Mexican Street Corn Chili

Mexican Street Corn White Chicken Chili is creamy, comforting, and always SO delicious! It’s a no bean chili recipe full of zesty flavors and it’s simple to make.

Easily your new go-to! This amazing chili is a great alternative to traditional beef chili and makes a super satisfying lunch or dinner. White Chicken Chili also tastes delicious the next day!

We’ve all made a classic chili recipe with beef, pinto beans, and traditional chili spices. But have you tried a white chicken version yet?

Better yet, have you tried a Mexican Street Corn White Chicken Chili? Once you try it for the first time, you’ll never go back to regular chili again.

Just like this Roasted Corn Chowder, this is a corn recipe you’ll want to make all year round, but it’s an especially great way to kick off the cooler months. The zesty Mexican street corn flavors brighten up the hearty chili, giving it a unique flavor profile most chili recipes don’t have.

Make sure you leave plenty of space to add all the toppings, that’s the best part. I love topping my chili with cheese and letting it melt into the soup. Those same toppings work great for my Street Corn Chicken Rice Bowls!

It’s so hearty, you can enjoy it as a complete meal by itself or serve it with a vegetable side dish like Easy Roasted Broccolini or Chili Lime Roasted Carrots. Looking for more easy soup recipes? Check out this Easy Chicken Pho and this Lemon Orzo Chicken Soup.

Ingredients You Will Need

• Chicken Breast: Or rotisserie chicken cut into smaller pieces
• Veggies: Yellow onion, jalapeno, garlic, and frozen corn.
• Chicken Broth: If you have chicken stock or chicken broth at home, they can be substituted for the chicken bone broth. I like to use bone broth instead because there is way less sodium, but if you’ve already got something comparable on hand don’t worry about purchasing additional ingredients!
• Seasonings: Oregano, chili powder, salt and pepper are all you’ll need for lots of flavor!
• Lime Juice: I prefer fresh lime juice, but bottled works just as well.

My Favorite Toppings

• bacon crumbles
• tortilla strips
• jalapeño slices
• avocado
• cotija cheese crumbles
• shredded cheese

How to Make White Chicken Chili

Step 1. Saute veggies.

Sauté the onion and jalapeño. Add seasonings, broth, and chicken. Bring to a boil, then cover and simmer for 10–15 minutes.

Step 2. Make cornstarch slurry.

Meanwhile, combine the cornstarch and the water in a small bowl. This step helps thicken the chili.

Step 3. Shred chicken.

Transfer cooked chicken to a plate and shred with two forks. Add the chicken back into the pot along with the remaining ingredients. Then add the cornstarch mixture. Simmer for 10 minutes.

Step 4. Serve.

To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.

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Recipe Tips

This recipe is pretty simple as is, but if you want to make it even easier, you can grab a rotisserie chicken and shred it rather than cooking the chicken yourself. To do this, just add the chicken after you’ve brought the broth to a boil.

Adding just a little bit of cornstarch to the chili and allowing it to simmer on low heat will make it extra creamy.

Cornstarch is a thickening agent for sauces, soups, glazes, and many other things.

The trick is to mix it with water before adding it to the chili. This will prevent it from clumping and keep everything nice and smooth.

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Recipe Variations

Consider adding black beans, diced sweet potatoes, hot sauce, green onions, or cheddar cheese to add more flavor.

Use a different kind of meat, like ground turkey instead of chicken.

Throw some diced red onion in if you’ve got one in the fridge.

Other tasty additions: smoked paprika, green chilies, green pepper

Mix a half a cup of smoked applewood bacon into the chili. It adds a lot of depth to the soup and a little bit of a smoky flavor. If you don’t eat pork, you can also mix in half a tablespoon of smoked paprika!

Can I Add Beans?

My chili recipe doesn’t call for beans because it’s one of the few foods that I dislike! I’ve never been a big fan of chili because it’s almost always made with beans.

If you love beans, you can totally add them to this chili recipe! I recommend using cannellini beans and adding them to the chili when you place the shredded chicken back in.

What is chili without beans called?

No bean chili is also sometimes known as Chile con carne or Texas chili. This chili is typically a spicy stew made without beans. Traditionally, it contains ground meat (turkey or beef), peppers, tomatoes, onions, and an array of spices.

White Chicken Chili in Slow Cooker

This chili can be made in the crock pot! Just set it and forget it.

Cook the ingredients in step one on high for two hours, then stir in the rest of the ingredients and cook on low for 30–60 minutes.

Storing and Reheating

Let your chili cool to room temperature before transferring it to an airtight container. You can store your leftover chili in the fridge for 3–4 days.

You can reheat your chicken chili in the microwave or in a saucepan over medium heat on the stove.

What to serve with white chicken chili

I love to serve this chicken chili with a fresh Broccoli Salad or a light Avocado Salad since the chili itself is pretty hearty. If you’re making this for a party, you can serve this Jalapeño Popper Dip (with tortilla chips), Air Fryer Crab Rangoons, or one of these 20+ Air Fryer Appetizers to start with.

Frequently Asked Questions

→ Can I use rotisserie chicken?

Yes! Rotisserie chicken works perfectly and saves time. Just shred and add it after the broth starts simmering.

→ How do I thicken the chili?

Use a cornstarch slurry by mixing cornstarch with water, then stir it into the simmering chili to make it creamy and thick.

→ Can this chili be made in a slow cooker?

Yes. Cook step one ingredients on high for 2 hours, then stir in the rest and cook on low for 30–60 minutes.

→ What toppings go well with this chili?

Popular options include bacon crumbles, cotija cheese, avocado slices, tortilla strips, and shredded cheese.

→ Can I add beans to this chili?

Absolutely. Cannellini beans are a great choice and can be added with the shredded chicken in step three.

→ How should I store and reheat leftovers?

Let the chili cool, store in an airtight container in the fridge for 3–4 days, and reheat in the microwave or on the stove.