Introduction
Mexican Street Corn White Chicken Chili combines two beloved classics: the creamy heat of white chicken chili and the bold, zesty goodness of Mexican street corn (elote). This fusion dish is warm, satisfying, and packed with tender chicken, sweet corn, chili spice, and a luscious sour cream base. It’s perfect for chilly nights, casual gatherings, or when you need a big bowl of bold flavor.
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Origin and Cultural Significance
This dish is a delicious fusion of American Southwest white chili and Mexican street corn (elote). White chicken chili, traditionally made with white beans, chicken, and mild green chiles, has become a staple in American comfort cuisine. Mexican street corn, on the other hand, is a vibrant staple of street vendors across Mexico — grilled corn slathered in mayo, cheese, lime, and chili powder.
By blending the comfort of chili with the bold flair of street corn, this dish reflects the growing trend of cross-cultural culinary creativity, bringing warmth, tang, spice, and creaminess into one satisfying bowl.
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Ingredients Quantity (Serves 6)
4 boneless, skinless chicken breasts (or thighs), cooked and shredded
1 yellow onion, chopped
1 jalapeño, diced (remove seeds for milder heat)
4 cups chicken bone broth (or regular chicken broth)
1½ cups sour cream
1 (15 oz) can white beans, drained and rinsed
1½ cups frozen or canned corn kernels
1 (4 oz) can diced green chiles
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon smoked paprika
Salt & black pepper, to taste
Juice of 1 lime
¼ cup crumbled cotija or feta cheese
¼ cup chopped cilantro (optional)
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Optional Additions
Cream cheese for added richness
Monterey Jack cheese stirred in for melty creaminess
Cayenne pepper or hot sauce for more kick
Tortilla strips, avocado slices, or crushed chili-lime chips for toppings
Swap white beans with chickpeas or black beans
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Tips for Success
Use rotisserie chicken to save time
Sauté onions and jalapeños for better depth before adding broth
Blend a cup of beans or corn and stir it in to thicken the chili naturally
Don’t boil after adding sour cream — stir in off the heat to prevent curdling
Taste and adjust seasoning right before serving — lime juice at the end brightens it beautifully
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Instructions
1. Sauté Aromatics:
In a large pot or Dutch oven, sauté chopped onion and jalapeño in a bit of oil over medium heat until soft (4–5 minutes).
2. Add Chicken and Spices:
Stir in shredded chicken, cumin, chili powder, paprika, salt, and pepper. Cook for 2 minutes to coat in spices.
3. Add Broth & Simmer:
Pour in chicken broth, beans, corn, green chiles. Bring to a boil, then reduce to a simmer for 20–25 minutes, stirring occasionally.
4. Finish with Creaminess:
Turn off the heat. Stir in sour cream and lime juice until well combined and smooth.
5. Serve & Garnish:
Ladle into bowls and top with cotija or feta, chopped cilantro, and your favorite toppings.
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Description
Every spoonful of this chili delivers a creamy, tangy, and slightly spicy bite — with sweet corn kernels, tender chicken, and a gentle heat that lingers. It’s smooth and hearty without being heavy, offering a perfect fusion of Mexican street flavor and American comfort food charm.
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Nutritional Information (Approx. per serving)
Calories: ~430 kcal
Protein: 36g
Fat: 22g
Carbohydrates: 20g
Fiber: 4g
Sodium: ~680mg
> Values may vary based on added toppings and substitutions.
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Conclusion
Mexican Street Corn White Chicken Chili is a modern comfort dish that wraps your taste buds in warmth and flavor. Perfect for weeknight dinners, potlucks, or cozy weekends in, it delivers depth, richness, and personality in one bowl — all without requiring fancy ingredients or hours of prep.
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Recommendation
Serve with:
Warm tortillas, cornbread, or crusty bread
A side of green salad or grilled veggies
Top with tortilla strips, avocado, more cheese, or a lime wedge
Also makes a fantastic meal-prep option — it reheats beautifully and tastes even better the next day!
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Embracing Healthful Indulgence
Want to enjoy this chili while keeping things lighter or nutrient-packed?
Swap sour cream with plain Greek yogurt
Use reduced-sodium broth and low-fat cheese
Add extra veggies like spinach, zucchini, or red bell peppers
Stir in cauliflower rice or cooked quinoa for a fiber boost
Replace some of the chicken with white beans for a plant-protein hybrid