Easy Mexican Street Corn White Chicken Chili: A Flavor-Packed Comfort Dish

Why You’ll Love This Recipe

You’ll love this chili because it delivers familiar comfort (think creamy chicken soup) with a twist of Tex-Mex flair. The charred corn brings sweetness and smokiness, while the chili spices add warmth. Creamy cheese or sour cream provides richness, and toppings like cotija, tortilla strips, and lime give freshness and crunch. It’s also very flexible: you can make it ahead, feed a crowd, or portion for leftovers.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken (boneless skinless breasts or thighs)
Using chicken breasts or thighs gives you the protein base. If you use thighs they’ll stay more juicy, but breasts work great too. Shredding the cooked chicken lets it soak up the flavorful broth.

Corn kernels (fresh, grilled if possible)
The “street corn” part comes from corn kernels that ideally are charred or grilled for that roasted flavour. This adds sweet, smoky depth to the chili.

White beans (such as cannellini or Great Northern)
These add body and creaminess to the chili; they’re mild and let the other flavours shine through. Plus they boost the protein and make the dish more filling.

Chicken broth
A good quality chicken broth or stock gives the base flavour of the chili. It’s what brings everything together and keeps it soup-chili style.

Onion, garlic, jalapeño (or other mild pepper)
These aromatics build the flavour base. Onions and garlic give savoury depth, while jalapeño adds a gentle heat and Tex-Mex character.

Spices: cumin, chili powder (or chipotle powder), oregano, salt & pepper
These spices provide the essential chili backbone with warmth and a slight smoky edge. Chipotle powder is an excellent touch if you like smoky heat.

Creamy finish (sour cream, Mexican crema, or cream cheese + shredded cheese)
To make the chili creamy and rich you’ll finish with sour cream or Mexican crema (or a mixture), and melty cheese, which gives the comfort factor and ties into the street corn vibe.

Lime juice & fresh cilantro
These fresh elements brighten the dish, balancing the richness and making the flavours pop. Lime is essential for this style.

Toppings: crumbled cotija cheese, tortilla strips/chips, extra corn kernels, avocado, extra jalapeño slices
The toppings let you bring in texture and personality: crunchy tortilla strips, salty cotija, creamy avocado—all great with this chili.

Directions

1. Prep the chicken and corn: If you have time, brush the corn kernels (or corn on the cob) with a little olive oil and grill or broil until lightly charred. Cook the chicken (breasts or thighs) in the broth or on the grill until done, then shred or dice.
2. Sauté aromatics: In a large pot or Dutch oven, heat some olive oil and sauté the diced onion and jalapeño (or other pepper) until softened. Add minced garlic and cook a minute more.
3. Add spices and build the soup base: Stir in cumin, chili or chipotle powder, oregano, salt and pepper. Then pour in chicken broth. Add the chicken, beans, and most of the charred corn kernels. Bring the mixture to a simmer and cook until flavours meld and chicken is fully cooked.
4. Make it creamy: Reduce heat and stir in sour cream or Mexican crema (or both) along with shredded cheese or cream-cheese cubes until melted and smooth. Add lime juice and fresh cilantro, taste and adjust seasoning.
5. Serve with toppings: Ladle into bowls and top with remaining corn kernels, cotija cheese, tortilla strips, sliced avocado, extra jalapeños, and lime wedges on the side.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe typically serves about 6 people (depending on appetite). Preparation time is around 20 minutes; cooking time about 30 minutes, so total roughly 50 minutes. If you grill corn and chicken ahead, you can cut time significantly.

Storage/reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, do so gently over low heat to avoid curdling the dairy components. You can freeze the base (before adding sour cream/cheese) for up to 2–3 months, then add the creamy finish when reheating.

Variations and Customizations

Grilled Chicken & Corn Masterpiece – Use grilled chicken thighs plus charred corn on the cob for extra smoky flavour.
Slow Cooker Version – Cook the chicken, beans, corn and broth in a slow cooker on low for 4–6 hours, then shred the chicken and stir in the creamy finish near the end.
Vegetarian Street Corn Chili – Skip the chicken, use vegetable broth, add extra beans and maybe roasted cauliflower or zucchini for heartiness.
Spicy Version – Include seeds from jalapeño or add a minced chipotle pepper in adobo for smoky heat.
Lower-Dairy Version – Use Greek yogurt instead of sour cream, and skip or reduce cheese if desired.
Taco-Bar Style – Serve the chili with corn tortillas, shredded lettuce, diced tomatoes, lime wedges and let guests build their bowls or even taco-wraps.

FAQs

What kind of chicken is best?

Boneless, skinless chicken breasts or thighs both work. Thighs stay juicier; breasts cook a bit faster.

Can I use frozen corn?

Yes — while fresh and charred gives the best flavour, frozen corn works in a pinch (just drain and maybe sauté a bit to add some colour).

Do I have to char the corn?

No, you don’t have to, but the char brings a smokier, more authentic “street-corn” flavor. Without it it’s still very good.

Can I use rotisserie chicken?

Absolutely — using pre-cooked chicken shaves lots of time; just add it at the right point and let it soak up the flavours.

Is this chili very spicy?

It can be tuned to your taste. Use mild jalapeño or leave seeds out for less heat; add extra jalapeño or chipotle for more.

Can I freeze this chili?

Yes, but it’s best to freeze before adding the sour cream/cheese, since dairy can change texture when frozen. Then add creamy components when reheating.

What toppings go well?

Cotija cheese, fresh cilantro, lime wedges, tortilla strips or chips, sliced avocado, even pickled jalapeños — all work beautifully.

Can I make this gluten-free?

Yes, as long as your broth and other ingredients are gluten-free, it’s naturally gluten-free.

How thick should the chili be?

It should be creamy but still ladleable — you want enough liquid to serve it like soup/chili, but not water-thin. If too thin, reduce a bit or let simmer uncovered to thicken.

What can I serve with it?

Crusty bread, corn tortillas, fresh greens salad, or tortilla chips for scooping all work nicely.

Conclusion

This Mexican Street Corn White Chicken Chili brings together comfort food and bold flavors in one satisfying bowl. It’s creamy, smoky, fresh, and flexible enough to become a favourite in your recipe rotation. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish delivers. Give it a try—you’ll be glad you did.

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