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Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili - featured image
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A comforting and flavorful chili with a Mexican street corn twist, combining smoky roasted corn, creamy chicken, and zesty lime for a crowd-pleasing dish.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs (shredded after cooking)
  • 2 cups roasted corn, fresh or frozen (charred for smoky flavor)
  • 4 cups chicken broth (low-sodium)
  • 2 cups white beans, canned or cooked (great northern or cannellini beans)
  • 2 cans diced green chilies
  • 1 medium yellow onion, diced finely
  • 4 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup heavy cream (or substitute with half-and-half)
  • 2 tbsp olive oil
  • Chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper (adjust to taste)
  • 2 tbsp lime juice (freshly squeezed)
  • Fresh cilantro leaves, chopped (for garnish)
  • Cotija cheese, crumbled (optional)
  • Tortilla chips (for serving or crumbling on top)

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute, stirring constantly.
  2. Season chicken breasts with salt, pepper, and a sprinkle of chili powder. Place them into the pot and sear for 3-4 minutes on each side until lightly browned.
  3. Add chicken broth, green chilies, and white beans to the pot. Stir well and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and tender.
  4. While the chili is simmering, roast the corn. Heat a skillet over high heat and add the corn (no oil needed). Stir occasionally until the kernels develop a golden, charred appearance—about 5-7 minutes. Set aside.
  5. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  6. Add softened cream cheese and heavy cream to the pot. Stir until the cream cheese is fully melted and incorporated.
  7. Season the chili with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Adjust the seasoning to taste. Stir in lime juice.
  8. Add roasted corn to the chili and stir well. Let the chili simmer for another 5 minutes to allow the flavors to meld together.
  9. Serve hot, garnished with chopped cilantro, a sprinkle of cotija cheese, and a side of tortilla chips.

Notes

[‘Char the corn for a smoky flavor.’, ‘Use fresh lime juice for a vibrant tang.’, ‘Avoid overcooking the chicken to keep it tender.’, ‘Ensure cream cheese is softened to avoid lumps.’, ‘Adjust spice levels to your preference.’]

Nutrition

Keywords: Mexican street corn, white chicken chili, creamy chili, one-pot recipe, healthy comfort food, roasted corn chili

Find it online: https://atomicbite.com/mexican-street-corn-white-chicken-chili-recipe-youll-love/