Introduction

Oh, friends, do you ever have those nights where you’re craving something warm, comforting, and bursting with flavor, but you’re also completely out of time? I know I do! That’s exactly how I felt when I first dreamed up this Mexican Street Corn White Chicken Chili. It’s inspired by all those vibrant, delicious flavors of elote (Mexican street corn!), but in a hearty, satisfying chili form. Best of all? It comes together surprisingly fast, making it perfect for a weeknight dinner that feels like a special occasion. Get ready to impress yourself (and anyone lucky enough to share it with you!).

Why You’ll Love This Recipe

Speedy Weeknight Wonder: Seriously, you can have this on the table in under an hour, making it a lifesaver for busy evenings.
Effortlessly Easy: No fancy techniques required! Just a few simple steps and you’re on your way to chili perfection.
Dreamy Giftable Goodness: Make a big batch and portion it into containers for an incredibly thoughtful and delicious gift for friends or neighbors.
Guaranteed Crowd-Pleaser: The sweet corn, tender chicken, and zesty lime create a flavor combination that everyone, from picky eaters to seasoned foodies, will adore.

Ingredients

Here’s what you’ll need to bring this fiesta to your kitchen:

4 cups Chicken Bone Broth: The backbone of our chili, giving it that wonderful savory depth.
4 Boneless, Skinless Chicken Breasts: Our lean protein powerhouse.
1/2 cup Fresh Cilantro: For a bright, herbaceous pop that ties everything together. Don’t skip this!
2 cups Frozen Sweet White Corn: This is our “street corn” magic! Frozen is super convenient and still tastes amazing.
4 cloves Garlic, Minced: Because, well, garlic makes everything better.
1 Jalapeño, Seeded and Minced: For a gentle warmth that tickles your taste buds. If you like it spicier, leave a few seeds in!
1/2 tablespoon Dried Oregano: A classic herb that adds an earthy, slightly peppery note.
1 Yellow Onion, Chopped: Our aromatic base, bringing sweetness and depth.
Juice of 1 Lime: A squeeze of sunshine to brighten all those savory flavors. Essential!
1/2 teaspoon Chili Powder: Just a touch for that familiar chili essence.
3 tablespoons Cornstarch: Our secret weapon for achieving that perfect, creamy chili thickness.
1 tablespoon Olive Oil: For sautéing our aromatics.
1/2 cup Monterey Jack Cheese, Shredded: For that melty, gooey goodness that makes chili so comforting.
1 1/2 cups Sour Cream: This is what makes it so wonderfully creamy and rich, reminiscent of the crema on elote.
3 tablespoons Water: To help our cornstarch slurry blend smoothly.

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s do this.

Cook the Chicken: First things first, get your chicken cooking! In a nice big pot, pour in your chicken broth and add the chicken breasts. Bring it to a boil, then turn the heat down to a gentle simmer. Let it cook until the chicken is completely cooked through, which usually takes about 15-20 minutes. Once it’s done, carefully lift the chicken out of the pot and shred it with two forks. Set that lovely shredded chicken aside.
Sauté the Aromatics: While your chicken is doing its thing, grab a separate skillet. Heat up your olive oil over medium heat. Toss in your chopped yellow onion and minced jalapeño. Cook them until they’re nice and soft, about 5-7 minutes. This is where the magic starts!
Add the Garlic and Oregano: Now, add your minced garlic and dried oregano to the skillet with the onions and jalapeños. Stir them around for just about 1 minute more until they smell absolutely amazing and fragrant. Be careful not to burn the garlic!
Make the Slurry: In a small bowl, whisk together your cornstarch and water. You want it to be completely smooth, with no lumps. This is going to help thicken our chili beautifully.
Combine Everything: Now, it’s time to bring it all together in that pot with the chicken broth! Add your frozen white corn, the shredded chicken you set aside earlier, and that delicious sautéed onion and jalapeño mixture.
Thicken and Flavor: Give everything a good stir. Now, slowly pour in your cornstarch slurry, along with the chili powder and the fresh lime juice. Stir it all together, bring the chili back to a gentle simmer, and let it bubble away, stirring occasionally, until it thickens up to your liking.
Get Creamy and Cheesy: This is the best part! Stir in the sour cream and the shredded Monterey Jack cheese. Keep stirring gently until the cheese is all melted and everything is wonderfully creamy and combined. Oh, it’s looking so good!
Serve and Enjoy! Ladle your beautiful, piping hot chili into bowls. Garnish generously with that fresh cilantro you set aside. Take a big spoonful and savor all those incredible flavors!

Substitutions & Additions

Feeling creative? Here are some fun ways to tweak this recipe:

For Extra Spice: If you love a spicier kick, consider leaving some of the jalapeño seeds in, or add a pinch of cayenne pepper.
Veggie Power: Feel free to add in some diced bell peppers (any color!) when you sauté the onions. A can of rinsed and drained cannellini beans or great northern beans would also be a lovely addition.
Different Cheese: While Monterey Jack is fantastic, shredded pepper jack would add a nice spicy note, or a bit of cheddar for a classic cheese pull.
Make it Vegan/Vegetarian: Swap the chicken for extra beans and a plant-based chicken substitute if you like. Use vegetable broth instead of chicken broth.
Corn Options: If you don’t have frozen corn, you can absolutely use fresh corn cut off the cob, or even canned corn (drained).

