Mexican Street Corn White Chicken Chili Recipe

Published by Ilyas, Date :

October 14, 2025

Bowls of Mexican Street Corn White Chicken Chili garnished with fresh cilantro.

Easy Mexican Street Corn White Chicken Chili Recipe

Ah, chili season! There’s something indescribably comforting about a steaming bowl of chili on a crisp evening, wouldn’t you agree? Picture this: the sun’s setting outside, and you’re cozied up in your kitchen, the aroma of spices dancing in the air. That’s exactly how I felt the first time I attempted to make Mexican Street Corn White Chicken Chili, and let me tell you, it was a culinary adventure filled with ups, downs, and a few “oops” moments.

Now, here’s a little backstory for you. My very first attempt at chili was a total disaster. I forgot to add the broth and ended up with a pot full of mushy beans and regret. Lucky for me, my family found it hilarious, and we laughed it off over pizza instead. Fast forward to now, and I’ve found a crowd-pleaser that has become a staple in my meal rotation. This chili combines the essence of Mexican street corn with hearty chicken and a creamy texture, making it the ultimate healthy comfort food.

As the ingredients simmer together, the kitchen fills with enticing scents, and every bite leaves you wanting more. Plus, it’s a fantastic way to use up that leftover chicken you may have or a quick family meal when you’re pressed for time. Honestly, this budget-friendly recipe redefined my perception of chili. Let’s dive into why you’re going to love this dish!

Why You’ll Love This Recipe

Easy Weeknight Dinner: With minimal prep and quick cooking time, this chili fits perfectly into your busy week.
Comfort in a Bowl: It’s truly like a warm hug—rich, creamy, and satisfying.
Great Leftovers: It tastes even better the next day, making it the perfect candidate for meal prep.
Picky Eater Approved: Kids love it! The sweetness from the corn and creaminess keeps them coming back for more.
High Protein Meal: With chicken and sour cream, it’s a great source of protein, keeping you full and satisfied.
Customizable and Versatile: Whether you’re looking for easy high protein high calorie meals or a hearty vegetarian option, this chili can adapt to your needs.

What Makes This Recipe Special?

When I first stumbled upon this recipe, I was intrigued by how Mexican street corn, which is traditionally served with mayo, cheese, and lime, could be transformed into a chili. The flavors danced in my head before I even began cooking! Each ingredient not only adds flavor but also a level of comfort that feels like home. The combination of sour cream, cheese, and corn creates a creamy, velvety texture that’s just divine.

You get that delicious corn sweetness, layered with the smoky spice of jalapeños, and perfectly seasoned chicken. It’s this unique marriage of flavors that makes this dish truly delightful. And the best part? It’s forgiving! If you’re missing some ingredients, you can improvise.

Ingredients

Here’s everything you’ll need to create this easy high protein meal that you’ll want to make again and again:

4 boneless, skinless chicken breasts: The protein powerhouse. You could also use rotisserie chicken if you’re looking for a quick option.
1 yellow onion, chopped: Adds depth and sweetness as it caramelizes.
1 jalapeno, diced: For a kick! Adjust based on your spice tolerance.
4 cups chicken bone broth: This forms the base. Trust me, homemade or store-bought will do—just opt for low-sodium if possible.
1.5 cups sour cream: This adds that rich, creamy essence that defines this chili.
1/2 cup shredded Monterey Jack cheese: Cheese makes everything better, right? Feel free to use a blend of Monterey Jack and mild cheddar for a depth of flavor.
4 cloves of garlic, minced: Because, honestly, garlic makes everything more delicious.
1/2 tablespoon dried oregano: A must-have herb in chili for flavor complexity.
1/2 teaspoon chili powder: This brings warmth and a hint of smokiness.
2 cups frozen sweet white corn: Sweetness that’s genuinely delectable. Fresh corn works too if you have it!
1/2 cup fresh cilantro, chopped: Adds brightness and freshness.
Juice of 1 lime: The acidity lifts the entire bowl and adds a vibrant flavor.
3 tablespoons cornstarch: To thicken things up without adding heaviness.
3 tablespoons water: To mix with the cornstarch.
Olive oil: A healthy fat to sauté your aromatics.

Tips on Ingredients: If you want to spice things up further, consider tossing in some black beans or swapping chicken for turkey. Just, please, don’t forget the lime juice—it ties the whole dish together!

How to Make It Step-by-Step

So let’s get cooking! I promise you; it’s way easier than you might think. Don’t worry little mishaps will happen, but they often lead to the best flavor accidents.

