Craving a dinner that’s ready in a flash, bursting with flavor, and won’t derail your healthy eating goals? Look no further than Mexican Street Corn White Chicken Chili! This isn't your grandma's chili. It's a weeknight superstar, combining creamy, comforting goodness with the vibrant zest of Mexican street corn. Honestly, after a long day, knowing I can whip this up and have happy, satisfied faces around my table is a total win.
Why You Will Love This Recipe
My first taste of elote was at a little roadside stand in Oaxaca, Mexico. The creamy, spicy, smoky corn was an absolute revelation. It was a flavor memory that stayed with me long after the trip. This Mexican Street Corn White Chicken Chili is my attempt to capture that magic – the sweetness of the corn, the kick of the chili, and the comforting texture of a warm bowl. It's a culinary passport without the plane ticket!
Ingredients
-
Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
-
Chili Base:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained
- 1 (15 ounce) can white cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
-
Mexican Street Corn Element:
- 2 cups frozen corn, thawed
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1/4 teaspoon cayenne pepper (optional)
-
Garnish (optional):
- Fresh cilantro, chopped
- More cotija cheese
- Lime wedges
- Tortilla chips
Step-by-Step Instructions for Making the Recipe
- Cook the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken and cook until browned on all sides and cooked through (about 5-7 minutes per side). Remove from pot and shred with two forks.
- Sauté Aromatics: Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Build the Chili: Stir in diced green chilies, cannellini beans, great northern beans, chicken broth, cumin, chili powder, and smoked paprika. Bring to a simmer.
- Simmer & Thicken: Reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
- Make the "Elote" Mixture: In a medium bowl, combine thawed corn, mayonnaise, sour cream, cotija cheese, lime juice, and cayenne pepper (if using). This is your Mexican street corn magic!
- Combine & Finish: Stir the shredded chicken and the Mexican street corn mixture into the chili. Heat through.
- Serve: Ladle into bowls and garnish with fresh cilantro, extra cotija cheese, and a squeeze of lime. Serve with tortilla chips for dipping. Enjoy your Mexican Street Corn White Chicken Chili!
Mexican Street Corn White Chicken Chili
A quick, healthy, and flavorful white chicken chili inspired by Mexican street corn.
Ingredients
Equipment
Method
- Cook the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken and cook until browned on all sides and cooked through (about 5-7 minutes per side). Remove from pot and shred with two forks.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon salt, 1/2 teaspoon black pepper
- Sauté Aromatics: Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.1 medium yellow onion, 2 cloves garlic
- Build the Chili: Stir in diced green chilies, cannellini beans, great northern beans, chicken broth, cumin, chili powder, and smoked paprika. Bring to a simmer.1 (4 ounce) can diced green chilies, 1 (15 ounce) can white cannellini beans, 1 (15 ounce) can great northern beans, 4 cups chicken broth, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika
- Simmer & Thicken: Reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
- Make the “Elote” Mixture: In a medium bowl, combine thawed corn, mayonnaise, sour cream, cotija cheese, lime juice, and cayenne pepper (if using). This is your Mexican street corn magic!2 cups frozen corn, 1/4 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1/4 cup crumbled cotija cheese, 1 lime lime, 1/4 teaspoon cayenne pepper
- Combine & Finish: Stir the shredded chicken and the Mexican street corn mixture into the chili. Heat through.
- Serve: Ladle into bowls and garnish with fresh cilantro, extra cotija cheese, and a squeeze of lime. Serve with tortilla chips for dipping. Enjoy your Mexican Street Corn White Chicken Chili!Fresh cilantro, More cotija cheese, Lime wedges, Tortilla chips