Introduction
Mexican Street Corn White Chicken Chili is a rich, creamy, and flavor-packed dish that combines the bold flavors of elote (Mexican street corn) with the comforting warmth of white chicken chili. This dish blends tender shredded chicken, fire-roasted corn, white beans, green chilies, and a creamy broth infused with Mexican spices. It’s a perfectly balanced meal—savory, slightly sweet from the corn, a little smoky, and finished with a touch of lime for freshness.
This chili is ideal for chilly nights, game days, or any time you crave a hearty and satisfying meal with a unique Mexican twist.
Origin and Cultural Significance
This dish is a fusion of two beloved comfort foods:
- Mexican Street Corn (Elote) – A staple of Mexican street food, elote is grilled or roasted corn slathered in mayo, cheese, lime, chili powder, and cilantro, creating a creamy, smoky, slightly spicy flavor.
- White Chicken Chili – A Tex-Mex-inspired dish that swaps out traditional red chili peppers and beef for white beans, green chilies, and shredded chicken, giving it a lighter yet still hearty taste.
By combining the charred sweetness of Mexican street corn with the savory, creamy base of white chicken chili, this dish offers a bold, irresistible fusion that’s both comforting and exciting.
Ingredients Quantity
For the Chili
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or rotisserie chicken, shredded)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 (4 oz.) can diced green chilies
- 3 cups chicken broth
- 1 (15 oz.) can white beans, drained and rinsed
- 1 cup frozen or canned corn (fire-roasted corn preferred)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 4 oz. cream cheese, softened
- ½ cup shredded Monterey Jack or Pepper Jack cheese
For Garnishing (Optional, but Highly Recommended)
- 1/4 cup cotija cheese or queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 teaspoon Tajín seasoning or chili powder (for extra spice)
- Tortilla strips or crushed tortilla chips
Optional Additions
- Jalapeños or Serrano Peppers – For an extra spicy kick.
- Avocado Slices – Adds a creamy contrast to the spice.
- Bacon Bits – For a smoky, crispy addition.
- Roasted Poblano Peppers – For a deeper, smoky flavor.
- Cayenne Pepper – If you want extra heat.
Tips for Success
- Sear the chicken first – Browning the chicken before simmering adds extra depth of flavor.
- Use fire-roasted corn – This mimics the grilled corn flavor of elote, enhancing the dish.
- Blend the cream cheese separately – To avoid lumps, mix the softened cream cheese with a little warm broth before adding it to the chili.
- Adjust thickness – If the chili is too thick, add more broth. If it’s too thin, let it simmer uncovered for a few extra minutes.
- Don’t skip the garnishes – The lime, cotija, and Tajín seasoning bring out the authentic Mexican street corn flavors.
Instructions
1. Sauté the Aromatics
- In a large pot or Dutch oven, heat butter or olive oil over medium heat.
- Add the onion and garlic, cooking until soft and fragrant (about 3 minutes).
2. Cook the Chicken
- Add the chicken breasts, along with cumin, chili powder, smoked paprika, salt, and black pepper.
- Sear for 2-3 minutes per side to lock in flavor.
3. Simmer the Chili
- Pour in the chicken broth, white beans, corn, and diced green chilies.
- Bring to a boil, then reduce to a simmer. Cover and let it cook for 20 minutes (or until the chicken is fully cooked).
4. Shred the Chicken
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot and stir.
5. Add the Creamy Elements
- In a small bowl, whisk together softened cream cheese with a bit of warm broth to make it smooth.
- Stir in the cream cheese mixture, heavy cream, and shredded cheese, mixing well until fully melted and combined.
- Let it cook for another 5 minutes, stirring occasionally.
6. Serve and Garnish
- Ladle the chili into bowls.
- Top with cotija cheese, fresh cilantro, a squeeze of lime, and a sprinkle of Tajín or chili powder.
- Serve with tortilla strips or crushed tortilla chips for extra crunch.
Description
Mexican Street Corn White Chicken Chili is a creamy, hearty, and slightly smoky dish that’s bursting with flavors of cumin, garlic, fire-roasted corn, and green chilies. The shredded chicken and white beans make it satisfying, while the lime and cotija cheese add a fresh, tangy contrast. Each spoonful is comforting yet vibrant, making it an instant favorite
Nutritional Information
- Calories: ~380 kcal
- Protein: 30g
- Carbohydrates: 25g
- Fat: 18g
- Saturated Fat: 9g
- Fiber: 5g
- Sugar: 3g
- Sodium: 700mg
Conclusion
Mexican Street Corn White Chicken Chili is a perfect fusion of two classic dishes, bringing together bold, creamy, and slightly spicy flavors in every bite. Whether you serve it for a family dinner, a cozy night in, or a game-day feast, this dish is sure to impress with its rich texture and vibrant Mexican-inspired flavors.
Recommendation
Pair this chili with:
- Warm cornbread or tortilla chips – For dipping into the creamy broth.
- A fresh Mexican slaw – To add a crunchy, refreshing contrast.
- A margarita or horchata – To complete the meal with a flavorful drink.
For a lighter version, swap the heavy cream for Greek yogurt and use low-fat cheese. You can also make this gluten-free by ensuring your broth and toppings are free of gluten-based additives.
Embracing Healthful Indulgence
To make this dish even healthier while keeping it indulgent:
- Use rotisserie chicken – Saves time and reduces cooking oil.
- Replace half the cream with Greek yogurt – Keeps it creamy but lowers fat.
- Add extra veggies – Bell peppers, zucchini, or spinach blend well into this dish.
- Use low-sodium broth and seasonings – Helps control sodium intake.