Mexican Street Corn White Chicken Chili

A Flavorful Fusion of Comfort and Spice

Mexican Street Corn White Chicken Chili combines the rich, creamy flavors of classic white chicken chili with the smoky, tangy essence of elote, or Mexican street corn. This hearty dish is packed with shredded chicken, fire-roasted corn, green chilies, and a blend of warm spices, all brought together in a luscious, cheesy broth. The combination of sweet corn, zesty lime, and a hint of spice makes this chili a crowd-pleaser for any occasion.

Why You’ll Love This Recipe

• Rich and Creamy: The addition of cream cheese and shredded cheese creates a luxurious, velvety texture.
• Sweet and Smoky Corn Flavor: Fire-roasted corn enhances the dish with a subtle charred sweetness.
• Perfectly Spiced: A blend of chili powder, cumin, and smoked paprika adds depth without overwhelming heat.
• Easy One-Pot Meal: Everything simmers together in one pot for a hassle-free dinner.
• Customizable: Adjust spice levels, add toppings, or swap out ingredients to fit your taste.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (10-ounce) can diced green chilies
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 (8-ounce) block cream cheese, cubed
• 1/2 cup heavy cream or half-and-half
• 1 ½ cups fire-roasted corn (fresh, frozen, or canned)
• 1 cup shredded Monterey Jack or pepper jack cheese
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped

Toppings (Optional)

• Crumbled cotija cheese
• Sliced jalapeños
• Avocado slices
• Extra lime wedges
• Tortilla strips or crushed tortilla chips

Instructions

1. Sauté the Aromatics
   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add diced onion and cook until softened, about 3–4 minutes.
   • Stir in minced garlic and cook for 30 seconds until fragrant.
2. Build the Flavor
   • Add shredded chicken, white beans, green chilies, and chicken broth.
   • Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
3. Simmer the Chili
   • Bring the mixture to a gentle boil, then reduce heat to low.
   • Simmer for about 15 minutes to allow the flavors to meld.
4. Incorporate the Creamy Elements
   • Stir in the cubed cream cheese, heavy cream, and fire-roasted corn.
   • Cook, stirring occasionally, until the cream cheese is fully melted and the chili is creamy.
5. Add the Final Touches
   • Stir in shredded cheese and lime juice. Mix until smooth and well combined.
   • Remove from heat and stir in fresh cilantro.
6. Serve and Enjoy
   • Ladle into bowls and garnish with your favorite toppings.
   • Serve with tortilla chips, warm bread, or a side of cornbread.

Variations and Substitutions

• Make it Spicier: Add chopped jalapeños, a dash of hot sauce, or extra chili powder.
• Use a Slow Cooker: Combine all ingredients except dairy in a slow cooker and cook on low for 4–6 hours. Stir in cream cheese, heavy cream, and cheese in the last 30 minutes.
• Dairy-Free Option: Use coconut milk instead of heavy cream and dairy-free cheese alternatives.
• Thicker Chili: Mash some of the beans before adding them to the pot to create a heartier texture.
• Vegetarian Version: Replace chicken with extra beans or use a plant-based meat substitute.

Servings and Storage

• Servings: This recipe makes about 6 servings.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if needed to maintain consistency.

Frequently Asked Questions

Can I use fresh corn instead of fire-roasted corn?

Yes! If using fresh corn, you can roast it on the stovetop, grill, or under a broiler for a smoky flavor.

What’s the best way to shred chicken for this recipe?

Use two forks to pull apart cooked chicken, or for a quicker method, shred it using a stand mixer with a paddle attachment.

Can I make this in an Instant Pot?

Yes. Sauté the onions and garlic using the sauté function, then add the rest of the ingredients (except dairy). Pressure cook for 10 minutes, do a quick release, and then stir in the cream cheese, heavy cream, and shredded cheese.

Is this chili very spicy?

No, it has a mild heat. To make it spicier, add extra chili powder, jalapeños, or cayenne pepper.

Can I use canned chicken?

While fresh or rotisserie chicken is recommended for the best texture, canned chicken can work in a pinch.

How do I make it thicker?

Mash some of the beans or let the chili simmer uncovered for a few extra minutes to thicken up.

Can I prepare this in advance?

Yes! This chili actually tastes better the next day as the flavors meld together. Reheat gently before serving.

What cheese works best in this chili?

Monterey Jack and Pepper Jack are great choices, but you can also use cheddar or a Mexican cheese blend.

What should I serve with this chili?

Cornbread, tortilla chips, or a fresh salad complement this dish well.

Can I add other vegetables?

Absolutely! Bell peppers, zucchini, or even black beans can be added for extra nutrition and texture.

Conclusion

Mexican Street Corn White Chicken Chili is the perfect balance of creamy, spicy, and smoky flavors. Whether you’re making it for a family dinner, meal prep, or a cozy gathering, this chili is sure to impress. Try it with your favorite toppings, and don’t be afraid to make it your own!

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