There’s something comforting about a big bowl of Mexican street corn white chicken chili—creamy, slightly spicy, and loaded with flavor. This recipe blends the warmth of white chicken chili with the sweet heat of elote-style corn, creating a cozy dish that’s perfect for weeknights or casual get-togethers. It’s easy to make, loaded with real ingredients, and totally customizable with toppings like cotija, bacon, or avocado. Whether you’re new to fusion-style comfort food or just want something different, this chili is a delicious twist you’ll make again and again.
Table of Contents
Table of Contents
The Ultimate Comfort Bowl with Mexican Flair
What Makes Mexican Street Corn White Chicken Chili So Unique
Unlike traditional chili, this version replaces red beans and tomato base with a creamy broth, letting the roasted corn and shredded chicken shine. The Mexican street corn white chicken chili balances sweetness from corn, heat from jalapeños, and tang from lime and sour cream. Cotija cheese, optional bacon, and tortilla strips add extra dimension with every bite.
Because it’s inspired by Mexican elote, the corn isn’t just a filler—it’s the star. Frozen sweet white corn works beautifully, but if you want that roasted street-style flavor, give it a quick char in a skillet before stirring it in.
What takes it to the next level? The blend of sour cream, Monterey Jack cheese, and bone broth. It’s not just filling—it’s addictively flavorful. It’s also naturally gluten-free and high in protein, making it a weeknight win.
Why It’s a Social Media Darling (and Family Favorite)
This Mexican street corn white chicken chili dish is all over TikTok, Instagram, and Pinterest for a reason. People love it because it looks as good as it tastes—and you can throw it together in one pot. That means less time cleaning up and more time enjoying a cozy dinner.
Even better, it’s make-ahead friendly. Batch cooking this chili lets you freeze half for later, making your future self very happy on a busy night. It’s also flexible—if you’re out of sour cream, swap in Greek yogurt; if you want it spicier, toss in some extra chili powder or even a little chipotle in adobo.
Still hungry for more flavor-packed ideas? Try the Tex Mex Chicken and Zucchini—it’s quick, colorful, and perfect for spicing up your meal rotation.
Print
Mexican Street Corn White Chicken Chili: Bold, Creamy, and Irresistible Flavor Fusion
Creamy, zesty, and full of bold flavor—this Mexican street corn white chicken chili brings together tender chicken, sweet corn, and tangy lime in a one-pot wonder.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded monterey jack cheese
4 cloves of garlic, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juice
3 tablespoons cornstarch
3 tablespoons water
Olive oil
Instructions
1. Heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Saute the onion and jalapeno until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.
2. Meanwhile, combine the cornstarch and the water in a small bowl.
3. When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture (give it a good stir first to collect any cornstarch that has settled on the bottom) and stir well until fully combined. Simmer for 10 minutes uncovered to thicken, stir occasionally.
4. To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.
Notes
Char your jalapeños first for extra flavor.
Add cannellini beans for a thicker chili.
Try smoked paprika or bacon in the broth for a smoky depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Build Your Bowl: Ingredients & Easy Substitutions
The Core Ingredients That Make It Sing
To make this Mexican street corn white chicken chili truly unforgettable, you’ll need a few pantry staples and some fresh flavor boosters. Here’s a quick look at the key ingredients and why they matter:
- Chicken breasts: Boneless, skinless chicken is perfect here, but rotisserie chicken makes a fast shortcut.
- Sweet white corn: Frozen corn works beautifully, but you can char fresh corn for a smoky twist.
- Yellow onion, garlic & jalapeño: These aromatics bring depth and gentle heat. Charring the jalapeño adds even more flavor.
- Sour cream & Monterey Jack cheese: These make the broth creamy, rich, and perfectly balanced.
- Bone broth: A collagen-rich base that’s lighter than cream, but still hearty.
- Lime juice & fresh cilantro: These cut through the richness and keep things bright.
- Chili powder & oregano: Mexican-inspired seasonings that add warmth and just enough complexity.
We thicken this chili naturally using cornstarch and water, stirred in during the final simmer. It gives the perfect creamy texture without making the soup too heavy.
Want more creative corn dishes? Check out my Sauteed Zucchini and Corn—it’s simple, quick, and bursting with summer flavor.
Substitutions to Fit Any Diet or Pantry
- No sour cream? Greek yogurt is a great replacement.
- No chicken? Try white beans or jackfruit for a plant-based version.
- Dairy-free? Use dairy-free cheese and a coconut yogurt alternative.
- No bone broth? Regular chicken broth or vegetable stock works just fine.
- Less heat? Remove the jalapeño seeds or skip it altogether.
Here’s a quick substitution guide:
| Original Ingredient | Suggested Substitute |
|---|---|
| Sour Cream | Greek Yogurt or Coconut Yogurt |
| Chicken Breasts | Rotisserie Chicken or Jackfruit |
| Bone Broth | Chicken or Veggie Broth |
| Monterey Jack | Mild Cheddar or Vegan Cheese |
If you’re looking for another cozy bowl with layered flavor, you’ll love the Cottage Cheese Mushroom Soup—it’s warm, creamy, and protein-packed.
