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A rich, creamy bowl of white chicken chili topped with bright yellow corn kernels, crumbled white cotija cheese, fresh green cilantro, and two slices of jalapeño pepper. The chili has shredded chicken visible and is served in a dark blue bowl.

Street Corn White Chicken Chili

This Street Corn White Chicken Chili is a creamy, flavor-packed twist on a classic! Tender chicken, roasted corn, and green chiles come together with smoky spices and a touch of lime for the ultimate cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Street Corn White Chicken Chili
  • 1.5 lb boneless skinless chicken breasts cut into chunks or left whole to shred later
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups corn kernels fire-roasted or grilled for best flavor
  • 2 cans white beans drained and rinsed (15 oz each)
  • 1 can diced green chiles (4 oz)
  • 3 cups chicken broth low sodium preferred
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt or to taste
  • 4 oz cream cheese softened
  • 1/2 cup heavy cream or sour cream
  • 1 tbsp lime juice freshly squeezed
Toppings (Optional)
  • cotija cheese crumbled
  • cilantro chopped
  • lime wedges for serving

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook for 3–4 minutes until softened, then stir in garlic.
  2. Add chicken, corn, beans, green chiles, chicken broth, and spices. Stir well to combine.
  3. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is cooked through and flavors meld together.
  4. Remove the chicken, shred it with two forks, and return it to the pot.
  5. Stir in cream cheese and heavy cream (or sour cream) until smooth and creamy. Add lime juice and adjust seasoning as needed.
  6. Serve hot, topped with cotija cheese, cilantro, and lime wedges.

Notes

For even more flavor, roast your corn beforehand or use fire-roasted canned corn. This chili reheats beautifully and thickens as it sits — perfect for next-day leftovers!