Introduction
Mexican Street Corn White Chicken Chili is a comforting and flavorful twist on classic chili, combining the smoky, creamy essence of elote (Mexican street corn) with tender shredded chicken and a rich, spicy broth. This dish is perfect for cozy nights, gatherings, or whenever you’re craving a bowl of something hearty and delicious.
In this guide, we’ll walk through the ingredients, step-by-step instructions, and some fun variations to make this chili your own.
Ingredients
For the Chili Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 (15 oz) can white beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 cup frozen or canned corn
- ½ cup heavy cream or half-and-half
- 4 oz cream cheese, softened
- ½ cup shredded Monterey Jack or cheddar cheese
For the Topping (Mexican Street Corn Style)
- 1 cup grilled corn (or canned corn, drained)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon chili powder
- Juice of 1 lime
- ¼ cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
Instructions
Step 1: Cook the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and sauté until soft (about 3-4 minutes).
- Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
Step 2: Build the Chili Base
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, white beans, green chilies, and corn.
- Simmer uncovered for 15 minutes to allow the flavors to meld.
Step 3: Make It Creamy
- Reduce heat to low.
- Stir in cream cheese, heavy cream, and shredded cheese until fully melted and incorporated.
- Let the chili simmer for 5 more minutes, stirring occasionally.
Step 4: Prepare the Mexican Street Corn Topping
- In a bowl, mix grilled corn, mayonnaise, sour cream, chili powder, and lime juice.
- Stir until well combined.
- Fold in cotija cheese and cilantro.
Step 5: Serve and Enjoy
- Ladle the creamy chili into bowls.
- Top each serving with a generous scoop of the street corn mixture.
- Garnish with extra cilantro, lime wedges, or sliced jalapeños if desired.
Variations and Customizations
- Spicier Version: Add diced jalapeños or a pinch of cayenne pepper.
- Vegetarian Option: Swap chicken for extra beans or roasted cauliflower.
- Lighter Option: Use Greek yogurt instead of sour cream and reduce the cream cheese.
- Slow Cooker Method: Cook on low for 4-6 hours, then stir in dairy ingredients before serving.
- Instant Pot Method: Sauté aromatics, then pressure cook on high for 10 minutes, followed by a natural release.
Why You’ll Love This Recipe
✔ Creamy & Comforting – A rich, smooth texture that warms the soul.
✔ Bold Mexican Flavors – Inspired by elote, it’s smoky, tangy, and slightly spicy.
✔ Easy & Quick – Ready in under 40 minutes with simple ingredients.
✔ Crowd-Pleaser – Perfect for family dinners, game nights, or potlucks.
Conclusion
Mexican Street Corn White Chicken Chili is a delightful fusion of flavors, bringing together creamy, cheesy goodness with the bold zest of street corn. Whether you’re making this for a chilly evening or impressing guests, this dish delivers every time.
So, grab your spoon, dig in, and enjoy the ultimate bowl of comfort food! 🍲🌽🔥
