Mexican Street Corn White Chicken Chili
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Mexican Street Corn White Chicken Chili is creamy, comforting, and always SO delicious! It’s a no bean chili recipe full of zesty flavors and it’s simple to make. Easily your new go-to! This amazing chili is a great alternative to traditional beef chili and makes a super satisfying lunch or dinner. White Chicken Chili also tastes delicious the next day!
Why you’ll love this easy white chili recipe
- Versatile: I make this beanless chili a couple times a year. Whether it’s for an easy weeknight dinner to feed the entire family or on Sunday while watching football with a few of my favorite game day appetizers.
- Good for crowds: 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 make a double batch whenever I’m using it for meal prep or serving a larger group.
- Comforting: There’s really nothing better than a big batch of warm homemade chili on a cold day, when you’re not feeling well, or when you just need something easy and filling.
- Fast and easy: 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!
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? Once you try it for the first time, you’ll never go back to regular chili again.
Just like this Roasted Corn Chowder, this is a corn recipe you’ll want to make all year round, but it’s an especially great way to kick off the cooler months. The zesty Mexican street corn flavors brighten up the hearty chili, giving it a unique flavor profile most chili recipes don’t have.
Make sure you leave plenty of space to add all the toppings, that’s the best part. I love topping my chili with cheese and letting it melt into the soup.
It’s so hearty, you can enjoy it as a complete meal by itself or serve it with a vegetable side dish like broccolini or carrots. Looking for more easy soup recipes? Check out this Easy Chicken Pho and this Lemon Orzo Chicken Soup.
What is chili without beans called?
No bean chili is also sometimes known as Chile con carne or Texas chili. This chili is typically a spicy stew made without beans. Traditionally, it contains ground meat (turkey or beef), peppers, tomatoes, onions, and an array of spices.
Ingredients for white chicken chili
- Chicken Breast: Or rotisserie chicken cut into smaller pieces
- Veggies: Yellow onion, jalapeno, garlic, and frozen corn.
- Chicken Broth: 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!
- Seasonings: Oregano, chili powder, salt and pepper are all you’ll need for lots of flavor!
- Sour Cream
- Shredded Cheese
- Fresh Cilantro
- Lime Juice: I prefer fresh lime juice, but bottled works just as well.
My Favorite White Chili Chicken 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
- avocado
- cotija cheese crumbles
- shredded cheese
How to Make White Chicken Chili
Step 1. Saute veggies. Sauté the onion and jalapeño until the onion begins to soften. Add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Bring to a boil, reduce to a simmer and cover for 10-15 minutes or until the chicken is fully cooked.
Step 2. Make cornstarch slurry. Meanwhile, combine the cornstarch and the water in a small bowl. This step helps thicken the chili.
Step 3. Shred chicken. Transfer cooked chicken to a plate and shred with two forks. Add shredded chicken back into the pot with sour cream, cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture and stir well until combined. Simmer for 10 minutes uncovered to thicken, stir occasionally.
Step 4. Serve. To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.
Recipe Tips and Variations
- 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 Recipe Easy Variations
- Consider adding black beans, diced sweet potatoes, hot sauce, green onions, or cheddar cheese to add more flavor.
- Use a different kind of meat, like ground turkey instead of chicken.
- Throw some diced red onion in if you’ve got one in the fridge.
- bacon
- smoked paprika
- green chilies
- green pepper
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!
My favorite chili recipe is 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 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.
Slow Cooker Instructions
This chili can be made in the crock pot! 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.
Storing and Reheating
Let your chili cool to room temperature before transferring it to an airtight container. You can store your leftover chili in the fridge for 3-4 days.
You can reheat your chicken chili in the microwave or in a saucepan over medium heat on the stove.
What to serve with white chicken chili
I love to serve this chicken chili with a fresh Broccoli Salad or a light Avocado Salad since the chili itself is pretty hearty. If you’re making this for a party, you can serve this Jalapeño Popper Dip (with tortilla chips), Air Fryer Crab Rangoons, or one of these 20+ Air Fryer Appetizers to start with.
More appetizers for chili
- Sweet Potato Fries
- Spinach Dip Wonton Cups
- Potato salad
- Cornbread muffins
Questions you might have
Cornstarch or arrowroot powder are the best ways to thicken chili. You can also purée a can of cannellini beans with a little bit of broth and add mix it into the chili.
If your White Chicken Chili is not as thick as you’d like, it could be due to insufficient thickening agents like cream or cheese, overcooking, or dilution from excess liquids. To thicken your chili, consider using thickening techniques like cornstarch or flour, beans, or letting it sit and cool before reheating.
The secret to making good chili is to layer flavors by sautéing your aromatics, spices, and meat, allowing it to simmer, and tasting and adjusting the seasoning as you go to achieve a well-balanced and robust flavor profile.
It’s called white chili because it’s made with chicken instead of beef and often includes white beans! The base of the chili often has a much lighter color than typical chili as well.
If you do want to add white beans to your chili, look for cannellini beans, pinto beans, or navy beans.
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Mexican Street Corn White Chicken Chili Recipe (Easy)
Ingredients
- 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 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
Optional Toppings
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
Instructions
- 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.
Notes
- For more of a smoky flavor, try charring the jalapeños in a hot skillet before dicing.
- Mix 1/2 a cup of bacon or 1/2 a tablespoon of smoked paprika into the chili for a deeper flavor profile.
- Add cannellini beans for a thicker chili, you can even mash them into a paste in a food processor and add it to your broth to make it really thick!
