Description
Mexican Street Corn White Chicken Chili is a comforting Tex-Mex dish that combines juicy grilled chicken, charred sweet corn, and creamy white beans in a rich, zesty broth. Inspired by the flavors of Mexican street corn (elote), this chili features layers of smoky spices, a creamy base with Pepper Jack cheese and Mexican crema, and classic toppings like Cotija cheese, cilantro, Tajín seasoning, adobo sauce, and crunchy tortilla strips. Perfect for a cozy meal that’s bursting with bold, savory flavors and customizable heat levels.
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 the chicken breasts and corn cobs with 1 tablespoon of olive oil and season lightly with salt and pepper. Grill them over medium-high heat until the chicken is cooked through, about 5-7 minutes per side, and the corn is charred in spots, about 8-10 minutes, turning occasionally. Allow them to cool, then dice or shred the chicken and cut the kernels off the cobs, reserving some corn for the topping.
- Sauté the Aromatics: In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and jalapeños and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
- Bloom the Spices: Add the ground cumin, smoked paprika, chipotle chili powder, kosher salt, and black pepper. Stir and cook for about 30 seconds to release the spices’ aromas and deepen their flavors.
- Build the Chili: Add the grilled chicken, most of the grilled corn (save a handful for topping), drained white beans, and low-sodium chicken broth. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 15-20 minutes to meld the flavors.
- Make It Creamy: Remove the pot from heat. Stir in the Mexican crema (or the crema and sour cream blend), shredded Pepper Jack cheese, and lime juice until the cheese melts and the chili becomes creamy and slightly thickened.
- Taste & Adjust: Taste the chili and adjust seasoning with more salt, pepper, or lime juice as desired. For additional smoky heat, swirl in a little adobo sauce or sprinkle some Tajín seasoning now.
- Serve & Top: Ladle the chili into bowls and top with the reserved grilled corn kernels, crumbled Cotija cheese, chopped cilantro, sliced jalapeños, lime wedges, a sprinkle of Tajín, a drizzle of adobo sauce, and crunchy tortilla strips or crushed tortilla chips for texture and flavor.
Notes
- Grilling the chicken and corn adds a delicious smoky flavor, but you can alternatively roast the corn and cook chicken on the stovetop if needed.
- Adjust the number of jalapeños or seeds removed to control the heat level.
- Mexican crema can be substituted with sour cream or Greek yogurt for a similar creamy texture.
- Use low-sodium chicken broth to better control the salt level in the chili.
- Extra toppings like avocado, diced tomatoes, or green onions can be added for variety.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup / Chili
- Method: Grilling and Stovetop
- Cuisine: Mexican / Tex-Mex
