A creamy, hearty white chicken chili inspired by Mexican street corn (elote). It combines juicy chicken, charred sweet corn, white beans, green chiles, creamy broth, lime, cilantro, and salty cotija cheese. The charred corn and chili-lime seasoning are what give it that classic street-corn flavor.
Servings
6 servings
Prep Time
15 minutes
Cook Time
35–40 minutes
Total Time
About 50–55 minutes
Ingredients
For the Chicken & Chili
1½ lb boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1–2 jalapeños, finely diced
1 can (4 oz) diced green chiles
4 cups low-sodium chicken broth
1 can (15 oz) cannellini or Great Northern beans, drained and rinsed
3 cups corn kernels, fresh or frozen
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
Salt, to taste
For the Creamy Finish
4 oz cream cheese, softened and cubed
½ cup sour cream or Mexican crema
½ cup shredded Monterey Jack or Pepper Jack cheese
Juice of 1 fresh lime
1 teaspoon lime zest
For the Street Corn Topping
½–1 cup reserved charred corn
½ cup crumbled Cotija cheese
¼ cup fresh cilantro, chopped
2 tablespoons finely diced red onion
Sliced jalapeño, optional
Extra chili-lime seasoning or chili powder
Lime wedges
These ingredient combinations are consistent with current versions of the dish, which commonly use corn, chicken, white beans, green chiles, creamy dairy, lime, and Cotija-style toppings.
Instructions
1. Char the Corn
Heat a large Dutch oven or heavy skillet over medium-high heat.
Add about 1 teaspoon of olive oil or butter, then add the corn.
Cook for 5–8 minutes, stirring occasionally, until the corn develops golden-brown or slightly charred spots.
Remove about ½–1 cup of the corn and reserve it for topping.
Tip: Don’t stir the corn constantly. Letting it sit against the hot pan creates the delicious roasted flavor associated with street corn.
2. Sauté the Aromatics
Add 1 tablespoon olive oil to the same pot.
Add the diced onion and jalapeño.
Cook for 3–4 minutes, until softened.
Add the garlic and cook for another 30 seconds.
3. Add the Spices
Stir in:
Cumin
Chili powder
Smoked paprika
Oregano
Onion powder
Garlic powder
Black pepper
A small amount of salt
Cook for about 30–60 seconds to release the spices’ aroma.
4. Add Chicken and Broth
Place the chicken into the pot.
Add the diced green chiles, white beans, charred corn, and chicken broth.
Bring everything to a gentle boil.
Reduce the heat, cover, and simmer for approximately 18–25 minutes, or until the chicken reaches 165°F/74°C internally.
5. Shred the Chicken
Remove the cooked chicken and place it on a plate.
Let it rest for a few minutes, then shred it using two forks.
Return the shredded chicken to the pot.
6. Make It Creamy
Reduce the heat to low.
Add the softened cream cheese and stir until completely melted.
Add the sour cream or Mexican crema and shredded Monterey Jack or Pepper Jack cheese.
Stir gently until the chili becomes creamy and smooth.
Important: Don’t let the chili boil vigorously after adding the dairy, because the creamy mixture can separate.
7. Add Lime
Turn off the heat.
Stir in the fresh lime juice and lime zest.
Taste and adjust the salt, pepper, chili powder, or lime juice as needed.
8. Serve
Ladle the hot chili into bowls.
Top each serving with:
Reserved charred corn
Crumbled Cotija cheese
Fresh cilantro
Red onion
Jalapeño
A sprinkle of chili-lime seasoning
Fresh lime wedge
For extra crunch, serve with tortilla strips or tortilla chips.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 480–520
Protein: 40–45 g
Carbohydrates: 35–42 g
Fat: 20–23 g
Saturated Fat: 8–10 g
Fiber: 6–8 g
Sugar: 5–7 g
Sodium: 750–950 mg
Cholesterol: 100–120 mg
Nutrition varies depending on the chicken cut, cheese, cream cheese, broth, and toppings. A published version of a similar street-corn white chicken chili lists about 499 calories, 38 g protein, 43 g carbohydrates, 22 g fat, and 7 g fiber per serving.
Recipe Tips
For more street-corn flavor:
Char the corn well before adding it to the chili.
For extra spicy chili:
Keep the jalapeño seeds or add cayenne or chipotle chili powder.
For milder chili:
Remove all jalapeño seeds and use mild green chiles.
For thicker chili:
Mash some of the white beans against the side of the pot, or simmer uncovered for a few extra minutes. A small cornstarch slurry can also be used.
For faster preparation:
Use shredded rotisserie chicken. Add it toward the end and simmer just long enough to heat through.
Fresh or frozen corn:
Both work well. Fresh corn gives excellent texture, while frozen corn is convenient and easy to char in a skillet.
Storage
Allow leftovers to cool, then refrigerate in an airtight container for up to 3–4 days.
Reheat gently on the stovetop or in the microwave. If the chili becomes too thick, add a splash of chicken broth while reheating.
You can also freeze the chili, although the dairy-based texture may change slightly after thawing.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
Yes. Rotisserie chicken is an excellent shortcut. Use about 3 cups shredded chicken and add it during the final simmer so it doesn’t become dry.
Q: Can I make this without beans?
Yes. Simply leave them out and add additional chicken and corn. The chili will be slightly less hearty.
Q: What beans are best?
Cannellini beans give a creamy texture, while Great Northern beans hold their shape nicely. Both are excellent choices.
Q: Can I use frozen corn?
Absolutely. Frozen corn works very well and can be charred directly in a hot skillet.
Q: What can I use instead of Cotija cheese?
Use feta cheese if Cotija isn’t available. It provides a similar salty, crumbly finish.
Q: Can I make this in a slow cooker?
Yes. Cook the chicken, broth, beans, corn, green chiles, onion, and seasonings on LOW for about 4–6 hours or HIGH for 2–3 hours, until the chicken is cooked and tender. Shred the chicken, then stir in the cream cheese and other dairy ingredients near the end.
Q: Is this keto-friendly?
Not as written. Corn and white beans contribute a significant amount of carbohydrates. For a lower-carb version, omit the beans and reduce the corn, then increase chicken and use extra zucchini or cauliflower.
Q: Can I make it gluten-free?
Yes. The basic ingredients are naturally gluten-free, but always check the labels of your chicken broth, canned green chiles, seasonings, and cheese.
Q: How do I make it less spicy?
Use mild green chiles, remove the jalapeño seeds, and reduce the chili powder.
Q: How do I make it extra creamy?
Add another 2–4 oz of softened cream cheese or replace part of the sour cream with Mexican crema.
Q: What makes this different from regular white chicken chili?
The charred corn, chili-lime seasoning, lime, cilantro, and Cotija cheese give it the sweet, smoky, tangy, salty flavor profile associated with Mexican street corn.
Q: What should I serve with it?
Great choices include tortilla chips, tortilla strips, avocado, fresh lime, cilantro, Mexican rice, or a simple green salad.
Q: Can I prepare it ahead of time?
Yes. In fact, the flavors can become even more developed after resting. Reheat gently and add a little broth if it becomes too thick.
Q: Is this a good meal-prep recipe?
Yes. Divide into six airtight containers and refrigerate for several days. Keep crunchy toppings such as tortilla strips separate until serving.