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Mexican Street Corn White Chicken Chili

A rich, creamy white chicken chili infused with the smoky, tangy flavors of Mexican street corn (Elote) using cream cheese and charred corn.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Chili, Main Dish, Soup
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 3 Garlic cloves minced
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 4 cups Chicken Broth low sodium
  • 1 can Great Northern Beans 15oz, rinsed and drained
  • 1 can Diced Green Chiles 4oz, mild
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 0.5 tsp Dried Oregano
Cream & Corn
  • 1 cup Fire-Roasted Corn thawed if frozen
  • 8 ounces Cream Cheese cubed and softened
  • 0.5 cup Heavy Cream
  • 0.5 cup Shredded Monterey Jack Cheese or Cotija cheese
Garnish
  • Fresh Cilantro chopped
  • Lime wedges for serving
  • Avocado slices for serving

Equipment

  • Large Dutch Oven or Heavy Pot
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook for 1 minute.
  2. Add chicken breasts and lightly brown on both sides. Pour in chicken broth. Stir in beans, green chiles, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  3. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes until chicken is cooked through.
  4. Remove chicken, shred it using two forks, and set aside. Keep the pot on low heat.
  5. Stir in cubed cream cheese and heavy cream until fully melted and incorporated, creating a thick, gooey sauce. You may mash some beans against the pot side for extra thickness.
  6. Add the fire-roasted corn and shredded cheese. Stir until the cheese is melted and the chili is thick and glossy.
  7. Return shredded chicken to the pot and stir to heat through. Taste and adjust seasoning.
  8. Serve immediately, garnished with fresh cilantro, avocado slices, and a squeeze of lime.

Notes

For a smokier flavor, char regular corn kernels in a dry hot skillet before adding to the chili. Use low heat when adding dairy to prevent separation. The chili will thicken significantly as it cools.