Mexican Street Corn White Chicken Chili Recipe

If you’re ready for a seriously cozy, flavor-packed meal, this Mexican Street Corn White Chicken Chili is about to become your new go-to recipe. Creamy, zesty, and loaded with pops of sweet corn, melty cheese, and tender chicken, it’s inspired by that irresistible street corn you can never say no to. Whether you’re making it for a comforting weeknight dinner or serving a crowd on game day, this chili always hits the spot with its lively flavors and satisfying textures. Get your pots ready — this is the bowl everyone will be talking about!

Ingredients You’ll Need

This recipe keeps things simple yet incredibly tasty with a handful of familiar ingredients that each play a starring role. From juicy chicken to the tang of lime and the creamy richness of sour cream, every component adds a little something special to your Mexican Street Corn White Chicken Chili.

• Chicken Breasts: Tender boneless, skinless chicken breasts soak up all the flavors and shred beautifully for that classic chili texture.
• Yellow Onion: Adds aromatic sweetness and depth as the foundation of your chili.
• Jalapeno: Just enough fresh heat — adjust to taste or swap for another pepper if you prefer.
• Chicken Bone Broth: A rich base that gives the chili body and extra nutrients.
• Sour Cream: The secret to a lush, creamy finish that sets this dish apart from traditional chilis.
• Monterey Jack Cheese: Melts perfectly into the chili, adding gooey richness (feel free to use a Monterey Jack and mild cheddar blend for extra flavor!).
• Garlic: Four cloves bring bold, savory flavor that complements the spices and corn.
• Dried Oregano: Infuses the chili with earthy, herbal notes.
• Chili Powder: Brings mild warmth and that classic chili flavor base.
• Frozen Sweet White Corn: The sweet star ingredient! Adds crunch and little bursts of summery flavor.
• Fresh Cilantro: Brightens every bite, delivering the unmistakable zing of fresh herbs.
• Lime Juice: Brings all the flavors to life with fresh, citrusy tang.
• Cornstarch: Thickens the chili, giving it that satisfying, spoon-coating texture.
• Water: Used to blend with cornstarch for a smooth thickener.
• Olive Oil: For sautéing; brings everything together right from the start.
• Optional Toppings: Cotija cheese, bacon crumbles, tortilla strips, and sliced avocado take each serving totally over the top.

How to Make Mexican Street Corn White Chicken Chili

Step 1: Sauté the Aromatics

Start by grabbing your biggest, heaviest pot and warming up a little olive oil over medium-high heat. Add the chopped yellow onion and diced jalapeno, and sauté just until the onion starts to soften and becomes translucent. This is your flavor foundation — the beginning of the depth and warmth that makes this dish so good.

Step 2: Build the Flavor Base

Sprinkle in the minced garlic, dried oregano, and chili powder, stirring everything together until the aromatics are fragrant (just a minute or so). The heat will bloom the spices, infusing the oil and coating your kitchen in that irresistible chili scent.

Step 3: Add the Chicken and Broth

Pour in your chicken bone broth, and add the chicken breasts right into the pot. Don’t forget a generous pinch of salt and pepper. Bring everything to a gentle boil, then lower the heat and cover your pot. Let the chicken simmer in all those flavors for 10–15 minutes, or until it’s cooked through and easy to shred.

Step 4: Make the Slurry

While the chicken simmers, whisk together the cornstarch and water in a small bowl until totally smooth. This simple mixture is how you’re going to thicken your Mexican Street Corn White Chicken Chili to luxuriously creamy perfection in the final step.

Step 5: Shred the Chicken & Add the Good Stuff

Once the chicken is cooked, transfer it to a plate and use two forks to shred it into irresistible bite-sized pieces. Return the shredded chicken to the pot, then stir in the sour cream, shredded Monterey jack cheese (or your blend), corn, and fresh cilantro. Squeeze in the juice from one lime and stir it all together — this is when your chili comes to life.

Step 6: Thicken & Simmer

Time to pour in that cornstarch slurry. Give your mixture another thorough stir, making sure you catch any cornstarch that’s settled on the bottom. Let the chili simmer uncovered for about 10 minutes, stirring occasionally, until everything thickens up just right and your kitchen smells absolutely amazing.

How to Serve Mexican Street Corn White Chicken Chili

Garnishes

You can’t skip the toppings here — they bring texture, color, and an explosion of flavors that truly make this Mexican Street Corn White Chicken Chili pop. Sprinkle on a generous handful of crumbled cotija cheese for saltiness, crispy bacon crumbles for savory crunch, a pile of tortilla strips for fun, and creamy slices of avocado for pure indulgence. Make it your own and mix up the garnishes each time!

Side Dishes

This chili is a meal in itself, but it’s also awesome with some easy sides. Warm flour or corn tortillas are perfect for scooping up every last bit, or you could serve it with a crisp green salad to cut through the richness. Simple rice or even a cheesy quesadilla on the side is always welcome at the table.

Creative Ways to Present

Wow your guests by serving Mexican Street Corn White Chicken Chili in big, colorful bowls topped with a rainbow of garnishes. For game days or parties, try serving it in sturdy mugs for easy, casual eating — or go all out and use small bread bowls if you want to really impress! It’s also adorable as a “mini chili bar,” letting everyone pile up their own toppings just the way they like.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn White Chicken Chili stores beautifully, making it perfect for meal prep or next-day lunches. Simply let the chili cool completely, then transfer it to an airtight container and pop it in the fridge. It’ll stay fresh and delicious for up to 4 days. You’ll love having a comforting bowl ready whenever you crave it!

Freezing

If you want to freeze your chili, let it cool thoroughly first. Pour it into freezer-safe containers or bags (leaving a little space for expansion), then freeze for up to 2 months. The dairy in this chili freezes surprisingly well, but give the mixture a good stir after reheating to restore that creamy consistency.

Reheating

Gently rewarm Mexican Street Corn White Chicken Chili on the stove over low heat, stirring often so nothing sticks. If the chili seems extra thick, add a splash of broth or milk until you reach your perfect texture. You can also reheat in the microwave — just do it in shorter bursts and give everything a good stir between rounds for the best creamy results.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken cuts down on cooking time and adds a wonderful roasted flavor. Just shred about 4 cups and add it right after simmering the aromatics, then proceed with the rest of the recipe as written.

Is there a way to make this chili spicier?

If you love heat, feel free to add more jalapeno or even toss in a diced poblano or serrano pepper. You can also sprinkle in extra chili powder or a pinch of cayenne before simmering the broth.

Can I make Mexican Street Corn White Chicken Chili in the slow cooker?

Yes! Sauté the aromatics in a pan first, then transfer everything (except the cornstarch, sour cream, cheese, and cilantro) to your slow cooker. Cook on low for 5–6 hours, shred the chicken, then stir in the remaining ingredients and cook for another 15–20 minutes to heat through and thicken.

What can I substitute for sour cream if I want it lighter?

Greek yogurt is a fantastic lighter substitute for sour cream. It keeps the chili creamy and tangy, with a little boost of protein.

Is this chili gluten-free?

Yes! As written, Mexican Street Corn White Chicken Chili is naturally gluten-free. Just double-check your chicken broth and toppings to be sure they don’t contain any hidden gluten.

Final Thoughts

When you need a big bowl of cozy comfort that’s absolutely bursting with flavor, look no further than this Mexican Street Corn White Chicken Chili. Each spoonful marries the sweet, smoky magic of street corn with creamy, zesty chili goodness. Whether it’s your first time making it or your hundredth, this recipe is always met with happy faces and empty bowls. Give it a try — you’re in for something truly special!

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