Name: Mexican Street Corn White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and minced (optional); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 4 cups cooked shredded chicken (about 2 large chicken breasts); 4 cups chicken broth; 1 (15 oz) can white beans, drained and rinsed; 2 cups frozen or fresh corn kernels; 1 cup diced green chilies (canned); 1/2 cup half-and-half or cream; 1/4 cup chopped fresh cilantro; Juice of 1 lime; Salt and pepper to taste

A hearty and flavorful white chicken chili inspired by the bold, smoky flavors of Mexican street corn, featuring tender chicken, sweet corn, and a creamy broth with a hint of spice. This dish combines comforting warmth with vibrant, fresh ingredients that make every bite memorable.

Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and minced (optional)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 teaspoon chili powder

4 cups cooked shredded chicken (about 2 large chicken breasts)

4 cups chicken broth

1 (15 oz) can white beans, drained and rinsed

2 cups frozen or fresh corn kernels

1 cup diced green chilies (canned)

1/2 cup half-and-half or cream

1/4 cup chopped fresh cilantro

Juice of 1 lime

Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by heating olive oil in a large pot over medium heat, then sauté diced onion for 4-5 minutes until soft and translucent. Next, I add garlic and jalapeño, cooking for another 1-2 minutes until fragrant. I stir in the cumin, chili powder, and smoked paprika, letting the spices toast for about 30 seconds to release their flavors.

After that, I add the shredded chicken, chicken broth, white beans, corn, and diced green chilies, stirring everything to combine. I bring the mixture to a simmer and cook uncovered for 20-25 minutes so the flavors can meld beautifully.

Finally, I stir in the half-and-half and lime juice, adjusting salt and pepper to taste. I remove the pot from heat and fold in the chopped cilantro for a fresh finish. I like to serve it hot with toppings like crumbled queso fresco, chopped green onions, avocado slices, and crunchy tortilla chips for that perfect Mexican street corn experience in chili form.

Servings and timing

This recipe makes about 6 servings. Prep time is roughly 10 minutes, cooking time about 30 minutes, and total time around 40 minutes, making it a quick and satisfying meal any night of the week.

Variations

If I want to switch things up, I sometimes add a bit of diced poblano pepper for a milder smoky heat instead of jalapeño. For a dairy-free version, I substitute the half-and-half with coconut milk or omit it entirely. You can also use rotisserie chicken to save even more time or swap white beans for cannellini beans for a creamier texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the chili on the stove over low heat, stirring occasionally to prevent sticking. If it thickens too much, I add a splash of chicken broth or water to loosen it back up. This chili also freezes well — I portion it into freezer-safe containers and thaw overnight in the fridge before reheating.

FAQs

Can I make this chili vegetarian?

Yes, I recommend substituting the chicken with extra beans and adding more veggies like zucchini or bell peppers. Use vegetable broth instead of chicken broth for a fully vegetarian version.

How spicy is this chili?

The heat level is mild to moderate, mainly from the jalapeño and chili powder. I adjust the amount of jalapeño or omit it entirely if I want it milder.

Can I use fresh corn instead of frozen?

Absolutely. Fresh corn adds a lovely sweetness and crunch. Just cut kernels off about 2 ears of corn to equal 2 cups.

What can I use instead of half-and-half?

Half-and-half adds creaminess, but you can substitute it with heavy cream, whole milk, or a non-dairy alternative like coconut milk or cashew cream.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, making it a great option for those avoiding gluten.

Conclusion

I find this Mexican Street Corn White Chicken Chili to be a comforting yet exciting twist on traditional chili. It’s packed with smoky spices, fresh ingredients, and creamy goodness that keep me coming back for more. Whether I’m making it for a family dinner or meal prepping for the week, it never disappoints. I hope it becomes a favorite in your kitchen too.

Mexican Street Corn White Chicken Chili

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating