Why You’ll Love This Recipe
Bold & Zesty Packed with the smoky, tangy flavors of Mexican street corn—lime, chili powder, and cotija cheese create a flavor explosion that keeps you coming back for more.
Creamy & Comforting A luxurious blend of cream cheese and broth gives this chili its signature velvety texture.
Quick & Easy Ready in under 30 minutes, this recipe requires only simple pantry staples and fresh ingredients.
Customizable Adjust the spice level, add your favorite toppings, or make it vegetarian—this chili adapts to your tastes.
Kid-Friendly Even picky eaters will love the creamy, cheesy goodness packed with familiar flavors.
Ingredients You’ll Need
Serves 4–6
For the Chili:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed (cannellini or Great Northern)
- 1 can (15 oz) corn kernels, drained (or 1 1/2 cups fresh/frozen corn)
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half)
- 4 oz cream cheese, cubed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
For Toppings:
- Crumbled cotija cheese (or feta)
- Fresh cilantro, chopped
- Lime wedges
Optional Add-Ons:
- Avocado slices
- Tortilla strips
- Sour cream
- Hot sauce
Step-by-Step Instructions
Sauté the Chicken Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and season with salt, pepper, chili powder, and cumin. Cook for 5–7 minutes, until browned and cooked through. Remove from the pot and set aside.
Cook the Vegetables In the same pot, add diced onion. Sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
Build the Chili Base Add chicken broth, white beans, corn, heavy cream, and cubed cream cheese. Stir until the cream cheese is fully melted and the mixture becomes smooth and creamy.
Return the Chicken Add the cooked chicken back to the pot. Stir to combine. Season with smoked paprika and a squeeze of lime juice. Let the chili simmer for 10–15 minutes so the flavors meld together.
Adjust Seasoning Taste the chili. Add salt, pepper, or more lime juice as needed. If you prefer more heat, toss in extra chili powder or hot sauce.
Serve Ladle the chili into bowls. Top with crumbled cotija cheese, fresh cilantro, and a squeeze of lime. Add optional toppings like avocado slices, tortilla strips, or sour cream for extra flavor and texture.
Why This Recipe Works
Street Corn Magic Lime, chili powder, and cotija cheese recreate the iconic taste of Mexican elote.
Cream Cheese Base This gives the chili a rich, creamy mouthfeel without needing a roux or flour.
White Beans & Corn They add bulk, subtle sweetness, and balance the spicy-savory notes.
Variations to Try
Add Heat Want it spicier? Stir in diced jalapeños or a splash of your favorite hot sauce.
Vegetarian Option Substitute the chicken with roasted cauliflower or mushrooms. Use vegetable broth instead of chicken broth.
Gluten-Free Option This recipe is naturally gluten-free. Just double-check your broth and toppings.
Smoky Twist Swap the chili powder for chipotle powder or add a spoonful of adobo sauce.
Extra Veggies Add diced bell peppers, zucchini, or a handful of spinach during the simmering phase for added nutrition.
Tips for Success
Don’t Overcook the Chicken Cook it until just done, then remove it. Adding it back later prevents it from drying out.
Topping Ideas Experiment with different toppings like crushed tortilla chips, pickled jalapeños, or a dollop of guacamole.
Storage Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Serving Suggestions
Romantic Touch Garnish with edible flowers or microgreens for a beautiful presentation.
Brunch Staple Pair with cornbread, warm tortillas, or a crisp side salad.
Party Platter Serve in small bowls as part of a larger Mexican-themed dinner with tacos, nachos, and salsa.
Final Thoughts
This Mexican Street Corn White Chicken Chili is bold, creamy, and packed with comforting flavors. It captures the fun and flair of Mexican street food while remaining easy and approachable enough for a busy weeknight dinner. Whether you’re cooking for the family, meal prepping for the week, or serving guests, this chili delivers flavor and satisfaction in every spoonful.
FAQs
Can I make this chili ahead of time? Yes! It stores well in the fridge and the flavors deepen overnight. Just reheat gently and add fresh toppings before serving.
Can I use rotisserie chicken? Absolutely. Shred about 2 cups of cooked rotisserie chicken and add it during the final simmer.
What if I don’t have cotija cheese? Feta cheese makes a great substitute. You can also use shredded cheddar or a Mexican blend.
Can I freeze this chili? Yes, but leave out the cream and cream cheese until you’re ready to reheat. Add them in after thawing and heating the base.
Is this chili spicy? It has a mild warmth. To make it spicier, add hot sauce or jalapeños to taste.
Can I use canned cream-style corn? You can, but it will slightly change the consistency. Regular corn gives a better texture contrast.
How do I thicken the chili? If you want it thicker, simmer uncovered a bit longer or mash some of the beans before serving.
Can I make this in a slow cooker? Yes. Sauté the chicken and aromatics first, then add everything to the slow cooker. Cook on low for 4–6 hours or high for 2–3.