Name: Mexican Street Corn White Chicken Chili for Cozy Nights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound boneless, skinless chicken breasts (can substitute with beans or roasted cauliflower for vegetarian option); 1 yellow onion (red onion can be used for a sharper flavor); 1 jalapeño (remove seeds for less heat or substitute with a green bell pepper); 4 cups chicken broth (vegetable broth can be used for a vegetarian dish); 3 cloves garlic (can use garlic powder if in a pinch); 1 teaspoon dried oregano (Italian seasoning can be substituted); 2 teaspoons chili powder (smoked paprika can enhance flavor); 1 cup sour cream (Greek yogurt is a healthier alternative); 1 cup shredded Monterey Jack cheese (can substitute with cheddar or plant-based cheese); 1 cup frozen or canned corn (fire-roasted corn adds a smoky flavor); 1/4 cup fresh cilantro (parsley is a substitute if preferred); 1 tablespoon lime juice (can use lemon juice in a pinch); 2 tablespoons cornstarch (arrowroot powder is a gluten-free alternative); 2 tablespoons water; 2 tablespoons olive oil (can use any cooking oil)

As I stood in my kitchen, the scents of sizzling onions and jalapeños danced around me, igniting a craving for something warm and comforting. That’s when I decided to whip up a pot of Mexican Street Corn White Chicken Chili. This cozy fiesta bowl is not just a dish; it’s a delightful nod to the beloved elote we all adore, blended into a creamy, spicy masterpiece. In under 30 minutes, you can serve up a meal that’s both satisfying and crowd-pleasing, perfect for those busy weeknights or laid-back weekends. Plus, it’s super versatile—whether you want to keep it traditional with chicken or swap in some hearty veggies, the choice is yours! Ready to dive into this flavor-packed chili that’ll warm up your kitchen and your heart? Let’s get cooking!

Why is This Chili a Must-Try?

Comforting Warmth: This Mexican Street Corn White Chicken Chili wraps you in a cozy embrace, making it a perfect choice for chilly evenings.

Creamy Delight: The blend of sour cream and cheese gives this chili a luxurious, creamy texture that you won’t want to miss.

Quick & Easy: Ready in under 30 minutes, it’s a lifesaver for busy weeknights when you crave something hearty without the wait.

Versatile Options: Whether you’re sticking to classic chicken or want to try a vegetarian twist with beans, this recipe adapts beautifully to your preferences.

Flavorful Explosion: With vibrant spices and the sweet crunch of corn, every bite is a fiesta for your taste buds. For more delicious ideas, check out my Mexican Street Corn and Street Corn Pasta recipes!

Mexican Street Corn White Chicken Chili Ingredients

For the Chili

Boneless, Skinless Chicken Breasts – The main protein of this chili; swap with beans or roasted cauliflower for a vegetarian option.
Yellow Onion – Adds a subtle sweetness; red onion can provide a sharper flavor profile.
Jalapeño – Offers a zesty kick; choose fewer seeds for less heat, or replace it with a green bell pepper for a milder taste.
Chicken Broth – Serves as the base liquid; vegetable broth is a great alternative for a vegetarian dish.
Garlic – Infuses the chili with aromatic goodness; if in a pinch, garlic powder can serve as a substitute.
Dried Oregano – Contributes earthy flavors; Italian seasoning is a nice stand-in if needed.
Chili Powder – Gives warmth and vibrant color; smoked paprika can elevate the flavor profile further.
Sour Cream – Adds creaminess and tang; Greek yogurt is a healthier alternative, while cream cheese can also work.
Monterey Jack Cheese – Provides rich, cheesy goodness; substitute with cheddar or a plant-based cheese if desired.
Frozen or Canned Corn – Brings sweetness and texture; consider using fire-roasted corn for a smoky twist.
Fresh Cilantro – Brightens the dish with fresh flavor; parsley is a suitable swap if cilantro’s not your thing.
Lime Juice – Adds the necessary acidity; lemon juice can be used in a pinch.
Cornstarch & Water – Thickens the chili to perfection; arrowroot powder is a gluten-free alternative.
Olive Oil – Essential for sautéing; feel free to use any cooking oil you have on hand.

Make this Mexican Street Corn White Chicken Chili your go-to recipe for cozy gatherings and weeknight comforts!

