There’s something special about sitting down with a warm bowl of chili. It’s hearty, filling, and brings comfort after a long day. Now, imagine pairing that classic coziness with the bold, zesty flavors of Mexican street corn. That’s exactly what you get with Mexican Street Corn White Chicken Chili—a recipe that combines creamy white chili with smoky roasted corn, tangy lime, and Cotija cheese.
If you’re looking for a meal that’s both satisfying and packed with unique flavor, this chili deserves a place in your kitchen. If you love this recipe, you’ll also enjoy my Street Corn Chicken Rice Bowl, which has similar flavors but in a hearty rice-based meal.
What Is Mexican Street Corn White Chicken Chili?
Mexican street corn (elote) is known for its irresistible mix of grilled corn, lime juice, chili powder, cilantro, and creamy Cotija cheese. When you bring those flavors into a classic white chicken chili, the result is nothing short of magical.
Instead of relying solely on beans, broth, and chicken, this version layers in smoky roasted corn and zesty toppings that elevate every bite. You get the comfort of chili with the brightness of Mexican street corn—all in one bowl.
Why You’ll Love This Recipe
This isn’t just another chili recipe. Here’s why you’ll come back to it again and again:
- Bold flavor fusion: Roasted corn, lime, and chili spices pair perfectly with creamy broth and tender chicken.
- Comfort food with a twist: Warm, hearty, and cozy, yet vibrant with street corn flavors.
- Customizable: Adjust the spice level, switch up the toppings, or make it vegetarian.
- Perfect for any occasion: Ideal for weeknight dinners, potlucks, game days, or even meal prep. For another flavorful Mexican-inspired dish, try this Mexican Chicken and Rice Bowl.
It’s the kind of recipe that feels both familiar and exciting—something you’ll be proud to serve to family and friends.
Ingredients You’ll Need
The beauty of Mexican Street Corn White Chicken Chili is that it uses simple ingredients you can find at any grocery store. Here’s what you’ll need:
For the Chili Base
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans white beans (cannellini or Great Northern), drained and rinsed
- 4 cups chicken broth
- 1 ½ lbs cooked shredded chicken (rotisserie chicken works great)
- 1 can diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Street Corn Twist
- 2 cups roasted corn (fresh, frozen, or canned)
- ½ cup sour cream or Mexican crema
- ½ cup Cotija cheese (or feta as a substitute)
- Juice of 1 lime
- Fresh cilantro, chopped
Toppings & Garnishes
- Extra roasted corn
- Sliced jalapeños
- Avocado chunks
- Tortilla chips or strips
How to Make Mexican Street Corn White Chicken Chili
You don’t need to be an expert cook to pull off this dish. Just follow these steps:
Build the Base
Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant. This gives your chili a flavorful foundation.
Add the Core Ingredients
Stir in white beans, chicken broth, shredded chicken, diced green chiles, cumin, chili powder, salt, and pepper. Bring everything to a gentle simmer and let it cook for about 20 minutes.
Fold in the Street Corn Flavor
Add roasted corn, sour cream or crema, lime juice, and Cotija cheese. Stir until the chili is creamy and infused with rich flavor.
Garnish and Serve
Ladle the chili into bowls and top with avocado, cilantro, tortilla strips, and extra roasted corn for crunch.
Tips & Variations
This recipe is incredibly versatile, so you can tweak it to your taste.
Pro Tips
- Use rotisserie chicken to save time.
- Mash some of the beans before simmering if you want a thicker chili.
- Add a splash of extra broth if you prefer a thinner consistency.
Fun Variations
- Spicy Kick: Stir in jalapeños or chipotle powder. If chili is your comfort food of choice, don’t miss my Venison Chili Recipe—a rich, savory twist on the classic that’s just as satisfying.
- Vegan-Friendly: Swap chicken for chickpeas and use dairy-free crema.
- Cheesy Version: Add shredded Monterey Jack or cheddar.
- Summer Vibe: Top with fresh grilled corn and extra lime juice.
Serving Ideas for Mexican Street Corn White Chicken Chili
This chili can stand on its own, but it also pairs beautifully with sides:
- With warm cornbread or garlic bread.
- As a main dish for game day with nachos and salsa.
- In smaller bowls as a starter for a festive dinner.
- With a side salad for a balanced weeknight meal.
Storing & Freezing
Mexican Street Corn White Chicken Chili makes great leftovers.
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 2 months in freezer-safe containers.
- Reheating Tip: Add a splash of broth or cream when reheating to restore creaminess.
FAQs
Can I make this in a slow cooker?
Yes! Add all ingredients except crema, lime juice, and Cotija. Cook on low for 6 hours. Stir in the finishing touches right before serving.
Is this chili spicy?
Not by default. You can keep it mild or turn up the heat with jalapeños, cayenne, or hot sauce.
Can I use canned peaches instead of fresh?
Oops—that belongs in a crisp recipe! For this chili, you can use canned or frozen corn if fresh isn’t available.
What’s the best cheese substitute for Cotija?
Feta or Parmesan works well if Cotija isn’t available.
Can I make it vegetarian?
Definitely. Replace chicken with extra beans, chickpeas, or roasted vegetables.
Mexican Street Corn White Chicken Chili is the kind of recipe that combines comfort with bold, exciting flavors. It’s creamy, hearty, and layered with the tang of lime, the smokiness of corn, and the richness of Cotija. Whether you’re serving it on a cozy evening, preparing a game day spread, or just trying something new, this dish will bring warmth and flavor to your table.
Ready to give it a try? Grab your ingredients, preheat your pot, and make a batch of Mexican Street Corn White Chicken Chili today. Once you do, you’ll see why it’s a recipe you’ll come back to again and again.
Mexican Street Corn White Chicken Chili
Ingredients
For the Chili Base:
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 3 garlic cloves minced
- 2 cans white beans cannellini or Great Northern, drained and rinsed
- 4 cups chicken broth
- 1 ½ lbs cooked shredded chicken rotisserie works great
- 1 can diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Street Corn Twist:
- 2 cups roasted corn fresh, frozen, or canned
- ½ cup sour cream or Mexican crema
- ½ cup Cotija cheese or feta as a substitute
- Juice of 1 lime
- 2 tbsp fresh cilantro chopped
Optional Toppings:
- Extra roasted corn
- Sliced jalapeños
- Avocado chunks
- Tortilla chips or strips
Instructions
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until fragrant and softened.
- Build the Chili: Stir in white beans, chicken broth, shredded chicken, diced green chiles, cumin, chili powder, salt, and pepper. Simmer gently for 20 minutes to blend flavors.
- Add Street Corn Flavors: Stir in roasted corn, sour cream or crema, lime juice, and Cotija cheese. Mix well until creamy.
- Finish & Serve: Ladle into bowls and top with cilantro, avocado, tortilla strips, and extra roasted corn if desired. Serve warm.
Notes
- Use rotisserie chicken for a quick shortcut.
- Mash some beans before simmering if you want a thicker chili.
- Adjust spice level with jalapeños or cayenne pepper.
- Make it vegetarian by swapping chicken for chickpeas or extra beans.