Tips for Success

A few little tricks to make your chili absolutely perfect:

Don’t Overcook the Chicken: Make sure to only simmer the chicken until it’s cooked through. Overcooked chicken can become dry and stringy.
Watch the Slurry: When you add the cornstarch slurry, stir continuously until the chili thickens. This prevents lumps and ensures even thickening.
Taste and Adjust: Always taste your chili before serving! You might want a little more lime juice for brightness, or a pinch more chili powder for depth.
Prep Ahead: You can chop your onion and jalapeño a day in advance and store them in an airtight container in the fridge. This makes assembly even quicker on chili night!

How to Store It

This chili is a fantastic make-ahead meal!

In the Refrigerator: Let the chili cool completely, then store it in an airtight container. It will stay fresh in the fridge for up to 3-4 days.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water if it seems a bit thick. It’s also delicious reheated in the microwave.
Freezing: This chili freezes beautifully! Once completely cooled, portion it into freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got a question? I’ve got an answer!

Is this chili spicy?

This recipe has a mild, pleasant warmth from the jalapeño, but it’s not overly spicy. You can easily adjust the heat by leaving some of the jalapeño seeds in if you like it hotter, or omitting them for a milder flavor.

Can I make this ahead of time?

Absolutely! This chili is even better the next day as the flavors meld together. Just follow the storage instructions above.

What are good toppings for this chili?

Besides the fresh cilantro, I love topping this with a dollop of extra sour cream, shredded cheese, a sprinkle of crushed tortilla chips for crunch, or even some sliced avocado. Enjoy customizing!

Is cornstarch the only way to thicken this chili?

While cornstarch is super easy and effective, you could also make a slurry with a tablespoon of masa harina (corn flour) and water for a more traditional Southwestern flavor. You could also simmer the chili uncovered for a bit longer to reduce and thicken it naturally, but be careful not to overcook the other ingredients.

Easy Mexican Street Corn White Chicken Chili

A warm, comforting, and flavorful white chicken chili inspired by the vibrant tastes of Mexican street corn (elote), perfect for a speedy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Servings 6

Equipment

Large pot
Skillet
Small bowl
Forks for shredding chicken

Ingredients

Main ingredients

4 cups Chicken Bone Broth The backbone of our chili, giving it that wonderful savory depth.
4 Boneless, Skinless Chicken Breasts Our lean protein powerhouse.
0.5 cup Fresh Cilantro For a bright, herbaceous pop that ties everything together. Don't skip this!
2 cups Frozen Sweet White Corn This is our "street corn" magic! Frozen is super convenient and still tastes amazing.
4 cloves Garlic Minced. Because, well, garlic makes everything better.
1 Jalapeño Seeded and minced. For a gentle warmth that tickles your taste buds. If you like it spicier, leave a few seeds in!
0.5 tablespoon Dried Oregano A classic herb that adds an earthy, slightly peppery note.
1 Yellow Onion Chopped. Our aromatic base, bringing sweetness and depth.
1 lime Lime Juice A squeeze of sunshine to brighten all those savory flavors. Essential!
0.5 teaspoon Chili Powder Just a touch for that familiar chili essence.
3 tablespoons Cornstarch Our secret weapon for achieving that perfect, creamy chili thickness.
1 tablespoon Olive Oil For sautéing our aromatics.
0.5 cup Monterey Jack Cheese Shredded. For that melty, gooey goodness that makes chili so comforting.
1.5 cups Sour Cream This is what makes it so wonderfully creamy and rich, reminiscent of the crema on elote.
3 tablespoons Water To help our cornstarch slurry blend smoothly.

Instructions

First things first, get your chicken cooking! In a nice big pot, pour in your chicken broth and add the chicken breasts. Bring it to a boil, then turn the heat down to a gentle simmer. Let it cook until the chicken is completely cooked through, which usually takes about 15-20 minutes. Once it's done, carefully lift the chicken out of the pot and shred it with two forks. Set that lovely shredded chicken aside.
While your chicken is doing its thing, grab a separate skillet. Heat up your olive oil over medium heat. Toss in your chopped yellow onion and minced jalapeño. Cook them until they're nice and soft, about 5-7 minutes. This is where the magic starts!
Now, add your minced garlic and dried oregano to the skillet with the onions and jalapeños. Stir them around for just about 1 minute more until they smell absolutely amazing and fragrant. Be careful not to burn the garlic!
In a small bowl, whisk together your cornstarch and water. You want it to be completely smooth, with no lumps. This is going to help thicken our chili beautifully.
Now, it's time to bring it all together in that pot with the chicken broth! Add your frozen white corn, the shredded chicken you set aside earlier, and that delicious sautéed onion and jalapeño mixture.
Give everything a good stir. Now, slowly pour in your cornstarch slurry, along with the chili powder and the fresh lime juice. Stir it all together, bring the chili back to a gentle simmer, and let it bubble away, stirring occasionally, until it thickens up to your liking.
This is the best part! Stir in the sour cream and the shredded Monterey Jack cheese. Keep stirring gently until the cheese is all melted and everything is wonderfully creamy and combined. Oh, it's looking so good!
Ladle your beautiful, piping hot chili into bowls. Garnish generously with that fresh cilantro you set aside. Take a big spoonful and savor all those incredible flavors!

Notes

This chili is a fantastic make-ahead meal! It can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Good toppings include extra sour cream, shredded cheese, crushed tortilla chips, or sliced avocado.