Mexican Street Corn — yeah, right up front. If you love that smoky, tangy elote vibe and you also live for cozy, creamy bowls of soup, then this mash-up — White Chicken Chili with a Street Corn twist — is going to feel like destiny. Think charred-sweet corn, creamy broth, tender shredded chicken, and all the crunchy, salty toppings you secretly (or not so secretly) crave. Ready? Let’s dig in.
Mexican Street Corn White Chicken Chili: Why it works
Why mash elote into a chili? Because comfort food gets even better when you surprise your taste buds. This isn’t your basic Corn Chili or run-of-the-mill White Chili — it’s a flavor tag team. The corn brings sweetness and texture, lime and cilantro add bright contrast, and melty Monterey Jack plays the creamy hero. Add crispy bacon and cotija on top and you’ve got a bowl that hits salty, tangy, creamy, and smoky all at once. Who doesn’t want that?
What makes this recipe so irresistible
- Bold contrasts: creamy base vs. bright lime; soft chicken vs. crunchy tortilla strips.
- Layered smoky-sweet flavor: charred or roasted corn recreates that classic Mexican Street Corn flavor.
- Customizable toppings: pile on avocado, cotija, bacon — you control the chaos.
- Fast comfort: use rotisserie chicken and you’ll have dinner in a flash. FYI, rotisserie = game-changer.
How to Make White Chicken Chili — Corn Chicken style (simple steps)
Below is a short, punchy ingredient snapshot followed by a simple how-to. This is your White Chili Chicken Recipe starter kit.
Ingredients (short descriptions)
- 2 tbsp olive oil — for sautéing aromatics.
- 1 medium onion, diced — the savory backbone.
- 1 jalapeño, seeded & diced — mild heat; keep seeds if you want it spicy.
- 3 cloves garlic, minced — the classic flavor booster.
- 4 cups chicken broth — keeps it cozy and soup-like.
- 2 large chicken breasts (or 3 cups shredded rotisserie) — protein.
- 3 cups frozen or fresh corn — if fresh, grill for authentic Street Corn flavor.
- 1 tsp chili powder + ½ tsp cumin — mild warmth, not heat overload.
- 1 cup sour cream — makes it lush and creamy (Greek yogurt works).
- 1½ cups shredded Monterey Jack — melts beautifully; toss with a little cheddar if you want more tang.
- Juice of 1 lime — brightens everything up.
- Salt + pepper to taste
- Toppings: cotija, crispy bacon, avocado, cilantro, tortilla strips, lime wedges.
Quick How-To
- Heat oil; sauté onion and jalapeño until softened. Add garlic and spices — stir 1 minute.
- Add broth and chicken; simmer 10–15 minutes until chicken cooks through. Remove chicken, shred, return to pot.
- Stir in corn, sour cream, cheese, and lime juice. Thicken with a cornstarch slurry if you want a thicker Corn Chicken stew. Simmer 10 minutes.
- Serve hot with cotija, bacon, avocado, and tortilla strips. Enjoy the applause.
The story behind this mash-up
I first fell for elote at a food festival — charred kernels slathered in tang, dusted with cotija, slapped with lime. I walked away with that corn-flavored dream stuck in my teeth and my brain immediately went: why not chili? Fast forward a few tries, and this Chicken Chili Recipe became our cold-night hero. I started with a classic white chili, then added the Street Corn elements: charred corn, lime, cotija, and a little mayo vibe via sour cream. The result? Instant crowd-pleaser.
Pro tips for the best outcome
- Use rotisserie chicken if you want dinner in under 30 minutes — no shame.
- Char the corn (broiler or grill) for authentic elote flavor — frozen works fine, but char = wow.
- Don’t boil the dairy — add sour cream off the heat or lower the simmer to avoid curdling.
- Adjust thickness with a cornstarch slurry — start with 1 tbsp cornstarch + 1 tbsp water.
- Salt last if you use store-bought broth — it’s often salty already. Big tip: taste as you go.
Variations to try (get creative)
- Vegan: swap shredded chicken for white beans or jackfruit; use vegan sour cream & cheese.
- Spicy: add serrano peppers or a pinch of cayenne.
- Hearty: toss in black beans or hominy for extra chew.
- Low-carb: skip tortilla strips and top with extra avocado and lime.
