Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Mexican Street Corn White Chicken Chili is a delightful and hearty dish that will warm your soul. Combining the classic flavors of Elote, or Mexican street corn, with creamy white chicken chili, it’s a fusion that tantalizes the palate and offers a satisfying meal perfect for any occasion. This Tex-Mex marvel embraces tender chicken, sweet grilled corn, and a medley of spices that deliver just the right amount of heat.
Table of Contents
When I first experimented with this recipe, I was trying to find a way to bring the vibrant flavors of Mexican street food into a cozy, comforting dish. The result was nothing short of divine! It’s a crowd-pleaser, easy enough for a weeknight dinner yet impressive enough to serve at gatherings. The creamy texture combined with the smokiness of the chipotle and the crunch of toppings makes it hard to resist. So, grab your favorite bowl and get ready to savor this Mexican Street Corn White Chicken Chili (Tex-Mex Style)!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 30-40 minutes, perfect for busy weeknights.
- Irresistible Flavor: Bursting with layers of taste from the grilled corn, spices, and creamy cheese.
- Eye-Catching Appeal: The colorful toppings make this chili fun and inviting.
- Flexible Serving: Perfect for lunch, dinner, or even as a party dish!
- Diet-Friendly Options: Easily adaptable — try it with rotisserie chicken for extra convenience.
Ingredients You’ll Need
- 2 large, boneless skinless chicken breasts (about 1.5 lbs): The heart of the chili, providing lean protein and a satisfying base. You can use rotisserie chicken for an even quicker option.
- 3 ears of corn on the cob, husked (or 2½ cups corn kernels): Fresh corn adds sweetness and that signature street corn taste. Frozen or canned corn can substitute if fresh isn’t available.
- 2 tablespoons olive oil, divided: Used for grilling the chicken and corn to enhance flavor and prevent sticking.
- 1 large yellow onion, diced: This aromatic vegetable adds depth to the chili. Sweet onions can work too.
- 3-4 cloves garlic, minced: Fresh garlic for an inviting aroma and savory punch.
- 2-3 jalapeños, diced: This brings heat — adjust based on your spice preference! You can remove the seeds for a milder flavor.
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed: Adds creaminess and helps thicken the chili, while white beans are packed with protein.
- 4 cups low-sodium chicken broth: This provides the base liquid; go low-sodium to control salt levels better.
- 1 teaspoon ground cumin: For a warm, earthy flavor that ties all the ingredients together.
- 1 teaspoon smoked paprika: Adds a wonderful smoky depth that complements the chili perfectly.
- 1 teaspoon chipotle chili powder: For a mild smokiness, but feel free to add more for heat.
- ½ teaspoon kosher salt (plus more to taste): Seasoning is key in bringing all the flavors to life.
- ½ teaspoon black pepper: A touch of pepperiness balances the flavors.
- 1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): This creamy element makes the chili luscious and delicious.
- 1 (4-ounce block) pepper jack cheese, shredded (about 1 cup): Offers a creamy texture and a kick of heat; Monterey Jack can be used for a milder option.
- Juice of 1 lime: Brightens the overall flavor and adds a zing of freshness.
- Crumbled Cotija cheese: A popular Mexican cheese for topping, it provides a salty bite.
- Chopped fresh cilantro: For garnish and a fresh flavor burst.
- Extra grilled corn kernels reserved from above: A great option for garnish, adding texture.
- Sliced or diced jalapeños: For additional heat and crunch as a topping.
- Lime wedges: For serving alongside to squeeze in extra brightness.
- Sprinkle of Tajín seasoning: A tangy, zesty topping that complements the chili.
- Drizzle of adobo sauce (from canned chipotle peppers in adobo): Adds a smoky flavor dimension.
- Additional chipotle chili powder or smoked paprika: To customize your heat preference.
- Tortilla strips or crushed tortilla chips: A fun, crunchy element that brings the entire dish together.
How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Grill the Chicken & Corn: Start by brushing the chicken breasts and corn cobs with 1 tablespoon of olive oil, then sprinkle with a touch of salt and pepper. Grill the chicken over medium-high heat for about 5-7 minutes per side, ensuring it’s fully cooked. Grill the corn for 8-10 minutes until it has charred spots, turning occasionally. Once done, let the chicken cool slightly before dicing or shredding it, and cut the kernels off the corn cobs (remember to save a handful for topping).
Sauté the Aromatics: In a large Dutch oven or soup pot, heat the remaining tablespoon of olive oil over medium heat. Add in the diced onion and jalapeños, cooking for 3-4 minutes until softened and fragrant. Stir in the minced garlic and let it cook for about 1 more minute.
Bloom the Spices: Add the ground cumin, smoked paprika, chipotle chili powder, kosher salt, and black pepper to the mixture. Stir continuously for about 30 seconds to help the spices release their flavor.
