A few years ago, my husband and I rented a cozy mountain cabin for a long weekend in early November. The kind of place where the wind hums through the trees, and every sound feels muffled by a blanket of pine. We’d planned on hiking, but by the second day, a heavy mist rolled in, and the trails disappeared into fog.
So, we did what any food-loving couple would—we turned to the kitchen. I remember opening the fridge, spotting leftover grilled corn from the night before, and thinking, “Well, this could be something.”
That’s how this Mexican Street Corn White Chicken Chili came to life. I started by sautéing onion and jalapeño until the cabin filled with that warm, peppery aroma. My husband shredded the chicken while I stirred in sour cream and melted cheese, the steam fogging up the tiny windows. We ladled it into mismatched bowls, sprinkled on cilantro, and squeezed in lime juice.
Every spoonful was creamy, smoky, and bright all at once—the kind of dish that makes you grateful for foggy afternoons and unplanned moments. Now, whenever the weather cools, this chili makes its way back into my kitchen. It’s hearty enough to comfort but light enough to feel fresh, just like that misty mountain afternoon.
Short Description
A comforting, creamy white chicken chili inspired by Mexican street corn—rich with smoky spices, tender chicken, and a tangy touch of lime.
Key Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1½ cups sour cream
- ½ cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Tools Needed
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon
- Mixing bowl
- Measuring cups and spoons
- Tongs
- Forks (for shredding chicken)
Cooking Instructions
Step 1: Sauté the Veggies
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and diced jalapeño. Cook for about 5 minutes, stirring often, until the onion softens and turns translucent.
Step 2: Add Garlic and Spices
Stir in the minced garlic, oregano, and chili powder. Cook for 1 more minute, just until fragrant. Keep stirring so the garlic doesn’t brown too quickly.
Step 3: Cook the Chicken
Pour in the chicken bone broth and place the chicken breasts into the pot. Season lightly with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10–15 minutes, or until the chicken is cooked through.
Step 4: Shred the Chicken
Remove the chicken from the pot and place it on a cutting board. Shred it using two forks or a stand mixer with a paddle attachment if you prefer faster results. Return the shredded chicken to the pot.
Step 5: Make It Creamy
Stir in sour cream, shredded cheese, corn, cilantro, and lime juice. Let the heat melt everything together into a creamy, velvety consistency. Taste and adjust seasoning with more salt, pepper, or lime if needed.
Step 6: Thicken the Chili
Mix cornstarch and water in a small bowl until smooth. Pour the mixture slowly into the pot, stirring constantly. Simmer uncovered for another 10 minutes until the chili thickens slightly. It should be rich but not heavy.
Step 7: Serve It Up
Ladle into bowls and top with your favorites—crispy bacon, cotija cheese, avocado slices, or crunchy tortilla strips. A sprinkle of chili flakes adds an extra kick if you like spice.
Why You’ll Love This Recipe
Flavorful and Comforting: Creamy, tangy, and slightly smoky—each spoonful feels like a warm hug.
Wholesome Ingredients: Made with lean chicken, bone broth, and plenty of corn for natural sweetness.
Easy to Prepare: Straightforward steps and familiar ingredients—perfect for weeknight cooking.
Crowd-Pleaser: Great for family dinners or gatherings; everyone loves the creamy, cheesy twist.
Freezer-Friendly: Stores well for future meals, making it ideal for meal prep or busy schedules.
Mistakes to Avoid & Solutions
Overcooking the Chicken: Boiling too long can make it dry. Simmer just until cooked through—about 15 minutes.
Adding Sour Cream Too Early: If the soup is still boiling when you add it, the dairy may curdle. Let the heat lower slightly first.
Not Stirring the Cornstarch Mixture Enough: Lumps can form if you pour it in too quickly. Stir constantly while adding.
Using Too Much Lime Juice: It can overpower the creamy flavor. Start with half a lime, then taste before adding more.
Skipping the Cilantro: Fresh herbs balance the richness—don’t leave them out unless you must.
