Mexican Street Corn White Chicken Chili Recipe | Creamy & Spicy
I recently made this Mexican Street Corn White Chicken Chili recipe and I can’t stop thinking about how delicious and comforting it was. I walked into the kitchen wanting something hearty, flavorful, and easy — and this hit the spot. The creaminess and the bright pop of lime and corn reminded me of summer BBQs, even though it’s perfect for cooler evenings.
I ended up topping it with all my favourite garnishes and digging in deep. If you’re looking for a chili that’s a little different — packed with flavor but still simple — you’re going to love this. You can also enjoy a similar flavor profile with Garlic Sesame Chicken Recipe, which is another hearty option.
Ingredients Section
Here’s what you’ll need for this recipe, with a little extra about why each ingredient works and some tips:
- 4 boneless, skinless chicken breasts — Using fresh chicken breasts ensures you’ll get tender, shreddable meat.
- 1 yellow onion, chopped — Yellow onions add a subtle sweetness and hold up well during simmering.
- 1 jalapeño, diced — This gives just the right amount of heat; remove seeds if you prefer milder.
- 4 cups chicken bone broth — Bone broth adds deeper flavour with less sodium than standard broth.
- 1.5 cups sour cream — This makes the chili creamy and rich without being overly heavy.
- ½ cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar) — Freshly shredded cheese melts better than pre-shredded, giving you a silky finish.
- 4 cloves garlic, minced — Fresh garlic delivers more vibrant flavour than powdered alternatives.
- ½ tablespoon dried oregano — Oregano brings in a warm, herbaceous note.
- ½ teaspoon chili powder — A mild chili powder complements without overwhelming.
- ¼ teaspoon kosher salt — Using kosher salt helps you season more evenly.
- ¼ teaspoon black pepper — Freshly ground black pepper adds a sharp finish.
- 2 cups frozen sweet white corn — The sweet corn gives the “Mexican street corn” feel; frozen works well since it’s picked at peak ripeness.
- ½ cup fresh cilantro, chopped — Fresh cilantro adds a bright, herbal note you’ll want.
- 1 lime juice — Fresh lime juice brings the brightness and ties the flavours together.
- 3 tablespoons cornstarch — This is your thickening agent for that ideal chili texture.
- 3 tablespoons water — Use to make the cornstarch slurry so it mixes in smoothly.
- 1 tablespoon olive oil — A neutral oil to sauté your aromatics without competing flavours.
Note: several servings — The recipe yields about 6 servings, so plan accordingly.
My Favorite Toppings
While not strictly “ingredients” in the body of the chili, these make it extra fun:
- Cotija cheese crumbles
- Bacon crumbles
- Tortilla strips
- Sliced avocado
Variations
If you want to tweak the recipe a bit, here are some alternative options and add-ins:
- Dairy-free: Swap sour cream for a plain dairy-free yoghurt or cashew cream, and use a dairy-free shredded cheese alternative.
- Sugar-free: The recipe is already low in added sugars, but you can use fresh corn instead of frozen if you’re watching processed content.
- Flavor enhancing add-ins: Try mixing in smoked paprika or ½ cup cooked, crumbled bacon for a smoky layer.
- Bean-friendly: Although the original is bean-free, you can stir in cannellini beans when you add the shredded chicken for added texture and protein.
- Different protein: If you’re not into chicken breasts, you could use shredded cooked turkey or even rotisserie chicken to save time.
You may also enjoy a sweet treat like Best Banana Chocolate Chip Muffins Recipe after your chili dinner.
Cooking Time
Here’s how the timing breaks down for this recipe:
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Equipment you need
- Large heavy-bottomed pot or Dutch oven — Used for sautéing the vegetables and simmering the chili.
- Two forks — To shred the cooked chicken easily.
- Small bowl — For making the cornstarch slurry so it integrates smoothly.
- Knife and chopping board — For prepping the onion, jalapeño, and garlic.
- Measuring spoons and cups — To ensure precise seasoning and thickening ratio.
How to Make Mexican Street Corn White Chicken Chili?
Step 1: Sauté the veggies
Start by heating your pot over medium-high heat with the olive oil. Add the chopped yellow onion and diced jalapeño and sauté until the onion starts to soften. Then stir in the minced garlic, dried oregano, and chili powder so the aromatics bloom and release flavour.
Step 2: Simmer chicken with broth
Pour in the chicken bone broth then add the chicken breasts, kosher salt, and black pepper. Bring everything up to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes until the chicken is fully cooked through.
Step 3: Make cornstarch slurry
While the chicken cooks, mix the cornstarch and water in a small bowl until smooth. This slurry will help thicken the chili so you get that hearty, comforting texture rather than something overly watery.
