Easy Mexican Street Corn White Chicken Chili Recipe

When the weather turns chilly or you just crave a cozy bowl of something warm, nothing beats a hearty chili. But if you want to step it up with bold flavors, this Easy Mexican Street Corn White Chicken Chili Recipe will quickly become your new favorite.

It’s creamy, flavorful, and packed with tender chicken, sweet roasted corn, creamy beans, green chiles, and Mexican-inspired spices. What sets this chili apart from the usual is the street corn twist—think smoky corn, a touch of lime, and a sprinkle of Cotija or queso fresco to finish. It’s like your favorite white chicken chili met Mexican street corn at a fiesta.

The best part? This recipe is incredibly simple. You can make it in a slow cooker, on the stovetop, or in an Instant Pot. It’s family-friendly, hearty enough for a main meal, and perfect for leftovers. Serve it with warm tortillas, tortilla chips, or crusty bread, and you’ve got yourself comfort food with a fun twist.

In this post, I’ll show you why this chili is special, go over ingredients and substitutions, walk you step by step through cooking it, and share storage tips, variations, and answers to your most common questions.

---

What Makes This Easy Mexican Street Corn White Chicken Chili Recipe Special?

• Street corn twist: Roasted corn adds smoky sweetness, making it taste different from any chili you’ve had before.

• Creamy but not heavy: The broth is rich and creamy thanks to cream cheese or heavy cream, but it’s still light enough for weeknight meals.

• Simple to make: Can be cooked in the slow cooker, Instant Pot, or stovetop with minimal hands-on time.

• Family-friendly: Kids and adults love the balance of creamy chili with sweet corn and mild spice.

• Perfect for leftovers: Tastes even better the next day and freezes well for quick meals.

This isn’t just another chili recipe—it’s a flavor-packed comfort dish that blends creamy, smoky, and zesty elements into one bowl.

---

Ingredient Notes

• Chicken breasts or thighs: Both work, but thighs give more flavor and tenderness. Shredded rotisserie chicken is a great shortcut.

• Corn: Fire-roasted frozen corn or canned corn works best for that street corn flavor. Fresh grilled corn is excellent in summer.

• Green chiles: Mild green chiles add a smoky, peppery flavor without too much heat.

• White beans: Cannellini or Great Northern beans add creaminess and protein.

• Chicken broth: The base of the chili—use low-sodium to control saltiness.

• Cream cheese or heavy cream: Makes the chili rich and creamy. Greek yogurt can be substituted for a lighter option.

• Spices: Cumin, chili powder, smoked paprika, garlic powder, and onion powder give the chili depth.

• Lime juice: Brightens the flavors and balances the creaminess.

• Toppings: Cotija cheese, cilantro, avocado slices, tortilla chips, or jalapeños bring freshness and crunch.

---

How To Make Easy Mexican Street Corn White Chicken Chili Recipe

1. Prepare ingredients: Dice onion, measure spices, and set aside all ingredients for easy cooking.

2. Cook chicken:

   • Slow cooker: Add chicken, corn, beans, green chiles, onion, broth, and spices. Cook on low for 6–7 hours or high for 3–4 hours.

   • Instant Pot: Pressure cook on high for 15 minutes, then quick release.

   • Stovetop: Simmer chicken with ingredients for about 30 minutes until tender.

3. Shred chicken: Remove chicken, shred with two forks, and return to the pot.

4. Make it creamy: Stir in cream cheese or heavy cream until melted and smooth. Add lime juice.

5. Check seasoning: Taste and adjust with more salt, pepper, or lime.

6. Serve and garnish: Ladle into bowls and top with Cotija cheese, cilantro, avocado, and tortilla chips.

Tips:

• For thicker chili, mash some beans before stirring back into the pot.

• If you like extra spice, add diced jalapeños or chipotle peppers in adobo.

---

Storage Options

• Room temperature: Keep chili out for no more than 2 hours.

• Refrigeration: Store in airtight containers for up to 4 days.

• Freezing: Freeze cooled chili for up to 3 months in freezer bags or containers. Thaw in fridge overnight before reheating.

• Reheating: Warm gently on stovetop or microwave. Add extra broth if chili thickens too much.

---

Variations and Substitutions

• Vegetarian version: Skip chicken and add extra beans, zucchini, or bell peppers.

• Spicy street corn chili: Add diced jalapeños or chipotle peppers for more heat.

• Cheesy chili: Stir in shredded Monterey Jack or pepper jack cheese before serving.

• Lighter option: Use Greek yogurt instead of cream cheese for creaminess.

• Summer twist: Grill fresh corn on the cob and cut kernels off for smoky flavor.

---

Frequently Asked Questions

1. Can I use rotisserie chicken? Yes, shred and add it in the last 20 minutes of cooking.

2. Do I have to use white beans? No—pinto or black beans work too, though the color of the chili will change.

3. Can I make this ahead of time? Yes, it tastes even better the next day after flavors meld.

4. What if my chili is too thick? Add a splash of chicken broth to thin it out.

5. Can I double this recipe? Absolutely—great for feeding a crowd, just use a larger pot.

6. How spicy is this? Mild as written, but you can add jalapeños or cayenne for extra heat.

---

Conclusion

This Easy Mexican Street Corn White Chicken Chili Recipe is the ultimate blend of comfort and bold flavor. With creamy broth, smoky corn, tender chicken, and a touch of lime, every spoonful is satisfying yet fresh. It’s easy enough for weeknights, crowd-pleasing for gatherings, and versatile enough to adapt to your family’s taste.

Make it once, and you’ll find yourself adding it to your regular rotation—it’s that good. Don’t forget to load up with toppings for the full street corn experience!

Print