There’s something about the combination of flavors in Mexican street corn that just feels like summer on a plate. Now, imagine that irresistible mix of sweet corn, tangy lime, and a touch of heat from jalapenos in the form of a cozy, hearty chili. That’s exactly what this Mexican Street Corn White Chicken Chili brings to the table—literally! It’s the perfect balance of creamy, zesty, and slightly spicy. I stumbled across this idea one night while craving comfort food with a twist, and now it’s become a regular in my weeknight dinner rotation. Trust me, once you try it, you’ll see why!

Mexican Street Corn White Chicken Chili Recipe

How I Fell for This Chili (or, My Journey to Comfort in a Bowl)

The first time I made this chili, it was one of those “clean out the fridge” nights. I had chicken, corn, and half a bag of cheese sitting around, so I figured, why not throw them together in a soup? But as I started cooking, memories of my favorite street corn from a local food truck crept in. What if I turned this into a Mexican street corn-inspired dish? I added some lime, cilantro, and a sprinkle of cotija cheese, and oh man, it was magic. The flavors were spot-on, and it became this rich, creamy chili with just the right amount of spice. Even though I made it on a whim, it turned into one of those meals you remember long after the last bite. It’s now my go-to when I need a cozy dinner that still feels exciting.

Where Does This Dish Come From? A Little Background on the Flavors

Mexican street corn, or “elote,” is a beloved street food that’s typically grilled and slathered in a mix of mayo, cheese, lime, and chili powder. It’s a snack with roots in Mexico’s culinary traditions but has become popular worldwide, especially at summer barbecues. Now, in this chili, we’re taking all the best elements of elote—sweet corn, tangy lime, creamy cheese—and transforming them into a satisfying, warm dish that’s perfect for colder days. Over time, this recipe has evolved as I’ve added personal touches, like using Monterey Jack cheese for an extra melty texture or adding a bit of heat with jalapenos. The end result? A comforting chili that feels both familiar and fresh.

Let’s Talk Ingredients: The Must-Haves and Some Fun Substitutes

For this chili, you’ll be using simple, wholesome ingredients, but each one plays a key role in creating layers of flavor.

Chicken breasts: They bring lean, tender protein to the chili. If you’re short on time, you can swap these for shredded rotisserie chicken—I’ve done it, and it works perfectly.
Yellow onion and garlic: These are the base flavors that give the chili its depth. If you want a sweeter flavor, you could try using a white onion instead.
Jalapeno: This adds a subtle heat, but if you prefer things spicier, throw in a serrano pepper. On the other hand, for a milder version, you can simply leave it out or swap it for a milder pepper.
Sweet white corn: The star ingredient! You can use frozen corn like I did here (so easy), but fresh corn in the summer is unbeatable. You could even grill the corn first for that smoky street corn flavor.
Sour cream and shredded cheese: These create the creaminess that makes the chili so luscious. I like to use a Monterey Jack and cheddar blend, but feel free to mix in any cheese you love—pepper jack for extra spice or queso fresco for authenticity.
Cilantro and lime: These two give the chili its brightness. If you’re not a cilantro fan (I know some people can’t stand it), parsley or green onions can do the trick.
Cornstarch: This thickens the chili without adding extra heaviness. A little goes a long way, so don’t skip this step!

What You’ll Need from Your Kitchen (Besides a Good Appetite)

Large, heavy-bottomed pot: This is a must to keep the chili cooking evenly without burning. If you don’t have one, a sturdy Dutch oven is a great alternative.
A good chef’s knife: For all that chopping. If you don’t have one, any sharp knife will do, but a good knife makes prep faster and safer.
Tongs or two forks: For shredding the chicken. I’ve also used a hand mixer for shredding chicken in a pinch—it works surprisingly well and speeds things up!
Ladle: This makes serving the chili way easier, especially when you’re dealing with a thick, hearty soup like this one.

Step-by-Step: Making Your Mexican Street Corn White Chicken Chili

Okay, let’s cook! I’ll guide you through it like we’re hanging out in the kitchen together.

Sauté the aromatics: Heat a tablespoon of olive oil in your big pot over medium-high heat. Toss in the chopped onion and diced jalapeno. Let them cook for about 5 minutes until the onion starts to soften and smell sweet. Add the garlic, oregano, and chili powder, stirring for another minute or so until everything is fragrant.
- Tip: Don’t let the garlic burn! Keep stirring and watch for when it becomes golden—not brown.
Simmer the chicken: Pour in your broth and add the chicken breasts to the pot. Season with salt and pepper. Bring it all to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes until the chicken is done. You’ll know it’s ready when it’s easy to shred.
- Mistake I made: I once rushed and didn’t fully cook the chicken before shredding—it was a bit tough. So, patience is key here!
Shred and return: Take the chicken out and shred it with two forks (or use that hand mixer trick I mentioned). Pop the shredded chicken back into the pot.
Add the creamy goodness: Stir in the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix it all together until the cheese melts into the soup, making everything creamy and delicious.
Thicken it up: In a small bowl, whisk together the cornstarch and water, making sure there are no lumps. Stir this mixture into the chili and simmer uncovered for about 10 minutes, letting it thicken up nicely.
Serve and top it off: Ladle the chili into bowls and go wild with the toppings. My favorites? Bacon crumbles for crunch, cotija cheese for that salty kick, and some fresh avocado slices to cool things down.

Mix It Up: Variations on This Chili

I love to play around with this recipe depending on what I have on hand. Here are a few fun twists:

Vegan version: Swap the chicken for white beans and use a dairy-free sour cream and cheese alternative. It’s just as satisfying and still packed with protein.
Spice it up: Add a chipotle pepper in adobo sauce for a smoky, spicy flavor. I tried this once, and it was a huge hit at our last family get-together.
Low-carb: For a keto-friendly version, skip the corn and thicken the chili with a bit of cream cheese instead of cornstarch.
Seasonal switch-up: In the summer, use fresh grilled corn and charred poblano peppers. It adds an extra layer of smokiness that’s to die for.

How to Serve It (and Impress Your Guests)

When it comes to serving, I like to go all out. I serve this chili with a big bowl of tortilla chips on the side—perfect for scooping! I also love garnishing with extra cilantro, a few jalapeno slices, and a sprinkle of cotija cheese. If I’m hosting, I’ll even set up a topping bar so everyone can add their favorite extras like sour cream, avocado, and crispy tortilla strips.

What to Drink with Your Chili

When it comes to drink pairings, I’m a big fan of contrast. A crisp, cold beer—like a Mexican lager—works beautifully here to balance the richness of the chili. If you’re more into wine, a chilled Sauvignon Blanc with its citrusy notes is a great choice. For a non-alcoholic option, you can’t go wrong with a tart hibiscus iced tea.

Storing and Reheating Tips

This chili stores like a dream. You can refrigerate leftovers in an airtight container for up to 4 days, and it actually tastes even better the next day once the flavors have had time to meld. To reheat, just pop it in a pot over low heat until warmed through. If it’s thickened too much, add a splash of broth to loosen it up. You can also freeze this chili for up to 3 months—just leave out the sour cream and cheese until you’re ready to reheat.

Scaling the Recipe

If you’re feeding a crowd, simply double the recipe. Just keep in mind that it might take a little longer for the chicken to cook through when you’ve got more in the pot. On the flip side, if you’re cooking for two, you can easily halve the recipe, but I always make the full batch because the leftovers are gold!

Troubleshooting Common Issues

Too thin? Add a bit more cornstarch mixed with water to thicken things up.
Too thick? Just stir in some extra broth to loosen it to your desired consistency.
Too spicy? A dollop of sour cream will help tame the heat.

Give It a Try!

This Mexican Street Corn White Chicken Chili is a true crowd-pleaser that’s guaranteed to become a regular in your kitchen. It’s cozy, creamy, and packed with vibrant flavors that will have everyone coming back for seconds. Don’t be afraid to tweak it to make it your own—whether you’re adding extra heat or swapping in your favorite cheese, this recipe is as versatile as it is delicious. Enjoy!

Frequently Asked Questions

1. Can I make this chili in a slow cooker?
Yes! Just sauté the onions, jalapeno, and garlic first, then transfer everything except the cornstarch mixture to your slow cooker. Cook on low for 4-5 hours, shred the chicken, stir in the cornstarch slurry, and let it cook for another 30 minutes to thicken.

2. Can I freeze this chili?
Absolutely! Just leave out the sour cream and cheese when freezing. Add them in when you reheat the chili for the best texture.

3. What’s a good cheese substitute if I don’t have Monterey Jack?
You can use cheddar, pepper jack, or even queso fresco. Each will give the chili a slightly different flavor, but they’ll all taste great!

4. How spicy is this chili?
It has a mild kick from the jalapeno, but you can make it spicier by adding more peppers or using a hotter chili powder.

5. Can I use leftover chicken?
Definitely! Just shred any leftover chicken and add it to the pot after sautéing the onions. It’s a great way to use up leftovers!