Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Mexican Street Corn White Chicken Chili is a delightful twist on traditional chili, graced with the irresistible flavor of grilled corn and the creamy richness of chicken. This comforting dish perfectly balances mild heat with savory ingredients, making it a crowd-pleaser whether you’re serving family or entertaining friends. With every warm spoonful, the flavors meld beautifully, delivering that signature Tex-Mex vibe we all love. The addition of cotija cheese and fresh cilantro takes this chili to the next level, ensuring you can’t help but go back for another bowl.
Table of Contents
I first stumbled upon Mexican Street Corn White Chicken Chili at a cozy little cantina on my travels through Mexico. I was captivated by how the familiar flavors of street corn were brought into this warm, inviting bowl of chili. The golden corn, tangy cheese, and hearty chicken all mingled so perfectly that I knew I had to recreate it at home. Making this chili is not only easy but also an excellent way to warm up on a chilly evening or make for a hearty gathering. I can’t wait for you to try this recipe and enjoy a little taste of my culinary journey!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up this mouthwatering chili in just about 30 minutes!
- Irresistible Flavor: The combination of grilled corn, chicken, and spices creates a rich and satisfying taste.
- Eye-Catching Appeal: With vibrant colors and textures, it’s as fun to look at as it is to eat!
- Flexible Serving: Perfect for cozy dinners, parties, or even game day gatherings.
- Diet-Friendly Options: Naturally gluten-free and can be adapted to suit various dietary needs.
Ingredients You’ll Need
- 2 large, boneless skinless chicken breasts (about 1.5 lbs): The star of the show! Chicken breasts are juicy and provide a lean source of protein, making this dish hearty without being heavy.
- 3 ears corn on the cob, husked (or 2½ cups corn kernels): Fresh corn adds natural sweetness and delightful texture; you can swap it with frozen corn if needed.
- 2 tablespoons olive oil, divided: This helps to grill the chicken and corn to perfection and adds a rich flavor.
- 1 large yellow onion, diced: Offers depth and sweetness when sautéed.
- 3-4 cloves garlic, minced: Infuses the dish with fragrance and warmth, creating a foundation for flavor.
- 2-3 jalapeños, diced (seeded for mild, with seeds for extra heat): Brings the heat! Adjust to your spice preference.
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed: These creamy beans add substance and a touch of earthiness to the chili.
- 4 cups low-sodium chicken broth: The base of the chili, providing moisture and flavor without being overly salty.
- 1 teaspoon ground cumin: Adds smokiness and warmth, a key player in Tex-Mex dishes.
- 1 teaspoon smoked paprika: Enhances the depth of flavor while contributing a mild smokiness.
- 1 teaspoon chipotle chili powder (plus more for serving): This provides a lovely spicy kick; adjust according to how spicy you like it.
- ½ teaspoon kosher salt (plus more to taste): Essential for bringing out the best in all the flavors.
- ½ teaspoon black pepper: Adds a touch of sharpness.
- 1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): Delivers creaminess and tanginess to enrich the dish.
- 1 (4-ounce block) pepper jack cheese, shredded (about 1 cup): For a lovely melt and a hint of spice.
- Juice of 1 lime: Brightens the chili and adds a refreshing touch.
- Crumbled Cotija cheese: Gives a creamy, salty finish and elevates the dish.
- Chopped fresh cilantro: Fresh herbs elevate flavors and add brightness.
- Extra grilled corn kernels reserved from above: For topping, adding color and textural contrast.
- Sliced or diced jalapeños: For an extra kick and garnish.
- Lime wedges: Always great to squeeze over for a pop of freshness.
- Sprinkle of Tajín seasoning: A fun twist with a citrusy, spicy profile.
- Drizzle of adobo sauce (from canned chipotle peppers in adobo): Adds smoky richness.
- Additional chipotle chili powder or smoked paprika: For plating and that extra flavor punch.
- Tortilla strips or crushed tortilla chips: To add crunch on top—optional, but highly recommended!
How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Grill the Chicken & Corn: Brush the 2 large, boneless skinless chicken breasts and 3 ears of corn on the cob with 1 tablespoon of olive oil; sprinkle with a bit of salt and pepper. Grill over medium-high heat until the chicken is cooked through (about 5-7 minutes per side) and the corn is charred in spots (8-10 minutes), turning occasionally. Once done, let them cool. Then, dice or shred the chicken and cut the kernels off the cobs, reserving a handful of corn for topping.
- Sauté the Aromatics: In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add 1 large diced onion and 2-3 diced jalapeños; cook for 3-4 minutes until they’re softened. Stir in 3-4 minced garlic cloves and cook for another minute.
