Mexican Street Corn White Chicken Chili — A Flavor-Packed Comfort Bowl!

Craving a cozy bowl of comfort with a flavorful kick? This Mexican Street Corn White Chicken Chili is a must-try recipe that combines creamy textures with zesty spices and fresh ingredients. Imagine tender shredded chicken simmered in rich chicken bone broth, blended with sweet white corn, creamy sour cream, and melty Monterey Jack cheese, all brightened up with lime and fresh cilantro. It’s like enjoying authentic street food vibes right from your own kitchen!

Whether you're hosting a family dinner, meal prepping for the week, or craving a comforting bowl on a chilly evening, this white chicken chili is sure to become your new go-to comfort food. Plus, it’s easy to make and loaded with wholesome ingredients that bring out incredible flavors with minimal effort.

Why You'll Love This Mexican Street Corn White Chicken Chili

Rich & creamy texture: Sour cream and cheese make this chili luxuriously smooth.
Balanced heat: Jalapeno and chili powder provide just the right spicy kick.
Healthy & hearty: Loaded with lean chicken breast and nutrient-packed bone broth.
Family-friendly: A crowd-pleaser for kids and adults alike.
Quick & easy: Perfect for busy weeknights or meal prep.

Ingredients for Mexican Street Corn White Chicken Chili

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced (remove seeds for milder heat)
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese (or blend with mild cheddar)
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped (plus extra for garnish)
1 lime, juiced
3 tablespoons cornstarch
3 tablespoons water
Olive oil

Optional Toppings:

Crumbled Cotija cheese
Bacon crumbles
Tortilla strips or crushed tortilla chips
Additional fresh cilantro
Lime wedges

Equipment Needed

Large pot or Dutch oven
Cutting board and knife
Measuring cups and spoons
Small bowl for cornstarch slurry
Forks for shredding chicken

Step-by-Step Instructions

Step 1: Prep the Chicken

Pat the chicken breasts dry and season generously with salt and pepper.

Step 2: Sauté Aromatics

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chopped onion and diced jalapeno; sauté until softened, about 5–7 minutes.

Step 3: Brown the Chicken

Add chicken breasts and sear each side until lightly browned, about 3–4 minutes per side. This develops flavor but doesn’t fully cook the chicken.

Step 4: Simmer the Chili

Pour in the chicken bone broth. Stir in dried oregano and chili powder. Bring to a boil, reduce heat to low, cover, and simmer 20–25 minutes, until chicken is cooked through and tender.

Step 5: Shred Chicken

Remove chicken from pot and shred with two forks. Set aside.

Step 6: Make Cornstarch Slurry

In a small bowl, whisk together cornstarch and water until smooth.

Step 7: Thicken the Chili

Stir slurry into simmering broth. Continue stirring gently for 2–3 minutes until chili thickens.

Step 8: Add Dairy & Veggies

Lower heat to low. Stir in sour cream and shredded cheese until melted and creamy. Add frozen corn, shredded chicken, chopped cilantro, and lime juice. Mix until heated through.

Step 9: Serve and Garnish

Ladle chili into bowls. Top with crumbled Cotija cheese, bacon crumbles, tortilla strips, extra cilantro, and lime wedges. Serve immediately for the best flavor.

Tips for Perfect Mexican Street Corn White Chicken Chili

Use chicken bone broth for extra depth and nutrition in your chili.
Adjust jalapeno seeds or use milder peppers to control the heat level.
Substitute shredded rotisserie chicken to save time.
Cornstarch slurry is key for a perfect chili thickness—don’t skip!
Fresh lime juice and cilantro brighten and balance the creamy richness.

Serving Suggestions

Serve with warm cornbread or crusty bread to soak up every last drop.
Pair with a fresh side salad or Mexican street corn salad for a complete meal.
Leftovers make great freezer meals — just thaw and reheat gently.

Storage Tips

Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs add more flavor and stay juicy but may take slightly longer to cook.

Q: Is this chili spicy?
A: It has a mild to medium kick. Remove jalapeno seeds for less heat, or add extra chili powder for more.

Q: Can I make this in a slow cooker?
A: Yes! Brown chicken and aromatics first, then combine all ingredients in slow cooker. Cook on low 4-6 hours.

This Mexican Street Corn White Chicken Chili perfectly combines comfort food with fresh, vibrant flavors for a delicious and nourishing meal. Its creamy texture, zesty kick, and wholesome ingredients make it an instant favorite for busy families and anyone craving something satisfying yet easy to prepare. Grab your ingredients, fire up your stove, and get ready to enjoy a bowl of this crowd-pleasing chili!

Mexican Street Corn White Chicken Chili