Creamy Mexican Street Corn White Chicken Chili Recipe

Name: Creamy Mexican Street Corn White Chicken Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breasts (or thighs); 4 cups chicken broth; 2 cups frozen corn kernels (or fresh corn); 2 cans (15 ounces each) white beans, drained and rinsed; 8 ounces cream cheese, softened; ½ cup heavy cream (optional); 3 cloves garlic, minced; 1 medium onion, diced; 1-2 jalapeños, diced; 1 can (4 ounces) green chilies, diced; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1 tablespoon lime juice; ¼ cup cotija cheese, crumbled (optional); Fresh cilantro for garnish (optional)

Posted on November 10, 2025

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The combination of creamy chili and the bold, zesty flavors of Mexican street corn is pure magic. Imagine a bowl of tender shredded chicken swimming in a rich, velvety chili broth, with pops of sweet corn and smoky spice in every bite. This recipe was born out of my obsession with street corn and my love for cozy, comforting soups. It’s the kind of dish that warms you from the inside out and feels like a hug in a bowl.

I first made this Creamy Mexican Street Corn White Chicken Chili on a chilly evening when I wanted something hearty but different from the usual. I’ve tested it dozens of times since, tweaking the spices and experimenting with toppings until it became a family favorite. Whether it’s a busy weeknight or a lazy Sunday, this recipe always hits the spot. Let’s dive into the details—you’re going to love this one!

Why You’ll Love This Recipe

Quick & Easy: Ready in under an hour, with minimal prep and clean-up.
Simple Ingredients: No hard-to-find items—just pantry staples and fresh produce.
Comfort Meets Flavor: A creamy, hearty chili with the bold and bright flavors of Mexican street corn.
Customizable: Perfect for adjusting heat levels, adding toppings, or accommodating dietary preferences.
Perfect for Any Occasion: Whether you’re hosting a game day party or cozying up for a weeknight dinner, this chili is a hit!
Family-Friendly: Kids love the creamy texture and sweetness from the corn, while adults appreciate the smoky spice.

What sets this recipe apart is the unique twist of blending the creamy base with street corn flavors. The addition of cotija cheese, lime juice, and chili powder brings out vibrant flavors that complement the hearty white chicken chili perfectly. Trust me, this isn’t just another chili recipe—it’s a glorious mashup of comfort food and Mexican-inspired zest.

What Ingredients You Will Need

This Creamy Mexican Street Corn White Chicken Chili recipe combines simple, wholesome ingredients that pack a serious flavor punch. Here’s what you’ll need:

Chicken: 1 lb boneless, skinless chicken breasts (or thighs for extra juiciness).
Chicken broth: 4 cups (homemade or store-bought).
Frozen corn kernels: 2 cups (or fresh corn if in season).
White beans: 2 cans (15 ounces each), drained and rinsed.
Cream cheese: 8 ounces, softened (adds creaminess).
Heavy cream: ½ cup (optional, for extra richness).
Garlic: 3 cloves, minced.
Onion: 1 medium, diced.
Jalapeño: 1-2, diced (adjust for spice level).
Green chilies: 1 can (4 ounces), diced.
Chili powder: 1 teaspoon (adds smoky heat).
Cumin: 1 teaspoon (adds earthy depth).
Paprika: 1 teaspoon (for a smoky kick).
Lime juice: 1 tablespoon (brightens the flavors).
Cotija cheese: ¼ cup, crumbled (optional, for authentic street corn flavor).
Fresh cilantro: For garnish (optional).

If you’re missing an ingredient, don’t worry! You can swap out frozen corn for canned corn, use sour cream instead of cream cheese, or even try turkey instead of chicken. This recipe is super forgiving!

Equipment Needed

You don’t need anything fancy to make this recipe. Here’s what you’ll need:

Large pot or Dutch oven: For cooking the chili.
Cutting board and sharp knife: To prep your veggies and chicken.
Wooden spoon: Perfect for stirring the chili as it simmers.
Medium mixing bowl: To soften and mix the cream cheese.
Ladle: For serving your chili.

If you don’t have a Dutch oven, no worries! A large stockpot will work just fine. Also, make sure your knife is sharp for easy chopping—trust me, it’ll make the prep work so much smoother.

