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Bowl of creamy Mexican street corn chili topped with cheese

Creamy Mexican Street Corn White Chicken Chili

  • Author: Chef Lalybeth
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

This Creamy Mexican Street Corn White Chicken Chili is a fusion of flavors inspired by elote and traditional white chicken chili. Loaded with tender chicken, sweet corn, and a creamy kick from cotija cheese, this soup is hearty, comforting, and perfect for weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups chicken broth
  • 15 oz can white beans (drained and rinsed)
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup cotija cheese, crumbled
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Additional cotija cheese for topping

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the chicken pieces and season with salt, pepper, chili powder, cumin, paprika, and cayenne (if using). Cook until chicken is browned on all sides, about 5-7 minutes.
  4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow flavors to meld.
  5. Stir in the white beans and corn. Simmer for another 10 minutes until corn is tender.
  6. Reduce heat to low. Stir in the sour cream and Monterey Jack cheese until melted and creamy.
  7. Add lime juice and cotija cheese. Stir to combine. Adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with fresh cilantro and extra cotija cheese.

Notes

This chili tastes even better the next day. If you prefer a spicier version, increase the cayenne pepper. For a dairy-free option, substitute with vegan alternatives for sour cream and cheese.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Main Course
  • Cuisine: Mexican-American

Nutrition

  • Calories: 420 kcal
  • Sugar: 5g
  • Fat: 22g
  • Carbohydrates: 25g
  • Protein: 35g

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Find it online: https://www.cookingwithlalyta.com/creamy-mexican-street-corn-chili/