Mexican Street Corn White Chicken Chili Recipe
A smoky, creamy white chicken chili featuring grilled corn, jalapeños, and an elote-style finish inspired by South Texas flavors.
Servings 6
Calories 322kcal
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.
Notes
Adobo Sauce: The smoky, spicy sauce found in cans of chipotle peppers in adobo (in the Mexican foods aisle). Spoon out just the sauce, or mash a pepper into the sauce for extra heat.
No Grill? Use a grill pan or broiler to char chicken and corn, or sear in a hot skillet for similar flavor.
Shortcuts: Rotisserie chicken, frozen or canned corn (drained well and seared in a skillet) both work in a pinch.
Storage: Store leftover chili (without toppings) in the fridge for up to 4 days. Reheat gently and add toppings fresh.
Freezer Tip: Freeze base before adding crema/cheese, then thaw and finish creamy when ready to serve.
Nutrition
Calories: 322kcal | Carbohydrates: 17g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 551mg | Potassium: 750mg | Fiber: 2g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 1mg | Phosphorus: 341mg