Heat It Up: Grab a large pot and pour in a tablespoon of olive oil over medium-high heat. It’s important not to skip this step, as it creates a flavorful base.
Sauté Your Veggies: Toss in the chopped onion and diced jalapeño, then let them dance in the oil for about 5 minutes. You’re looking for the onion to soften and become translucent—at this point, the divine smell will start wafting through your kitchen.
Garlic and Spices Time: Add the minced garlic, chili powder, and oregano. Stir it all together, allowing the spices to bloom in the hot mixture. You want that smell to fill the air, but be careful not to burn the garlic; keep stirring!
Time for Broth and Chicken: Pour in the chicken bone broth and add in your chicken breasts. Season generously with salt and pepper. Give it a stir, then bring everything to a boil. Once it reaches a bubbling frenzy, reduce the heat, cover it, and let it simmer for about 10-15 minutes.
Shred That Chicken: Here comes the fun part! Once your chicken is cooked through—check for that pale, tender look—remove it from the pot and transfer it to a plate. Now, shred it using two forks. If you’re short on time, a stand mixer can help with this, but be warned you might end up with a bit of chicken confetti everywhere!
Combine It All: Toss the shredded chicken back into the pot along with the sour cream, cheese, cilantro, corn, and lime juice. Watch your chili transform before your eyes as the cheese melts into that creamy, dreamy goodness.
Thicken It Up: Mix together the cornstarch and water in a small bowl, then slowly pour it into the pot, stirring continuously. This will help thicken your chili perfectly. Let it simmer uncovered for another 10 minutes until it reaches your desired consistency.
Serve It Up: Now, ladle that chili into bowls and dump on your favorite toppings. Crispy tortilla strips, creamy avocado, and maybe even a sprinkle of feta cheese can elevate the whole shebang.

Mistakes to Avoid: Don’t overcook the chicken—nobody likes rubbery poultry in their chili. And remember, adjust spices to your liking. I once made a pot so spicy my friend nearly breathed fire!

Tips for Best Results

While I adore this recipe as it stands, there are ways to kick it up a notch.

Let it Sit: If you can, let the chili sit for about 30 minutes before serving. The flavors blend beautifully as it cools slightly.
Fresh is Best: Use the freshest ingredients you can find. I’ve found that the freshest cilantro and lime give the best flavor boost.
Adjust Consistency: Like your chili thicker? Add a smidge more cornstarch. A little too thick? Just stretch it with a splash more chicken broth.

Ingredient Substitutions & Variations

Maybe you’re looking to mix things up a bit! Here are a few variations:

Vegetarian Option: Swap out the chicken for black beans and use vegetable broth, keeping all the other ingredients intact.
Spice It Up: If you want a keto meal plan spin, add some diced bell peppers or a chopped zucchini for more texture.
Seasonal Variations: Use grilled corn in the summer for an extra layer of smoky sweetness or roast those veggies beforehand to change things up.

Serving Suggestions

Perfect Pairings: What are we serving with this delicious chili? A chilled lager or a refreshing margarita goes hand in hand with its bold flavors. Consider some homemade cornbread on the side—it’s the perfect vessel for all that luscious chili goodness.

And let’s not forget about dessert! If you want to keep that cozy vibe going, how about a slice of warm chocolate cake or some tres leches cake? You can never go wrong with a rom-com and a bowl of chili for a cozy night in!

How to Store and Reheat Leftovers

Alright, once you taste this divine chili, you’ll definitely want to save some for later. It can last in the fridge for about 3-4 days—just make sure you cool it off before transferring it to an airtight container. When it comes time to reheat, I recommend using the stovetop for a gentle warming; it’ll retain that creamy texture we love. Avoid using the microwave too much, as it can unfortunately turn cream-based dishes like this into something too thick.

Make-Ahead and Freezer Tips

Want to prep some meals ahead of time? You can make this chili in bulk, then freeze it in individual portions. It freezes beautifully for about 2-3 months. Just thaw overnight in the fridge before reheating—easy peasy!

Common Mistakes to Avoid

Here are a few pitfalls to watch out for as you make your chili:

Overcooking the Chicken: Monitoring the chicken as it cooks—is crucial. It can quickly become dry and ruin your otherwise creamy soup.
Too Much Salt: Remember that a little goes a long way, especially with chicken broth. Tasting frequently allows you to adjust as needed.
Skipping the Lime: Don’t skip the lime juice at the end! It can brighten flavors and balance the richness.

Frequently Asked Questions (FAQ)

Can I use other types of meat? Absolutely! Ground turkey or even shredded beef can work wonderfully. Just monitor the cooking times accordingly.
What can I substitute for sour cream? Greek yogurt is an excellent alternative while keeping the creaminess intact.
Can I make this chili in a slow cooker? You sure can! Sauté the veggies separately, then combine everything in the slow cooker. Cook on low for 6-8 hours or high for about 3-4 hours.
How can I make it spicier? Add more jalapeños or experiment with chipotle in adobo sauce for smokiness and heat.
Can I use canned corn instead of frozen? Yes! Just drain it well before adding.

Cooking Tools You’ll Need

Large pot or Dutch oven
Wooden spoon for stirring
Knife and cutting board
Measuring spoons and cups
Mixing bowls for cornstarch slurry

Final Thoughts

Cooking is an adventure filled with hope, love, and sometimes chaos. My first attempt at chili may have been a laughable disaster, but discovering this Mexican Street Corn White Chicken Chili has turned those memories into delicious ones shared with friends and family. The warmth it brings, both in flavors and comfort, keeps me returning to this colorful pot of goodness.

I bet you’ll make it your own, with special twists and turns that feel uniquely you. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking, and enjoy that cozy bowl of chili!