Mexican Street Corn White Chicken Chili

Name: Mexican Street Corn White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, chopped; 1 jalapeño, diced; 4 garlic cloves, minced; 4 boneless, skinless chicken breasts; 4 cups chicken bone broth; 2 cups baby gold and white corn; 2 cups great northern beans; 2 cups cannellini beans; 1.5 cups sour cream; 1 cup shredded Monterey Jack cheese; 0.5 cup chopped fresh cilantro; Juice of 1 lime; 0.5 tsp ground oregano; 0.5 tsp chili powder; Salt and pepper to taste; 3 tbsp cornstarch mixed with 2 tbsp water; Optional toppings: Cotija cheese crumbles, tortilla strips, sliced avocado

Jump to Recipe·Leave a Review

There’s chili, and then there’s this chili. Creamy, zesty, packed with tender chicken, sweet golden corn, and a hit of lime that brightens every spoonful. This Mexican Street Corn White Chicken Chili is like wrapping yourself in a blanket of flavor on a chilly night. It’s comforting yet vibrant, rich but balanced, and it comes together in one cozy pot of love

If you enjoy soups that feel like a warm hug, you’ll also love this creamy white chicken chili. It’s another family favorite in our kitchen

Why You’ll Love This Mexican Street Corn White Chicken Chili

This isn’t your average chili. It’s creamy with sour cream and cheese, hearty from the beans and chicken, and sweet with tender corn kernels. There’s a gentle heat from the jalapeño and chili powder, balanced by the tang of lime juice and fresh cilantro. It’s everything you want in a cozy bowl

Creamy Mexican Street Corn White Chicken Chili with tender chicken

You can make it ahead, freeze it for later, and everyone gets to top their bowl just the way they like it. Try it alongside this hearty cheddar garlic herb potato soup for a seriously satisfying dinner combo

Ingredients You’ll Need

The Chili Base

1 tbsp olive oil
1 medium yellow onion, chopped
1 jalapeño, diced
4 garlic cloves, minced
4 boneless, skinless chicken breasts
4 cups chicken bone broth

The Creamy Street Corn Magic

2 cups baby gold and white corn
2 cups great northern beans
2 cups cannellini beans
1.5 cups sour cream
1 cup shredded Monterey Jack cheese
0.5 cup chopped fresh cilantro
Juice of 1 lime

Seasonings and Slurry

0.5 tsp ground oregano
0.5 tsp chili powder
Salt and pepper to taste
3 tbsp cornstarch mixed with 2 tbsp water

Optional Toppings

Cotija cheese crumbles
Tortilla strips
Sliced avocado

How to Make Mexican Street Corn White Chicken Chili

Sauté the Aromatics

Heat olive oil in a large pot over medium-high. Add chopped onion and jalapeño and cook until softened. Add minced garlic, oregano, and chili powder. Stir until everything is fragrant and well blended

Simmer the Chicken

Add the chicken breasts and chicken broth to the pot. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer, covered, for 10 to 15 minutes or until the chicken is fully cooked

Shred and Stir

Remove the chicken and shred it with two forks. Return the shredded chicken to the pot. Add sour cream, Monterey Jack cheese, corn, beans, cilantro, and lime juice. Stir gently until creamy and everything is combined

Thicken the Chili

Mix the cornstarch slurry and pour it in. Simmer the chili uncovered for about 10 minutes, stirring occasionally, until it thickens into rich, spoon-coating goodness

Serve and Top

Ladle into bowls and top with your favorites. I love it with cotija cheese and crispy tortilla strips.

It also pairs beautifully with this creamy chicken lasagna soup if you’re planning a soup night

Tips, Swaps and Variations

Use rotisserie chicken to save time on busy nights
Swap the jalapeño for poblano if you want less spice
Coconut cream and plant-based cheese make it dairy-free and still delicious
Add diced bell peppers or zucchini for extra veggies
Freeze extra portions for quick weekday meals

Storage, Freezing and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days
To freeze, portion into bags or containers and store for up to 3 months
Reheat gently on the stove with a splash of broth or water to loosen it

FAQs About This Chili

Can I use canned chicken or rotisserie?

Yes. Just skip the simmering and stir it in with the creamy ingredients

Is this chili spicy?

It’s mild, with just a touch of heat. You can adjust by leaving out the jalapeño or reducing the chili powder

Can I make this in a slow cooker?

Definitely. Add all ingredients except the sour cream and cheese to your slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4. Stir in the dairy at the end

What to Serve With Mexican Street Corn White Chicken Chili

Serve it with warm cornbread or garlic toast. Tortilla chips are great for scooping. Add a side of lime crema, guacamole, or this creamy white chicken chili for a double chili dinner

You could also serve it alongside our favorite cheddar garlic herb potato soup for a comfort food feast

Follow us on Pinterest for more cozy ideas, or join the fun on Facebook