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To make this tasty chili, gather the following key ingredients: - 2 cups shredded cooked chicken - 1 can (15 oz) white beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 small red onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup cojita cheese, crumbled - 2 tablespoons fresh cilantro, chopped - 1 lime, juiced - Tortilla strips for garnish These ingredients create a rich and creamy base. The shredded chicken adds protein. White beans and corn give texture and flavor. The spices bring warmth and depth. You can add a few optional items to enhance your chili: - Fresh jalapeños for heat - Avocado for creaminess - Extra lime for brightness - Sour cream for tanginess These options let you customize the dish. You can adjust heat and creaminess to your taste. This chili is not just delicious; it's also healthy. Here’s a quick look at its key nutrients: - High in protein from chicken and beans - Good source of fiber from beans and corn - Contains healthy fats from heavy cream and cheese Each serving is filling and nutritious. This makes it a great choice for a family meal. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 cups shredded cooked chicken - 1 can (15 oz) white beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 small red onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup cojita cheese, crumbled - 2 tablespoons fresh cilantro, chopped - 1 lime, juiced - Tortilla strips for garnish Now, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced red onion. Sauté it for 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute. This step builds a strong flavor base. Next, stir in the shredded chicken, corn, white beans, chicken broth, cumin, chili powder, smoked paprika, salt, and black pepper. Bring the pot to a boil, which helps combine all the flavors. Once boiling, reduce the heat to low. Let it simmer for about 15 minutes. This allows all the flavors to meld together. After 15 minutes, add the heavy cream and lime juice. Stir well and let it simmer again for another 5 minutes. This will make your chili creamy and rich. Serve the chili hot in deep bowls. Top each bowl with crumbled cojita cheese, chopped cilantro, and crispy tortilla strips. For a pop of color, add extra lime wedges on the side. This dish not only tastes great but looks amazing too! When making Mexican street corn white chicken chili, avoid these common mistakes: - Overcooking the Chicken: Use shredded cooked chicken. Do not cook it again in the pot. - Skipping the Spices: The spices add great flavor. Don’t skip cumin and chili powder. - Too Much Cream: Heavy cream adds richness, but too much can make it heavy. Stick to one cup. - Not Simmering Long Enough: Let it simmer for at least 15 minutes. This helps flavors blend well. Here are my expert tips to ensure your chili shines: - Use Fresh Ingredients: Fresh garlic and onion boost flavor. Try not to use dried versions. - Adjust Spice Levels: Feel free to add more chili powder if you like heat. Taste as you go. - Top with Fresh Herbs: Fresh cilantro and lime juice brighten the dish. Add them just before serving. - Choose Quality Chicken Broth: A good broth makes a big difference. Look for low-sodium options for better control. To take your chili to the next level, consider these enhancements: - Add Lime Zest: A bit of lime zest brightens the flavor. Add it with the lime juice. - Try Different Cheeses: While cojita cheese is great, try crumbled feta or queso fresco for a twist. - Incorporate Vegetables: Add bell peppers or zucchini for more texture and nutrients. Sauté them with the onion. - Finish with Hot Sauce: A dash of your favorite hot sauce can add a kick at the end. Pro Tips Use Rotisserie Chicken: For quicker prep, consider using store-bought rotisserie chicken. It adds flavor and saves time on cooking. Adjust Spice Levels: If you prefer a spicier chili, add diced jalapeños or extra chili powder to taste. Customize Your Toppings: Feel free to get creative with toppings! Avocado, sour cream, or hot sauce can enhance the flavor. Make It Ahead: This chili can be made ahead of time and tastes even better the next day as the flavors develop. {{image_2}} You can easily make this chili vegetarian. Replace the shredded chicken with 2 cups of cooked quinoa or brown rice. Use vegetable broth instead of chicken broth. This keeps the dish hearty and filling. Add more veggies like bell peppers or zucchini for extra flavor. You can also add more white beans to enhance protein. For heat lovers, add fresh jalapeños. Dice 1-2 jalapeños and add them when sautéing the onions. This gives the chili a nice kick. You can also use pickled jalapeños for a tangy twist. Adjust the amount based on your spice level. This variation keeps the dish exciting and full of flavor. Want to make your chili even heartier? Consider adding 1 cup of diced potatoes or sweet corn. You can also mix in some chopped spinach or kale for added nutrition. If you enjoy extra creaminess, try stirring in more heavy cream or a dollop of sour cream before serving. These additions make your chili rich and satisfying. First, let your chili cool down. This helps keep it fresh. Transfer the chili to an airtight container. You can use glass or plastic, whichever you prefer. Store it in the fridge for up to four days. If you want to keep it longer, consider freezing it. When you are ready to enjoy your chili again, take it out of the fridge. Pour the chili into a pot over medium heat. Stir it often to help heat it evenly. You can also use a microwave if you want it fast. Just put it in a microwave-safe bowl and heat it for 1-2 minutes. Stir it halfway through. Freezing is a great way to save your chili. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top for the chili to expand. Label the container with the date. You can freeze it for up to three months. Thaw it in the fridge overnight when you're ready to eat. Then, reheat as mentioned above. Mexican street corn, or elote, is a popular snack. It features grilled corn on the cob. The corn is smothered in creamy sauce, often made with mayonnaise, lime juice, and chili powder. Then, it gets topped with cheese, usually cotija. This dish brings bold flavors and a crunchy texture. It’s often sold by street vendors in Mexico, making it a beloved treat. Yes, you can use fresh or frozen corn! Fresh corn gives a crisp bite. You can cut it off the cob after grilling or boiling. Frozen corn offers convenience and is just as tasty. If using frozen corn, just thaw it before adding it to the pot. Both options work well in this chili recipe. To make this chili dairy-free, swap out the heavy cream. Use coconut milk or almond milk instead. Both options add creaminess without dairy. For cheese, try a dairy-free cheese option or skip it altogether. You can still enjoy great flavor without dairy in this delicious chili. Mexican Street Corn White Chicken Chili is a fun and tasty dish. We covered the key ingredients, cooking steps, and tips for best results. You learned how to modify the recipe, whether you prefer vegetarian options or a spicy kick. Storing and reheating the chili is easy too. Try making this dish at home. Enjoy the rich flavors and warmth it brings. Happy cooking!

Mexican Street Corn White Chicken Chili

A creamy and flavorful chili with shredded chicken, white beans, and corn, inspired by Mexican street corn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup cojita cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime juiced
  • to taste tortilla strips for garnish

Instructions
 

  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent.
  • Add the minced garlic and sauté for an additional 1 minute, until fragrant.
  • Stir in the shredded cooked chicken, corn, white beans, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Bring to a boil.
  • Reduce heat to low and let simmer for about 15 minutes to let the flavors meld together.
  • Stir in the heavy cream and lime juice, then simmer for another 5 minutes.
  • Serve the chili hot, topped with crumbled cojita cheese, fresh cilantro, and crispy tortilla strips.

Notes

Serve in deep bowls with extra lime wedges on the side and sprinkle with additional cilantro for a pop of color.
Keyword chicken, chili, corn, Mexican, white beans