Mexican Street Corn White Chicken Chili
Bold, creamy, and irresistibly comforting, this Mexican Street Corn White Chicken Chili blends the warmth of a slow-simmered soup with the vibrant flavors of classic elote.
Tender shredded chicken soaks up a velvety broth infused with sour cream, Monterey Jack cheese, and a hint of spice from jalapeños and chili powder. Sweet white corn brings bursts of natural sweetness, while lime juice and fresh cilantro brighten each bite.
Finished with crunchy toppings and cotija cheese, this dish is a celebration of Southwest soul food with a gourmet twist—perfect for cozy nights or entertaining with flair.
Why People Will Love This Mexican Street Corn White Chicken Chili:
Layered Southwestern flavors: This chili masterfully blends the sweet, smoky essence of Mexican street corn with the comforting depth of creamy chicken chili—making each spoonful both nostalgic and exciting.
Creamy yet vibrant texture: The rich base of sour cream, cheese, and chicken broth delivers luxurious creaminess, perfectly balanced by the brightness of lime juice and the pop of sweet corn.
Customizable heat: With jalapeños and chili powder used mindfully, the spice level can easily be adjusted—making it suitable for both mild palates and spice lovers alike.
A complete, hearty meal: Protein from the chicken, fiber from the vegetables, and dairy for richness make this a well-rounded, satisfying one-pot dish perfect for family dinners or cold nights.
Crowd-pleasing garnishes: The toppings—cotija, bacon, avocado, tortilla strips—add crunch, saltiness, and freshness, giving everyone the chance to customize their bowl for texture and visual appeal.
Key Ingredients:
Boneless, skinless chicken breasts: A lean, protein-rich base that becomes tender and juicy as it simmers, then shreds beautifully to soak up all the creamy, flavorful broth.
Sweet white corn: Bursts of natural sweetness that mirror the essence of Mexican street corn, adding vibrant texture and a touch of contrast to the rich, savory base.
Full-fat sour cream: Provides luxurious creaminess and tang, elevating the broth to something closer to a velvety chowder than traditional chili.
Monterey Jack cheese: A smooth-melting cheese that adds depth and body to the chili while complementing the Mexican flavor profile without overpowering it.
Jalapeño and chili powder: These bring warmth and complexity to the dish, allowing you to control the spice level while building layers of authentic Southwestern flavor.
Fresh cilantro and lime juice: Bright, zesty accents that cut through the richness, enhancing freshness and adding a signature Mexican touch.
Expert Tips:
Sear the chicken first (optional enhancement): For deeper flavor, quickly sear the chicken breasts in a little olive oil before adding the broth. This caramelizes the surface, adding umami depth to the chili base.
Use freshly roasted corn if possible: While frozen corn is convenient, grilling or roasting fresh sweet corn (even on a stovetop pan) adds a smoky, street-style character that intensifies the “elote” inspiration.
Don’t rush the simmer: Allowing the chicken to simmer gently for the full 15 minutes ensures it remains juicy while absorbing the seasoned broth. Overcooking or boiling too hard will make it rubbery and dry.
Incorporate the sour cream slowly: To prevent curdling, let the chili cool slightly before adding the sour cream. Alternatively, temper it by whisking in a bit of warm broth first, then adding it to the pot.
Adjust the thickness thoughtfully: The cornstarch slurry gives control over texture. Add it slowly while stirring and simmer until it reaches your desired consistency. If you prefer a thinner chili, reduce or skip the slurry.
Layer the cheese strategically: Stir a portion of the cheese directly into the chili to melt and thicken, but reserve some to sprinkle on top before serving for extra richness and visual appeal.
Finish with acidity and freshness: Don’t skip the lime juice and cilantro at the end—this crucial step brightens the entire dish and balances the creamy, savory base.