Step 4: Shred chicken and finish chili
Remove the cooked chicken to a plate and shred it with the forks. Return the shredded chicken back to the pot along with sour cream, shredded cheese, frozen sweet white corn, chopped cilantro, and fresh lime juice. Stir well, then pour in the cornstarch slurry and leave to simmer uncovered for another 10 minutes, stirring occasionally so it thickens nicely and the flavours meld.
Step 5: Serve with toppings
Divide the chili into bowls and pile on your favourite toppings like cotija cheese, bacon crumbles, tortilla strips, or sliced avocado. The optional garnishes make it extra fun and flavourful.
Additional Tips for Making this Recipe Better
Here are some things I found that really improved the dish when I made it:
- I used a rotisserie chicken to save time — it worked brilliantly and still tasted homemade.
- I let it thicken a little longer on low heat after adding the slurry because it brought out the corn’s sweetness.
- I topped it generously with fresh avocado and extra cilantro — it brightened the bowl and added texture.
- I tasted and adjusted salt and lime juice after simmering — a little extra can lift the whole dish.
- I used freshly shredded cheese rather than pre-shredded — I noticed less grittiness and a smoother melt.
How to Serve Mexican Street Corn White Chicken Chili?
This chili is hearty enough to serve as a full meal on its own, but here are some ideas to make it look even better and pair it well:
Serve it in deep bowls and top with a handful of cotija cheese crumbles, a few tortilla strips, fresh avocado slices, and a sprinkle of chopped cilantro. For presentation, use bright bowls and contrasting pops of green and yellow from the cilantro and avocado. On the side, consider a light salad like avocado salad or roasted broccolini to balance the richness.
Nutritional Information
Here are the approximate nutrition facts per serving (based on the 6-serving yield):
- Calories: around 342 kcal
- Protein: about 27 g
- Carbohydrates: around 22 g
- Fat: about 17 g
Make Ahead and Storage
Storage (Refrigerator)
Once the chili has cooled to room temperature, transfer it to an airtight container. I find it stays fresh in the fridge for about 3-4 days and still tastes excellent the next day.
Freezing
You can also freeze this chili. I freeze in individual portions so I can reheat exactly what I need later. When ready, thaw in the fridge overnight before reheating.
Reheating
To reheat, you can use the stove on medium heat or the microwave. On the stove, add a splash of broth or water if it seems thick, and stir until hot all the way through.
Why You’ll Love This Recipe
Here are a few standout reasons I fell for this chili — and why you likely will too:
- It’s easy to prepare — from prep to table in about 25 minutes.
- It’s versatile — works as a weeknight dinner, meal-prep dish, or for feeding a crowd.
- It offers bold flavour — the “Mexican street corn” twist brings brightness and fun to traditional chili.
- It’s customizable — you can add beans, swap proteins, go dairy-free, or adjust toppings to suit your taste.
- It’s comforting yet fresh — creamy and satisfying, but with fresh elements like lime and cilantro that keep it lively.
Mexican Street Corn White Chicken Chili Recipe
Ingredients
Method
- Start by heating your pot over medium-high heat with the olive oil. Add the chopped yellow onion and diced jalapeño and sauté until the onion starts to soften. Then stir in the minced garlic, dried oregano, and chili powder so the aromatics bloom and release flavour.
- Pour in the chicken bone broth then add the chicken breasts, kosher salt, and black pepper. Bring everything up to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes until the chicken is fully cooked through.
- While the chicken cooks, mix the cornstarch and water in a small bowl until smooth. This slurry will help thicken the chili so you get that hearty, comforting texture rather than something overly watery.
- Remove the cooked chicken to a plate and shred it with the forks. Return the shredded chicken back to the pot along with sour cream, shredded cheese, frozen sweet white corn, chopped cilantro, and fresh lime juice. Stir well, then pour in the cornstarch slurry and leave to simmer uncovered for another 10 minutes, stirring occasionally so it thickens nicely and the flavours meld.
- Divide the chili into bowls and pile on your favourite toppings like cotija cheese, bacon crumbles, tortilla strips, or sliced avocado. The optional garnishes make it extra fun and flavourful.
Notes
- I used a rotisserie chicken to save time — it worked brilliantly and still tasted homemade.
- I let it thicken a little longer on low heat after adding the slurry because it brought out the corn’s sweetness.
- I topped it generously with fresh avocado and extra cilantro — it brightened the bowl and added texture.
- I tasted and adjusted salt and lime juice after simmering — a little extra can lift the whole dish.
- I used freshly shredded cheese rather than pre-shredded — I noticed less grittiness and a smoother melt.