This Mexican Street Corn White Chicken Chili combines the bold, zesty flavors of Mexican street corn (elote) with the creamy, comforting goodness of white chicken chili. Packed with tender shredded chicken, sweet corn, creamy beans, and a kick of spice, this hearty dish is a fiesta in a bowl. Topped with crumbled cotija cheese, fresh cilantro, and a squeeze of lime, it’s a flavor-packed meal that’s perfect for weeknight dinners, potlucks, or game-day gatherings. Let’s get cooking!
Why You’ll Love This Recipe
- Flavor Explosion: Combines the tangy, cheesy, and spicy flavors of street corn with the richness of chili.
- Creamy and Comforting: A velvety texture from cream cheese, sour cream, and beans makes it irresistibly satisfying.
- Quick and Easy: Ready in under 30 minutes using simple pantry staples and rotisserie chicken.
- Customizable Heat: Adjust the spice level to suit your taste—make it mild or fiery hot.
Ingredients You’ll Need
For the Chili:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and minced (leave seeds for extra heat)
- 1 lb cooked shredded chicken (rotisserie chicken works great!)
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 2 cups fresh/frozen corn)
- 1 can (4 oz) diced green chiles
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 4 oz cream cheese, cubed
- 1/2 cup sour cream
- Juice of 1 lime
For Topping:
- 1/2 cup crumbled cotija cheese (or feta cheese)
- Fresh cilantro, chopped
- Lime wedges
- Optional: Crushed tortilla chips, sliced avocado, or hot sauce
Step-by-Step Instructions
1. Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until softened, about 3–4 minutes.
- Stir in the minced garlic and jalapeños, cooking for another 1–2 minutes until fragrant.
