Street Corn White Chicken Chili is a creamy, comforting chili inspired by the bold flavors of Mexican street corn. Tender shredded chicken, sweet corn, jalapeños, white beans, and lime simmer together in a rich broth made creamy with cream cheese and half and half. This white chicken chili with corn is packed with flavor but still easy enough for a weeknight dinner. Ready in under an hour, it’s a cozy homemade chili that works just as well for family dinners as it does for game day or casual gatherings.
My family loves street corn, so I’m always looking for another way to work those flavors into dinner. That’s exactly how this street corn white chicken chili came to be. After making my street corn chicken rice bowls, I started thinking about how good those same ingredients would be in a cozy chili. This version builds flavor from the start by browning seasoned chicken, then simmering it with jalapeños, onion, garlic, corn, and white beans in a savory chicken broth. A little cream cheese and half and half make the broth creamy, while fresh lime juice keeps everything bright. It’s one of those recipes that feels a little different but is still easy enough for a regular weeknight.
Tips for Beginners
- Brown the chicken first. Searing the seasoned chicken before simmering creates flavorful browned bits in the pot that add depth to the entire chili.
- Soften the cream cheese before adding it. Letting the cream cheese come to room temperature helps it melt smoothly into the broth and prevents small lumps in the chili.
- Add the lime juice at the end. Stirring in fresh lime juice just before serving keeps the citrus flavor bright and balances the richness of the creamy broth.
- Simmer after adding the slurry. Once you stir in the cornstarch slurry, let the chili gently simmer for a few minutes so it thickens slightly and becomes smooth and creamy.
Street Corn White Chicken Chili
Equipment
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1 Dutch Oven
Ingredients
For the Chili
- 1 tbsp chili powder
- 1 tsp oregano
- ½ tsp cumin
- 1¼ tsp salt
- ¼ tsp pepper
- 1½ lbs chicken breasts
- 2 tbsp olive oil divided
- ½ onion chopped
- 3 jalapeño peppers chopped with seeds and veins removed
- 3 cloves garlic minced
- 4 cups chicken broth
- 3½ cups frozen corn
- 1 can cannellini beans 14.5 oz., drained
- 6 oz cream cheese room temperature
- ⅔ cup half and half room temperature
- juice of 1 lime
- 1½ tbsp cornstarch
- 2 tbsp water
For the Toppings
- cotija cheese
- chopped cilantro
- chopped onion
- sour cream
- lime wedges
Instructions
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In a small dish, combine the chili powder, oregano, cumin, salt, and pepper. Sprinkle half of the mixture on both sides of the chicken breasts. Reserve the remaining seasoning.1 tbsp chili powder, 1 tsp oregano, ½ tsp cumin, 1¼ tsp salt, ¼ tsp pepper, 1½ lbs chicken breasts
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Add 1 tbsp of oil to a dutch oven over medium high heat. Once heated, add in the chicken breasts, and cook for 2-3 minutes on each side until browned, but not cooked through. Transfer to a plate.2 tbsp olive oil
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Add the second tbsp of olive oil to the pot. Then, add in the onion and jalapeño peppers, and cook for a few minutes until softened. Add in the garlic and the remaining spice mixture, and cook for another minute.½ onion, 3 jalapeño peppers, 3 cloves garlic
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Pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Then, add the chicken back to the pot. Bring to a boil and then reduce to a simmer. Cover the pot, and cook for 25 minutes until the chicken is fork tender.4 cups chicken broth
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Remove the chicken from the pot and shred with 2 forks.
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Add the cream cheese, half and half, and lime juice to the pot. Give everything a stir. Then, add in the chicken, corn, and beans.3½ cups frozen corn, 1 can cannellini beans, 6 oz cream cheese, ⅔ cup half and half, juice of 1 lime
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Combine the cornstarch and water in a small dish, and stir it into the chili. Bring the chili to a simmer and give it a stir until thickened.1½ tbsp cornstarch, 2 tbsp water
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Add toppings before serving.cotija cheese, chopped cilantro, chopped onion, sour cream, lime wedges
Notes
- Rotisserie chicken can be used instead of raw chicken.
