Mexican Street Corn White Chicken Chili (Tex-Mex Style)

Mexican Street Corn White Chicken Chili is a rich and creamy dish that combines the comforting warmth of chili with the vibrant flavors of Mexican street corn. This dish serves up savory chicken, charred corn, and a delightful blend of spices, all rounded off with a luscious creamy finish. It’s like a fiesta in a bowl, perfect for those cozy nights when you want something hearty and satisfying.

I first discovered this tantalizing combination while wandering through a local food festival. The smoky essence of grilled corn mingling with succulent chicken made my taste buds come alive. I knew I had to recreate that experience at home. This Mexican Street Corn White Chicken Chili quickly became a go-to recipe in my home, providing a delicious meal that brings family and friends together. Whether you’re hosting a dinner party or simply looking to warm up on a chilly evening, this dish is sure to impress.

How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)

1. Grill the Chicken & Corn: Brush 2 large boneless skinless chicken breasts and 3 ears of corn with 1 tablespoon of olive oil and sprinkle with salt and pepper. Grill over medium-high heat; chicken should cook through in about 5-7 minutes on each side, and corn should get nice char marks in about 8-10 minutes. Let cool before dicing the chicken and cutting the kernels off the corn cobs. Reserve some corn for topping later.

2. Sauté the Aromatics: In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add 1 diced yellow onion and 2-3 diced jalapeños, then cook for 3-4 minutes until softened. Stir in 3-4 minced garlic cloves and cook for 1 more minute until fragrant.

3. Bloom the Spices: Add in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chipotle chili powder, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Stir and cook for about 30 seconds, allowing the spices to toast and release their flavors.

4. Build the Chili: Bring in the grilled chicken, most of the grilled corn, 1 (15-ounce can) of white beans (drained and rinsed), and 4 cups of low-sodium chicken broth. Stir well to combine. Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer uncovered for 15-20 minutes, giving it time for the flavors to meld.

5. Make It Creamy: Remove the pot from heat and stir in 1 cup of Mexican crema (or a half and half blend of crema and sour cream), 1 cup of shredded Pepper Jack cheese, and the juice of 1 lime until the cheese melts and the chili becomes creamy and slightly thickened.

6. Taste & Adjust: Give it a taste and feel free to adjust the seasoning with more salt, pepper, or lime juice if needed. For an extra smoky-heat boost, swirl in a bit of adobo sauce or a sprinkle of Tajín.

7. Serve & Top: Ladle the warm chili into bowls and top with the reserved grilled corn, crumbled Cotija cheese, fresh cilantro, sliced jalapeños, lime wedges, a sprinkle of Tajín, a drizzle of adobo sauce, and your choice of tortilla chips for added crunch.

Storing & Reheating

Leftovers can be stored at room temperature for a couple of hours, but it’s best to refrigerate them for longer storage. Transfer the chili to an airtight container and keep it in the refrigerator, where it will last for about 4-5 days. You can also freeze the chili for up to 3 months—just let it cool completely before putting it in a freezer-safe container. To reheat, simply thaw overnight in the fridge and then warm on the stove over medium heat until heated through, about 10-15 minutes. The creamy texture may become slightly thicker, so stir in a splash of chicken broth to refresh it as needed.

Using this recipe, you’ll discover how easily Mexican Street Corn White Chicken Chili can transform your weeknight dinners and special occasions into delightful feasts. The combination of smoky, sweet, and savory flavors creates something you won’t soon forget. Be adventurous with toppings and feel free to adjust the spice level to suit your palate.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add moisture and a richer flavor. Use about 1.5 pounds of boneless chicken thighs and follow the same cooking instructions.

How can I make this chili vegetarian?

To turn this into a vegetarian dish, simply omit the chicken and replace the chicken broth with vegetable broth. You can add more beans or use quinoa for protein.

Is this chili spicy?

The heat level can easily be adjusted according to your preference. If you prefer milder chili, use fewer jalapeños and omit the chipotle chili powder. For extra spice, feel free to add more.

Can I serve this chili with something other than tortilla chips?

Certainly! This chili pairs wonderfully with cornbread or over a bed of rice. It also makes an excellent filling in tacos or burritos!

More Main Dishes Recipes

• Street Corn Chicken Rice Bowls

📖 Recipe Card

Mexican Street Corn White Chicken Chili (Tex-Mex Style)

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• Author: Peter
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Mexican

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Description

This Mexican Street Corn White Chicken Chili is a delightful blend of flavors with juicy chicken, sweet corn, and creaminess. It’s perfect for a quick, comforting meal that everyone will love.

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Ingredients

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• 2 large, boneless skinless chicken breasts (about 1.5 lbs)
• 3 ears corn on the cob husked (or 2½ cups corn kernels)
• 2 tablespoons olive oil divided
• 1 large yellow onion diced
• 3–4 cloves garlic minced
• 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
• 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chili powder (plus more for serving)
• ½ teaspoon kosher salt (plus more to taste)
• ½ teaspoon black pepper
• 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
• 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
• Juice of 1 lime
• Crumbled Cotija cheese
• Chopped fresh cilantro
• Extra grilled corn kernels reserved from above
• sliced or diced jalapeños
• Lime wedges
• Sprinkle of Tajín seasoning
• Drizzle of adobo sauce (from canned chipotle peppers in adobo)
• additional chipotle chili powder or smoked paprika
• Tortilla strips or crushed tortilla chips

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Instructions

1. Brush chicken breasts and corn cobs with 1 tablespoon olive oil, and season with salt and pepper.
2. Grill chicken over medium-high heat for 5-7 minutes per side until cooked through, and grill corn cobs for 8-10 minutes until charred.
3. Let grilled ingredients cool, then dice or shred chicken and cut kernels off the cobs, saving some corn for topping.
4. In a Dutch oven, heat the remaining olive oil over medium heat and sauté diced onion and jalapeños for 3-4 minutes until softened.
5. Add garlic and cook for another minute to release its aroma.
6. Stir in cumin, smoked paprika, chipotle chili powder, salt, and pepper; cook for 30 seconds to bloom the spices.
7. Add diced grilled chicken, most of the grilled corn, white beans, and chicken broth to the pot and stir to combine.
8. Bring to a gentle boil, reduce heat, and let it simmer uncovered for 15-20 minutes.
9. Remove the pot from heat and stir in the Mexican crema, shredded Pepper Jack cheese, and lime juice until melted and creamy.
10. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed, and add adobo sauce or Tajín for extra flavor.
11. Serve in bowls and top with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips.

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Notes

For a milder chili, remove the seeds from jalapeños before dicing.
You can use leftover rotisserie chicken for quicker preparation.
Add more lime juice before serving for extra freshness.

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Nutrition

• Serving Size: 1 bowl
• Calories: 490
• Sugar: 4g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 27g
• Cholesterol: 85mg

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