Mexican Street Corn White Chicken Chili
Introduction
If you love the bold, creamy flavors of Mexican street corn and the comforting warmth of white chicken chili, this recipe brings them together in one unforgettable bowl. Mexican Street Corn White Chicken Chili is rich, slightly spicy, and loaded with tender chicken, sweet corn flavor, and creamy goodness — perfect for cozy nights or crowd-pleasing gatherings.
Description
This chili is creamy and hearty with:
Tender shredded chicken
Sweet corn flavor
Mild heat from jalapeño
Creamy broth enriched with sour cream and cheese
Savory garlic and oregano undertones
It’s a comforting fusion dish inspired by classic white chili and Mexican street corn flavors.
Origin and Cultural Significance
This recipe is inspired by Elote, the famous Mexican street corn commonly found across Mexico. Elote is traditionally grilled corn coated in creamy sauce, cheese, chili powder, and lime.
White chicken chili, on the other hand, is an American Southwest comfort dish popular in regions like Texas and the greater Southwestern United States.
This chili beautifully blends the street-food vibrancy of Mexican cuisine with the hearty comfort of American chili traditions — a modern fusion favorite.
Ingredients Quantity
Serves 6–8
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced (remove seeds for less heat)
4 cups chicken bone broth
1½ cups sour cream
½ cup shredded Monterey Jack cheese
(or Monterey Jack & mild cheddar blend)
4 cloves garlic, minced
½ tablespoon dried oregano
2 cups corn (fresh, canned, or frozen)
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1️⃣ Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until softened (about 4–5 minutes).
Stir in garlic and jalapeño; cook another minute until fragrant.
2️⃣ Cook the Chicken
Add chicken breasts and pour in chicken bone broth.
Bring to a boil, then reduce to a simmer.
Cover and cook 20–25 minutes until chicken is fully cooked.
3️⃣ Shred the Chicken
Remove chicken, shred with two forks, and return it to the pot.
4️⃣ Add Seasoning & Corn
Stir in oregano, corn, salt, and pepper.
Simmer for 10 more minutes to blend flavors.
5️⃣ Make It Creamy
Reduce heat to low.
Stir in sour cream and shredded cheese until fully melted and creamy.
Do not boil after adding dairy to prevent curdling.
6️⃣ Serve
Ladle into bowls and garnish as desired.
Optional Additions
Crumbled cotija cheese
Fresh cilantro
Lime juice for brightness
Chili powder or smoked paprika
Diced green chilies
Avocado slices
Crushed tortilla chips on top
Tips for Success
✔ Use rotisserie chicken for a faster version
✔ Roast or char the corn first for deeper flavor
✔ Let chili rest 10–15 minutes before serving — it thickens beautifully
✔ Add broth gradually if reheating, as it thickens in the fridge
✔ Adjust jalapeño to control spice level
Nutritional Information (Approximate per serving)
Calories: 420–480
Protein: 38g
Fat: 28g
Carbohydrates: 12–18g
Fiber: 2g
Values vary depending on cheese and sour cream used.
Embracing Healthful Indulgence
This dish balances comfort and nourishment:
High in protein from chicken
Bone broth provides collagen and minerals
Corn adds fiber and natural sweetness
Can be lightened with Greek yogurt instead of sour cream
It’s hearty without being overly heavy — indulgent yet satisfying.
Conclusion
Mexican Street Corn White Chicken Chili delivers creamy comfort with a flavorful kick. It’s the kind of recipe that quickly becomes a family favorite — warm, filling, and full of bold character.
Recommendation
Perfect for:
Fall and winter dinners
Game day gatherings
Meal prep for the week
Potlucks and family nights
Serve with warm cornbread or crusty bread for the ultimate comfort meal.
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