Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 yellow onion, chopped; 1 jalapeño, diced; 4 cloves garlic, minced; 4 cups chicken or bone broth; 2 cups frozen or fresh sweet white corn; 1½ cups sour cream; ½ cup shredded Monterey Jack or Pepper Jack cheese; ½ tbsp dried oregano; ½ tsp chili powder; 3 tbsp cornstarch; 3 tbsp water; ½ cup fresh cilantro, chopped; Juice of 1 lime; Salt and pepper, to taste; 1 tbsp olive oil; Optional toppings: crumbled cotija cheese, tortilla strips, avocado slices, extra jalapeño

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I created this Mexican Street Corn White Chicken Chili as a creamy, zesty twist on classic white chicken chili—melding the smoky sweetness of street corn (elote) with tender chicken, savory broth, lime, and plenty of rich toppings. It’s one-pot comfort food with vibrant flavor!

Why You’ll Love This Recipe

I love how this chili transforms a basic weeknight dinner into something special. It’s:

Versatile – perfect for family meals, game-day gatherings, or meal prep
Fast & Easy – prep in about 10 minutes with just 20 minutes of cooking time
Comforting with Brightness – creamy richness balanced by lime juice, jalapeño heat, and fresh corn flavor

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced
4 cloves garlic, minced
4 cups chicken or bone broth
2 cups frozen or fresh sweet white corn
1½ cups sour cream
½ cup shredded Monterey Jack or Pepper Jack cheese
½ tablespoon dried oregano
½ teaspoon chili powder
3 tablespoon cornstarch
3 tablespoon water
½ cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste
1 tablespoon olive oil

Optional toppings: crumbled cotija cheese, tortilla strips, avocado slices, extra jalapeño

directions

Sauté aromatics: Warm oil in a large pot over medium-high heat. Sauté onion and jalapeño until softened (~2–3 minutes), then add garlic, oregano, and chili powder. Stir until fragrant.
Add broth & chicken: Pour in broth, season with salt and pepper, then add chicken breasts. Bring to a boil, reduce to simmer, cover, and cook 10–15 minutes until chicken is cooked through.
Make slurry: Whisk cornstarch with water in a small bowl.
Shred chicken: Remove chicken and shred with forks, then return to pot.
Mix in dairy & corn: Stir in sour cream, cheese, cilantro, corn, and lime juice.
Thicken: Add slurry, stir, and simmer uncovered ~10 minutes until chili thickens.
Serve: Ladle into bowls and garnish with toppings like cotija cheese, tortilla strips, avocado, jalapeño slices.

Servings and timing

Servings: 4–6
Prep time: ~10 minutes
Cook time: 25 minutes (including thickening step)
Total time: ~35 minutes

Variations

Spicy: Add more jalapeño, chili powder, or hot sauce to taste.
Vegetarian: Use plant-based protein or extra veggies like zucchini and bell peppers.
Grilled corn: Roast or grill fresh corn before adding for extra smoky depth.
Slow Cooker / Instant Pot:
- Slow Cooker: Cook ingredients (minus slurry) on low 6–8 hr or high 3–4 hr, then stir in slurry at end.
- Instant Pot: Pressure cook ~10 min, quick release, shred, then add slurry and finish on sauté setting.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days and it reheats well on the stove over low heat—adding a splash of broth if it thickens too much. It also freezes well for up to 3 months; I thaw in the fridge overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. I’ve used thighs often—they stay juicy and add richness.

Can I freeze this chili with the dairy?

Yes! It freezes well, though the texture might separate slightly. I just reheat and stir over low heat to bring it back together.

How can I make this thicker?

I sometimes add more cornstarch slurry or simmer it uncovered longer. Mashing a few corn kernels also helps thicken it naturally.

Can I use fresh corn or canned corn?

Fresh corn is my favorite—especially grilled. But frozen or even canned corn works in a pinch.

Is it very spicy?

It has a moderate kick from the jalapeño and chili powder, but I control heat by adjusting those or omitting seeds. Anyone sensitive to spice can ease their amount.

Conclusion

This Mexican Street Corn White Chicken Chili is one of my all-time favorite comfort recipes. It's creamy, bright, and bursting with corn-on-the-cob flavor. I love how easy it is to tweak—from spice level to protein—and how it shines whether I serve it solo or with a spread of toppings. Cozy, flavorful, and always satisfying—this chili is going into my regular rotation!

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Category: Soup/Chili
Method: Stovetop
Cuisine: Mexican
Diet: Low Fat

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Description

A creamy, zesty twist on classic white chicken chili, blending smoky street corn (elote) with tender chicken, savory broth, lime, and rich toppings for a comforting, vibrant meal.

Instructions

Warm oil in a large pot over medium-high heat. Sauté onion and jalapeño until softened (~2–3 minutes), then add garlic, oregano, and chili powder. Stir until fragrant.
Pour in broth, season with salt and pepper, then add chicken breasts. Bring to a boil, reduce to simmer, cover, and cook 10–15 minutes until chicken is cooked through.
Whisk cornstarch with water in a small bowl to make a slurry.
Remove chicken and shred with forks, then return to pot.
Stir in sour cream, cheese, cilantro, corn, and lime juice.
Add slurry, stir, and simmer uncovered ~10 minutes until chili thickens.
Ladle into bowls and garnish with toppings like cotija cheese, tortilla strips, avocado, jalapeño slices.

Notes

For a spicier chili, add more jalapeño, chili powder, or hot sauce to taste.
For a vegetarian version, use plant-based protein or extra veggies like zucchini and bell peppers.
Grilling fresh corn adds a smoky depth of flavor to the chili.
Slow Cooker: Cook ingredients (minus slurry) on low for 6–8 hours or high for 3–4 hours, then stir in slurry at the end.
Instant Pot: Pressure cook for about 10 minutes, quick release, shred the chicken, then add slurry and finish on sauté setting.
Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. It also freezes well for up to 3 months.