Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili is creamy, zesty, and full of comforting flavors, combining tender chicken, roasted corn, and bold spices for a fun twist on classic chili. This no-bean version is easy to make, super satisfying, and perfect for weeknights, game day, or whenever you’re craving something hearty and delicious.

Love More Chicken Chili Recipes? Try My Chicken Pumpkin Chili or this White Chicken Chili next.

Why You’ll Love This Recipe

This Mexican Street Corn White Chicken Chili is the ultimate mix of easy and satisfying. Ready in about half an hour, it’s rich, creamy, and full of bold flavor without being complicated. The recipe makes a generous pot that’s perfect for family meals, entertaining friends, or prepping ahead for the week, so you’ve always got something warm and comforting ready to go.

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Ingredients You’ll Need

Main stuff:

• 4 chicken breasts (or just buy rotisserie, whatever)
• 1 onion, chopped up
• 1 jalapeño, diced small
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1½ cups sour cream (don’t buy the light stuff, tastes weird)
• ½ cup monterey jack cheese, shredded
• oregano, chili powder
• 2 cups frozen corn
• cilantro bunch
• 1 lime
• olive oil
• salt, pepper
• cornstarch for thickening

Stuff to put on top:

• cotija cheese crumbles
• bacon bits
• those crunchy tortilla things
• avocado if you want
• more lime
• more cilantro

Why These Ingredients Work

Sour cream makes it creamy without being heavy like regular chili. Monterey jack doesn’t taste like much but melts good. The lime and cilantro are what make it taste like actual street corn instead of just white chili with corn thrown in.

Use frozen corn. I tried fresh once and it got all mushy and gross. Frozen stays crunchy and tastes sweeter.

Essential Tools and Equipment

Big pot. Two forks for shredding chicken. Knife. Small bowl for the cornstarch thing. That’s it.

I use my dutch oven because it’s heavy and doesn’t burn stuff as easy.

How To Make Mexican Street Corn White Chicken Chili

Step 1: Build the Flavor Base

Heat oil in the big pot. Throw in chopped onion and jalapeño. Cook till onion gets soft and clear, maybe 5 minutes. Stir it around so nothing burns.

The jalapeño will get soft too. That’s what you want.

Step 2: Add the Aromatics

Add the minced garlic, oregano, chili powder, salt, and pepper. Stir it all up and cook for like 30 seconds till it smells good.

Don’t let the garlic burn or it tastes bitter. If it starts browning too much turn the heat down.

Step 3: Cook the Chicken

Put in the chicken and pour the broth over it. Bring it to a boil then turn it down to simmer. Put a lid on and cook 15-20 minutes till chicken’s done.

Don’t rush this part. Raw chicken is gross and properly cooked chicken shreds way better.

Step 4: Prepare the Thickener

While chicken’s cooking, mix cornstarch with cold water in a small bowl till it’s smooth. No lumps or your chili will be chunky.

Step 5: Shred the Chicken

Take the chicken out and put it on a cutting board. Use two forks to shred it up. Doesn’t have to be perfect, just bite-size pieces.

Put all the shredded chicken back in the pot.

Step 6: Bring It All Together

Turn heat to medium-low. Add sour cream, cheese, frozen corn, chopped cilantro, and lime juice. Add the cornstarch mixture and stir everything together.

Let it simmer without the lid for 10 minutes till it gets thick. Stir it sometimes so it doesn’t stick. Taste it and add more salt or lime if needed.

You Must Know

Don’t let it boil after you put the sour cream in. It’ll curdle and look like cottage cheese. Keep it bubbling gently and you’re fine.

My Personal Secret: I char my jalapeño over the stove burner first. Just hold it with tongs and turn it till the skin gets black spots. Makes it smoky instead of just hot.

Pro Tips & Cooking Hacks

Want to save time? Buy rotisserie chicken and shred 3 cups. Skip cooking the chicken entirely. Just heat everything up at the end.

Want it spicier? Keep the jalapeño seeds. Want it milder? Take all the seeds out.

Too thick? Add more broth. Too thin? Mix more cornstarch with water and stir it in.

I put a few dashes of hot sauce at the end. Adds flavor without making it burn your mouth.

Flavor Variations

Smoky version: Add smoked paprika or char the corn in a cast iron pan first. Tastes like actual grilled street corn.

With beans: Throw in a can of white beans when you add the chicken back. Makes it more filling.

Spicy version: Use poblano peppers instead of jalapeño or add chipotle peppers. The chipotle ones are smoky and hot.

Citrus version: Use half lime and half orange juice. The orange makes it a little sweet.

Bacon version: Cook bacon first and use the fat instead of oil. Crumble the bacon and put it back in at the end.

Make-Ahead Options

This is better the next day. All the flavors mix together overnight. Make it 3 days ahead if you want.

Freezes good for months. Might look weird when you thaw it but just stir it up while heating and it’s fine.

I make big batches on Sunday and freeze portions. Emma takes it in her thermos for lunch sometimes.

Recipe Notes

The trick is getting the sour cream richness balanced with the lime brightness and corn sweetness. Don’t skip the cilantro. It makes everything taste fresh.

If you can’t do dairy, use Greek yogurt for half the sour cream. Just add it last and don’t let it boil.

Should be creamy but not thick like pudding. Should pour easy but coat a spoon a little.

Serving Suggestions

We just eat it in bowls with cotija cheese and bacon bits on top. Emma likes extra lime squeezed on hers.

Good over tortilla chips if you want nachos for dinner. Put it on baked sweet potatoes. Eat it with cornbread. Use it for taco filling.

Sometimes I make rice and put the chili over it when we’re extra hungry.

How to Store Your Mexican Street Corn White Chicken Chili

Fridge for 4 days covered. Tastes better the second day anyway.

Freezer for 3 months in containers. Leave room at the top for when it expands.

Reheat on the stove on low heat. Stir it lots so it doesn’t burn. Add broth if it gets too thick. Microwave works too but stir it every minute.

Allergy Information & Substitutions

No dairy? Use coconut cream instead of sour cream and skip the cheese. Still tastes good.

It’s gluten-free already but check your broth label.

Want it lighter? Use light sour cream and low-fat cheese. Not as good but still decent.

No meat? Skip chicken and add two cans of white beans. Use vegetable broth.

Questions I Get Asked A Lot

Can I use fresh corn instead of frozen?

Yeah but char it in a dry pan first. Fresh corn gets mushier when it cooks.

How spicy is this chili?

Pretty mild. Take out jalapeño seeds for less heat. Leave them in for more.

What if I don’t have bone broth?

Regular chicken broth is fine. Bone broth just tastes richer.

My chili turned out too thin/thick. How do I fix it?

Too thin – more cornstarch mixed with water. Too thick – add more broth till it looks right.

💬 Tried this recipe? Leave a comment and rating below! Tell me what your family thinks!