Mexican Street Corn White Chicken Chili – Creamy, Spicy, and Irresistible!
If you love bold flavors, creamy textures, and the comforting warmth of chili, this Mexican Street Corn White Chicken Chili is about to become your new favorite! It’s a soul-warming dish that brings together tender chicken, sweet corn, and rich, tangy cream in every single spoonful. Whether you’re hosting a cozy dinner, looking for the perfect game-day meal, or simply craving something unforgettable, this dish hits all the right notes.
Ingredients
For the Chili:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced (remove seeds for less heat)
- 4 cups chicken bone broth
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- 1 ½ cups sour cream
- ½ cup shredded Monterey Jack cheese (or a Monterey Jack/cheddar blend)
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Olive oil for cooking
Optional Toppings:
- Crumbled cotija cheese
- Crispy bacon bits
- Tortilla strips or chips
- Sliced avocado
- Extra cilantro
- A drizzle of olive oil
Instructions
1. Sear the Chicken:
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper.
Sear them on both sides until golden (they don’t need to be fully cooked).
Remove the chicken and set it aside.
2. Sauté the Aromatics:
In the same pot, add a little more olive oil if needed.
Sauté the chopped onion until translucent, about 5 minutes.
Add the jalapeño and garlic and cook for 1–2 minutes, until fragrant.
3. Simmer and Shred:
Pour in the chicken bone broth and return the chicken to the pot.
Bring to a boil, then reduce the heat and simmer for 20–25 minutes or until the chicken is fully cooked and tender.
Remove the chicken, shred it with two forks, and return it to the pot.
4. Add the Creamy Goodness:
Stir in the corn, sour cream, shredded cheese, oregano, and chili powder.
Let it simmer gently, stirring occasionally, until the cheese is melted and the mixture is smooth and creamy.
5. Thicken the Chili:
In a small bowl, mix the cornstarch with cold water to create a slurry.
Slowly pour it into the chili while stirring constantly.
Let the chili simmer for another 5–7 minutes until thickened.
6. Add Final Touches:
Stir in the fresh lime juice and chopped cilantro.
Taste and adjust seasoning with salt, pepper, or more chili powder if desired.
Serving Suggestions
Ladle the chili into deep bowls and top it with your favorites:
- A generous sprinkle of crumbled cotija cheese
- Crispy bacon crumbles for a smoky crunch
- Tortilla strips for texture
- Creamy avocado slices
- A final flourish of cilantro and lime
Pair with warm cornbread or crusty bread for the perfect meal.
Pro Tips
- Roast the corn on a skillet before adding it for a street-style smoky flavor.
- Add a dash of cumin or smoked paprika for extra depth.
- Want it spicier? Leave the jalapeño seeds in or add a few dashes of hot sauce.
- If you prefer a smoother texture, blend half the soup and mix it back in.
 Why You’ll Love This Recipe
- Creamy, hearty, and full of flavor
- Ready in under an hour
- Easy to customize with toppings
- Family-friendly and perfect for leftovers
- A fusion of comfort food and bold Mexican-inspired flair