Mexican Street Corn White Chicken Chili

Here is a recipe for a rich, comforting Mexican Street Corn White Chicken Chili that merges the smoky, charred sweetness of elote with the creamy, savory warmth of classic white chicken chili.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1–2 jalapeños, seeded and diced (adjust for heat)
• 3–4 cloves garlic, minced
• 1 ½ lbs boneless, skinless chicken breasts (or shredded rotisserie chicken)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 4 cups low-sodium chicken broth
• 1 can (15 oz) cannellini beans or Great Northern beans, rinsed and drained

• 2 tablespoons butter
• 3 to 4 cups sweet corn (fresh cut off the cob, or frozen/thawed corn)
• 1 tablespoon chili-lime seasoning (such as Tajín)

• 4 to 6 oz cream cheese (softened) or ¾ cup sour cream
• ½ cup Monterey Jack cheese, freshly shredded
• Juice and zest of 1 fresh lime
• Salt and black pepper to taste

• Crumbled Cotija cheese
• Fresh cilantro, chopped
• Crushed tortilla strips or chips
• Extra lime wedges and chili-lime seasoning

Instructions

1. Char the Corn

1. Melt the butter in a large skillet over medium-high heat.
2. Add the corn in an even layer and let it cook without stirring for 2–3 minutes so it gets deeply browned and charred. Stir and repeat until nicely blistered.
3. Sprinkle with the chili-lime seasoning, toss to coat, and remove from heat. Reserve 1 cup of the charred corn for topping later; leave the rest to go into the chili.

2. Build the Aromatics & Chicken

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
2. Add the diced onion and jalapeño, sautéing for 4–5 minutes until softened.
3. Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for about 1 minute until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Submerge the raw chicken breasts (if using raw) into the liquid.
5. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 15–20 minutes until the chicken is cooked through. (Note: If using pre-cooked rotisserie chicken, skip adding it here and add it later with the corn).

3. Shred the Chicken

1. Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the meat into bite-sized pieces, then return it to the pot.

4. Add Beans and Corn

1. Stir in the drained white beans and the unreserved portion of the charred street corn. Let everything simmer together uncovered for about 5 minutes to meld the flavors.

5. Make it Creamy

1. Turn the heat down to low.
2. Stir in the softened cream cheese (or sour cream) and shredded Monterey Jack cheese, stirring continuously until completely melted, smooth, and creamy.
3. Stir in the fresh lime juice and zest. Taste the chili and season with salt and pepper as needed.

6. Serve and Top

1. Ladle the hot chili into bowls.
2. Generously garnish with the reserved charred corn, crumbled Cotija cheese, fresh cilantro, tortilla strips, and an extra dust of chili-lime seasoning.