Mexican Street Corn White Chicken Chili is creamy, comforting, and always SO delicious! It’s full of zesty flavors and easy to make. Easily your new go-to! It’s a great alternative to traditional beef chili and makes a super satisfying lunch or dinner. White Chicken Chili also makes the best leftovers!
There’s really nothing better than a warm chili on a cold day, when you’re not feeling well, or when you just need something easy and filling.
I make this chili all the time, year-round. Yes, I eat chili in the warmer months!
It’s one of the best things to make for a large group and also really great for meal prep.
This recipe yields about 6 servings, so I double the recipe whenever I’m using it for meal prep or serving a group.
With a total cook time of about 20 minutes and only a few minutes of prep, you can have this chili on the table in under 30 minutes!
My Favorite White Chicken Chili Recipe
We’ve all made a classic chili recipe with beef, pinto beans, and traditional chili spices. But have you tried a white chicken version yet?
Better yet, have you tried a Mexican Street Corn White Chicken Chili?
This is a recipe you’ll want to make all year round. The zesty mexican street corn flavors brighten up the hearty chili, giving it a unique flavor profile most chili recipes don’t have.
You’ll love the way the flavors from the mexican street corn and the chili blend together. It tastes way different (and way better!) than any chili you’ve ever had!
Just wait until you add all the toppings…then it gets REALLY good. I love topping my chili with cheese and letting it melt into the soup.
Mexican Street Corn White Chicken Chili Ingredients
- chicken breasts
- yellow onion
- chicken bone broth
- sour cream
- shredded cheese
- dried oregano
- chili powder
- frozen corn
- fresh cilantro
- lime juice
If you have chicken stock or chicken broth at home, they can be substituted for the chicken bone broth.
I like to use bone broth instead because there is way less sodium, but if you’ve already got something comparable on hand don’t worry about purchasing additional ingredients!
Other Ingredients You Might Like To Add
- smoked paprika
- green chiles
Try mixing half a cup of smoked applewood bacon into the chili. It adds a lot of depth to the soup and a little bit of a smoky flavor.
If you don’t eat pork, you can also mix in half a tablespoon of smoked paprika!
Can I Add Beans?
My chili recipe doesn’t call for beans because it’s one of the few foods that I dislike! I’ve never been a big fan of chili because it’s almost always made with beans.
If you love beans, you can totally add them to this chili recipe! I recommend using cannellini beans and adding them to the chili when you place the shredded chicken back in.
How Do You Make The Best White Chicken Chili?
1. First, heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Sauté the onion and jalapeño until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.
2. Meanwhile, combine the cornstarch and the water in a small bowl. This step helps thicken the chili.
3. When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture (give it a good stir first to collect any cornstarch that has settled on the bottom) and stir well until fully combined. Simmer for 10 minutes uncovered to thicken, stir occasionally.
4. To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.
So, basically all you have to do is:
- Sauté the onion and garlic, then add the spices, broth, and chicken breasts. Bring everything to a boil and allow the chicken to cook.
- Shred the chicken and add the sour cream, shredded cheese, cilantro, corn, and lime juice to the pot. Simmer for 10 minutes and allow the chili to thicken.
- Divide between bowls and serve!
Super simple, right?
The Trick For Making A Creamy White Chicken Chili
Adding just a little bit of cornstarch to the chili and allowing it to simmer on low heat will make it extra creamy.
Cornstarch is a thickening agent for sauces, soups, glazes, and many other things.
The trick is to mix it with water before adding it to the chili. This will prevent it from clumping and keep everything nice and smooth.
White Chicken Chili Toppings
There’s really no right or wrong way to eat this chili. You can enjoy it as is, or load it up with all your favorite toppings! I love to add:
- bacon crumbles
- tortilla strips
- jalapeño slices
- cotija cheese crumbles
- shredded cheese
Simplify This Chili Even More!
This chili recipe is pretty simple as is but if you want to make it even easier, you can grab a rotisserie chicken and shred it rather than cooking the chicken yourself.
To do this, just add the chicken after you’ve brought the broth to a boil.
Can I Make White Chicken Chili In The Slow Cooker?
This chili can be made in the slow cooker! Just set it and forget it.
Cook the ingredients in step one on high for two hours, then stir in the rest of the ingredients and cook on low for 30-60 minutes.
More Delicious Recipes You’ll Love
- Mexican Street Corn
- Creamy Sun Dried Tomato Chicken
- One Pan Chicken With Creamy Mushroom Sauce
- Crispy Air Fryer French Fries
- Sheet Pan Chicken Fajitas
Best Side Dishes To Eat With Chili
- Harvest Salad
- Creamy Mushroom Hasselback Potato Gratin
- Slow Roasted Mini Potatoes
- Garlicky Sautéed Green Beans
WANT TO TRY THIS MEXICAN STREET CORN WHITE CHICKEN CHILI?
PIN IT to your chili recipes, dinner recipes, or chicken recipes board to save it for later!
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Mexican Street Corn White Chicken Chili
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese, (I used a blend of monterey jack and mild cheddar)
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 tablespoon fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
- Heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Saute the onion and jalapeno until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.
- Meanwhile, combine the cornstarch and the water in a small bowl.
- When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture (give it a good stir first to collect any cornstarch that has settled on the bottom) and stir well until fully combined. Simmer for 10 minutes uncovered to thicken, stir occasionally.
- To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.