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Craving the smoky, creamy magic of Mexican street corn-but in a bowl you can eat with a spoon?
This Tex-Mex White Chicken Chili is everything: juicy grilled chicken, charred sweet corn, tender white beans, and a rich, zesty broth that's both comforting and bold. Pile on the classic street corn toppings for a chili that's impossible to resist.
Table of Contents
- Recipe at a Glance
- Why My Version is Different
- Ingredient Notes & Swaps
- Equipment You'll Need
- Step-by-Step: How to Make Mexican Street Corn White Chicken Chili
- Pro Tips For The Perfect Chicken Chili
- Variations
- Frequently Asked Questions (FAQs)
- What to Serve With This Chili
- More Recipes You’ll Love
- Your Turn
- Recipe
- Reviews
Recipe at a Glance
| Feature | Detail |
|---|---|
| Yield: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 50 minutes |
| Skill Level: | Easy/Intermediate |
| Make Ahead? | Yes, base can be made 1 day ahead |
| Freezer-Friendly? | Yes, before adding crema/cheese |
| Diet: | Gluten-free |
Why My Version is Different
Most "street corn chili" soup recipes just toss in some corn and call it a day. Mine brings real San Antonio Texas flavor by grilling both the chicken and the corn for extra smokiness, using jalapeños instead of green chiles, and finishing every bowl with all the classic street corn toppings. If you loved my Instant Pot White Chicken Chile, then you’ll love this recipe!
This chili is inspired by Texas backyard cookouts and Fiesta street vendors-a bowl that finally tastes like the elote I grew up loving. It’s a great way to use up leftover grilled chicken and corn.
Ingredient Notes & Swaps
Here's what makes this chili bold, Tex-Mex, and totally unique-plus smart swaps to make it work with whatever you have on hand!
- Grilled Chicken: Grilling the chicken (breasts or thighs) adds smoky, authentic flavor. Short on time? Rotisserie chicken works, but try to char it briefly in a skillet for that grilled vibe.
- Fresh Corn on the Cob: Nothing beats the sweet pop and char of grilled corn, but in a pinch, use frozen corn (thawed and seared in a skillet) or well-drained canned corn. You can even broil them for extra color.
- Jalapeños: Fresh jalapeños bring Tex-Mex heat. Want more spice? Leave in some seeds or toss in a minced chipotle pepper from a can. For less heat, swap for poblano pepper or use only half a jalapeño.
- Mexican Crema: This silky, tangy cream gives the chili a true elote finish. Can't find crema? Mix equal parts sour cream and heavy cream or use all sour cream for a thicker texture.
- Pepper Jack Cheese: Melty, mildly spicy, and perfect for chili. Monterey Jack or a Mexican cheese blend are good substitutes.
- White Beans: Cannellini or Great Northern beans add body and protein. Navy beans or even pinto beans can step in if needed.
- Chipotle Chili Powder: This brings smoky, street corn flavor. If you can't find chipotle powder, smoked paprika + regular chili powder is a good hack.
- Adobo Sauce: This is the smoky, spicy sauce from a can of chipotle peppers in adobo (usually in the Mexican section). For a flavor-packed finish, spoon the sauce over your chili-or mash a pepper into the sauce for extra heat and drizzle that on top!Pro Tip: Don't toss the can! Leftover adobo sauce and peppers keep well in the fridge and add smoky magic to tacos, salsas, and even scrambled eggs.
- Cotija Cheese, Cilantro, Tajín, and Lime: Don't skip these! Cotija's salty tang, fresh cilantro, a sprinkle of Tajín, and a squeeze of lime make every bowl taste like true street corn.
Equipment You'll Need
- Grill or Grill Pan: For charring chicken and corn (or use a broiler in a pinch).
- Large Soup Pot or Dutch Oven: For simmering the chili.
- Sharp Knife & Cutting Board: For prepping chicken, corn, and veggies.
- Tongs: For turning chicken and corn on the grill.
- Wooden Spoon: For stirring and serving.
- Ladle: For serving chili into bowls.
- Optional: Blender or food processor if you want to puree some beans/corn for an ultra-creamy base.
Step-by-Step: How to Make Mexican Street Corn White Chicken Chili
- Step 1: Grill the Chicken & Corn
Brush chicken and corn with olive oil, season, and grill until charred and cooked through. Dice or shred chicken and cut kernels from corn.
- Step 2: Sauté the Aromatics
Sauté diced onion and jalapeños in a large pot until softened. Add garlic and cook until fragrant.
- Step 3: Bloom the Spices
Stir in cumin, smoked paprika, chipotle chili powder, salt, and pepper. Cook for 30 seconds to unlock those bold flavors.
- Step 4: Build the Chili
Add grilled chicken, most of the grilled corn, drained beans, and chicken broth. Simmer gently for 15-20 minutes to let everything meld.
- Step 5: Creamy Finish
Remove from heat. Stir in Mexican crema and shredded Pepper Jack until melted and the chili is luscious and creamy. Add a squeeze of lime juice to brighten it up.
- Step 6: Street Corn Toppings
Ladle into bowls and go wild with toppings-reserved corn, Cotija, cilantro, Tajín, jalapeños, adobo sauce drizzle, and tortilla chips for crunch.
Pro Tips For The Perfect Chicken Chili
- Grill Indoors: Use a grill pan or broiler for similar charred flavor if grilling outdoors isn't an option.
- Customize Heat: Craving spicy? Add extra jalapeños or a minced chipotle pepper.
