Mexican Street Corn White Chicken Chili

A creamy, zesty, and hearty chili that combines tender chicken, sweet corn, and bold spices — inspired by the flavors of Mexican street corn. Perfect for cozy nights or family dinners!

📝 Recipe Card

Servings & Timing

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings

Dietary Badges
✅ High Protein
✅ Comfort Food
✅ Gluten-Free (when using cornstarch)

Ingredients

Boneless, skinless chicken breasts
Yellow onion, chopped
Jalapeño, diced
Chicken bone broth
Sour cream
Shredded Monterey Jack cheese (or blend with cheddar)
Garlic, minced
Dried oregano
Chili powder
Frozen sweet white corn
Fresh cilantro, chopped
Lime juice
Cornstarch + water (slurry)
Olive oil

Optional Toppings

Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado

Instructions

Heat olive oil in a large pot. Sauté onion, garlic, and jalapeño until softened.
Add chicken breasts, broth, oregano, and chili powder. Simmer 20 minutes, until chicken is cooked through.
Remove chicken, shred with two forks, and return to pot.
Stir in corn and simmer 5 minutes.
Add sour cream, shredded cheese, cilantro, and lime juice. Mix well.
Thicken chili by stirring in cornstarch slurry; simmer until creamy.
Serve hot with desired toppings.

Notes

For extra flavor, char the corn before adding.
Adjust spice level by adding more or less jalapeño.
Store leftovers in fridge 3–4 days.

🌟 Introduction

This Mexican street corn white chicken chili is everything you love about cozy soups and bold Mexican flavors in one pot. Creamy broth, sweet corn, tangy lime, and a touch of heat make it the ultimate comfort food. It’s hearty enough for a main dish yet festive enough to serve at gatherings.

Recommended Strawberry Icebox Pie

👩‍🍳 Step-by-Step Cooking Guide

1. Base Flavor

Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, and diced jalapeño until fragrant and soft.

Tip: For smoky flavor, roast the jalapeño before dicing.

2. Cooking the Chicken

Add chicken breasts, broth, oregano, and chili powder.
Simmer 20 minutes until chicken is cooked through.

3. Shredding & Building Chili

Remove chicken, shred with forks, then return to pot.
Stir in frozen corn and simmer 5 minutes.

4. Creamy Finish

Add sour cream, cheese, cilantro, and lime juice. Stir until melted and creamy.
Mix cornstarch with water, then stir into chili. Simmer until thickened.

5. Serve & Garnish

Ladle into bowls and top with cotija cheese, bacon crumbles, tortilla strips, or avocado slices.

🌽 Ingredient Details & Substitutions

Chicken breasts → Can substitute chicken thighs for richer flavor.
Bone broth → Adds depth; regular chicken broth works too.
Sour cream → For lighter option, use Greek yogurt.
Cheese → Monterey Jack melts smoothly; swap with pepper jack for spice.
Corn → Frozen is easy, but grilled fresh corn adds smoky sweetness.
Spices → Add cumin or smoked paprika for more depth.

🍽 Variations & Serving Ideas

Spicy Chili → Add diced serrano peppers or cayenne.
Loaded Bowl → Top with all garnishes plus hot sauce.
Vegetarian → Swap chicken for white beans and use veggie broth.
Make it Tex-Mex → Stir in black beans or roasted red peppers.

Serving Suggestions:

Serve with warm tortillas or cornbread.
Pair with a crisp Mexican lager or lime sparkling water.
Great for meal prep — reheats beautifully.

🥡 Storage & Make-Ahead

Store: Refrigerate up to 4 days in airtight container.
Freeze: Freeze in portions up to 3 months. Thaw overnight.
Reheat: Warm gently on stovetop; add a splash of broth if too thick.
Make-Ahead: Cook chicken and base broth ahead; stir in sour cream and cheese just before serving.

⚖️ Nutrition (per serving, approx.)

Calories: ~360 kcal
Protein: 34 g
Carbs: 18 g
Fat: 16 g
Fiber: 3 g

✅ High protein
✅ Filling & balanced
✅ Naturally gluten-free

❓ FAQs

Q: Can I make this in a slow cooker?
A: Yes — cook chicken, broth, onions, garlic, and spices on LOW for 6–7 hours, shred chicken, then stir in cream, cheese, and corn before serving.

Q: Can I skip the cornstarch?
A: Sure — it will just be slightly thinner. Mash a few spoonfuls of corn to naturally thicken instead.

Q: How do I make it dairy-free?
A: Use coconut cream or cashew cream in place of sour cream, and a dairy-free cheese alternative.

💬 Personal Note

This recipe brings together my two food loves: cozy chili and vibrant Mexican street corn. Every bite is creamy, tangy, and comforting — with just the right amount of spice. It’s a hit for family dinners and potlucks alike.

👉 If you make it, share your favorite topping combo — cotija and avocado is my personal go-to!

Author
Recent Posts

Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.