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Mexican Street Corn White Chicken Chili

A creamy, savory dish that combines tender chicken, zesty spices, and sweet corn, inspired by Mexican street corn, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced Adds flavor and texture
  • 3 cloves garlic, minced For aromatic flavor
  • 1 can diced green chiles (4 oz) Adds a mild spice
  • 1 teaspoon ground cumin For warmth and complexity
  • 1/2 teaspoon smoked paprika For a smoky flavor
  • 1/2 teaspoon chili powder Adjust based on spice preference
  • to taste Salt and pepper For seasoning as desired
  • 3 cups cooked shredded chicken Rotisserie chicken works great
  • 2 cups chicken broth For liquid base
  • 1 can white beans (15 oz), drained and rinsed For protein and fiber
  • 1 1/2 cups frozen or canned corn Use frozen or canned for convenience
Creamy Ingredients
  • 1/2 cup sour cream Adds creaminess and tang
  • 4 oz cream cheese, softened For a rich texture
  • 1/2 cup crumbled cotija or feta cheese For garnish and flavor
  • 1 tablespoon lime juice Enhances freshness
Garnish
  • to taste Fresh cilantro Optional, for garnish
  • to taste Extra cheese Optional, for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 1 minute until the spices become fragrant.
Cooking
  1. Add the shredded chicken, chicken broth, white beans, and corn to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
Final Touches
  1. Reduce the heat to low and stir in the sour cream and softened cream cheese until melted and fully combined.
  2. Add lime juice and adjust the seasoning to taste.

Notes

Serve this chili hot in bowls, garnished with crumbled cotija cheese, fresh cilantro, and an extra squeeze of lime for a zesty touch. This dish pairs wonderfully with tortilla chips or cornbread for an extra crunch. Store leftovers in an airtight container in the fridge for up to 3 days.