This Mexican Street Corn White Chicken Chili has become my go-to when I want something comforting, bright, and a little celebratory all at once. I discovered the idea one summer when I had an abundance of charred corn left over from a backyard grill night. I tossed it into a pot with leftover shredded chicken and a can of white beans, then added cream cheese and a generous handful of Cotija. The first spoonful—creamy, with pops of fresh lime and the smoky sweetness of corn—made everyone at the table pause and smile. It’s the kind of bowl that feels both homey and a little festive, perfect for weeknights or for feeding a crowd during game day or a potluck.

I usually make it with boneless, skinless chicken thighs because they stay juicier, but chicken breasts work just as well if you prefer leaner meat. The texture is creamy but not cloying because the beans add body and the corn gives bursts of sweetness and texture. A hit of Cotija and a squeeze of lime at the end brightens everything up, and if you like heat you can add minced jalapeño while cooking or sprinkle chili flakes at the table. This dish lives somewhere between a chili and a cross between sopa and elote, and I love that it’s flexible: make it chunkier with more beans, or silky with extra crema—either way it delivers comfort and flavor.

Ingredients

• Chicken (1 lb): Use boneless, skinless thighs for richer flavor and more forgiving cooking; breasts work fine if you prefer lower fat. Choose organic or free-range for best texture—I like Kroger Simple Truth or local butcher cuts when possible.
• Olive oil (1 tablespoon): A neutral extra-virgin olive oil is perfect; it gives a subtle fruitiness without overwhelming the aromatics. If you prefer, grapeseed oil is a good high-heat alternative.
• White onion (1 medium), garlic (3 cloves): The onion softens and sweetens the base while garlic adds depth. Finely chop the onion for even cooking and mince garlic close to when you add it so it stays fragrant.
• Jalapeños (1–2): Seed and mince if you want mild heat; leave some seeds for a spicier bowl. Remember jalapeños vary—taste a small slice raw to gauge heat before adding.
• Spices: 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper. These build the core savory-smoky profile—use a fresh jar of cumin for the best aroma.
• White beans (2 cans, 15 oz each): Cannellini or great northern beans provide creaminess and body. Drain and rinse well to remove excess sodium.
• Chicken broth (4 cups): Low-sodium broth lets you control seasoning. Use boxed or homemade stock for richer results.
• Corn (3 cups): Fresh charred corn kernels are optional but highly recommended. Frozen works great—thaw first and sauté briefly for best texture.
• Cream cheese (4 oz): Softened to help enrich and thicken the base without curdling; full-fat yields the creamiest mouthfeel.
• Mexican crema or sour cream (1 cup): Adds tang and silk; crema is thinner and more authentic, sour cream is an easy substitute.
• Cotija cheese (1 cup crumbled): Salty, crumbly cheese that tastes like a sprinkle of sunshine. Reserve extra for serving.
• Fresh cilantro (1/4 cup) and lime juice (juice of 1 lime): These finish the bowl with brightness and herbaceousness—don’t skip them.
• Garnish: Lime wedges, extra Cotija, and red pepper flakes or chili powder to taste.

Instructions

Cook the Aromatics: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped white onion and cook, stirring occasionally, until soft and translucent—about 5 minutes. Add the minced garlic and minced jalapeños and cook for another minute until fragrant. Watch carefully so the garlic does not brown; you want gentle aroma, not bitterness. Add Spices and Chicken: Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Cook the spices for 30 seconds to bloom their flavors. Nestle 1 pound of chicken (breasts or thighs) into the pot and pour in 4 cups low-sodium chicken broth. Bring to a boil, then reduce to a simmer. Cover and poach gently until the chicken is cooked through—about 18–22 minutes depending on thickness. Use an instant-read thermometer if unsure; target 165°F for breasts or 175°F for thighs for tenderness. Shred Chicken and Add Beans & Corn: Remove the cooked chicken and set aside to cool briefly. While shredding with two forks, add the drained and rinsed white beans and 3 cups corn kernels to the pot. If using fresh corn, char it on a hot griddle or broiler first for best flavor; frozen corn benefits from a quick sauté to release sugars. Stir the beans and corn into the broth and simmer gently for 5 minutes to meld flavors. Finish the Base: Lower the heat and stir in 4 ounces softened cream cheese until fully melted and incorporated—use a whisk or wooden spoon to create a smooth base. Return the shredded chicken to the pot, then add 1 cup Mexican crema or sour cream and 1 cup crumbled Cotija cheese. Heat through on low (do not boil) until everything is just warmed and cohesive; excessive boiling can split the dairy. Add Fresh Flavor and Serve: Remove the pot from heat. Stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro. Taste and adjust salt and heat—add more chili powder or red pepper flakes if desired. Serve hot with extra Cotija, lime wedges, and chopped cilantro on the side.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, portion into individual meal-sized containers and freeze for up to 3 months—label with date. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the mixture is too thick. Avoid high heat or boiling when reheating to keep the dairy from separating; a gentle simmer and frequent stirring will restore a smooth texture. If the chili looks slightly grainy after reheating, whisk in a tablespoon of crema or sour cream off heat to bring it back together.

Ingredient Substitutions

If you don’t have Cotija, substitute with crumbled feta for a similar tangy saltiness, or use grated Parmesan in a pinch—though the flavor will be slightly different. Swap mexican crema with plain Greek yogurt or sour cream (full-fat preferred) but add it off heat to prevent curdling. For a vegetarian version, replace chicken with an extra can of beans and add hearty diced mushrooms or roasted squash. If you’re short on time, use shredded rotisserie chicken—just shred and add near the end to warm through.

Serving Suggestions

Serve in wide bowls with lime wedges and chopped cilantro for brightness. Top with extra Cotija and a drizzle of crema or a dollop of sour cream for richness. Crunchy additions like tortilla strips or crushed tortilla chips provide a great contrast; sliced avocado adds creaminess and a cool counterpoint to heat. This bowl pairs beautifully with a simple green salad or warm corn tortillas for scooping—perfect for casual dinners or a festive spread.

Cultural Background

The flavors are inspired by Mexican street corn, or elote, where grilled corn is slathered with mayo or crema, seasoned with chili powder, and finished with lime and Cotija. Translating those bright, charred, savory-salty elements into a comforting white chili creates a cross-cultural dish that pays homage to street-food simplicity while adapting to a hearty, bowl-friendly format popular in American kitchens. The use of beans and shredded chicken reflects traditional ingredients while the crema and Cotija keep it authentically Mexican in spirit.

Seasonal Adaptations

In summer, use fresh ears of corn charred over high heat for the sweetest, smokiest kernels. In winter, frozen corn works reliably—sauté briefly to revive flavor. Consider swapping lime for a splash of apple cider vinegar in winter when citrus is less aromatic. For holidays, add roasted poblano chiles and top with toasted pepitas for visual flair and crunch; for a lighter spring version, stir in fresh chopped spring onions and use lighter dairy options.

Meal Prep Tips

Make the chicken and beans ahead: poach chicken and refrigerate for up to 3 days, or freeze shredded chicken portions. Prepare the base (onions, spices, broth) and reheat with the cream cheese and crema just before serving so the dairy stays silky. Store toppings separately—crumbled Cotija, cilantro, and lime wedges—to keep them bright until service. This method makes weekday bowls come together in 10–15 minutes.

Whether you’re feeding family on a chilly evening or bringing a pot to share, this Mexican Street Corn White Chicken Chili blends comfort and brightness in a way that invites conversation and seconds. I hope it becomes as beloved in your kitchen as it is in mine—adjust the heat, make it your own, and enjoy the warmth it brings to the table.