- Bloom the Spices: Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chipotle chili powder, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Stir and cook for 30 seconds to fully bloom the flavors.
- Build the Chili: Add the grilled chicken, most of the grilled corn (save that handful for topping), 1 (15-ounce) can of drained and rinsed white beans, and 4 cups of low-sodium chicken broth. Stir to combine everything. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Make It Creamy: Remove the pot from the heat, and stir in 1 cup of Mexican crema (or a blend of ½ cup crema and ½ cup sour cream), 1 cup of shredded pepper jack cheese, and the juice of 1 lime until the cheese melts, crafting a creamy chili that’s slightly thickened.
- Taste & Adjust: Give it a taste! Adjust the flavors as needed by adding more salt, pepper, or lime juice if desired. For extra smoky heat, swirl in a little adobo sauce or a sprinkle of Tajín seasoning now.
- Serve & Top: Ladle the chili into bowls, and top with reserved grilled corn, crumbled Cotija cheese, chopped cilantro, sliced or diced jalapeños, lime wedges, Tajín, a drizzle of adobo sauce, and tortilla chips for that crunch factor.
Storing & Reheating
If you have leftovers, store your Mexican Street Corn White Chicken Chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for a maximum of 3 months—just remember to let it cool completely before transferring to a freezer-safe container. When you’re ready to enjoy it again, reheat on the stove over medium heat until warmed through, which takes about 10-15 minutes. Texture may slightly change, but a splash of chicken broth can revive its creamy consistency.
Chef’s Helpful Tips
- Avoid overcooking the chicken; it should just reach an internal temperature of 165°F to stay juicy.
- For extra flavor, grill or roast the corn until lightly charred, bringing that smoky taste directly into the chili.
- Customize the spice level by experimenting with the number of jalapeños and chipotle chili powder you use.
- Add fresh lime juice just before serving for a vibrant flavor boost.
- Make it ahead of time! Chili often tastes even better the next day as flavors meld together beautifully.
It’s simple, delicious, and oh-so-comforting. Explore different toppings or heat levels to find your perfect bowl, and make it your own!
Recipe FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn is a great substitute and will still lend that sweet, satisfying texture. Just add it directly to the pot; no need to thaw.
How can I make this chili vegetarian?
You can omit the chicken and replace it with diced zucchini or bell peppers. Use vegetable broth in place of chicken broth, and you’ll have a hearty vegetarian chili bursting with flavor!
What should I serve with this chili?
Mexican Street Corn White Chicken Chili is perfect on its own, but if you want to elevate the experience, serve it with warm tortillas, a side of guacamole, or a fresh salad to balance the rich flavors.
How can I make this dish spicier?
For extra spice, include more diced jalapeños or use spicy pepper jack cheese. You could also add a few dashes of hot sauce or incorporate additional chipotle chili powder for that extra punch!
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📖 Recipe Card
Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Grilling and Simmering
- Cuisine: Tex-Mex
Description
This Mexican Street Corn White Chicken Chili is a delightful blend of flavors that makes it perfect for a quick dinner. With tender chicken, grilled corn, and zesty spices, this dish is not only simple to prepare but also satisfying for friends and family. Enjoy this warm, comforting meal any day of the week!
Ingredients
- 2 large, boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- sliced or diced jalapeños
- Lime wedges
- Sprinkle of Tajín seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Brush chicken breasts and corn cobs with 1 tablespoon olive oil; season with salt and pepper. Grill chicken for 5-7 minutes per side and corn for 8-10 minutes until charred. Allow to cool, then dice or shred the chicken and cut off the corn kernels, saving some for topping.
- In a large Dutch oven, heat remaining olive oil over medium heat. Add the diced onion and jalapeños, cooking for 3-4 minutes. Stir in garlic and cook for 1 minute more.
- Add cumin, smoked paprika, chipotle chili powder, salt, and pepper; stir and cook for 30 seconds to bloom the spices.
- Add grilled chicken, most of the grilled corn, white beans, and chicken broth. Stir, bring to a gentle boil, then reduce the heat and simmer uncovered for 15-20 minutes.
- Remove from heat and stir in Mexican crema (or crema/sour cream blend), shredded Pepper Jack cheese, and lime juice until cheese melts and chili thickens slightly.
- Taste and adjust seasoning by adding more salt, pepper, or lime juice; add adobo sauce or Tajín for extra flavor if desired.
- Ladle chili into bowls and top with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips.
Notes
For a spicier chili, keep the seeds in the jalapeños.
This chili can be made ahead and tastes even better the next day!
Add more or less cheese according to your preference for creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 80mg
