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Mexican Street Corn White Chicken Chili

A mild, creamy, family-friendly white chicken chili inspired by Mexican street corn flavors with roasted corn, tender chicken, and warm spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American Comfort Food, Mexican-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 2 cups shredded cooked chicken mild seasoning
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 cups corn kernels roasted or canned
  • 2 cans white beans drained and rinsed
  • 3 cups chicken broth
Creamy Additions
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup Monterey Jack cheese shredded
Seasonings
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1 tbsp lime juice
Optional Toppings
  • cotija cheese for garnish
  • fresh cilantro chopped
  • tortilla strips optional

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent.
  3. Stir in minced garlic and cook for 1 minute.
  4. Add corn kernels and cook until lightly golden.
  5. Add shredded chicken and mix to combine.
  6. Season with cumin, smoked paprika, onion powder, garlic powder, salt, and pepper.
  7. Pour in chicken broth and bring the mixture to a simmer.
  8. Add white beans and simmer for 10 minutes.
  9. Stir in softened cream cheese until melted and combined.
  10. Add sour cream and Monterey Jack cheese, mixing until smooth.
  11. Simmer for 5–7 more minutes to thicken the chili.
  12. Stir in lime juice and adjust seasoning to taste.
  13. Serve topped with cotija cheese, cilantro, and optional tortilla strips.

Notes

For a thicker chili, mash some beans before adding. For a stronger elote flavor, add extra lime and cotija before serving.