Mexican Street Corn White Chicken Chili Recipe: Creamy, Flavor-Packed Comfort Food

How to Make This Easy Streetcorn White Chicken Chili Step-by-Step

I came up with this Mexican street corn white chicken chili one night when I had leftover grilled corn from a weekend barbecue. I tossed it into my regular white chicken chili, added lime, a bit of chili powder, and crumbled cheese, and it completely transformed the dish. The flavour hit differently: creamy from the broth and cheese, a smoky edge from the corn, gentle spice from the chili powder, and a bright pop of lime that ties everything together in the best way.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 bowls

Course: Dinner, Main Dish, Soup

Cuisine: Mexican, Tex-Mex

Calories: 345

Ingredients Method Video Notes

Ingredients

  

• 2 cups cooked shredded chicken rotisserie or leftovers work great
• 1 TBSP olive oil or butter
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 2 cups corn grilled, roasted, or canned
• 1 can 400g white beans, drained and rinsed
• 1 can 150g diced green chilies (mild or hot, your choice)
• 1½ cups chicken broth
• ½ cup of cream or half-and-half
• ½ tsp cumin powder
• ½ tsp smoked paprika
• ¼ tsp chili powder
• Juice of 1 lime
• Salt and pepper to taste
• Optional toppings: crumbled cotija cheese coriander, extra lime wedges, hot sauce

Method

 

1. Warm up some oil or butter in a big pot over medium heat. I like using butter because it makes the base taste richer and smoother.
2. Add the onion first and cook for a couple of minutes until it starts to soften, then stir in the garlic and sauté for another minute until everything smells nice and fragrant.
3. Add in the shredded chicken, corn, beans, and green chilies. Give it all a good stir so everything starts blending together nicely.
4. Pour in the chicken broth, then add cumin, smoked paprika, chili powder, salt, and pepper. Stir well, bring it to a gentle simmer, then lower the heat and let it cook for about 20 minutes, stirring now and then so it doesn’t stick and the flavours blend nicely.
5. Add the cream and lime juice. Then reduce the heat. Let it cook gently for another 5–10 minutes, just until creamy.
6. Taste as it cooks and adjust the seasoning as you go. Add a bit more lime for extra freshness or sprinkle some chili powder if you’d like a stronger kick.
7. Finally, ladle the chili into bowls and serve it hot, topped with crumbled cotija cheese, fresh coriander, and a squeeze of lime to finish it off.

Video

Notes

• Use leftover rotisserie chicken to save time and boost the flavour.
• Skip the cream and use extra broth if you want it lighter.
• This chili thickens as it cools; add broth when reheating.
• It freezes well for up to a month; just reheat gently on low.

Tips & Tricks

• Grilled corn gives the best smoky flavor, but canned corn works fine too.
• For a thicker chili, mash a few beans right in the pot before adding the cream.
• Don’t let it boil after adding the cream. A gentle simmer keeps it smooth.
• A few drops of hot sauce or chipotle will give it an extra depth of flavour.
• Leftovers taste even better the next day when the spices settle in.

Serving Suggestions

• Serve with tortilla chips or warm corn bread for dipping.
• Top with cotija or feta cheese and a drizzle of hot sauce.
• Add fresh lime wedges on the side for extra zing.
• Pair with a light salad or roasted vegetables for a full meal.

Seasonal Variations

• Summer: Use fresh grilled corn and a splash of lime for a bright, smoky taste.
• Winter: Add diced potatoes or more beans for a heartier version.
• Cheesy twist: stir in cream cheese or shredded pepper jack near the end for extra richness.
• The spicy version: add chopped jalapeños while sautéing the onions for more heat.

Nutrition (per bowl)

• Calories: 345
• Carbs: 24g
• Protein: 30g
• Fat: 15g
• Sugar: 4g
• Fibre: 5g