Step‑by‑Step Instructions for Mexican Street Corn White Chicken Chili

Step 1: Heat the Base
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add one diced yellow onion and one minced jalapeño, cooking for about 5 minutes until they are softened and fragrant. As they sauté, you’ll notice the onion turning translucent, providing a sweet foundation for your Mexican Street Corn White Chicken Chili.

Step 2: Add Aromatics
Stir in 3 cloves of minced garlic, 1 teaspoon of dried oregano, and 2 teaspoons of chili powder into the softened veggies. Sauté these for another 1–2 minutes until the garlic becomes fragrant; be careful not to let it burn. This blend of spices will release their beautiful aromas, setting the stage for the depth of flavor in your chili.

Step 3: Incorporate Chicken and Broth
Pour in 4 cups of chicken broth and introduce 1 pound of boneless, skinless chicken breasts to the pot. Season with salt and pepper to taste, then bring the mixture to a rolling boil. Once boiling, cover the pot and reduce the heat to a simmer, cooking for about 10–15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Step 4: Shred the Chicken
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it back into the flavorful broth and vegetables, enhancing the heartiness of your Mexican Street Corn White Chicken Chili.

Step 5: Stir in Creaminess
Add in 1 cup of sour cream, 1 cup of shredded Monterey Jack cheese, 1 cup of frozen or canned corn, 1/4 cup of chopped fresh cilantro, and the juice of one lime. Stir well until the cheese melts and the chili is creamy and beautifully combined, showcasing the vibrant colors and flavors that define this comforting dish.

Step 6: Thicken the Chili
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Slowly stir this mixture into the pot, allowing it to thicken. Maintain a gentle simmer for an additional 5 minutes, observing as your Mexican Street Corn White Chicken Chili reaches the desired creamy and thick consistency.

Step 7: Serve and Garnish
Once thickened, taste and adjust seasoning if necessary. Ladle the chili into bowls and garnish with optional toppings like cotija cheese, diced avocado, crispy bacon, and crunchy tortilla strips. Serve it hot, and enjoy the warmth and flavor of your Mexican Street Corn White Chicken Chili, perfect for cozy nights!

What to Serve with Mexican Street Corn White Chicken Chili

Elevate your cozy fiesta with delightful sides that perfectly complement the creamy warmth of this chili.

Warm Tortilla Chips: Their crunchy texture and surface area for scooping make these a perfect companion for the chili; enjoy the contrast in textures.
Guacamole: Creamy and rich, guacamole with ripe avocados adds a fresh and zesty touch, enhancing the chili’s flavor profile beautifully.
Spanish Rice: The slight sweetness of seasoned rice balances the chili’s warmth, making every bite a comforting delight. Serve it alongside for a fulfilling meal.
Cornbread Muffins: These slightly sweet and buttery muffins create a delightful pairing with the chili, soaking up all its savory goodness.
Crisp Garden Salad: A fresh salad with mixed greens, tomatoes, and avocado offers a bright contrast that lightens the meal without overpowering the chili’s flavors.
Limeade: The tart sweetness of homemade limeade provides a refreshing sip that clears the palate between bites of chili.
Flan: For dessert, this creamy, caramel-topped treat echoes the comforting flavors of the chili while adding a sweet finish to your meal.
Mexican Beer: A light beer or lager perfectly complements the spices in the chili, offering a bubbly contrast that enhances the flavors without overshadowing them.

Helpful Tricks for Mexican Street Corn White Chicken Chili

• Sauté for Sweetness: Make sure to fully sauté the onions and jalapeños until softened. This will enhance the sweetness and overall flavor of your chili.

• Check Chicken Temp: Use a meat thermometer to ensure your chicken is cooked through. Aim for an internal temperature of 165°F for perfectly shredded chicken in your chili.

• Adjust Thickness: If you prefer a thicker chili, simply let it simmer longer after adding the cornstarch mixture. This extra time allows the flavors to meld beautifully.

• Use Fire-Roasted Corn: For a smoky flavor boost, opt for fire-roasted canned corn instead of regular corn. It elevates the complexity of your Mexican Street Corn White Chicken Chili.

• Customize Your Heat: If you like heat, keep the seeds in the jalapeño, or add a pinch of cayenne pepper. For milder vibes, using fewer seeds or a green bell pepper works wonders.

