Mexican Street Corn White Chicken Chili
Experience the vibrant flavors of Mexican street corn transformed into a comforting, creamy chili. This hearty white chicken chili marries tender shredded chicken, creamy beans, and sweet corn with a zesty, smoky, and slightly spicy broth. It's an innovative twist on a classic that's guaranteed to warm your soul and delight your taste buds.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Transforms classic street food flavors into a comforting, hearty chili.
- Incredibly creamy texture thanks to sour cream and cream cheese.
- Ready in under an hour, making it perfect for busy weeknights.
- Packed with tender chicken, savory beans, and sweet corn for a satisfying meal.
- Versatile and customizable with your favorite toppings.
Ingredients
- 15 mL (1 tablespoon) olive oil
- 1 medium onion, diced (about 150 g)
- 3 cloves garlic, minced (about 15 g)
- 113 g (1 (4 oz) can) diced green chiles, undrained
- 5 mL (1 teaspoon) ground cumin
- 2.5 mL (1/2 teaspoon) smoked paprika
- 2.5 mL (1/2 teaspoon) chili powder
- Salt and freshly ground black pepper to taste
- 700 g (3 cups) cooked shredded chicken (rotisserie chicken breast works wonderfully)
- 475 mL (2 cups) low-sodium chicken broth
- 425 g (1 (15 oz) can) cannellini or great northern white beans, drained and rinsed
- 350 mL (1 1/2 cups) frozen or canned corn kernels
- 120 mL (1/2 cup) full-fat sour cream
- 113 g (4 oz) cream cheese, softened
- 60 g (1/2 cup) crumbled cotija cheese or feta cheese
- 15 mL (1 tablespoon) fresh lime juice
- Fresh cilantro, chopped, for garnish (optional)
- Extra crumbled cotija cheese or feta, for garnish (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat 15 mL (1 tablespoon) of olive oil over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until it becomes translucent and softened, which should take approximately 5 minutes. The goal is to mellow the onion's flavor and create a sweet base for the chili.
- Introduce the minced garlic, diced green chiles (with their liquid for added flavor), ground cumin, smoked paprika, chili powder, and a generous pinch of salt and black pepper to the pot. Stir continuously for about 1 minute, allowing the spices to toast and become incredibly fragrant, enhancing their depth of flavor. Be careful not to burn the garlic.
- Add the shredded chicken, chicken broth, drained and rinsed white beans, and corn kernels to the pot. Stir to combine all the ingredients thoroughly. Bring the mixture to a gentle simmer, then reduce the heat slightly and let it cook for 10–15 minutes. This simmering time allows the flavors to meld beautifully and the ingredients to warm through.
- Reduce the heat to low. Add the sour cream and the softened cream cheese to the chili. Stir gently but continuously until both the sour cream and cream cheese are completely melted and fully incorporated into the broth, creating a rich and creamy consistency. Ensure there are no lumps of cream cheese remaining.
- Stir in the fresh lime juice. Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or even a dash more lime juice for brightness, depending on your preference.
- Serve the Mexican Street Corn White Chicken Chili hot in bowls. Garnish each serving generously with crumbled cotija cheese (or feta), a sprinkle of fresh chopped cilantro, and an extra lime wedge on the side for squeezing if desired.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Can opener
- Stirring spoon or ladle
Essential Success Tips
- Ensure your cream cheese is softened to room temperature before adding it to the chili; this prevents lumps and helps it melt smoothly.
- Don't skip the step of toasting the spices; it dramatically enhances their aromatic compounds and overall flavor in the chili.
- Use good quality chicken broth for a richer base, or make your own for even deeper flavor.
- Taste and adjust seasoning at the end; salt, pepper, and lime juice are key to balancing the flavors.
- For an extra layer of "street corn" flavor, consider grilling or charring your corn slightly before adding it to the chili.
Professional Cooking Secrets
- To achieve restaurant-quality shredded chicken with minimal effort, gently poach chicken breasts in broth with aromatics like bay leaf and a garlic clove until just cooked through, then shred with two forks while still warm. This keeps the chicken incredibly tender.
- A small pinch of sugar (about 2.5 mL or 1/2 teaspoon) can balance the acidity from the green chiles and lime, harmonizing the flavors without making the chili sweet.
- For an intensified smoky flavor, char a poblano pepper over an open flame or under the broiler, then dice and add it along with the green chiles.
Notes
- Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This chili freezes well. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat. Note that the dairy might slightly separate upon thawing and reheating, but a good stir will usually bring it back together.
- Variations: For a spicier kick, add a pinch of cayenne pepper with the other spices, or incorporate finely diced jalapeño with the onions. You can also experiment with different types of white beans.
Frequently Asked Questions
Can I make this chili vegetarian?
Yes, you can easily make this chili vegetarian. Omit the chicken and replace it with an additional can of white beans or a can of drained and rinsed chickpeas. Use vegetable broth instead of chicken broth.
What can I use instead of cotija cheese?
Feta cheese is an excellent substitute for cotija, offering a similar salty, crumbly texture. If neither is available, a sharp, finely grated Parmesan cheese could also work in a pinch, though it will alter the flavor profile slightly.
Can I use fresh corn instead of frozen or canned?
Absolutely! Fresh corn on the cob, cut from the cob, would be delicious. For an authentic street corn flavor, you could even grill or char the fresh corn kernels lightly before adding them to the chili for an extra layer of smoky sweetness.
Nutrition Facts (Per Serving)
Calories: Approximately 450-500 per serving, Protein: 35-40g, Fat: 25-30g, Carbs: 30-35g (Estimates based on ingredients and 6 servings).
Allergy Information
Contains dairy. For a dairy-free option, use dairy-free sour cream and cream cheese alternatives, and omit the cotija cheese or use a dairy-free crumble. Naturally gluten-free if chicken broth is gluten-free and no thickening agents with gluten are used.
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