- Ultra-Creamy: Puree a scoop of beans and corn with a bit of broth for a thicker chili base.
- Meal Prep: The chili base (without crema/cheese) freezes beautifully-just reheat and add the creamy mix and toppings when serving.
Variations
- Vegetarian Elote Chili with Roasted Cauliflower:
Skip the chicken and load your chili with roasted, Tex-Mex spiced cauliflower and extra white beans for a hearty, meatless meal that still feels totally satisfying. - Street Corn Chili Bar:
Set up a chili bar with all your favorite toppings-Cotija, cilantro, jalapeños, avocado, pickled onions, crispy bacon, even crushed hot Cheetos or mango salsa. Let everyone customize their bowl, just like at a real street corn stand! - Creamy Chipotle-Lime Twist:
Stir in a couple tablespoons of chipotle-lime mayo along with the crema for extra tang, creaminess, and a punch of smoky heat. (It's like sandwich-shop magic in your chili bowl!) - Fiesta Quinoa Protein Chili:
Add a scoop of tri-color quinoa, some baby spinach, and roasted poblanos for a fiber-rich, colorful twist that's perfect for meal prep or a lighter dinner. - Tex-Mex Breakfast Chili:
For a brunch-worthy version, crack a few eggs right into the simmering chili and let them poach, shakshuka-style. Scoop into bowls and top with your favorite garnishes-chili for breakfast is a game changer! - Low-Carb, High-Veggie:
Replace the beans with extra grilled zucchini, yellow squash, and more corn for a veggie-forward, lower-carb chili that's still packed with Tex-Mex flavor. - Party Dip Version:
Simmer your chili extra thick and serve it as a hot, cheesy street corn dip with tortilla chips or Fritos. It's the hit of any game day or tailgate!
Frequently Asked Questions (FAQs)
For max flavor? Yes! Blooming spices in hot oil takes your chili from flat to Tex-Mex magic in just 30 seconds. It releases their natural oils and aromas, making them taste bolder, toastier, and way more intense. It's like turning up the flavor dial-suddenly, your chili is layered, complex, and totally Tex-Mex! Don't skip it if you want those bold, crave-worthy vibes!
Absolutely-rotisserie chicken, frozen or canned corn, and all sour cream work great in a pinch, but grilling and Mexican crema make this chili next-level.
What to Serve With This Chili
Serve this White Chicken Chili with Homemade Tortilla Chips, Homemade Salsa Roja, sour cream or Mexican Crema, and Pico de Gallo.
More Recipes You’ll Love
Craving more Mexican Street Corn flavors, be sure to check out my Mexican Street Corn Chicken Rice Bowls, Mexican Street Corn Salad, and Mexican Street Corn Potato Salad.
Your Turn
I hope this recipe brings a little San Antonio Tex-Mex fiesta to your table, whether you're cooking for a crowd or just want a cozy dinner at home.
Give this white chicken chili a try and let me know how you topped your bowl-or snap a photo and tag me on Instagram @flavormosaic. I can't wait to see your delicious creations!
Also, if you tried it and loved it, leave a comment and rating below.
Recipe
Mexican Street Corn White Chicken Chili Recipe
Ingredients
For the Chili:
- 2 large, boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3-4 cloves garlic minced
- 2-3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or Great Northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
For the Creamy Base:
- 1 cup Mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) Pepper Jack cheese shredded (about 1 cup)
- Juice of 1 lime
For the Topping:
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- Sliced or diced jalapeños
- Lime wedges
- Sprinkle of Tajín seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- Additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Grill the Chicken & Corn: Brush chicken breasts and corn cobs with 1 tablespoon olive oil; sprinkle with a little salt and pepper. Grill over medium-high heat until chicken is cooked through (5-7 minutes per side) and corn is charred in spots (8-10 minutes), turning occasionally. Let cool, then dice or shred chicken and cut kernels off the cobs (reserve some corn for topping).
- Sauté the Aromatics: In a large Dutch oven or soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and jalapeños; cook for 3-4 minutes until softened. Stir in garlic and cook 1 minute more.
- Bloom the Spices: Add cumin, smoked paprika, chipotle chili powder, salt, and pepper. Stir and cook for 30 seconds to bring out the flavors.
- Build the Chili: Add grilled chicken, most of the grilled corn (save a handful for topping), white beans, and chicken broth. Stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Make It Creamy: Remove pot from heat. Stir in Mexican crema (or crema/sour cream blend), shredded Pepper Jack cheese, and lime juice until the cheese is melted and chili is creamy and slightly thickened.
- Taste & Adjust: Taste and add more salt, pepper, or lime juice if desired. For extra smoky-heat, swirl in a little adobo sauce or a sprinkle of Tajín now.
- Serve & Top: Ladle chili into bowls. Top with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, a drizzle of adobo sauce, and tortilla chips for crunch.
Nutrition values will vary depending on toppings and exact brands used.
Jennifer L Wyble says
Yum O, Michelle! This was a lovely, delicious soup. Hubs said, “Dang honey – this soup is GREAT!” I agree… creamy, smoky, little bit spicy. It was a wonderful soup worthy of it’s name!
TY Michelle – your recipes NEVER disappoint!!! 🙂 <3 Jennifer
Michele says
Hi Jennifer,
That’s wonderful. I’m so glad you and your husband loved it! Be sure to share the link to the recipe with your friend and family, and keep trying more recipes.
Thanks,
Michele