This Mexican Street Corn White Chicken Chili is one of those quick dinners that feels special without taking much effort.
I like making it on busy nights when everyone is hungry and I want something warm on the table fast. It has tender chicken, sweet corn, and a creamy broth that feels comforting but not heavy.
This is the kind of recipe I reach for when I want bold flavor without spending all evening in the kitchen.
Why You’ll Love This “Mexican Street Corn White Chicken Chili”
- It is ready in about 25 minutes
- Everything cooks in one pot
- It is creamy without needing a long simmer
- The flavors are bold but family-friendly
- Leftovers reheat really well
- You can customize the toppings for everyone
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts work great in this chili. They cook quickly and shred easily once tender. You can also use smaller breasts if that is what you have.
I like chicken breasts here because they keep the chili light and clean-tasting. Just be sure the chicken is fully cooked before shredding.
Options for Substitutes
- Use chicken thighs if you prefer darker meat
- Swap sour cream with plain Greek yogurt
- Use frozen or canned corn if needed
- Skip the jalapeño for a milder chili
- Use a shredded cheese blend you already have
Watch Out for These Mistakes While Cooking
- Do not rush cooking the chicken. Let it simmer until it is fully cooked and easy to shred.
- Stir the garlic and spices gently so they do not burn.
- Mix the cornstarch and water well before adding so there are no lumps.
- Stir often while thickening so the chili stays smooth.
What to Serve With Mexican Street Corn White Chicken Chili?
- This chili is great with tortilla chips or warm bread.
- A simple green salad works nicely on the side.
- You can also serve it with rice if you want a heartier meal.
- Extra lime wedges are always a good idea.
Storage Instructions
- Let the chili cool before storing.
- Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stove or in the microwave, stirring often.
- This chili can be frozen, but the texture is best when enjoyed fresh.
Mexican Street Corn White Chicken Chili Recipe
Ingredients
Method
- Heat a large, heavy-bottomed pot over medium-high heat with olive oil.
- Add the onion and jalapeño and cook until the onion begins to soften.
- Add the garlic, dried oregano, and chili powder.
- Stir until everything is well combined.
- Pour in the chicken bone broth.
- Add the chicken along with the salt and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and cook for 10 to 15 minutes, until the chicken is fully cooked.
- While the chicken cooks, mix the cornstarch and water together in a small bowl until smooth.
- Remove the cooked chicken from the pot and place it on a plate.
- Shred it using two forks.
- Add the shredded chicken back into the pot.
- Stir in the sour cream, shredded cheese, corn, cilantro, and lime juice.
- Give the cornstarch mixture a quick stir and add it to the pot.
- Mix well and simmer uncovered for about 10 minutes, stirring occasionally, until thickened.
- Divide into bowls and add your favorite toppings before serving.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
