Name: Creamy Mexican Street Corn White Chicken Chili for Cozy Nights
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil (can replace with avocado oil); 1 medium onion, diced (substitute with shallots for a milder taste); 3 cloves garlic, minced (use garlic powder if fresh is unavailable); 1 pound chicken breasts, cut into bite-sized pieces (substitute with cooked rotisserie chicken); 1 teaspoon ground cumin (use coriander for a slight flavor shift); 1 teaspoon smoked paprika (use regular paprika if necessary); 1 teaspoon chili powder (adjust amount based on preference); to taste salt; to taste black pepper; 4 cups chicken broth; 1 can white beans, drained (canned chickpeas can be a substitute); 1 cup frozen corn (fresh grilled corn can enhance flavor); 1 cup heavy cream (substitute with coconut milk for a lighter version); 1 handful fresh cilantro, chopped (omit if not preferred); 1 tablespoon lime juice (fresh or bottled can be used)

As the comforting aroma of spices fills the kitchen, I find myself dreaming of my favorite street food: the luscious Mexican street corn. This nostalgia inspired my Quick and Creamy Mexican Street Corn White Chicken Chili, a delightful twist on the classic chili we all love. With tender pieces of chicken simmered in a rich, spiced broth, and sweet corn mingling with creamy white beans, this dish is not only a crowd-pleaser but also a one-pot wonder that makes weeknight dinners a breeze. In just 45 minutes, you can indulge in a cozy, satisfying meal that’s perfect for the cooler evenings ahead. Ready to discover this heartwarming recipe? Let’s dive in!

Why is This Chili a Must-Try?

Comforting warmth: A blend of spices creates an inviting aroma that wraps you in a cozy embrace.

Quick and easy: Prepare this one-pot meal in just 45 minutes without sacrificing flavor.

Creamy texture: The heavy cream mingles perfectly with white beans, giving each spoonful a rich, velvety feel.

Versatile ingredients: Customize it with different proteins or beans like those in my Chopped Chicken Bacon or even treat yourself to a Chicken Street Taco side.

Crowd-pleaser: Perfect for family dinners or gatherings, it’s a dish everyone will rave about!

Fresh finish: A squeeze of lime and freshly chopped cilantro gives this chili its refreshing zest, ensuring every bite is bursting with flavor.

Mexican Street Corn White Chicken Chili Ingredients

For the Base

Olive Oil – Adds richness and helps sauté aromatics; can replace with avocado oil.
Onion – Base flavor; diced for even cooking; substitute with shallots for a milder taste.
Garlic – Adds pungency and depth; use garlic powder if fresh is unavailable.
Chicken Breasts – Main protein, cut into bite-sized pieces; substitute with cooked rotisserie chicken for quicker prep.
Ground Cumin – Provides warm, earthy notes; use coriander for a slight flavor shift.
Smoked Paprika – Adds smokiness; enhances depth of flavor – use regular paprika if necessary.
Chili Powder – Contributes heat and spice; adjust amount based on preference.
Salt & Black Pepper – Essential seasoning; can adjust to taste.

For the Broth

Chicken Broth – Forms the chili base, adding depth and moisture.
White Beans – Adds creaminess and protein; canned chickpeas can be a substitute.
Frozen Corn – For sweetness; fresh grilled corn can enhance flavor.
Heavy Cream – Creates creaminess in the chili; substitute with coconut milk for a lighter version.

For the Fresh Finish

Fresh Cilantro – Brightens the dish with freshness; omit if not preferred.
Lime Juice – Enhances flavors; essential for brightness! Fresh or bottled can be used.

Step‑by‑Step Instructions for Mexican Street Corn White Chicken Chili

Step 1: Sauté the Aromatics
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 diced onion and sauté it until it’s translucent, about 5 minutes. The onion should soften and become fragrant, creating a lovely base for your Mexican Street Corn White Chicken Chili.

Step 2: Add Garlic for Flavor
Next, introduce 3 minced garlic cloves to the pot and cook for an additional minute. Stir occasionally and watch for the garlic to become fragrant; it should not brown, as overcooking it can lead to bitterness. This step enhances the aromatic profile of your chili.

