Mexican Street Corn White Chicken Chili

Here’s a bold, creamy, and flavor-loaded recipe for Mexican Street Corn White Chicken Chili 🌽🍗—a mashup of two favorites: cozy white chicken chili and the zesty, cheesy flavors of Mexican elote (street corn). It’s hearty, slightly spicy, and absolutely irresistible.

🌽🔥 Mexican Street Corn White Chicken Chili

✅ Creamy, cozy comfort

✅ Roasted corn + chili spices

✅ Tangy lime, cotija, and a little heat

🧂 Ingredients:

• 2 tbsp olive oil or butter

• 1 small onion, diced

• 3 cloves garlic, minced

• 1–2 jalapeños, seeded and diced (optional for spice)

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• Salt & pepper to taste

• 3 cups shredded cooked chicken (rotisserie works great)

• 2 cups chicken broth

• 1 can (4 oz) diced green chiles

• 1 can (15 oz) white beans, drained and rinsed

• 1½ cups frozen or canned corn (or use roasted/grilled for authentic street corn flavor)

• ½ cup sour cream

• 4 oz cream cheese, cubed and softened

• 1 cup shredded pepper jack or Monterey Jack cheese

• Juice of 1 lime

🌟 For Serving:

• Cotija cheese, crumbled

• Fresh cilantro, chopped

• Extra lime wedges

• Tortilla strips or chips

• Hot sauce (optional)

👩‍🍳 Instructions:

1. Sauté Base:

   • In a large pot or Dutch oven, heat oil over medium heat.

   • Add onion and jalapeño; sauté 3–4 minutes until softened.

   • Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook 1 minute until fragrant.

2. Build the Chili:

   • Add chicken, broth, green chiles, white beans, and corn.

   • Bring to a simmer and cook for 10–15 minutes to let flavors blend.

3. Cream It Up:

   • Reduce heat to low. Stir in cream cheese and sour cream until smooth.

   • Add shredded cheese and stir until melted.

   • Squeeze in lime juice and adjust seasoning to taste.

4. Serve Hot:

   • Ladle into bowls and top with cotija, cilantro, tortilla strips, and a splash of hot sauce if desired.

💡 Tips & Variations:

• Make it spicier with extra jalapeño or chipotle powder.

• Stir in fire-roasted corn or grill fresh corn on the cob for max flavor.

• Use Greek yogurt instead of sour cream for a protein boost.

• Can be made ahead and frozen—just reheat gently and add a splash of broth if needed.

Would you like a crockpot version, vegetarian twist, or a meal-prep/freezer plan?