Mexican Street Corn White Chicken Chili

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Struggling to figure out what to cook for dinner when you want something both comforting and full of flavor?

Mexican street corn white chicken chili is a delicious way to switch things up.

With tender chicken, creamy broth, and the bold taste of roasted corn, this dish is perfect for any meal.

It’s simple to make and brings together the best of both Mexican street food and classic chili in one bowl.

Ready to learn how to create this flavorful chili at home?

Table of Contents

Mexican Street Corn White Chicken Chili Recipe

Ingredients

4 boneless, skinless chicken breasts
1 medium yellow onion, finely chopped
1 jalapeno, diced (remove seeds for less heat)
4 cups chicken broth (make sure it’s halal)
1.5 cups sour cream (ensure it’s halal)
1/2 cup shredded Monterey Jack cheese (or a Monterey Jack and mild cheddar blend)
4 garlic cloves, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
Olive oil (for cooking)
2 cups frozen sweet corn
1/2 cup fresh cilantro, chopped
Juice of 1 lime
3 tablespoons cornstarch
3 tablespoons water

Optional Toppings

Crumbled cotija cheese
Tortilla strips
Sliced avocado

Instructions

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and diced jalapeno. Cook until the onion starts to soften, stirring occasionally. Then add the minced garlic, dried oregano, and chili powder. Stir everything together until the spices coat the vegetables evenly.
Pour in the chicken broth and season with a little salt and pepper. Place the chicken breasts into the pot. Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the chicken is fully cooked through.
While the chicken is cooking, mix the cornstarch and water in a small bowl. Stir it well to dissolve the cornstarch completely.
Once the chicken is done, take it out and shred it with two forks. Add the shredded chicken back into the pot.
Stir in the sour cream, shredded cheese, corn, cilantro, and lime juice. Pour in the cornstarch mixture, making sure to give it a good stir before adding. Let the chili simmer uncovered for 10 more minutes, stirring occasionally, until it thickens to your liking.
Ladle the chili into bowls and add your favorite toppings like crumbled cotija cheese, tortilla strips, and sliced avocado.

Expert Tips For Making Perfect White Chicken Chili

Use fresh corn if you have it! It adds an extra crunch and sweetness. If fresh corn isn’t available, frozen sweet corn works great.
Adjust the heat by controlling the jalapeno. Leave the seeds in for more spice or remove them for a milder flavor.
Don’t overcook the chicken—once it’s done, take it out and shred it right away. This keeps the meat tender and juicy.
Thicken the chili by simmering it uncovered after adding the cornstarch. Stir frequently to avoid burning.
Taste as you go! Add more lime juice, cilantro, or chili powder if needed to suit your taste.

Variations For Mexican Street Corn White Chicken Chili

Make it vegetarian by skipping the chicken and using black beans or chickpeas as the main protein. You can also use vegetable broth instead of chicken broth.
Add more veggies like bell peppers or zucchini to give it extra flavor and color.
Spice it up by adding a pinch of cayenne pepper or some chopped green chilies.
Use leftover rotisserie chicken to save time. Just shred it and add it to the broth after cooking the vegetables.

How To Store And Reheat?

Storing: Let the chili cool completely before transferring it to an airtight container. You can store it in the fridge for up to 4 days.
Freezing: This chili freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, warm the chili in a pot on the stove over medium heat. Stir occasionally until it’s hot. If it’s too thick, add a splash of water or broth to thin it out. You can also microwave individual portions on medium heat, stirring halfway through to heat evenly.

What To Serve With Mexican Street Corn White Chicken Chili?

Cornbread: Sweet or savory cornbread is a perfect pairing with this chili.
Tortilla chips: They add a nice crunch, and you can even dip them in the chili like a dip.
Rice: Serve the chili over a bed of rice to make the meal heartier.
Side salad: A fresh, crisp salad can balance out the richness of the chili.
Sliced avocado or guacamole: These toppings add creaminess and fresh flavor to the dish.

How Long Is White Chicken Chili Good For?

White chicken chili can be stored in the fridge for up to 4 days. Just make sure it’s kept in an airtight container to keep it fresh.

If you need it to last longer, you can freeze it for up to 3 months. Always reheat it thoroughly before serving.

Why Is My White Chicken Chili Not Thick?

If your white chicken chili is too thin, it may be because there wasn’t enough thickening agent added or it wasn’t simmered long enough.

Also, using too much liquid (broth or water) can make it thinner than desired.

Simmering the chili uncovered for a bit can help reduce the liquid and thicken it.

How To Thicken White Chicken Chili Without Cornstarch?

If you don’t want to use cornstarch, you can thicken white chicken chili by:

Mashing some of the beans: This will naturally thicken the chili without needing any extra ingredients.
Adding mashed potatoes: A small amount of mashed potatoes can add thickness without changing the flavor.
Using a flour slurry: Mix a tablespoon of flour with water, then stir it into the chili and let it simmer until it thickens.
Adding cream cheese: This not only thickens the chili but also makes it creamier.

Why Is White Chili White?

White chili is “white” because it uses light-colored ingredients like chicken, white beans, and broth, instead of the red tomatoes and beef found in traditional chili.

It also often includes dairy ingredients like sour cream or cheese, which contribute to the light color and creamy texture.