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Easy Mexican Street Corn White Chicken Chili Recipe You Need to Try!

Easy Mexican Street Corn White Chicken Chili

This creamy, cozy, and flavorful chili brings together rotisserie chicken, corn, white beans, green chiles, and bold spices. Topped with cotija cheese, lime, and cilantro, it’s a perfect fusion of comfort food and Mexican street corn flair.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: Mexican-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken rotisserie recommended
  • 1 cup corn kernels fresh, frozen or canned
  • 1 can white beans drained and rinsed
  • 1 can green chiles
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 3 cups chicken broth
  • 4 oz cream cheese softened, or use heavy cream
Garnish
  • 1 lime juiced
  • fresh cilantro chopped
  • cotija cheese crumbled

Equipment

  • Large Pot
  • Ladle
  • Cutting Board

Method
 

  1. Heat olive oil in a large pot. Add chopped onion and garlic and sauté until fragrant.
  2. Stir in cumin, paprika, and chili powder. Cook for 1–2 minutes to toast the spices.
  3. Add shredded chicken, corn, green chiles, white beans, and chicken broth. Stir to combine.
  4. Simmer for 15–20 minutes, allowing flavors to blend and soup to thicken slightly.
  5. Stir in cream cheese or a splash of heavy cream until fully melted and incorporated.
  6. Remove from heat. Stir in lime juice and top with cilantro and cotija cheese before serving.

Notes

For a spicier version, add jalapeños or chipotle peppers. To make it vegetarian, swap chicken for roasted cauliflower or more beans. This chili also works great in a slow cooker!