Mexican Street Corn White Chicken Chili
Ingredients
For the Chili:
4 boneless, skinless chicken breasts
1 medium yellow onion, finely chopped
1 jalapeño pepper, diced (seeds removed for milder heat)
4 cups chicken bone broth or low-sodium chicken stock
1½ cups full-fat sour cream
½ cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
4 cloves garlic, minced
½ tablespoon dried oregano
½ teaspoon chili powder
2 cups frozen sweet white corn
½ cup fresh cilantro, chopped
Juice of 1 lime
3 tablespoons cornstarch
3 tablespoons cold water (for slurry)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil, for sautéing
Optional Garnishes:
Crumbled cotija cheese
Crispy bacon bits
Crunchy tortilla strips
Sliced avocado
Additional chopped cilantro
Instructions:
Sauté the aromatics
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then sauté the chopped onion and diced jalapeño for 3–4 minutes, until soft and translucent.
Stir in the minced garlic, dried oregano, and chili powder. Cook for 30 seconds until fragrant.
Cook the chicken
Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper. Bring to a gentle boil, then reduce the heat to low.
Cover and simmer for 10–15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Shred the chicken
Remove the chicken from the pot and shred into bite-sized pieces using two forks. Set aside.
Build the chili
In a small bowl, whisk together the cornstarch and water to make a slurry.
Return the shredded chicken to the pot. Stir in the sour cream, shredded cheese, frozen corn, chopped cilantro, and lime juice.
Add the cornstarch slurry (stir before pouring), and mix thoroughly.
Simmer uncovered for 10 minutes, stirring occasionally, until the chili thickens.
Garnish and serve
Ladle the chili into bowls and top with your favorite garnishes—crumbled cotija cheese, bacon crumbles, crispy tortilla strips, sliced avocado, and extra cilantro.
Serve hot and enjoy the bold, creamy, and tangy Southwestern flavors.
Important Notes When Making Mexican Street Corn White Chicken Chili:
Balance of cream and spice is key: This chili is both creamy and slightly spicy. If you’re cooking for a crowd, taste before serving and adjust the spice (jalapeños, chili powder) or richness (sour cream, cheese) to suit all palates.
Use bone broth for deeper flavor: Chicken bone broth adds a rich, collagen-infused base that makes the chili more comforting and nourishing than using standard broth alone.
Sour cream should not boil: High heat can cause sour cream to curdle. Add it after reducing the heat and stir gently to preserve the smooth, creamy texture.
Monterey Jack melts best when shredded fresh: Pre-shredded cheese often contains anti-caking agents, which can result in a gritty or oily finish. For the creamiest result, shred cheese fresh from the block.
Fresh lime juice is a must—not optional: It’s the finishing touch that lifts the entire dish. Without it, the chili can taste flat or overly heavy. Lime juice enhances every layer of flavor.
The chili thickens as it cools: If serving later, expect the consistency to become thicker. Simply reheat gently and add a splash of broth or milk to loosen it up without diluting flavor.
Toppings bring texture and contrast: The base is soft and creamy, so garnishes like crispy tortilla strips, crumbled cotija, or bacon crumbles are essential to add crunch, salt, and visual appeal.
How To Enjoy This Dish After Cooking
Let it Rest Briefly: After removing the chili from heat, allow it to sit for 5–10 minutes. This short rest helps the flavors meld and allows the chili to thicken slightly, giving you a more cohesive, rich bite in every spoonful.
Garnish Generously and Thoughtfully: Ladle the chili into warm bowls and top each serving with crumbled cotija cheese for saltiness, crispy bacon bits for smoky crunch, tortilla strips for texture, and sliced avocado for cooling richness. A final sprinkle of fresh chopped cilantro adds a bright, herbal note.
Pair It with the Right Sides: Serve with warm cornbread, grilled cheese sandwiches, or buttered tortillas on the side to soak up the flavorful broth. A crisp green salad with lime vinaigrette also pairs beautifully to balance the richness.