Step 3: Cook the Chicken
Incorporate 1 pound of bite-sized chicken breast pieces into the pot. Season with 1 teaspoon each of ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook the chicken until it’s no longer pink, about 5-7 minutes, stirring frequently to ensure even cooking and flavor distribution.

Step 4: Create the Broth Base
Pour in 4 cups of chicken broth, stirring well to combine with the chicken and spices. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together and the chicken to become tender.

Step 5: Add Beans and Corn
Stir in 1 can of drained white beans and 1 cup of frozen corn. Continue simmering for an additional 5 minutes, ensuring everything is heated through. The chili should now be thickening slightly, and the corn will add a delightful sweetness to your dish.

Step 6: Finish with Cream and Lime
Slowly mix in 1 cup of heavy cream and a handful of chopped fresh cilantro, stirring until well combined. Squeeze the juice of 1 lime into the chili, adjusting the seasoning to taste. The addition of cream will provide a rich and creamy texture, hallmark of the Mexican Street Corn White Chicken Chili.

Step 7: Serve and Enjoy
Ladle the chili into bowls and garnish with your favorite toppings, such as avocado slices, crumbled queso fresco, or extra cilantro. Serve hot for a comforting meal, perfect for chilly evenings. Each bite promises to delight with the comforting essence of home-cooked goodness.

Mexican Street Corn White Chicken Chili Variations

Feel free to let your creativity shine and personalize this delicious chili with these fun and tasty variations!

Turkey Swap: Use shredded turkey instead of chicken for a different protein twist. This swap keeps your chili just as hearty and flavorful, making it great for using up leftover Thanksgiving turkey!
Vegetarian Delight: Substitute chicken with plant-based proteins, like tempeh or chickpeas. This option not only maintains the creamy texture but also invites meatless diners to indulge with joy.
Bean Bonanza: Mix it up by using black beans or kidney beans instead of white beans. Each variety lends its own unique flavor and texture to the chili, providing a delightful surprise in every spoonful.
Smoky Heat: For a little kick, add diced poblano peppers or green chiles to the mix. This adjustment elevates the complexity of flavors and adds a smokey spice that warms the soul.
Zesty Extras: Throw in some grilled corn if you have it on hand, or even mix fresh tomatoes for an added burst of flavor! These enhancements make every bite a colorful and delicious experience.
Creamy Alternatives: If you want a lighter version, swap heavy cream for coconut milk. This substitution brings a subtle sweetness while keeping the richness intact, perfect for those seeking a dairy-free option.
Seasonal Spinach: Stir in some fresh spinach during the last minute of cooking for an added nutrient boost. Not only does it enhance the vibrant color, but it also adds a lovely depth of flavor to your chili.

Keep the fun going by serving this chili alongside crispy tortilla strips or warm corn tortillas to enjoy the complete experience. And if you’re looking for other delightful dishes to try, don’t miss out on my Garlic White Chicken or Garlic Parmesan Chicken for more cozy flavors!

What to Serve with Mexican Street Corn White Chicken Chili

Cozy up your dinner table with delightful pairings that elevate your chili experience.

Crispy Tortilla Strips: Add a satisfying crunch to your chili with crispy tortilla strips, providing a perfect contrast to the creamy texture. These can be quickly made or bought, enhancing every spoonful.
Cornbread Muffins: Soft, buttery cornbread muffins offer a subtly sweet balance to the spiced chili. Serve them warm with a pat of butter for a comforting bite.
Fresh Guacamole: A zesty guacamole loaded with lime and cilantro brings a fresh flavor burst, enhancing the richness of the chili while adding creamy goodness.
Cilantro Lime Rice: Light and fluffy rice infused with cilantro and lime adds a delightful fresh touch, making each mouthful a flavorful adventure and perfect for soaking up every bit of broth.
Sliced Avocado: Creamy avocado slices provide richness and a healthy fat boost, counterbalancing the spices in the chili beautifully. A dash of salt can elevate this simple yet delicious addition.
Rimmed Margaritas: Pair your chili with refreshing margaritas, combining tequila, lime, and a hint of sweetness. The drink’s brightness complements the chili’s richness, making for a delightful meal.
Churros for Dessert: End your meal on a sweet note with cinnamon sugar-coated churros. Their delightful crispiness and warm flavor provide a perfect contrast to your savory chili.