Easy One-Pot Method: Step-by-Step Cooking Guide
Start with Flavor: Sauté, Simmer, Shred
The beauty of Mexican street corn white chicken chili is how easily it comes together in one pot—no fancy equipment needed, just a good Dutch oven or heavy-bottomed pan.
- Heat olive oil in your Dutch oven over medium-high.
- Sauté onion and jalapeño until the onion softens (about 5 minutes).
- Add garlic, chili powder, and oregano, and stir for 1 minute until fragrant.
- Pour in the bone broth and add chicken breasts, seasoning with salt and pepper. Bring to a boil, then reduce heat and simmer covered for 10–15 minutes or until the chicken is fully cooked.
While that simmers, whisk together your cornstarch and water in a small bowl and set it aside.
Once the chicken is ready, remove it to a plate and shred with two forks. Return the shredded chicken to the pot and stir in:
- Sour cream
- Monterey Jack cheese
- Corn
- Cilantro
- Lime juice
Finally, add the cornstarch slurry (stir it again first!) and simmer uncovered for 10 minutes until thickened. Stir occasionally to keep it smooth and creamy.
Want an even faster version? Try the Instant Pot White Chicken Chili for a pressure-cooked twist.
Serve It Up: Topping Ideas and Pairings
Now comes the fun part—toppings! These not only boost flavor but also give your Mexican street corn white chicken chili crunch, richness, and freshness in every bite. Here are some favorites:
- Cotija cheese: Salty, crumbly perfection.
- Crispy bacon crumbles: For added smokiness and crunch.
- Tortilla strips: A must for texture.
- Sliced avocado: Creamy, cooling contrast to the heat.
- Extra lime wedges: Brightens every bite.
Pair your chili with cornbread muffins, or serve it alongside this Classic Southern Chicken Salad for a full comforting spread.
This dish holds up well for leftovers, so it’s great for next-day lunches or freezing for a quick dinner later.
Beyond the Bowl: Nutrition, Storage & Flavor Twists
Healthier Comfort in Every Spoon
While chili is often viewed as a heavy dish, this Mexican street corn white chicken chili offers a balanced mix of lean protein, fiber-rich corn, and a moderate amount of creamy richness. Using bone broth and cornstarch instead of heavy cream keeps it filling without being overly rich. You can also reduce the fat content by using light sour cream or swapping in plain Greek yogurt.
Looking to make it even healthier? Try adding a can of cannellini beans. They boost fiber and protein while naturally thickening the chili. You can even mash them before stirring them in to create a velvety base.
For another cozy-yet-balanced dish, check out the Zucchini Garlic Bites—they make a great side to this chili.
Storing, Reheating, and Switching It Up
This Mexican street corn white chicken chili is a meal prep superstar. It stores beautifully and even gets better as the flavors meld.
Storage Tips:
- Store leftovers in an airtight container for up to 4 days in the fridge.
- To freeze, let it cool completely and portion into freezer-safe bags or containers. It keeps well for up to 3 months.
Reheating:
- Reheat on the stove over medium heat or in the microwave in 1-minute increments, stirring between.
- If it thickens too much, add a splash of broth to loosen it up.
Variations:
- Make it spicy: Add chipotle in adobo or diced green chiles.
- Make it vegetarian: Sub in jackfruit or mashed white beans for the chicken.
- Turn it into a bake: Pour leftovers into a casserole dish, top with cheese and tortilla chips, and bake until bubbly.
Craving more bold and hearty flavors? You’ll love the Masaledar Chicken Biryani—it’s spicy, juicy, and full of rich Indian spices.
FAQ Section
What makes Mexican street corn white chicken chili different from traditional chili?
This version skips the tomatoes and red beans, opting for a creamy base with shredded chicken, sweet corn, lime juice, and Mexican-inspired spices. It’s rich, zesty, and full of elote flavor.
Can I make this white chicken chili in a slow cooker or Instant Pot?
Yes! Just sauté the aromatics first, then transfer everything to your slow cooker or pressure cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Shred the chicken before serving.
How can I thicken Mexican street corn chicken chili naturally?
Cornstarch mixed with water thickens the chili without altering the flavor. You can also mash in white beans or simmer uncovered to reduce the liquid.
What toppings go best with this white chicken chili?
Popular toppings include cotija cheese, bacon crumbles, avocado slices, tortilla strips, chopped cilantro, and extra lime wedges for brightness.
Conclusion
If you’re looking for a bold, comforting, and easy weeknight dinner, Mexican street corn white chicken chili should be at the top of your list. It’s everything we love about chili—creamy, filling, flavorful—with a fresh, zesty twist inspired by elote. Whether you keep it simple or load it up with all your favorite toppings, this chili delivers in every bite.
From cozy family dinners to make-ahead meal preps, it’s the kind of recipe that becomes a repeat favorite. And with just one pot and a few fresh ingredients, dinner’s never been easier—or more satisfying.
For More recipes Follow me on Facebook!