Make Ahead Options

These delicious Mexican Street Corn White Chicken Chili bowls are a dream come true for busy home cooks! You can prep the chili base (without the sour cream and cheese) up to 24 hours in advance by cooking the chicken and vegetables, then storing them in an airtight container in the refrigerator. To maintain the chili’s rich creamy texture, add the sour cream and cheese just before serving. When you’re ready to enjoy, simply reheat the chili on the stovetop over medium heat, stirring until warmed through, and then add your final touches with corn, cilantro, and lime juice. This way, you’ll have a comforting meal ready in no time, perfect for those hectic evenings!

Mexican Street Corn White Chicken Chili Variations

Feel inspired to put your own spin on this delicious chili and create something uniquely yours!

Vegetarian Delight: Substitute chicken with cannellini beans or roasted cauliflower for a hearty vegetarian option. These ingredients soak up the flavors while maintaining the dish’s richness.
Sweet Potato Twist: Swap chicken for diced sweet potatoes for an added layer of sweetness and texture. The natural sweetness pairs wonderfully with the chili spices!
Spicy Kick: Add some diced jalapeño or a dash of cayenne pepper for an extra layer of heat. This option is perfect for those who love bold flavors!
Creamy Vegan Version: Replace sour cream with cashew cream or a dairy-free yogurt to keep it rich and creamy. The subtle sweetness of cashew cream makes it a fantastic alternative!
Cheesy Goodness: Use a combination of cheddar and Monterey Jack cheese to elevate the flavor profile. Cheddar adds a sharpness that pairs beautifully with the creamy elements.
Fire-Roasted Corn: Opt for fire-roasted corn instead of regular corn to add a smoky twist. This small change makes a big impact on flavor and enhances the overall experience.
Savory Meats: Add smoky bacon or chopped chorizo to intensify the savory layers of your chili. These additions bring a delightful burst of flavor to every bite.
Herbed Bliss: Swap fresh cilantro for fresh parsley for a milder herb profile if cilantro isn’t your favorite. This subtle change brightens the dish without overwhelming it.

Make sure to check out our Candy Corn White for more flavorsome ideas that could inspire your culinary creativity! Enjoy experimenting in the kitchen!

How to Store and Freeze Mexican Street Corn White Chicken Chili

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop, adding a splash of chicken broth if the chili thickens too much.

Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating: When you’re ready to enjoy this cozy dish again, heat gently on the stovetop or in the microwave, stirring occasionally. Adjust the consistency with broth as needed.

Serving Tips: Add fresh toppings like cilantro and cheese after reheating to refresh the flavors of your Mexican Street Corn White Chicken Chili.

Mexican Street Corn White Chicken Chili Recipe FAQs

What’s the best way to choose ripe ingredients for the chili?
Absolutely! For the best flavors, select fresh produce. Look for corn that’s plump and sweet, with no dark spots. Choose a firm, bright yellow onion and ensure your jalapeños are vibrant and firm, indicating freshness. For chicken, opt for breasts that are pink and moist—avoid any that appear gray or slimy.

How should I store leftover chili, and how long does it last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy the chili again, simply reheat it on the stovetop, adding a splash of broth if it thickens too much. It’s remarkably comforting to have this dish ready for another meal!

Can I freeze Mexican Street Corn White Chicken Chili?
Yes! To freeze, pour the cooled chili into a freezer-safe container and seal it tightly. It can last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge and gently reheat on the stovetop, stirring occasionally until warmed through.

What if my chili is too thick after cooking?
Very! If your chili comes out thicker than desired, don’t worry. Just add a bit of chicken broth or water slowly while reheating until it reaches your preferred consistency. Stir well to incorporate and enjoy a perfectly creamy texture.

Are there any dietary considerations I should be aware of?
For those with allergies, be cautious about the dairy in sour cream and cheese. You can easily make this recipe dairy-free by substituting those with coconut yogurt or dairy-free cheese. If you’re considering pets, it’s best not to share table scraps containing onions or garlic, as these can be harmful to them.

Is there a gluten-free option for the thickening agent?
Absolutely! Instead of cornstarch, you can use arrowroot powder as a gluten-free thickener. Just mix 2 tablespoons of arrowroot with an equal amount of cold water, then stir it into your chili toward the end of cooking until thickened. This works wonderfully!