Make Ahead Options

These Mexican Street Corn White Chicken Chili is perfect for busy weeknights and meal prep enthusiasts! You can sauté the onions and garlic up to 24 hours in advance and refrigerate them to save time. Additionally, the chicken can be cut into pieces and seasoned ahead of time (store it in an airtight container for up to 3 days). For ultimate freshness, add the cream and cilantro just before serving to maintain the rich texture of the chili. When you’re ready to enjoy, simply reheat your prepared ingredients in a pot, stir in the broth, white beans, and corn, and let it simmer for about 10 minutes until heated through. You’ll have a comforting, hearty meal with minimal effort!

Expert Tips for Mexican Street Corn White Chicken Chili

Use Fresh Ingredients: Fresh corn and cilantro will elevate the flavor profile significantly, adding vibrancy to your Mexican Street Corn White Chicken Chili.
Avoid Over-browning: Cook onions and garlic just until fragrant and translucent; this will prevent bitterness and maintain the chili’s creamy essence.
Customize Spice Levels: Feel free to adjust the chili powder according to your heat preference; remember, you can always add more later!
Effortless Substitutions: If time is tight, use rotisserie chicken; it saves cooking time and still delivers great flavor in your chili.
Thicken as Needed: If your chili is too thin, let it simmer uncovered for a few extra minutes to reach the desired consistency without losing its creamy texture.
Garnish for Zest: Don’t skip the lime juice and fresh cilantro at the end; they add a refreshing kick that brightens the overall dish.

How to Store and Freeze Mexican Street Corn White Chicken Chili

Fridge: Store your Mexican Street Corn White Chicken Chili in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Freezer: Freeze the chili for up to 3 months in a well-sealed container. Label it with the date for easy reference. Thaw overnight in the fridge before reheating.

Reheating: When reheating, aim for a low heat to maintain the creamy texture. Stir occasionally, and consider adding a touch of heavy cream or broth to restore creaminess.

Make-Ahead: This dish is perfect for make-ahead meals. Prepare it in advance and store it properly to enjoy a quick weeknight dinner!

Mexican Street Corn White Chicken Chili Recipe FAQs

How do I choose the best corn for this recipe?
Absolutely! For the sweetest flavor, fresh corn is ideal. Look for ears with bright green husks and plump kernels, avoiding any with dark spots or dryness. If fresh corn isn’t available, frozen corn works perfectly too!

What’s the best way to store leftovers?
Very! Store your Mexican Street Corn White Chicken Chili in airtight containers for up to 3 days in the refrigerator. Make sure to let it cool before sealing to retain freshness. When reheating, add a splash of chicken broth to help maintain its creamy texture.

Can I freeze the chili, and how long will it last?
Definitely! This chili can be frozen for up to 3 months. Ensure it’s in a well-sealed container, and be sure to label it with the date. To thaw, simply place it in the fridge overnight, then reheat on low heat, stirring occasionally.

What if my chili is too thick after reheating?
No worries! If your chili is thicker than you’d like after reheating, simply stir in some chicken broth or a little extra heavy cream until you reach your desired consistency. This will help revive its creamy texture and flavor.

Is this recipe suitable for people with dairy allergies?
Absolutely! If you or someone you’re serving has dairy allergies, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. This way, you can still enjoy the rich, creamy goodness without the dairy.

What are some great toppings for my chili?
The more the merrier! Some fantastic toppings to elevate your Mexican Street Corn White Chicken Chili include crispy tortilla strips, avocado slices, or crumbled queso fresco. These add extra texture and flavor, making each serving even more delightful!