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Mexican Street Corn White Chicken Chili featured image showcasing a creamy and flavorful soup topped with elote-style corn, cilantro, and a squeeze of lime.

Amazing Mexican Street Corn White Chicken Chili

This recipe combines the comforting flavors of white chicken chili with the vibrant, smoky, and tangy taste of Mexican street corn (Elote). It's a creamy and flavorful dish perfect for a cozy night in, bringing the taste of a sunny street corner in Mexico to your bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 6 cups chicken broth
  • 4 cups fresh or frozen corn kernels roasted if possible
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped cilantro
  • Juice of 1 lime

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • fork

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken breasts with salt and pepper.
  2. Sear chicken breasts for 3-4 minutes per side, until lightly browned. Remove chicken from pot and set aside.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in chili powder, cumin, and smoked paprika. Cook for 30 seconds, until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
  5. Return chicken breasts to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and easily shredded.
  6. Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
  7. Stir in corn, diced green chiles, cannellini beans, and great northern beans. Simmer for another 10 minutes to allow flavors to meld.
  8. Stir in heavy cream and softened cream cheese. Cook until cream cheese is fully melted and chili is creamy, about 5 minutes.
  9. Remove from heat. Stir in mayonnaise and lime juice. Season with salt and pepper to taste.
  10. Ladle chili into bowls. Garnish with crumbled cotija cheese and chopped cilantro. Serve immediately.

Notes

Roasting the corn before adding it to the chili enhances the flavor. Be careful not to overcook the chicken. Add the mayonnaise off the heat to prevent it from breaking down. Taste and adjust seasonings as needed. This chili can be stored in the refrigerator for up to 3 days.