This Mexican Street Corn White Chicken Chili is a brilliant fusion of zesty elote and hearty comfort food that will warm you from the inside out. It combines tender shredded chicken with sweet white corn and a velvety, creamy broth that provides a sophisticated twist on a classic weeknight favorite.
A steaming bowl of this savory chili is best enjoyed with a bright squeeze of lime, fresh cilantro, and a variety of salty, crunchy toppings that mimic the flavors of authentic Mexican street corn.
Recipe Details
- Flavor Profile: Creamy and zesty with a mild kick from the jalapeno and a hint of smoky sweetness from the corn and chili powder.
- Textures: Thick and hearty with tender shreds of chicken and crisp pops of sweet white corn.
- Total Time: Approximately 30-35 minutes.
- Difficulty: Easy – involves simple stovetop simmering and basic tempering techniques.
What You’ll Need
To create this flavorful chili, you will need a base of chicken bone broth and shredded chicken breasts. The “street corn” element comes from frozen sweet white corn, sour cream, and Monterey Jack cheese, all seasoned with a blend of chili powder and oregano. Fresh lime and cilantro provide the essential bright finish that pulls the whole dish together.
Ingredient Notes
- Chicken Bone Broth – Using bone broth instead of standard stock provides a deeper, richer flavor and extra nutrients to the base of your chili.
- Sweet White Corn – Frozen corn works perfectly here to maintain a crisp texture and natural sweetness that balances the savory spices.
- Sour Cream – This is the key to the chili’s velvety texture. Tempering it correctly ensures it incorporates smoothly without curdling.
- Jalapeno – Dicing the pepper allows the heat to distribute evenly. For a milder soup, be sure to remove the seeds and ribs before dicing.
- Monterey Jack Cheese – This cheese is chosen for its superior melting qualities, adding a mild, creamy richness to every spoonful.
Add-ins and Substitutions
- Protein – If you have leftover turkey, you can easily use that in place of the chicken breasts.
- Greens – For an extra nutritional boost, stir in a handful of fresh baby spinach at the very end until wilted.
- Vegetables – Diced red bell pepper or a can of rinsed black beans can be added during the sautéing phase for more color and fiber.
How to Make Mexican Street Corn White Chicken Chili
This recipe relies on a simple one-pot method for the base, with a few extra steps at the end to achieve that signature creamy consistency.
- Sauté and Simmer: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Sauté the chopped yellow onion and diced jalapeno until the onion begins to soften. Stir in the minced garlic, dried oregano, and chili powder until fully combined. Pour in the chicken bone broth, add the whole chicken breasts, and season with salt and pepper.
- Cook the Chicken: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 10-15 minutes or until the chicken is fully cooked through.
- Thicken the Broth: While the chicken cooks, whisk together the cornstarch and 3 tablespoons of water in a small bowl to create a slurry. Once the chicken is done, transfer it to a plate and shred it using two forks. Stir the cornstarch slurry into the pot and simmer for 2 minutes to thicken the liquid.
- Combine and Temper: Return the shredded chicken to the pot along with the frozen sweet white corn. In a separate medium bowl, temper the sour cream by slowly mixing it with 1 cup of the warm broth from the pot.
- The Final Touch: Turn off the heat and slowly stir the tempered sour cream into the pot. Finally, mix in the shredded Monterey Jack cheese, fresh cilantro, and lime juice until the cheese is melted and the soup is glossy.
Pro Tip: Always temper your sour cream by mixing it with a bit of the warm broth before adding it to the pot. This prevents the dairy from “breaking” or curdling when it hits the heat, ensuring your chili stays perfectly smooth and creamy.
Recipe Tips
- Consistent Shredding: For the best mouthfeel, try to shred the chicken into uniform, bite-sized pieces so it integrates well with the corn.
- Check Your Spices: If you prefer a smokier flavor, you can use a smoked paprika in addition to the chili powder, but be careful not to overpower the delicate corn flavor.
- Residual Heat: Turn the heat completely off before adding the cheese and cilantro. The residual heat of the soup is enough to melt the Monterey Jack without making it stringy.
- Water Consistency: If you prefer a thinner chili, you can add a splash more broth or water at the very end to reach your desired consistency.
FAQs
Can I use pre-cooked rotisserie chicken? Yes! If you are short on time, you can use shredded rotisserie chicken. Simply simmer the broth with the aromatics for 10 minutes to develop flavor before adding the pre-cooked chicken and corn.
Is this chili very spicy? With one jalapeno and 1/2 teaspoon of chili powder, this recipe has a very mild heat. If you want it truly mild, omit the seeds of the jalapeno; for more heat, leave them in.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to keep the creamy base from separating.
Serving Suggestions
- Crunchy Toppings – This chili is best served with tortilla strips or crushed corn chips for texture.
- Creamy Extras – Sliced avocado or an extra dollop of sour cream adds even more richness to each bowl.
- The Elote Finish – Generously sprinkle cotija cheese crumbles on top right before serving to mimic the classic street corn experience.
- Smoky Flavor – Add a sprinkle of turkey or beef bacon bits for a savory, smoky garnish.
Make This Recipe in Advance
You can prepare the base of this chili (sautéing the vegetables and cooking/shredding the chicken) up to 24 hours in advance. Store the broth and shredded chicken in the refrigerator. When you are ready to serve, bring the broth to a simmer, add the cornstarch slurry to thicken, and proceed with the tempering of the sour cream and the addition of the cheese and cilantro.
Print
Mexican Street Corn White Chicken Chili with Lime & Cotija
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A brilliant fusion of zesty elote and hearty comfort food. This chili combines tender shredded chicken with sweet white corn in a velvety, creamy broth. Finished with fresh cilantro and lime, it delivers the iconic flavors of authentic Mexican street corn in a warm, satisfying bowl.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups chicken bone broth
- 2 cups frozen sweet white corn
- 1.5 cups sour cream, 1/2 cup shredded Monterey Jack
- 1 yellow onion (chopped), 1 jalapeño (diced)
- 4 cloves garlic, 1/2 cup fresh cilantro, 1 lime (juiced)
- 1 tbsp olive oil, 2.5 tbsp cornstarch + 3 tbsp water (slurry)
- 1/2 tbsp oregano, 1/2 tsp chili powder, salt/pepper
Instructions
Aromatics: Sauté onion and jalapeño in olive oil until soft. Stir in garlic, oregano, and chili powder for 1 min.
Poach & Shred: Add broth and chicken breasts; season with salt/pepper. Simmer covered for 10–15 mins until cooked. Remove chicken, shred with forks, and set aside.
Thicken: Whisk cornstarch and water; stir slurry into the pot. Simmer for 2 mins to thicken. Return chicken to pot with frozen corn.
Temper & Finish: Whisk sour cream with 1 cup hot broth before adding to pot (prevents curdling). Turn off heat; stir in sour cream, cheese, cilantro, and lime juice until glossy.
Notes
Bone Broth Advantage: Bone broth adds a richer nutritional profile and a more luxurious mouthfeel compared to standard stock due to its higher gelatin content.
Tempering Step: Do not skip whisking the sour cream with hot broth first. This thermal adjustment prevents the cream from ‘breaking’ or curdling in the soup.
Cheese Texture: Always turn off the heat before adding the Monterey Jack. Residual heat is sufficient for melting; high direct heat can make the cheese stringy or grainy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Chili
- Method: Stovetop
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 395
- Sugar: 5
- Sodium: 620
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 36
- Cholesterol: 115
Keywords: mexican street corn chili, white chicken chili recipe, elote soup, creamy chicken chili, bone broth recipes
