Mexican Street Corn White Chicken Chili is a fun twist on two favorites rolled into one delicious bowl. It’s packed with tender chicken, creamy white beans, and corn — just like the classic Mexican street corn you love, with a little chili kick to warm you up. There’s a bright mix of flavors including tangy lime, a hint of spice, and plenty of fresh herbs that make every spoonful a tasty surprise.
I love making this chili when I want something cozy but still full of life. I like to add extra cilantro and a squeeze of lime right before serving to brighten it up even more. The combination of creamy corn and chicken really stands out and everyone I’ve served it to always asks for seconds. It’s one of those recipes where you can tell a lot of love went into the pot.
My favorite way to enjoy this chili is piled high with a little shredded cheese, a spoonful of sour cream, and some crunchy tortilla chips on the side. It’s great for a weeknight dinner but also easy to share at casual get-togethers. If you’ve been craving something different but comforting, this chili definitely hits the spot!
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for its convenience and flavor, but leftover roasted or boiled chicken works great too. For a vegetarian version, you can swap chicken for extra beans or firm tofu.
Corn: Fresh or frozen corn works well here. Roasting or grilling the corn before adding it to the chili adds a lovely smoky, sweet note. Canned corn can be used in a pinch but try to drain it well.
White Beans: Cannellini or great northern beans are my go-to for creaminess and texture. If you want, navy beans can also be a good substitute.
Cream Cheese & Sour Cream: These add the creamy texture and balance the spices. Greek yogurt can be a lighter alternative if you prefer, but I recommend sticking with cream cheese for that rich flavor.
Jalapeños & Spices: Jalapeños give a mild heat; you can adjust the amount or replace with serrano for more spice, or remove altogether for a milder chili.
How Can I Get the Creamy, Smooth Texture Without Clumps?
The secret is to soften the cream cheese first and mix it well with sour cream before adding to the chili. Here’s how I do it:
- Soften cream cheese by leaving it out for a bit or microwaving for 10-15 seconds.
- In a small bowl, stir cream cheese and sour cream together until smooth and creamy.
- Slowly stir this mixture into the simmering chili off direct heat or on low.
- Avoid boiling after adding cream cheese to prevent curdling or lumps.
These steps help the cream cheese blend evenly, giving the chili a velvety texture without any chunks.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – Perfect for cooking the chili evenly and simmering all the flavors together.
- Wooden spoon or silicone spatula – Great for stirring without scratching your pot.
- Chef’s knife and cutting board – To chop onions, jalapeños, and peppers easily and safely.
- Measuring spoons and cups – Helps you get the spices and liquids just right every time.
- Small mixing bowl – Useful for blending the cream cheese and sour cream smoothly before adding to the chili.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or pork for a tasty change. I like turkey when I have leftovers from holiday meals.
- Use pepper jack cheese or a blend of cheddar and Monterey Jack instead of plain cheddar for extra melty, spicy cheese flavor.
- Add roasted poblano peppers for a smoky depth that pairs well with the corn’s sweetness.
- Mix in black beans or pinto beans with the white beans for more variety in texture and taste.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – for cooking and simmering the chili evenly.
- Wooden spoon or silicone spatula – to stir ingredients without scratching the pot.
- Chef’s knife and cutting board – to chop vegetables and jalapeños safely and easily.
- Measuring spoons and cups – for accurate measurements of spices and liquids.
- Small mixing bowl – to blend the cream cheese and sour cream smoothly before adding to the chili.
Variations & Add-Ins
- Protein swaps: Use cooked turkey, pork, or even shredded jackfruit for a vegetarian twist.
- Cheese options: Try pepper jack or a blend of cheddar and Monterey Jack to add some extra melty, spicy flavor.
- Peppers: Add roasted poblano peppers for a smoky depth that complements the sweetness of the corn.
- Beans: Mix black beans or pinto beans with the white beans for added texture and variety.
- Spice ups: Increase jalapeños or add a pinch of cayenne for more heat, or keep it mild by using fewer peppers.
Can I Use Frozen Corn for This Chili?
Yes! Frozen corn works perfectly—just thaw it before adding to the chili. For extra flavor, you can quickly roast or sauté it to mimic the smoky taste of fresh Mexican street corn.
How Do I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make This Chili Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day in advance. Simply prepare the chili, cool it, and refrigerate. Reheat thoroughly before serving, adding a splash of broth if needed to loosen the consistency.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, full-fat Greek yogurt or Mexican crema are good alternatives. Just stir them in gently off heat to prevent curdling and keep the chili creamy.