- Fresh corn works great when it’s in season.
- For extra heat, leave some jalapeño seeds.
Nutrition
How to Make Street Corn White Chicken Chili Step by Step
Gather all the ingredients together.
Season the chicken: In a small bowl, stir together 1 tbsp chili powder, 1 tsp oregano, ½ tsp cumin, 1¼ tsp salt, and ¼ tsp black pepper. Sprinkle half of the spice mixture evenly over both sides of the 1½ lbs chicken breasts, pressing it lightly so it sticks. Reserve the remaining seasoning.
Brown the chicken: Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken breasts and cook for 2–3 minutes per side until lightly golden brown. The chicken will not be cooked through yet. Transfer the chicken to a plate and set aside.
Cook the vegetables: Add the remaining 1 tbsp olive oil to the pot. Stir in ½ chopped onion and 3 chopped jalapeño peppers (seeds and veins removed) and cook for 3–4 minutes, stirring occasionally, until the onion softens and becomes slightly translucent. Add 3 cloves of minced garlic and the remaining spice mixture, and cook for about 1 minute, until fragrant.
Simmer the chili: Pour in 4 cups chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor. Return the browned chicken breasts to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer. Cover the pot and cook for about 25 minutes, until the chicken is fully cooked and fork-tender.
Shred the chicken: Remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks into bite-sized pieces.
Make it creamy: Add 6 oz. cream cheese, ⅔ cup half and half, and the juice of 1 lime to the pot. Stir until the cream cheese melts into the broth and the chili becomes smooth and creamy.
Add the chili ingredients: Return the shredded chicken to the pot, then stir in 3½ cups frozen corn and 1 can (14.5 oz) drained cannellini beans. Stir everything together until well combined.
Thicken the chili: In a small bowl, whisk together 1½ tbsp cornstarch and 2 tbsp water until smooth. Stir the slurry into the chili and bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the chili thickens slightly.
Add toppings and serve: Ladle the chili into bowls and top with cotija cheese, chopped cilantro, chopped onion, sour cream, and lime wedges before serving. Enjoy!
How to Store and Reheat
Store leftover street corn white chicken chili in an airtight container in the refrigerator for up to 4 days. The chili will thicken slightly as it cools, so when reheating on the stovetop or in the microwave, stir in a small splash of chicken broth or milk to loosen the texture.
This chili also freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop until warmed through.
Serving Suggestions
When I serve this street corn white chicken chili, I like setting out plenty of toppings so everyone can build their own bowl. Cotija cheese, chopped cilantro, diced onion, sour cream, and a squeeze of fresh lime are my go-to toppings, but sliced avocado, crushed tortilla chips, or a drizzle of hot sauce are great additions too. If I’m serving this for a casual dinner or game day, I’ll round out the table with a few fun sides like my Crack Corn Dip, which keeps the street corn theme going. When I have friends over, I like making Taco Stuffed Shells too, since they’re easy to prep ahead and make it simple to feed a crowd. And if we’re feeding a group, a big tray of Trash Can Nachos is always a hit alongside a pot of chili.
More Chili Recipes
- Instant Pot White Chicken Chili: This instant pot white chicken chili is creamy, hearty, and incredibly easy to make. Tender shredded chicken and white beans cook together in a rich broth, creating a comforting chili that’s ready with minimal effort.
- Instant Pot Chili: This instant pot chili is a classic comfort food packed with ground beef, beans, tomatoes, and bold spices. It’s a hearty, satisfying chili that cooks quickly in the pressure cooker and is perfect for busy weeknights.
- Instant Pot Chili Verde: This instant pot chili verde is a bright, flavorful green chili that comes together in under 30 minutes. With just the right amount of spice and rich savory flavor, it’s an easy one-pot meal for chilly nights.
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