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Mexican Street Corn White Chicken Chili


  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

Mexican Street Corn White Chicken Chili is a creamy, comforting fusion of white chicken chili and elote. Packed with shredded chicken, fire-roasted corn, green chilies, and warm spices, this one-pot meal is rich, smoky, and full of flavor.


Ingredients

Scale
  • Base & Aromatics:
    • 2 tbsp olive oil
    • 1 small onion, diced
    • 3 cloves garlic, minced
  • Protein & Beans:
    • 2 cups cooked, shredded chicken (rotisserie recommended)
    • 2 (15-oz) cans white beans, drained and rinsed
  • Flavor Enhancers:
    • 1 (10-oz) can diced green chilies
    • 2 cups chicken broth
    • 1 tsp chili powder
    • 1 tsp cumin
    • ½ tsp smoked paprika
    • ½ tsp salt (or to taste)
    • ¼ tsp black pepper

 

  • Creamy & Cheesy Elements:
    • 1 (8-oz) block cream cheese, cubed
    • ½ cup heavy cream or half-and-half
    • 1½ cups fire-roasted corn (fresh, frozen, or canned)
    • 1 cup shredded Monterey Jack or Pepper Jack cheese
    • Juice of 1 lime
    • ¼ cup fresh cilantro, chopped

Instructions

  • Sauté the Aromatics:

    • Heat olive oil in a large pot over medium heat.
    • Add diced onion and sauté until softened (3–4 minutes).
    • Stir in minced garlic and cook for 30 seconds until fragrant.
  • Build the Flavor:

    • Add shredded chicken, white beans, green chilies, and chicken broth.
    • Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
  • Simmer the Chili:

    • Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
  • Incorporate the Creamy Elements:

    • Stir in cubed cream cheese, heavy cream, and fire-roasted corn.
    • Cook, stirring occasionally, until the cream cheese is melted.
  • Add the Final Touches:

    • Stir in shredded cheese and lime juice until smooth.
    • Remove from heat and mix in fresh cilantro.

 

  • Serve & Enjoy:

    • Ladle into bowls and top with desired toppings.
    • Serve with tortilla chips, warm bread, or cornbread.

Notes

  • Make it Spicier: Add jalapeños, hot sauce, or extra chili powder.
  • Slow Cooker Method: Cook all ingredients (except dairy) on low for 4–6 hours, then add cream cheese, heavy cream, and cheese in the last 30 minutes.
  • Dairy-Free Option: Use coconut milk and dairy-free cheese.
  • Thicker Chili: Mash some beans before adding them.

 

  • Vegetarian Version: Substitute chicken with extra beans or plant-based protein.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish, Soup
  • Method: Stovetop
  • Cuisine: Mexican-American

Keywords: Mexican Street Corn Chili, White Chicken Chili, Elote Chili, Creamy Chicken Chili, Spicy Corn Chili