Best Mexican Street Corn White Chicken Chili You’ll Love

Ever craved something creamy but spicy at the same time? Mexican Street Corn White Chicken Chili is my go-to cozy meal, especially when regular white chili just feels a bit, hmm, bland. I was obsessed with blending the tangy, cheesy goodness of street corn into a soup, and this was the jackpot. If you love corn recipes like this chili lime corn summer salad or maybe an easy street corn chicken rice bowl, you’re flat-out gonna adore this one. It comes together fast (even on a weeknight), and the leftovers—seriously, they get better by the next day.

Why You’ll Love This Recipe

For real, this chili is like a flavor explosion. You get everything: zippy lime, melty cheese, creamy broth, and that little kick of chili heat that makes you go wow and maybe spill a little on your shirt. Happens. The reason I keep coming back to this recipe is the street corn topping—it’s just magic piled on a bowl of chili.

Friends ask me for this recipe at least once a month. It saves me every time I’m clueless about what to make after work. Plus, there’s just something about combining street corn (I mean… can I call it a party in a bowl?) with mild white chili that feels like comfort food for grown-ups. If you’re into other cozy bowls, you might dig this cajun white chicken chili too.

Once you try it, I bet it’ll become one of your top picks for game days, family dinners, or just a Tuesday when you want to jazz things up.

“I brought this over to a potluck and didn’t have a single spoonful left. Everyone kept asking, ‘Who made that corn chili stuff?’ Absolutely keeping this in the regular rotation!” – Jess, Texas

Ingredient	Amount	Substitution
Rotisserie Chicken	2 cups, shredded	Cooked shredded turkey or tofu
Corn	2 cups, canned or frozen	Freshly grilled corn
White Beans	1 can, drained	Cannellini beans or kidney beans
Cream Cheese	4 oz, softened	Greek yogurt or sour cream
Cotija Cheese	1/2 cup, crumbled	Feta cheese

Key Ingredients & Substitutions

You won’t need anything fancy, promise. My favorite part: there’s a ton of room to play around.

The core of Mexican Street Corn White Chicken Chili is obviously chicken, corn, white beans, and a creamy base. I usually use rotisserie chicken (because, let’s be honest, I’m lazy on weeknights). You can swap in shredded turkey after Thanksgiving—or even tofu if you’re feeling wild. White beans are just northern beans, but cannellini works too.

Mexican crema is a hack for real tang, but sour cream gets the job done. You’ll want plenty of corn—canned, frozen, or if you’ve got the patience, freshly grilled off the cob for a mega flavor boost. Cotija cheese is classic for topping, but feta honestly tastes great if that’s what’s in your fridge. Jalapeños are a must, and you can up the amount if you’re a heat-seeker.

Sometimes, I’ll add a squeeze of lime or throw in extra cilantro (my mom thinks cilantro tastes like soap, but I can’t get enough!). Don’t forget a big handful of tortilla strips, chips, or even just regular Saltines for dunking.

Step-by-Step Instructions

Here’s how I usually tackle Mexican Street Corn White Chicken Chili with as little fuss as possible. Grab a big pot. Like, the biggest one you have, because chili always multiplies, right?

First, set your pot over medium heat and toss in some onion and chopped jalapeño with a bit of oil. When the veggies get soft and smell amazing, add garlic—but keep watch, it burns quick. Then, in with the chicken. I just shred mine straight into the pot.

Pile in your white beans and drained corn next. Add taco seasoning (or just cumin, chili powder, and smoked paprika if you don’t keep premixed seasoning). Pour in chicken broth. Stir and let it simmer for maybe 15 to 20 minutes, letting everything mingle.

Now, here’s the fun part: Lower the heat and add cream cheese and sour cream. Stir patiently—get all those lumps melted in. Once it’s creamy and hot, ladle chili into bowls and top with a generous heap of Mexican street corn salad: roasted corn, mayo, cotija, chili powder, and lime juice.

By the time you’re done, the kitchen will smell ridiculously good. Serve and watch everyone come running. Don’t even bother with napkins (okay, maybe do).

What Toppings Go Best With Street Corn White Chicken Chili

Let’s be real, the toppings are almost as important as the chili. They kind of take it from “good” to “I-need-seconds-immediately.” Here’s what I always throw on top (pick your favs or do them all, no rules):

• Extra corn salad (big scoops, please)
• Crumbled cotija or feta
• Cilantro, lots
• Chopped green onion or jalapeño, if you want more zing

If you have tortilla strips or chips? All the better. Squeeze a lime wedge, sprinkle a bit of smoked paprika—get wild.

How To Store & Reheat White Chicken Chili

Storing this stuff is a breeze. I cram mine into the biggest container that fits in the fridge. It’ll stay good about four days, easy. When you’re ready for leftovers, just microwave in a bowl or heat low on the stove. It thickens over time, so sometimes I add a splash of broth or milk to loosen it up.

Honestly, the flavor gets even deeper by day two. The toppings, though, I keep in a separate container so they stay fresh. If you want to freeze it, just know that the dairy might separate a bit when reheating. Stir a lot, and it’ll taste spot on.

Recipe Variations

Sometimes I can’t help but mess around with the recipe, just to change it up a bit. You can totally swap out what you have or what you love.

Want it vegetarian? Sub in extra beans or toss in diced zucchini (haven’t tried tofu in this exact recipe, but this white bean chili with tofu is honestly fantastic). Ground turkey is a nice lighter swap for chicken. For a smoky twist, use chipotle powder instead of regular chili powder.

Craving more corn recipes? You’re gonna flip for grilled elote corn chili lime. And if you need to feed a crowd, double the recipe—trust me, they won’t leave leftovers.

Common Questions

Do I need to use rotisserie chicken?
Nope! Any cooked and shredded chicken works, including leftover grilled or poached chicken.

Can I make this in a crockpot?
Oh yes, just dump everything in minus the dairy, cook low until it’s hot and cozy, then stir in the cream cheese and sour cream at the end.

Does this get spicy?
Totally depends on those jalapeños. Take out the seeds for mild, keep them in for a real kick.

My chili is too thick, what do I do?
Splash in some chicken broth or a dash of milk. Easy fix!

Is this gluten free?
As long as your seasoning mix is, you’re all set.

Trust Me – You’re Gonna Want a Second Bowl

So that’s my real-life rundown. This Mexican Street Corn White Chicken Chili is just the upgrade your chili night needs—creamy, cheesy, spicy, and seriously comforting. Once you try it, you’ll wish you made a double batch (I always do now). And if you want to try more flavor-packed dishes, check out tasty comfort food ideas. Give this a go, and prepare for compliments—heck, maybe even a kitchen dance party.

📌 Save This Recipe for Later – Pin It Now on Pinterest!

Love this recipe? Don’t lose it—pin it to your favorite board on Pinterest now and have it ready when hunger hits! 📌😋

Print