Mexican Street Corn White Chicken Chili

🌽 MEXICAN STREET CORN WHITE CHICKEN CHILI

🕒 Total Time:

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 6

🧾 Ingredients:

For the Chili:

• 2 tbsp butter or olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and diced (optional for heat)

• 1 red bell pepper, diced

• 3 cups cooked shredded chicken (rotisserie works great)

• 4 cups chicken broth

• 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed

• 1 can (15 oz) corn, drained — or 1½ cups frozen or roasted corn

• 1 can (4 oz) diced green chiles

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 1 cup heavy cream or half-and-half

• ½ cup sour cream

• 1½ cups shredded Monterey Jack or pepper jack cheese

• Juice of 1 lime

For the Mexican Street Corn Topping:

• 1 cup corn (fresh, frozen, or grilled)

• ¼ cup mayonnaise

• ¼ cup cotija cheese (or feta)

• 1 tbsp lime juice

• 1 tsp chili powder

• 1 tbsp chopped cilantro

🥣 Instructions:

1. Sauté the base:

   • In a large pot, heat butter or oil over medium heat.

   • Add onion, garlic, jalapeño, and bell pepper. Cook until softened (about 4–5 minutes).

2. Add chicken and spices:

   • Stir in shredded chicken, cumin, chili powder, paprika, salt, and pepper.

3. Build the chili:

   • Add white beans, corn, green chiles, and chicken broth.

   • Bring to a simmer and cook for 15 minutes to let flavors blend.

4. Make it creamy:

   • Lower heat. Stir in heavy cream, sour cream, and cheese.

   • Mix until cheese melts and chili thickens slightly.

   • Squeeze in lime juice and adjust seasoning if needed.

5. Prepare the street corn topping:

   • In a bowl, mix corn, mayo, cotija cheese, lime juice, chili powder, and cilantro.

6. Serve:

   • Ladle chili into bowls.

   • Spoon the street corn mixture on top.

   • Garnish with extra cheese, cilantro, or lime wedges.

🍽️ Serving Suggestions:

• Serve with tortilla chips, warm cornbread, or a drizzle of hot sauce.

• A side of avocado slices or pickled onions adds a nice touch!

❓Q&A SECTION

Q1: Can I make this in a slow cooker?

Yes!
Add everything (except the cream, cheese, and sour cream) to the slow cooker. Cook on Low for 6 hours or High for 3 hours.
Before serving, stir in cream, cheese, and sour cream until melted.

Q2: Can I use raw chicken?

Yes — use 1.5 lbs boneless, skinless chicken breasts or thighs.
Cook them in the chili (with broth and seasonings) until tender, about 20–25 minutes.
Then shred and return to the pot before adding the cream and cheese.

Q3: How do I make it spicier?

Add:

• ½ tsp cayenne pepper

• 1 diced jalapeño with seeds

• Or use pepper jack cheese instead of Monterey Jack.

Q4: Can I make it dairy-free?

Yes!

• Use coconut cream instead of heavy cream.

• Skip the cheese or use a dairy-free alternative.

• For the topping, replace mayo with vegan mayo and cotija with vegan feta.

Q5: How long does it last in the fridge?

It keeps up to 4 days in an airtight container.
Reheat gently on the stove — don’t boil, or the cream may separate.

Q6: Can I freeze it?

✅ Yes, but freeze before adding cream and cheese.
Add those later when reheating for best texture.