Mexican Street Corn White Chicken Chili

The first time I made Mexican street corn white chicken chili, the kitchen filled with the scent of roasted peppers, garlic, and sweet corn simmering together.

It was the kind of aroma that made everyone wander in, asking what was bubbling away on the stove.

What started as a simple idea for a weeknight dinner quickly turned into a dish that people now request by name.

The creamy broth, tender chicken, and bursts of corn remind me of food shared at family gatherings—warm, filling, and meant to be passed around the table.

This chili has a bold flavor that comes from layers of spices, a touch of heat from green chilies and jalapeños, and the sweetness of corn that balances it all out.

The finish is smooth and rich without being heavy, the kind of bowl you want to linger over with tortilla chips and fresh lime on the side.

It feels special but not fussy, the way a really good homemade meal should taste.

Table of Contents

Mexican Street Corn White Chicken Chili Recipe

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 medium poblano peppers, diced (or green bell peppers if milder spice is preferred)
2 cans (15 oz each) white beans, drained and rinsed
2 cups sweet corn kernels (fresh, frozen, or canned, drained)
4 cups cooked shredded chicken (rotisserie chicken works great)
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper
4 cups low-sodium chicken broth
1 cup sour cream
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
1 jalapeño, sliced for garnish
Lime wedges for serving
Tortilla chips for serving

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 4 minutes.
Stir in garlic and poblano peppers, cooking another 2 minutes until fragrant.
Add shredded chicken, white beans, corn, diced green chilies, cumin, chili powder, smoked paprika, coriander, salt, and black pepper. Mix well to coat everything with spices.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 20 minutes, stirring occasionally.
Remove from heat and stir in sour cream, heavy cream, and Monterey Jack cheese. Mix until the chili is creamy and smooth.
Taste and adjust seasoning with extra salt or pepper if needed.
Stir in chopped cilantro just before serving.
Ladle the chili into bowls and top with sliced jalapeños, extra cilantro, and a squeeze of fresh lime juice. Serve with tortilla chips on the side for dipping.

What Is Mexican Street Corn White Chicken Chili?

This dish combines the rich and creamy taste of white chicken chili with the sweet, smoky, and slightly spicy flavors of Mexican street corn.

It has shredded chicken, corn, beans, spices, and a creamy broth, finished with fresh toppings like cilantro, lime, and jalapeños. The result is a hearty bowl that feels fresh and filling at the same time.

Can I Use Fresh, Frozen, Or Canned Corn For This Chili?

Corn is the heart of this chili, and you have options to make it work with what you have on hand.

Fresh corn: Best during corn season, grilled or roasted before adding for a smoky flavor.
Frozen corn: Works perfectly and keeps its sweetness when cooked in the broth.
Canned corn: Convenient choice, just make sure to drain it well before adding.

Each option will give delicious results, so use whatever is easiest for you without worrying about losing flavor.

What Type Of Beans Work Best In Mexican Street Corn White Chicken Chili?

Beans add creaminess and body to the chili, and the most popular choice is white beans.

Cannellini beans: Creamy texture and mild taste, blend well into the broth.
Great Northern beans: Slightly smaller but still smooth, they hold their shape nicely.
Navy beans: A bit softer, they break down more and create an even thicker chili.

All three work beautifully, so you can pick based on what’s available in your kitchen.

How Can I Make The Chili Creamy Without It Being Too Heavy?

The creaminess of this chili comes from a few simple ingredients that balance richness without making the dish feel too heavy. Sour cream, heavy cream, and a small amount of cheese melt into the broth and thicken it naturally.

If you want a lighter version, you can reduce the cream and replace it with plain yogurt or blend part of the beans and stir them back in to give a creamy texture.

How Do I Adjust The Spice Level To Suit Everyone?

Not everyone enjoys the same level of spice, so it’s easy to adjust it to fit your taste.

Milder chili: Skip the jalapeños and use only poblano or green bell peppers.
Medium heat: Keep the green chilies and add a few slices of jalapeños.
Spicy chili: Add extra jalapeños, a pinch of cayenne, or even diced serrano peppers.

The key is to taste as you cook and build the spice slowly, since you can always add more heat but can’t take it out once it’s there.

What Toppings Go Well With This Chili?

The right toppings add freshness and crunch to balance the creamy base of the chili.

Fresh jalapeños: For extra heat and a burst of freshness.
Lime wedges: A squeeze of lime juice brightens up every spoonful.
Cilantro: Adds a fresh, herbal note.
Tortilla chips: Perfect for dipping and scooping.
Extra cheese: A sprinkle of Monterey Jack or queso fresco on top.

You can mix and match toppings so every bowl feels personalized.

Can I Make Mexican Street Corn White Chicken Chili In Advance?

Yes, this chili actually tastes even better the next day as the flavors have more time to blend together. You can cook it fully, let it cool, and store it in the fridge overnight. Just warm it gently on the stove before serving, stirring in a splash of broth or cream if it has thickened too much.

How Do I Store Leftovers Properly?

Storing leftovers the right way keeps the chili fresh and tasty.

In the refrigerator: Place in an airtight container and store for up to 4 days.
In the freezer: Portion the chili into freezer-safe containers or bags and freeze for up to 2 months.

When reheating, thaw in the fridge overnight if frozen, and warm on the stove over medium heat. Add extra broth or cream if needed to bring back the smooth, creamy texture.

Can I Make This Chili In A Slow Cooker Or Instant Pot?

Yes, both methods work very well if you prefer hands-off cooking.

Slow Cooker: Add everything except the dairy ingredients and cook on low for 6–7 hours or high for 3–4 hours. Stir in the sour cream, heavy cream, and cheese at the end.
Instant Pot: Cook on high pressure for 20 minutes with a quick release. Stir in the creamy ingredients after pressure cooking is done.

Both methods make the chili tender and flavorful while saving you time in the kitchen.

What Can I Serve With Mexican Street Corn White Chicken Chili?

This chili is filling on its own, but pairing it with the right sides makes the meal even more satisfying.

Warm cornbread with butter
A fresh side salad with avocado and lime dressing
Mexican rice or cilantro lime rice
Grilled vegetables for extra smokiness

Tips And Variations For Mexican Street Corn White Chicken Chili

Cooking this chili leaves room for creativity, and a few smart tips can take it from delicious to unforgettable. Here are some ideas to help you make it your own:

Roast the corn: Roasting fresh or frozen corn in a skillet or under the broiler before adding it to the chili gives a smoky, charred flavor that makes every spoonful more exciting.
Use shredded chicken thighs: While chicken breast is common, thighs add richer flavor and stay tender in the broth.
Blend some beans: For a thicker, creamier chili without extra cream, blend one cup of the beans with a bit of broth and stir it back in.
Add depth with spices: A small pinch of ground coriander, chipotle chili powder, or smoked paprika adds layers of warmth that make the broth more flavorful.
Make it vegetarian: Skip the chicken and add extra beans, roasted zucchini, or even cauliflower for a hearty, meat-free version.
Extra creamy finish: Stir in a few tablespoons of cream cheese or queso fresco just before serving for a luxurious texture.
Garnish generously: The toppings are not just decoration—they balance the richness. Fresh lime juice, crunchy tortilla strips, avocado slices, and pickled jalapeños all add bursts of freshness.
Serving ideas: Pair the chili with warm flour tortillas, cheesy quesadillas, or cornbread muffins to turn it into a full meal.