Mexican Street Corn White Chicken Chili: A Zesty Bowl (Print Version)

Mexican Street Corn White Chicken Chili brings vibrant elote flavors to a creamy, hearty bowl. It's a comforting, easy dinner with a zesty kick you'll love.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Gluten-Free, High Protein

# Ingredients:

→ Base Ingredients

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 2 cans (15 oz each) white beans (Great Northern or cannellini), undrained
03 - 4 cups low-sodium chicken broth
04 - 3 cups frozen corn

→ Flavor Builders

05 - 1 tbsp olive oil
06 - 1 large onion, chopped
07 - 4 cloves garlic, minced
08 - 1 jalapeño, deseeded and minced (more for extra heat)
09 - 2 tbsp fresh lime juice

→ Seasonings & Spices

10 - 1 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

15 - ½ cup crumbled cotija cheese
16 - ¼ cup fresh cilantro, chopped
17 - Mexican crema or sour cream, for serving

# Instructions:

01 - First things first, get your onion, garlic, and jalapeño chopped. Then, grab that frozen corn and spread it out on a baking sheet. A quick drizzle of olive oil, a sprinkle of salt, and into a hot oven it goes for about 10-15 minutes until it’s slightly charred. This step is non-negotiable for that authentic street corn taste in our Mexican Street Corn White Chicken Chili. I always forget to preheat the oven, so learn from my mistakes!
02 - In a large pot or Dutch oven, heat a little oil over medium heat. Add your chopped onion and cook until it's softened and translucent, about 5 minutes. Toss in the minced garlic and jalapeño, letting them cook for another minute until fragrant. Oh, the smell at this stage is just heavenly, it fills the kitchen and makes my stomach rumble every time!
03 - Now for the spices! Stir in the chili powder, cumin, smoked paprika, and dried oregano. Let them toast for about 30 seconds, stirring constantly. This really wakes up their flavors, making them more potent and aromatic. Honestly, this is where the magic happens and the chili starts to smell like pure comfort. Don't rush this part!
04 - Add your chicken breasts to the pot and pour in the chicken broth and white beans (undrained!). Bring it all to a simmer, then reduce the heat, cover, and let it cook for about 15-20 minutes, or until the chicken is cooked through and shreds easily. This is where I often sneak a little taste, just to check the seasoning, of course!
05 - Carefully remove the cooked chicken from the pot and shred it using two forks. It should be super tender. Return the shredded chicken to the pot. Stir in the roasted corn and the fresh lime juice. Give it a good stir, making sure all those incredible flavors are mingling. This step always feels like the chili is finally coming together, a real moment of kitchen triumph!
06 - Ladle your glorious Mexican Street Corn White Chicken Chili into bowls. Now for the fun part: garnishes! Crumble generous amounts of cotija cheese over each serving, sprinkle with fresh cilantro, and add a dollop or swirl of Mexican crema or sour cream. It looks so vibrant and smells absolutely incredible. The final result is a creamy, zesty, hearty bowl that tastes like sunshine and comfort. Dig in!

# Notes:

01 - Roasting the corn really makes this chili sing; don't skip it, trust me!
02 - This chili tastes even better the next day, so make a big batch for easy lunches.
03 - If you're out of cotija, a salty feta or even Parmesan can work for that cheesy finish.
04 - Serve with warm tortillas and a squeeze of extra lime for a truly comforting meal.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - cutting board
04 - sharp knife
05 - forks for shredding

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 35g

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