rinsed white beans, and 4 cups of low-sodium chicken broth. Stir to combine, then bring to a gentle boil before reducing the heat to a simmer. Let it bubble uncovered for 15-20 minutes while the flavors meld.
- Make It Creamy: After simmering, remove the pot from heat. Stir in 1 cup of Mexican crema (or a half and half blend of crema and sour cream), 1 cup of shredded Pepper Jack cheese, and the juice of 1 lime until the cheese is melted and the chili is creamy and slightly thickened.
- Taste & Adjust: Don’t forget to taste! Add more salt, pepper, or lime juice as needed. For those who like an extra smoky-heat, swirl in a little adobo sauce or a sprinkle of Tajín for more flavor.
- Serve & Top: Ladle the chili into bowls and top with your reserved grilled corn, crumbled Cotija cheese, chopped cilantro, sliced jalapeños, lime wedges, Tajín, a drizzle of adobo sauce, and tortilla strips or crushed tortilla chips for fabulous crunch!
Storing & Reheating
To store leftover Mexican Street Corn White Chicken Chili, allow it to cool to room temperature before transferring it to an airtight container. You can keep it at room temperature for about 2 hours before refrigerating it, where it will stay fresh for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm it up in a pot over low heat until heated through. You might find the chili thickens a bit; feel free to add a splash of chicken broth to revive its creamy texture.
Chef’s Helpful Tips
- Ensure the chicken is cooked to an internal temperature of 165°F before shredding for safety and ultimate tenderness.
- If you’re grilling ahead, leftover grilled chicken or corn works perfectly here; just adapt the cooking times.
- For maximum flavor, let the chili simmer a little longer—don’t rush the process.
- Don’t skip the toppings! They elevate the dish, adding flavor, texture, and brightness.
- For a lighter option, consider using shredded rotisserie chicken to save time and add flavor.
Now that you have this fabulous recipe for Mexican Street Corn White Chicken Chili, the possibilities are endless! Not only does it deliver awesome flavors and comforting warmth, but it also offers a chance to get creative with cooking. Try altering spice levels or topping suggestions—it’s your chili, after all! So gather your ingredients, invite some friends over, and enjoy this taste of Tex-Mex right in your kitchen.
Recipe FAQs
Can I use frozen corn in this recipe?
Absolutely! If you’re short on fresh corn, you can substitute with frozen corn kernels. Simply add them directly to the chili during the cooking phase. The flavor will still be delightful, and you’ll save yourself some prep time!
What can I substitute for Mexican crema?
If you can’t find Mexican crema, a mixture of sour cream and heavy cream works well. Alternatively, plain Greek yogurt can add a tangy flavor while keeping it creamy. Just be sure to stir it in after cooking to maintain the creamy consistency.
How spicy is this chili?
The spiciness of this Mexican Street Corn White Chicken Chili can easily be adjusted based on your preference. If you prefer mild flavors, remove the seeds from the jalapeños, or consider using only one. You can always add more spice from chipotle chili powder when serving as well!
How do I make this recipe vegetarian?
To make a delightful vegetarian version, simply replace the chicken with 2 cans of drained and rinsed white beans or add diced potatoes for heartiness. Use vegetable broth in place of chicken broth, and don’t forget to load up on your favorite veggies like bell peppers or zucchini.
Now grab your ingredients and get cooking! Your next culinary adventure awaits.
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📖 Recipe Card
Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Mexican Street Corn White Chicken Chili combines the flavors of charred corn and tender chicken in a creamy, delicious bowl, perfect for quick dinners or comfort food cravings.
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
Instructions
- Brush chicken breasts and corn cobs with 1 tablespoon olive oil; season with salt and pepper. Grill until chicken is cooked through and corn is nicely charred. Let cool, then chop chicken and cut corn off the cobs, saving some for topping.
- In a large Dutch oven, heat remaining olive oil over medium heat. Add onion and jalapeños; sauté until softened. Stir in garlic and cook for 1 more minute.
- Add spices: cumin, smoked paprika, chipotle chili powder, salt, and pepper. Cook for 30 seconds to enhance the flavors.
- Stir in grilled chicken, most of the grilled corn, white beans, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Remove from heat. Mix in Mexican crema, shredded Pepper Jack cheese, and lime juice until melted and creamy.
- Adjust seasoning with salt, pepper, or lime juice as necessary. For additional smokiness, add a swirl of adobo sauce or Tajín seasoning now.
- Serve chili in bowls topped with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips.
Notes
For a spicier chili, use more jalapeños or keep some seeds in.
Add more creaminess using a blend of crema and sour cream if desired.
This dish pairs well with crusty bread or crispy tortilla strips.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