Preparation Method

Heat a large pot or Dutch oven over medium heat. Add a drizzle of oil and sauté the diced onion and minced garlic until fragrant, about 2-3 minutes.
Add the diced jalapeño, green chilies, chili powder, cumin, and paprika. Stir well and cook for another 2 minutes to release the spices’ flavors.
Place the chicken breasts (or thighs) into the pot and pour in the chicken broth. Bring to a gentle boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the white beans and corn kernels to the pot, stirring well. Let everything simmer for another 10 minutes.
In a medium bowl, mix the softened cream cheese with the heavy cream until smooth. Gradually stir this mixture into the chili until it’s fully incorporated.
Add the lime juice and stir well. Taste the chili and adjust the seasoning with salt and pepper as needed.
Serve hot, topped with crumbled cotija cheese, fresh cilantro, and an extra squeeze of lime if desired.

Quick tip: If your cream cheese isn’t blending smoothly, use a whisk or immersion blender to incorporate it fully. The goal is a silky, creamy broth that coats every bite!

Cooking Tips & Techniques

Here are some tips to ensure your Creamy Mexican Street Corn White Chicken Chili turns out perfectly:

Don’t rush the chicken: Let it simmer gently to ensure it’s tender and easy to shred. If you’re short on time, you can use rotisserie chicken as a shortcut.
Softened cream cheese is key: Cold cream cheese can make your chili lumpy. Let it sit at room temperature beforehand or microwave it for 10 seconds.
Adjust the spice: If you prefer a milder chili, use only one jalapeño and opt for sweet paprika instead of smoked.
Make it ahead: Like most chilis, this recipe tastes even better the next day as the flavors meld together.
Use fresh lime juice: It’s a small detail, but fresh lime juice adds a brighter, zesty pop that bottled lime juice just can’t match.

The key to perfect white chicken chili is balance—don’t overdo the spices, and make sure the creamy base is just thick enough to coat your spoon without being gloopy. Trust your taste buds as your best guide!

Variations & Adaptations

This recipe is endlessly adaptable to suit your preferences. Here are some ideas:

Vegetarian Option: Skip the chicken and use extra white beans or a plant-based meat substitute for protein.
Spicy Kick: Add a dash of cayenne pepper or use chipotle peppers in adobo sauce for a smoky heat.
Low-Carb Version: Swap the beans for cauliflower rice or diced zucchini to lower the carb count.
Seafood Twist: Replace the chicken with shrimp or chunks of white fish for a coastal-inspired version.
Seasonal Swap: Use fresh summer corn when it’s in season for an even sweeter flavor.

I’ve tried a spicy variation with chipotle peppers, and it was a game-changer. Feel free to experiment and make it your own!

Serving & Storage Suggestions

This chili shines in a bowl with a sprinkle of cotija cheese, a handful of chopped cilantro, and a wedge of lime. Serve it with tortilla chips or cornbread for a hearty meal. If you’re feeling fancy, a drizzle of sour cream and some pickled jalapeños make it extra indulgent.

For storage, let the chili cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, warm it on the stove over low heat, adding a splash of chicken broth if it thickens too much.

Want to freeze it? Go ahead! Store it in freezer-safe containers for up to 3 months. When you’re ready to serve, thaw it in the fridge overnight and reheat on the stove.

Nutritional Information & Benefits

This Creamy Mexican Street Corn White Chicken Chili is not just delicious—it’s packed with nutrients:

Protein-packed: Thanks to the chicken and white beans, this chili is a great source of lean protein.
Rich in fiber: The white beans and corn provide plenty of fiber to keep you full and satisfied.
Vitamins galore: Corn offers Vitamin C and antioxidants, while lime juice delivers a dose of Vitamin C.
Low-carb options: Skip the beans and use low-carb veggies to fit this into a keto diet.

With its balance of protein, fiber, and healthy fats, this chili supports a wholesome meal without sacrificing flavor.

Conclusion

This Creamy Mexican Street Corn White Chicken Chili recipe is more than a meal—it’s an experience. The creamy base, bold spices, and sweet corn come together to create a dish that’s comforting and unforgettable. Whether you’re feeding a crowd or cooking for yourself, you’ll feel like a kitchen rockstar serving this.

So grab your favorite bowl, dig in, and enjoy every last bite. Happy cooking!

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn works perfectly! Just be sure to drain and rinse it before adding it to the chili.

Can I make this chili in a slow cooker?

Absolutely! Cook the chicken, beans, broth, and seasonings on low for 6-7 hours or high for 3-4 hours. Stir in the cream cheese and corn during the last 30 minutes.

Is this recipe spicy?

It has a mild kick from the jalapeño and chili powder, but you can easily adjust it by omitting the jalapeño or using less chili powder.

What’s the best way to shred chicken?

Use two forks to shred the chicken directly in the pot for minimal mess. If you’re in a hurry, a stand mixer with a paddle attachment works too!

Can I freeze leftovers?

Yes, this chili freezes wonderfully! Just store it in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating on the stove.

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