Serving and Pairing Suggestions
Serve with warm corn tortillas or crusty sourdough bread for dipping.
Pair with a crisp side salad dressed in lime vinaigrette for a refreshing contrast.
A cold glass of Mexican lager or sparkling water with lime complements the chili beautifully.
For gatherings, set up a toppings bar—cotija cheese, diced avocado, jalapeño slices, and tortilla strips.
Storage and Reheating Tips
Refrigerate: Cool completely before storing in airtight containers for up to 4 days.
Freeze: Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove over low heat. Add a splash of broth or water if it thickens too much.
FAQs
1. Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Shred about 3 cups of cooked rotisserie chicken and add it after sautéing the spices.
2. Can I make this chili in a slow cooker?
Yes. Cook the chicken, broth, onion, jalapeño, and spices on low for 5–6 hours. Add the sour cream, cheese, corn, cilantro, and lime in the last 30 minutes.
3. Is this chili spicy?
It’s mildly spicy, but you can adjust by removing jalapeño seeds or adding extra chili powder if you prefer heat.
4. What can I use instead of sour cream?
Plain Greek yogurt works well and keeps it light while maintaining creaminess.
5. Can I add beans to this recipe?
Yes! White beans or cannellini beans blend beautifully with the creamy base and add extra heartiness.
Tips & Tricks
Roast your corn before adding it for a smoky street-style flavor.
Add a touch of smoked paprika to enhance the chili’s depth.
Stir cheese in gradually to prevent clumping.
If you like a thinner chili, add an extra cup of broth at the end.
Garnish with a lime wedge on each bowl for a restaurant-style touch.
Recipe Variations
Vegetarian Version: Replace chicken with 2 cans of white beans and swap the broth for vegetable broth. Keep the same seasonings.
Spicy Kick: Add diced chipotle peppers in adobo sauce for a smoky, bold heat.
Cheesy Fiesta Twist: Top with extra melted cheese and broil for 2 minutes before serving for a baked chili effect.
Taco-Inspired Chili: Stir in black beans and serve over rice with crushed tortilla chips on top.
Lightened-Up Version: Substitute sour cream with Greek yogurt and reduce cheese by half for a lower-fat option.
Final Thoughts
That foggy weekend in the cabin taught me something I’ve carried into every kitchen since: the best meals often come from what’s already on hand. This chili wasn’t planned—it was born from a craving for warmth and the comfort of familiar flavors.
Now, whenever I ladle it into a bowl, I’m stirred up that soft hum of rain outside, the crackle of the fireplace, and the quiet joy of making something beautiful out of simplicity. Cooking, to me, has always been about that—finding warmth where you are and sharing it with the people who make life delicious.
Mexican Street Corn White Chicken Chili
Ingredients
- 4 boneless skinless chicken breasts
- 1 yellow onion chopped
- 1 jalapeño diced
- 4 cups chicken bone broth
- 1½ cups sour cream
- ½ cup shredded Monterey Jack cheese or a blend of Monterey Jack and mild cheddar
- 4 cloves garlic minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro chopped
- 1 lime juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- Heat olive oil in a large pot over medium-high. Add chopped onion and diced jalapeño, cooking for about 5 minutes until the onion turns soft and translucent.
- Stir in garlic, oregano, and chili powder for another minute until fragrant, keeping the garlic from browning.
- Pour in chicken bone broth and add the chicken breasts, seasoning with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes until fully cooked.
- Transfer the chicken to a board, shred with two forks, and return it to the pot.
- Stir in sour cream, shredded cheese, corn, cilantro, and lime juice, letting it melt into a creamy, smooth mixture. Adjust seasoning if needed.
- In a small bowl, mix cornstarch and water until smooth, then slowly pour it in while stirring. Simmer uncovered for about 10 minutes until slightly thickened.
- Serve warm with toppings like crispy bacon, cotija cheese, avocado slices, or tortilla strips. Add chili flakes if you want a little more heat.
