Easy Mexican Street Corn White Chicken Chili
Years ago I perfected the most amazing Mexican street corn salad that I have made more times than I can count! Ever since, I have been finding new and different ways to use these same bright flavors in so many other recipes, like a street corn chicken rice bowl and street corn smash burger tacos.
I am SO excited to keep these delicious flavors rolling by leveling up our traditional white chicken chili to make this epic pot of Mexican street corn white chicken chili!
Key Ingredients + Substitutions
Be sure to see the full recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- Chicken Thighs – for the best flavor, cook the chicken thighs right in the soup! Chicken breasts can also be used but require a longer cook time and to save some time, toss in some shredded rotisserie chicken.
- Canned Corn – perfect for keeping this recipe quick & easy! If you have the time and love a good charred flavor, make some grilled sweet corn and cut the kernels off the cob.
- Butter, Cream Cheese, & Feta Cheese – substitute the dairy-free alternatives if you prefer a dairy-free chili.
- Creamer – using NutPods unflavored/unsweetened dairy-free creamer has been our secret ingredient for years! A great way to keep your favorite recipes a little lighter and dairy-free. Feel free to swap it out for half-and-half or heavy cream, if you prefer.
How To Make Mexican Street Corn White Chicken Chili
Step 1 – Sauté the Anaheim pepper, onion, and garlic in some butter.
Step 2 – Mix in the flour and then gradually pour in the broth, stirring consistently. Then add the chicken thighs to the pot and simmer.
Step 3 – While the chicken cooks, mix up the Mexican street corn in a large bowl. Set aside.
Step 4 – Shred the cooked chicken and place it back in the pot along with the rest of the chili ingredients (except the cream cheese).
Step 5 – Add the cream cheese to the simmering chili to melt.
Step 6 – Carefully add about 3/4 of the street corn to the chili. Reserve the remaining for serving.
Step 7 – Taste, adjust any flavors to your liking and serve it up with some reserved street corn and your favorite toppings!
Mexican Street Corn White Chicken Chili – Slow Cooker
I tested this in a slow cooker/crockpot and it turned out great! Here is what I did:
- Size: I used a large slow cooker – this makes a lot!
- Prep Street Corn: Make the Mexican Street Corn and set aside.
- Dutch Oven: I did Step 1 and 2 (cooking veggies, making roux, adding broth) in a Dutch Oven and then transferred that to the slow cooker. Note: I increased the flour from 1/4 cup to 1/3 cup.
- To the slow cooker I added all of the other White Chicken Chili ingredients. I also added the cream cheese right away.
- I reserved some of the Mexican Street Corn and then I added it right to the slow cooker. Covered and cooked on LOW for 6 hours. Then shred the chicken and return to slow cooker.
- Note: This way worked just fine, but I think next time I will reserve the Mexican Street Corn and add that about 30 minutes before serving – I just think it will taste a bit better/fresher if the feta cheese, etc. aren’t cooking for so long.
- Cooking on HIGH: if you *really* want to cook on high, I definitely would not add the cream cheese or Mexican Street Corn until right about 30 minutes before serving. I don’t think the high heat would do any favors to the flavor of the street corn.
Best Ways To Serve Street Corn White Chicken Chili
Grab a soup bowl and ladle in a generous helping of this homemade white chicken chili. Add a scoop of the reserved Mexican street corn on top and enjoy with fresh cilantro, avocado, cotija cheese, diced red onion, sour cream, and/or tortilla strips. Any of your favorite chili toppings would be delicious!
Erin’s Learnings During Testing
This chicken chili was tested a few times with less street corn and more beans. It was good, but just didn’t have enough of those street corn flavors that we know and love. So, we decreased the beans (feel free to add as many as you want) and increased the street corn. The result was perfection!
Mexican Street Corn Chili FAQs
Yes, either prep all the ingredients and cook when ready. Or make the entire pot of chili, store in the fridge, and warm when ready to serve with a variety of toppings. White chicken chili can also be transferred to a slow cooker to stay warm for a crowd to serve themselves.
Yes, but I would recommend transferring the chili to freezer safe containers (leaving room for expansion) before adding the cream cheese or street corn mixture. Freeze for up to 3 months. Thaw overnight in the fridge, transfer to a dutch oven to warm on the stove, and then add the cream cheese plus street corn mixture.
Other Homemade Chili Recipes You Might Like
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Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 14 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Description
A one pot Street Corn White Chicken Chili that is creamy, delicious, and has all the flavors of a traditional Mexican Street Corn!
