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a spoon lifting a bite of chicken chili out of a bowl
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5 from 2 votes

Mexican Street Corn White Chicken Chili

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: chili, Mexican street corn, white chicken chili
Servings: 6
Calories: 342kcal


  • 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


  • 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.


  • 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!
Helpful items for this recipe:


Calories: 342kcal | Carbohydrates: 22g | Protein: 27g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 259mg | Potassium: 577mg | Fiber: 3g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 13mg | Calcium: 155mg | Iron: 1mg