Adjust Acidity and Heat at the Table: Offer lime wedges and hot sauce at the table so each guest can tailor the chili to their own liking. A squeeze of lime enhances the corn and cilantro notes, while a few drops of hot sauce kick up the spice for bold palates.
Serve Hot, Not Boiling: For the best flavor and mouthfeel, serve the chili hot but not scalding. Excessive heat can dull the tangy lime and delicate cheese flavors and may overwhelm the palate.
Enjoy as Leftovers Too: This chili tastes even better the next day! Reheat gently on the stove or in the microwave with a splash of broth or milk to maintain its velvety texture.
Nutrition Information
For Mexican Street Corn White Chicken Chili, based on a standard serving size (1½ cups per serving),
Assuming 6 servings total from the full recipe:
Per serving:
Calories: 410 kcal | Total Fat: 22 g | Saturated Fat: 9.2 g | Monounsaturated Fat: 6.4 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 105 mg | Sodium: 590–720 mg (depending on broth and added salt) | Total Carbohydrates: 20 g | Dietary Fiber: 3.2 g | Sugars: 5.1 g | Protein: 33 g
Frequently Asked Questions:
Can I use rotisserie chicken instead of cooking fresh chicken breasts?
Yes! Rotisserie chicken is a great shortcut. Simply shred about 4 cups of cooked chicken and stir it in during the final simmer stage, just before adding the sour cream, cheese, and corn. This saves time and still delivers excellent flavor.
How spicy is this chili, and how can I adjust the heat level?
The chili has a mild to medium heat from jalapeño and chili powder. For a milder version, remove all seeds from the jalapeño or omit it entirely. For extra heat, keep the seeds, add a second jalapeño, or mix in cayenne or hot sauce to taste.
Can I make this recipe dairy-free?
Yes—with some substitutions:
- Use unsweetened dairy-free yogurt or coconut cream in place of sour cream.
- Use a melting dairy-free cheese (like almond-based Monterey Jack alternative).
- Skip the optional cotija and use dairy-free toppings.
Does this recipe freeze well?
Yes, but with a note: Because it contains sour cream and cheese, the texture may change slightly when thawed. To improve results, cool completely, portion into freezer-safe containers, and reheat gently, stirring in a splash of broth or milk if needed.
What are the best toppings to complement the chili?
Great topping ideas include:
- Crumbled cotija (adds saltiness)
- Crispy bacon (adds crunch and smokiness)
- Tortilla strips or chips (texture contrast)
- Avocado slices (creaminess)
- Extra cilantro or lime wedges (freshness and acidity)
What’s the best method for shredding the cooked chicken quickly?
After the chicken is cooked and slightly cooled, place it in a mixing bowl and use a hand mixer on low speed for quick, even shredding in under 30 seconds. Alternatively, two forks or your hands work just fine for a rustic texture.
How do I prevent the sour cream from curdling when adding it to the hot soup?
Remove the pot from direct heat for a minute or two, then temper the sour cream by whisking in a small ladle of hot broth first. This brings it up to temperature gently before mixing it into the pot.
When should I add the cornstarch slurry to get the best thickening effect?
Add the slurry after all the ingredients are combined and the chili has returned to a gentle simmer. Stir thoroughly and let it cook for about 5–10 minutes uncovered to activate the thickening process.
Can I make this in a slow cooker or Instant Pot?
Yes! For a slow cooker, sauté aromatics first, then cook everything (except dairy and slurry) on low for 4–6 hours. Shred the chicken, stir in sour cream, cheese, and slurry, then cook for another 15–20 minutes. In an Instant Pot, use the sauté mode for aromatics, pressure cook for 10 minutes, then stir in remaining ingredients after pressure release.
What can I do if the chili becomes too thick after cooling?
Simply reheat the chili gently over low heat, stirring in a splash of chicken broth, milk, or even water until it returns to your desired consistency. Stir frequently to avoid burning the bottom.