Name: Mexican Street Corn White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 pieces Boneless, skinless chicken breasts; 1 medium Yellow onion, chopped; 1 piece Jalapeno, diced; 4 cups Chicken bone broth; 1.5 cups Sour cream; 0.5 cup Shredded Monterey jack cheese; 4 cloves Garlic, minced; 0.5 tablespoon Dried oregano; 0.5 teaspoon Chili powder; 2 cups Frozen sweet white corn; 0.5 cup Fresh cilantro, chopped; 1 piece Lime, juiced; 3 tablespoons Cornstarch; 3 tablespoons Water; 1 tablespoon Olive oil for sautéing; Cotija cheese; Bacon crumbles; Tortilla strips; Sliced avocado

Jump to Recipe

If you’re craving something creamy, flavorful, and downright soul-soothing, you’re going to fall hard for this Mexican Street Corn White Chicken Chili. With its blend of tender chicken, zesty lime, and the irresistible sweetness of corn, every spoonful sings with a melody of vibrant flavors. Did you know Mexican street corn, or “elote,” is a staple snack enjoyed in plazas and street corners across Mexico? Bringing those classic flavors into a bowl of hearty chili (and adding juicy chicken) makes for a comforting meal that’s perfect for family weeknights or cozy weekends. This recipe is speedy too, coming together in under an hour, making those busy nights a bit more delicious! It’s every bit as easy as my Creamy Chicken Enchilada Soup—so if you love that, you’re guaranteed to flip for this one too. Dive in and get ready for some happy, satisfied faces at the table!

What is Mexican Street Corn White Chicken Chili?

Ever wonder what would happen if a bowl of chili took a wild trip south of the border and stopped for some beloved “elote”? That’s how Mexican Street Corn White Chicken Chili was born! It’s like a cross between your favorite street vendor’s corn on the cob and the comforting richness of white chicken chili. And why the quirky name? Well, sometimes you just have to trust your taste buds and follow the age-old saying: “The way to a man’s heart is through his stomach!” Try this magical mashup and see why everyone’s obsessed. Go on, give it a whirl—your next signature dish is just a pot away.

Why You’ll Love This

This recipe checks all the boxes for a winning dinner: first, you get those rich, robust flavors you crave—think juicy chicken, sweet corn, and a creamy, cheesy broth with a gentle chili kick. Second, making this chili at home means you save big compared to dining out, and you control every ingredient (hello, fresh and healthy!). Finally, those fun toppings—crumbly cotija, crispy bacon, crunchy tortilla strips, and fresh avocado—turn each bowl into a personalized masterpiece. It’s got the same vibe as my Roasted Poblano Corn Chowder: bright, bold, and just as addictive. Give it a try, and don’t be surprised if it becomes your next go-to crowd-pleaser!

How to Make

Quick Overview

Get ready for an easy and satisfying dinner! This Mexican Street Corn White Chicken Chili transforms simple pantry staples into a velvety, flavor-packed meal. With minimal prep and a cook time under an hour, you’ll be amazed at how quickly it comes together—perfect for busy weeknights or last-minute gatherings. The creamy broth, vibrant corn, and juicy chicken make this dish both filling and crave-worthy. Let’s get cooking!

Ingredients

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken bone broth
1.5 cups sour cream
0.5 cup shredded Monterey jack cheese
4 cloves garlic, minced
0.5 tablespoon dried oregano
0.5 teaspoon chili powder
2 cups frozen sweet white corn
0.5 cup fresh cilantro, chopped
1 lime, juiced
3 tablespoons cornstarch
3 tablespoons water
Olive oil for sautéing

Optional toppings:

Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado

Instructions

Heat a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil.
Sauté the chopped onion and diced jalapeno until the onion starts to soften, about 3 to 4 minutes.
Add in the minced garlic, dried oregano, and chili powder. Stir and cook until fragrant, about 1 minute.
Pour in the chicken bone broth, then carefully add the chicken breasts. Season lightly with salt and pepper.
Bring everything to a boil. Reduce the heat to low, then cover and let it simmer for 10 to 15 minutes, or until the chicken is cooked through.
While the chicken cooks, mix the cornstarch and water together in a small bowl to create a slurry. Set aside.
Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks.
Return the shredded chicken to the pot, adding the sour cream, shredded Monterey jack cheese, chopped cilantro, frozen corn, and lime juice.
Stir well to combine, then pour in the cornstarch slurry to help thicken the chili.
Let the chili simmer uncovered for another 10 minutes, stirring occasionally, until it’s thick and creamy.
Ladle into bowls and top with cotija cheese, bacon crumbles, tortilla strips, sliced avocado, or any of your favorite fixings. Serve hot and enjoy!

What to Serve With

Pair your bowl of chili with warm, crusty bread or simple homemade cornbread for dunking into the creamy goodness. If you’re going for a full Mexican-inspired feast, try serving alongside a tangy cabbage slaw or grilled street corn on the cob. Looking to round things out with drinks? Try a light, citrusy margarita or a simple glass of iced hibiscus tea for a refreshing contrast. And don’t forget a crisp green salad—its cool crunch complements the chili’s richness perfectly!

Top Tips for Perfecting

If you don’t have chicken breasts, boneless thighs work beautifully and add extra juiciness.
Swap in Greek yogurt for the sour cream if you want a lighter option.
Prefer it spicier? Leave those jalapeno seeds in, or even toss in a second pepper.
To save time, use rotisserie chicken—just add it in with the sour cream and cheese.
Want it extra thick? Increase the cornstarch slurry a bit, or mash some of the corn into the broth.
Be careful not to boil after adding dairy to keep the chili smooth and creamy.
Common mistake: Overcooking the chicken will make it dry, so check for doneness after 10 minutes!

Storing and Reheating Tips

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply pour the chili into a pot and warm over low heat, stirring gently until hot—add a splash of broth or milk if it’s too thick. Need to freeze? Chill the chili completely, then place it in freezer-safe bags or containers (leave a little room for expansion). It’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating. Top with fresh garnishes just before serving for best flavor.

FAQs

Can I make this chili in a slow cooker?

Yes! Sauté the onion, jalapeno, and spices first, then add everything except the dairy and cornstarch to the slow cooker. Cook on low for 4-6 hours, shred the chicken, then stir in the sour cream, cheese, and cornstarch slurry. Cook on high for another 15 minutes until thick.

Is this chili gluten-free?

Absolutely! Just be sure your broth and toppings are certified gluten-free.

Can I substitute canned corn for frozen corn?

Of course. Use a drained can of white or yellow corn—both will work here.

How can I make this vegetarian?

Replace the chicken with canned white beans or chickpeas, and use vegetable broth instead of chicken broth.

How spicy is this recipe, and how can I make it milder?

The heat level is mild, thanks to the single jalapeno. If you’re sensitive to spice, simply remove the jalapeno seeds or omit the pepper entirely.

Conclusion

This Mexican Street Corn White Chicken Chili is the ultimate fusion of comfort and fun—a meal that’s both creamy and bursting with flavor. It brings together the very best of creamy white chili and zesty elote, all in one family-friendly dish. Whether you’re a chili lover or exploring new Tex-Mex twists, this recipe is sure to become a staple in your kitchen. Give it a try, experiment with your favorite toppings, and don’t forget to share your creations. Every bowl will warm you up from the inside out—one spoonful, and you’ll be hooked!