Description
This Mexican Street Corn White Chicken Chili recipe blends tender shredded chicken, sweet corn, creamy broth, and zesty lime into a comforting, hearty bowl of chili. Perfect for cozy dinners or crowd-pleasing meals, it’s a flavorful twist on traditional white chili with Mexican street corn vibes.
Ingredients
2 cups cooked shredded chicken
1 medium yellow onion, chopped
3 cloves garlic, minced
1 can green chiles (4 oz)
2 cups sweet corn kernels (fresh, canned, or frozen)
1 can cannellini beans, drained and rinsed
3 cups chicken broth
4 oz cream cheese, softened
1 cup heavy cream
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1/2 cup crumbled cotija cheese
2 tablespoons chopped cilantro (optional)
Instructions
1. In a large pot, heat oil over medium heat and sauté chopped onion until translucent. Add garlic and cook until fragrant.
2. Stir in green chiles, corn, and shredded chicken. Cook for 2–3 minutes to blend flavors.
3. Add cannellini beans, chicken broth, chili powder, cumin, salt, and pepper. Simmer for 15–20 minutes.
4. Lower the heat and stir in cream cheese and heavy cream. Stir continuously until the mixture is smooth and creamy.
5. Add lime juice and adjust seasoning. Serve hot topped with cotija cheese and cilantro if desired.
Notes
This chili thickens as it sits—add a splash of broth when reheating.
For extra charred flavor, grill the corn before adding.
You can make it in the slow cooker too—add cream cheese and cream at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 710mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg