Amazing Mexican Street Corn White Chicken Chili

Oh my goodness, you guys! You know how much I adore that vibrant, zesty flavor of Mexican street corn, right? Well, imagine taking all that incredible taste – that little bit of char, the tang of lime, the creamy goodness, and that hint of spice – and swirling it into a bowl of comforting white chicken chili. Seriously, it’s a game-changer! This Mexican Street Corn White Chicken Chili is one of those magic one-pot meals that just brings pure joy to the table. It reminds me of my own journey, moving from feeling totally lost in the kitchen to finding this amazing sense of peace and creativity. This chili is proof that amazing food doesn’t have to be complicated, and it’s definitely something you’ll want to make again and again.

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Why You’ll Love This Mexican Street Corn White Chicken Chili

Seriously, this chili is a winner for so many reasons! Here’s why you’ll be reaching for this recipe:

• One-Pot Wonder: Cleanup is a breeze! Everything cooks right in one pot, meaning less time scrubbing and more time enjoying.
• Elote Flavor Explosion: It’s like your favorite street corn had a delicious baby with a creamy white chicken chili. Pure magic!
• Cozy Comfort: This chili is so creamy and satisfying, it’s like a warm hug in a bowl. Perfect for chilly evenings.
• Game Day Ready: It’s hearty enough for a crowd and looks *amazing* with all those colorful toppings. Your guests will be raving!

Ingredients for Your Elote Style Chili

Alright, let’s gather our goodies for this amazing Mexican Street Corn White Chicken Chili! It’s pretty straightforward, and honestly, the flavor combo is just out of this world. You’ll need:

For the Chili:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (totally easy!)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (if you like a little kick!)
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 (15-ounce) can sweet corn, drained (but see my note below about charring for extra awesome flavor!)
• 1 (4-ounce) can diced green chilies
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and black pepper to taste

And for those gorgeous toppings:

• Crumbled cotija cheese (the salty, crumbly magic!)
• Lime wedges
• More chopped fresh cilantro
• A dollop of sour cream or Mexican crema
• Diced avocado
• Crushed tortilla chips for that crunch factor!

Remember that tip in the notes? If you have a moment, charring that corn before you add it really takes this chili to the next level. Grilling or roasting it until it’s got those lovely little burnt bits makes all the difference!

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How to Make Mexican Street Corn White Chicken Chili

Okay, let’s get this amazing dish cooking! Trust me, this recipe is so straightforward, you’ll wonder why you didn’t make it sooner. It’s all about building layers of flavor, and it all happens in practically one pot, which means less fuss and more yummy! For more one-pot wonders, check out this white chicken chili or this amazing Mexican street corn recipe.

Step 1: Browning the Chicken

First things first, let’s get that chicken going. Heat up your olive oil in a nice big pot or Dutch oven over medium-high heat. Pop in those chicken pieces and just brown them up on all sides. Don’t worry about cooking them through just yet, we just want a lovely golden color. Once they’re nicely browned, take them out and set them aside – they’ll join the party again later!

Step 2: Sautéing Aromatics and Spices

Now, into that same pot, toss in your chopped onion. Let it cook until it’s soft and smells amazing, usually about 5 minutes. Then, add your minced garlic, chili powder, cumin, oregano, and if you’re feeling fancy, that little pinch of cayenne pepper. Give it a good stir and let it cook for just about another minute until it’s super fragrant. That smell right there? That’s dinner starting to happen!

Step 3: Building the Chili Base

Time to add the liquid gold! Pour in the chicken broth, and while you’re doing that, scrape up any tasty little bits stuck to the bottom of the pot – that’s pure flavor right there! Next, add in your rinsed cannellini beans, the drained sweet corn (remember, charring it first is a great trick!), and those diced green chilies for a little zing.

Step 4: Simmering the Mexican Street Corn White Chicken Chili

Now, nestle those browned chicken pieces back into the pot. Bring everything up to a nice boil, then immediately turn the heat down, pop a lid on, and let it all simmer away for about 20 minutes. This is when all those flavors start to really meld together and the chicken cooks through perfectly.

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Step 5: Shredding and Returning Chicken

Carefully take the chicken out of the pot – it should be super tender now! Using two forks, shred it into bite-sized pieces. Then, just toss that delicious shredded chicken right back into the pot with all the other goodness. It gives the chili that perfect texture.

Step 6: Finishing Touches

Almost there! Stir in the heavy cream – this is what makes it so wonderfully creamy! Then, fold in the fresh cilantro and that bright splash of lime juice. Give it a good Season with salt and pepper to your liking. You want it to taste *just* right!

Step 7: Heating Through

Just let it all heat through for another 5 minutes or so. Super important: don’t let it come back to a rolling boil after adding the cream, or it might get a little weird. We just want it warm and ready to go!

Step 8: Serving Your Creamy Chili

And there you have it! Ladle your gorgeous, creamy Mexican Street Corn White Chicken Chili into bowls. Now for the fun part – the toppings! Pile on that cotija cheese, add a fresh lime wedge, extra cilantro, maybe some avocado… make it your own sunshine!

Tips for the Best White Chicken Chili

You know, I’ve made this Mexican Street Corn White Chicken Chili enough times to know a few little tricks that make it even more special. Trust me, these little things really make a difference! For even more easy chili ideas, you should totally check out my easy weeknight chili.

First off, that corn! If you can, charring your corn kernels before adding them is a *game-changer*. It adds this amazing smoky depth that really speaks to that street corn vibe. I remember one time I was in a rush and skipped it, and while it was still good, the char just elevated everything. Also, don’t shy away from using rotisserie chicken if you’re short on time – it’s my little secret for a super quick, super flavorful chili. And if you can’t find cannellini beans, great northern or even navy beans work like a charm too! It’s all about making it work for you.

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Serving Suggestions for Your Comfort Chili Bowl

This Mexican Street Corn White Chicken Chili is honestly a meal all on its own, especially with all those incredible toppings we talked about! But if you want to round out your meal, it’s fantastic with some homemade jalapeño cornbread – that sweet and spicy combo is just perfect with the creamy chili. Or, for something lighter, a crisp cucumber and tomato salad adds a fresh burst that cuts through the richness beautifully. It’s just so satisfying, you won’t even miss anything else!

Make-Ahead and Storage for This One Pot Soup

You know, one of the best things about this Mexican Street Corn White Chicken Chili is that it’s even *better* the next day! I love making a big batch on a Sunday because it means I have a ready-to-go, incredibly flavorful lunch or dinner waiting for me during the week. Just let it cool down completely, then pop it into an airtight container in the fridge. It’ll keep nicely for about 3-4 days. You can also totally freeze portions of it, which is a lifesaver for those nights you just don’t feel like cooking. Just thaw overnight in the fridge and gently reheat on the stove or in the microwave. For more slow-cooker comfort, check out my crockpot white chicken chili – it’s another fantastic make-ahead option!

Frequently Asked Questions about Mexican Street Corn White Chicken Chili

Got questions about whipping up this amazing Mexican Street Corn White Chicken Chili? I’ve got answers! It’s one of those recipes that people ask about, and I’m happy to share all the little details!

Is this a vegetarian chili?

Not as written, but it’s super easy to make vegetarian! Just swap out the chicken for an extra can of beans or some plant-based chicken crumbles. So yummy!

How spicy is this elote style chili?

It’s got a gentle warmth from the chili powder and a touch of optional cayenne. You can totally dial the spice up or down just by adding more or less cayenne, or even tossing in a diced jalapeño with the onions!

Can I use different beans in this recipe?

Absolutely! Cannellini beans are great, but feel free to use Great Northern, navy beans, or even a mix. Whatever you have on hand will work beautifully in this creamy chili.

What are the best zesty chili toppings?

Oh, the toppings are where it’s at! I love crumbling on some salty cotija cheese, adding a squeeze of fresh lime, a sprinkle of cilantro, creamy avocado, and a dollop of sour cream or Mexican crema. Crushed tortilla chips add a fantastic crunch, too!

Nutritional Information

Alright, so just a heads-up, these numbers are estimates, you know, because sometimes brands vary or you might add a little extra of something you love! But generally, one serving of this delicious Mexican Street Corn White Chicken Chili (about 1.5 cups) packs around 450 calories. You’re looking at roughly 18g of fat, 35g of protein, and 40g of carbs, with a nice 10g of fiber to keep you happy. It’s a seriously satisfying bowl!

Share Your Cozy Fall Soups Experience!

I just love hearing from you all! If you make this amazing Mexican Street Corn White Chicken Chili, please let me know what you think! Drop a comment below, give it a star rating, or even better, snap a pic and tag me on social media. It makes my day to see your creations! For more about my kitchen philosophy, you can always hop over to my about page. You can also find me sharing more kitchen adventures on Facebook!

Mexican Street Corn White Chicken Chili

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A creamy, one-pot white chicken chili inspired by Mexican street corn, featuring charred corn, lime, and cilantro. Perfect for a cozy meal or game day.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 (15-ounce) can sweet corn, drained
• 1 (4-ounce) can diced green chilies
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and black pepper to taste
• For Toppings:
• Crumbled cotija cheese
• Lime wedges
• Chopped fresh cilantro
• Sour cream or Mexican crema
• Diced avocado
• Crushed tortilla chips

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed cannellini beans, drained sweet corn, and diced green chilies.
4. Return the browned chicken to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the heavy cream, chopped cilantro, and lime juice. Season with salt and pepper to taste.
7. Heat through for another 5 minutes, but do not boil.
8. Serve hot, garnished with your favorite toppings like crumbled cotija cheese, lime wedges, fresh cilantro, sour cream, diced avocado, and crushed tortilla chips.

Notes

• For an extra layer of flavor, you can char the corn before adding it to the chili. Grill or roast the corn until lightly charred, then cut the kernels off the cob.
• This chili is also delicious with shredded rotisserie chicken for a quicker meal.
• If you don’t have cannellini beans, great northern beans or navy beans work well too.
• Consider this a great option if you are looking for meal planning ideas that are both comforting and flavorful.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 8g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 35g
• Cholesterol: 90mg