Ingredients
White Chicken Chili:
- 3 tablespoons butter (regular or plant-based)
- 1 large Anaheim pepper, chopped with the stem & seeds removed
- 1/2 cup red onion, diced
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 4 cups (32oz) chicken broth
- 1 pound boneless, skinless chicken thighs
- 15oz can of cannellini beans, drained & rinsed
- 2 (4oz) cans diced green chiles
- 1/3 cup Nutpods unsweetened/unflavored creamer (or half-&-half)
- 1/4 cup fresh cilantro, chopped
- lime zest from 1 lime
- lime juice from 1 lime
- 1 1/2 teaspoons chili powder
- 1 teaspoon kosher salt (more, if desired)
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon ground black pepper
- 8oz block of plain cream cheese, softened
Mexican Street Corn:
- 4 cans of corn, drained
- 1 cup mayonnaise
- 4oz feta cheese, crumbled (sub dairy-free alternative)
- 1/2 cup red onion, diced
- 4 tablespoons fresh cilantro, chopped
- 2 tablespoons garlic, minced
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Topping Options:
- fresh cilantro, chopped
- cotija cheese, crumbled (or feta cheese)
- red onion, diced
- sour cream
- tortilla strips
- avocado, diced
Instructions
- Sauté: Bring a large dutch oven (5.5 quarts) to a medium-high heat and add 3 tablespoons butter to melt. Add the Anaheim pepper, red onion, and 1 tablespoon minced garlic. Sauté for 3-5 minutes or until slightly softened.
- Flour + Broth: Add a 1/4 cup flour and stir to coat the veggies and make a bit of a paste. Slowly pour in the chicken broth, about a 1/2 cup at a time, mixing continuously. Keep pouring the broth until it is all added.
- Cook Chicken: Bring the pot to a simmer and add the chicken thighs. Let simmer until fully cooked; about 15 minutes (or until their internal temperature reaches 165 degrees F – use a meat thermometer).
- Make Mexican Street Corn: While the chicken cooks, put all of the ingredients for the Mexican Street Corn in a large bowl. Mix to fully combine.
- Combine: Once the chicken is fully cooked, remove it from the pot and shred with two forks. Return shredded chicken to the pot along with the cannellini beans, green chiles, 1/3 cup creamer, cilantro, lime zest, lime juice, 1 1/2 teaspoons chili powder, 1 teaspoon kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon oregano, and 1/8 teaspoon pepper. Mix to combine.
- Cream Cheese: Cut the softened block of cream cheese into large cubes and add them to the pot. Mix and let it simmer until it is fully melted.
- Add Street Corn: Reserve about a 1/4 of this mixture for serving. Carefully add the rest to the pot of chili. Mix again to combine. Taste, adjust any seasonings as desired.
- Serve: Enjoy with your desired toppings and some of the reserved street corn!
Notes
- Dairy Free: use plant-based butter and dairy free alternatives for the cream cheese & feta cheese.
- Chicken Thighs: option to use chicken breasts, but they may need to simmer a bit longer to be fully cooked.
- Beans: feel free to use 2 cans of beans if you want!
- Cream Cheese: I have found through testing that using a high-quality cream cheese really does result in a better soup – it just melts better and is less … chunky!
- Storage: leftovers can be stored in an airtight container in the fridge for 4-5 days.
- Slow Cooker Version (see blog post for full notes): Complete Step 1 and Step 2 (use 1/3 cup flour instead of 1/4) in a Dutch oven and then transfer to a large slow cooker (this makes a lot!). Add remaining White Chicken Chili ingredients to slow cooker. Cook on LOW 6 hours. Meanwhile make the Mexican Street Corn, refrigerate until later. Uncover slow cooker and shred chicken, return to slow cooker along with 3/4 of the Mexican Street Corn (reserve 1/4 for serving) and the cream cheese. Stir and then cover and let sit approx. 30 minutes or until cream cheese has melted. Uncover, stir and then serve!
- Slow Cooker Prep Note: I tested putting the Mexican Street Corn in the slow cooker right away and it did turn out just fine, I just think adding it towards the end of the cook time will result in a fresher-tasting dish – but if you need to add it at the beginning, go for it – it will be fine. I just wouldn’t recommend cooking it on HIGH.
Nutrition
- Serving Size: 6oz
- Calories: 191
- Sugar: 3.7 g
- Sodium: 536.5 mg
- Fat: 11.7 g
- Carbohydrates: 14.7 g
- Fiber: 2.1 g
- Protein: 8.5 g
- Cholesterol: 49.7 mg
Shelley says
This recipe is absolutely amazing!! I made this last night and upon the first bite my whole family was in love! The flavor profile is incredible and the recipe is fairly easy too! Thank you for another incredible recipe!!
Erin Jensen says
yay!! makes me so happy to hear that, Shelley! Thanks for coming back to leave a rating and review – I really appreciate it!
Erin says
Oh my gosh – so good!
Bridget says
Yes! Love those street corn flavors! Will be making this one again and again.