Build the Chili: Toss in the grilled chicken along with most of the grilled corn (set aside a handful for topping), the drained white beans, and the chicken broth. Stir everything to combine and bring the mix to a gentle boil. Once boiling, reduce the heat and let the chili simmer uncovered for 15-20 minutes, allowing the flavors to meld.
Make It Creamy: Remove the pot from the heat and stir in the Mexican crema (or your crema/sour cream blend), shredded pepper jack cheese, and lime juice until the cheese has melted and the chili becomes creamy and slightly thick.
Taste & Adjust: Give it a taste and adjust with more salt, pepper, or lime juice if you like. If you want extra smoky heat, now’s the time to swirl in a little adobo sauce or sprinkle some Tajín on top.
Serve & Top: Time to enjoy! Ladle the chili into bowls and top generously with the reserved grilled corn, crumbled Cotija cheese, chopped cilantro, sliced jalapeños, lime wedges, a sprinkle of Tajín, a drizzle of adobo sauce, and tortilla chips for that delightful crunch.
Storing & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, transfer it to a freezer-safe container and freeze for up to 3 months. When reheating, warm it gently on the stovetop over medium heat, stirring occasionally, until heated through — this will help keep the texture nice and creamy. You might want to add a bit of broth if it’s had time to thicken in the fridge.
Chef’s Helpful Tips
- Overcooked chicken can become dry, so monitor it closely on the grill.
- For even more flavor, let the chili rest after cooking for about 20 minutes before serving to allow the flavors to deepen.
- Use a digital meat thermometer to ensure chicken reaches 165°F for perfectly juicy results.
- Fresh corn off the cob really shines in this recipe, but frozen corn can save time while still tasting great.
- Experiment with toppings! Add sliced avocado or a spoonful of pico de gallo for a refreshing twist.
- This chili can be made ahead of time, making it a perfect meal prep dish; just reheat and enjoy!
Mexican Street Corn White Chicken Chili is a delightful blend of flavors and textures that’s bound to become a favorite in your home. With its creamy consistency and bursts of fresh ingredients, this dish hits all the right notes for comfort food. Whether you’re cooking for a crowd or just looking for something to warm you up after a long day, you won’t regret whipping up a batch of this chili. Feel free to customize it — add veggies, adjust the spice, or play with toppings. Enjoy every last bite!
Recipe FAQs
Can I make this chili in a slow cooker?
Absolutely! After grilling the chicken and corn, combine all the remaining ingredients in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the crema and cheese just before serving.
What are the best toppings for this chili?
Popular choices include Cotija cheese, fresh cilantro, lime wedges, diced jalapeños, and crispy tortilla strips. You can also add avocado or a drizzle of hot sauce for an extra kick!
Can I use a different meat?
Yes! This recipe can easily be adapted for beef or pork. Just adjust the cooking times accordingly, especially if using a tougher cut that needs more time to become tender.
Is this chili spicy?
The spice level can be adjusted based on your preference. If you’re sensitive to heat, use fewer jalapeños and less chipotle powder. Conversely, if you love heat, you can always add more during cooking or as a garnish!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Grilling & Simmering
- Cuisine: Mexican
Description
This Mexican Street Corn White Chicken Chili is a delightful blend of juicy chicken, sweet corn, and creamy goodness. It’s perfect for a quick weeknight dinner or a hearty meal with friends!
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
- 1 (15-ounce can) white beans, drained and rinsed (cannellini or great northern)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- ½ teaspoon kosher salt
- 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
- additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Preheat the grill.
- Brush the chicken and corn with olive oil, season with salt and pepper, and grill the chicken for 5-7 minutes on each side and the corn for 8-10 minutes until charred.
- Once cooked, let the chicken cool before dicing or shredding and cut the corn kernels off the cobs, reserving some for topping.
- In a large pot, heat remaining olive oil over medium heat. Add diced onion and jalapeños, cooking for 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add the spices: cumin, smoked paprika, chipotle chili powder, salt, and pepper. Cook briefly until fragrant.
- Incorporate the grilled chicken, most of the grilled corn, white beans, and chicken broth. Stir well and bring to a gentle boil, then reduce heat and let it simmer uncovered for 15-20 minutes.
- Remove pot from heat and stir in Mexican crema (or crema/sour cream mixture), shredded cheese, and lime juice until melted and creamy.
- Taste and adjust seasoning with more salt, pepper, or lime juice if desired. Optionally swirl in adobo sauce for extra flavor.
- Serve the chili in bowls and top with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, a drizzle of adobo sauce, and tortilla chips for added crunch.
Notes
For a milder chili, remove the seeds from jalapeños before dicing.
Top with additional ingredients like avocado or diced tomatoes if desired for more flavor.
This chili is great for meal prep and stores well in the fridge for several days.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg
