Mexican Street Corn White Chicken Chili

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Mexican Street Corn White Chicken Chili is a creamy, comforting, flavor-packed twist on traditional chili that brings the magic of elote right into your soup bowl. Each spoonful is layered with tender shredded chicken, sweet corn, zesty lime, a touch of spice, and creamy white beans all swirled into a rich, cheesy broth. It’s hearty without being heavy, and just the right balance of smoky, sweet, and savory.

Perfect for cozy dinners or to impress at a potluck, this chili is the kind of dish that keeps people coming back for seconds. And if you love street corn as much as we do, adding that iconic flavor to a chili is basically the best idea ever. Top it off with crumbled cotija, extra lime, or even some crushed tortilla chips for texture.

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What Kind of Corn Should I Use?

You can use fresh, frozen, or canned corn depending on the season and what you have on hand. Fresh corn offers the best texture and flavor, especially if it’s charred slightly for that street corn vibe. Frozen corn is a great option too, especially sweet corn kernels. Canned corn is perfectly fine in a pinch, but be sure to drain it well.

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Ingredients for the Mexican Street Corn White Chicken Chili

• Shredded Chicken: Cooked rotisserie or leftover chicken works great. It’s juicy and absorbs all the chili flavor beautifully.
• White Beans: Adds creaminess and body without overpowering the dish. Cannellini or Great Northern are perfect.
• Corn Kernels: The star of the show! Use grilled or roasted for more street corn flavor.
• Chicken Broth: Forms the base and enhances the savory depth.
• Cream Cheese: Melts into the broth for that ultra-smooth, tangy finish.
• Pepper Jack Cheese: Adds just the right kick without being overly spicy.
• Lime Juice: Brightens and balances the richness.
• Garlic and Onion: A flavorful backbone to build everything on.
• Green Chiles: For mild heat and another layer of flavor.
• Spices (Cumin, Chili Powder, Smoked Paprika): These bring the warmth and street-food flair.
• Cotija Cheese & Cilantro (for topping): A final hit of salty, cheesy, herby freshness.

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How To Make the Mexican Street Corn White Chicken Chili

Step 1: Sauté the Aromatics

Heat a drizzle of oil or butter in a large Dutch oven over medium heat. Add chopped onion and garlic, cooking until soft and fragrant—about 3-4 minutes.

Step 2: Add the Chiles and Spices

Stir in the green chiles, cumin, chili powder, and smoked paprika. Cook for another 1-2 minutes to bloom the spices and deepen their flavor.

Step 3: Build the Base

Pour in the chicken broth and bring it to a simmer. Stir in the white beans and corn, letting it all come together for about 5 minutes.

Step 4: Stir in the Chicken and Cream Cheese

Add the shredded chicken to the pot, followed by chunks of cream cheese. Stir gently until the cheese is melted and the broth turns creamy.

Step 5: Add the Pepper Jack Cheese and Lime

Mix in shredded pepper jack cheese and squeeze in fresh lime juice. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Simmer and Finish

Let the chili simmer on low for 10-15 minutes to meld the flavors. Stir occasionally to ensure nothing sticks to the bottom.

Step 7: Serve with Street Corn Flair

Ladle into bowls and top with crumbled cotija cheese, chopped cilantro, and extra lime wedges. Optional but highly recommended: sprinkle with Tajín or chili powder and crushed tortilla chips for added crunch.

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Best Way to Serve and Store Mexican Street Corn White Chicken Chili

This chili is all about bold, creamy comfort—and it shines brightest when served hot with all the toppings. Dish it into bowls and finish with a generous sprinkle of cotija cheese, a handful of chopped cilantro, and some crushed tortilla chips. Don’t forget that final squeeze of lime to wake everything up!

Pair it with cornbread, a crusty roll, or tortilla chips on the side. For a bit of heat, try drizzling on hot sauce or tossing in some jalapeño slices.

To store, let the chili cool completely, then refrigerate in an airtight container for up to 4 days. It reheats beautifully on the stovetop or microwave. If it thickens too much, just stir in a splash of broth or water.

You can also freeze this chili for up to 2 months. Let it thaw overnight in the fridge and reheat slowly to maintain the creamy texture.

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Frequently Asked Questions

Can I make this chili ahead of time?

Yes! In fact, the flavors get even better the next day. Just store it in the fridge and reheat before serving.

Can I use a different kind of cheese?

Absolutely. Cheddar or Monterey Jack both work if you don’t have pepper jack on hand. Cotija is ideal for topping, but feta can be used in a pinch.

Is this chili spicy?

It has a gentle kick from the green chiles and pepper jack, but it’s not overpowering. Adjust the heat by adding more chili powder or some diced jalapeños if you like it hotter.

Can I use a slow cooker?

Yes! Add all ingredients except cream cheese and cheese to the slow cooker. Cook on low for 6-7 hours, then stir in the cheeses in the last 30 minutes.

What kind of chicken works best?

Rotisserie chicken is a time-saver and adds tons of flavor. You can also use baked, boiled, or leftover grilled chicken.

Can I make it vegetarian?

Sure! Swap the chicken for more beans or roasted cauliflower and use vegetable broth instead of chicken broth.

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Want More Cozy Dinner Ideas?

If you’re into rich, comforting meals like this Mexican Street Corn White Chicken Chili, here are more recipes from Life with Jam that will warm you right up:

• Try this creamy favorite: Cheesy Baked Tortellini with Meat Sauce
• Love bold flavors? Check out Rattlesnake Pasta for a spicy kick.
• For another hearty bowl, go with Creamy Alfredo Lasagna Soup.
• Need something quick? One Pot Creamy Beef and Garlic Butter Pasta is a weeknight lifesaver.
• Cozy up with a classic twist: Creamy Garlic Parmesan Tortellini with Sausage and Broccoli

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest soup or dinner board so you can make it again when the craving hits!

Let me know in the comments how it turned out. Did you roast the corn or toss in some jalapeños? Maybe you added extra lime or even bacon bits?

I love seeing your spins on these recipes. And if you’re looking for more kitchen inspiration, follow along on my Pinterest: Life with Jam on Pinterest

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