Best way to serve
Serve in wide shallow bowls so toppings can shine. Set up a mini toppings bar if you’re hosting: bowls of cotija, crushed tortilla chips, crispy bacon bits, diced avocado, and lime wedges. Pair with a chilled Mexican lager or a zesty Sauvignon Blanc to cut through the creaminess.
Quick tips for storage & leftovers
- Fridge: store in an airtight container for up to 3 days.
- Freezer: freezes well up to 3 months — thaw overnight in the fridge.
- Reheat: warm gently on the stove; add a splash of broth if it thickened too much. Pro tip: add fresh lime and cilantro after reheating to revive brightness.
FAQs (short + helpful)
Can I use rotisserie chicken?
Absolutely—totally recommended if you’re short on time. It makes this a five-star weeknight meal.
Can I make this in a slow cooker?
Yes. Sauté aromatics first, then dump everything (except dairy). Cook 6–8 hours on low; add sour cream and cheese at the end.
What if I don’t have cornstarch?
Use a tablespoon of flour, cooked briefly in a bit of butter to make a roux—works fine.
Before I sign off: this White Chicken Chili with a Mexican Street Corn twist is one of those rare recipes that tips its hat to tradition while being playful enough to impress. Serve it at game day, a weeknight, or as the star of your next casual dinner party. IMO, it’s comfort food with personality — and that’s the good kind of trouble.
Try it, pile on the toppings, and tell me which combo won the table. I’m betting bacon + cotija + a squeeze of lime is the undefeated champ.
Mexican Street Corn White Chicken Chili — Easy Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
A velvety, flavor-packed spin on classic white chili with all the bright, tangy notes of Mexican street corn. Cozy enough for weeknights, festive enough for game day — and ridiculously easy to customize.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 medium yellow onion, finely chopped
- 1 jalapeño, seeded and diced (keep seeds for more heat)
- 4 cups chicken bone broth (or regular chicken broth)
- 1½ cups sour cream
- ½ cup shredded Monterey Jack (I used a Monterey Jack + mild cheddar mix)
- 4 garlic cloves, minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups sweet white corn (frozen is fine; fresh and grilled is even better)
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil, for sautéing
- Salt and black pepper, to taste
Instructions
- Warm the pot & soften the aromatics. Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven or heavy pot. Add the chopped onion and diced jalapeño; cook, stirring occasionally, until the onion becomes tender and translucent — about 4–6 minutes.
- Toast the garlic and spices. Stir in the minced garlic, chili powder, and oregano. Cook just long enough for the spices to become fragrant (roughly 30–60 seconds) — don’t let the garlic brown.
- Poach the chicken. Pour in the chicken broth and nestle the chicken breasts into the liquid. Season with salt and pepper, bring to a simmer, then lower the heat, cover, and cook for 10–15 minutes or until the chicken is cooked through.
- Shred the chicken. Remove the breasts to a cutting board and shred them with two forks (or use a stand mixer for lightning-fast shredding). Return the shredded meat to the pot.
- Build the creamy base. Reduce the heat to low and stir in the sour cream, shredded cheese, chopped cilantro, corn, and lime juice. Mix until the cheese melts and the soup becomes silky. Taste and tweak salt and pepper if needed.
- Thicken if desired. Whisk together the cornstarch and water to form a slurry, then whisk it into the chili. Keep the pot uncovered and simmer gently for about 8–10 minutes until the chili reaches your preferred thickness.
- Serve. Spoon into bowls and top however you like — crispy bacon, crumbled cotija, sliced avocado, tortilla strips, extra cilantro, and lime wedges are all excellent choices.
Notes
- Quick tips & swaps
- Time-saver: Use shredded rotisserie chicken instead of poaching breasts.
- Charred corn: Grill fresh corn and cut the kernels off the cob for authentic elote flavor.
- Dairy-free: Swap sour cream and cheese for plant-based versions.
- Spice control: Add more jalapeño seeds or a pinch of cayenne if you want extra heat.
- Serving & presentation ideas
- Serve in wide, shallow bowls so toppings don’t get buried. For parties, set up a mini toppings station with cotija, crushed tortilla strips, avocado cubes, crispy bacon bits, and lime wedges — guests love the customization. A final sprinkle of chopped cilantro brightens everything up.
