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This Mexican street corn white chicken chili tastes just like elote in a bowl! Skillet-roasted corn with chili lime seasoning, shredded chicken, white beans, and a tangy, creamy broth. Ready in 45 minutes!
A Note from Isabel
I love all things related to Mexican street corn (esquites, elotes, Mexican street corn pasta salad, Mexican street corn deviled eggs, and Mexican street corn tostadas, to name a few 🙃). It hits all the right notes of sweet, salty, tangy, and citrusy with the best texture from the sweet corn, especially during the warmer months when fresh corn is in season.
This recipe is a fun fusion of all those flavors into a hearty white chicken chili that makes the ultimate weeknight dinner or a delicious meal prep. The best part is that the flavors continue to develop the longer it sits, so leftovers are genuinely something you’ll look forward to!
Ingredients You’ll Need
| Ingredient | Notes / Why It Works |
|---|---|
| Canned yellow sweet corn | Two cans are roasted in butter until blistered and charred, then tossed with chili lime seasoning. Most of the corn goes into the chili, and some is reserved for use as a topping. |
| Butter | Helps the corn blister and brown in the skillet, and adds a rich, savory base before the seasoning goes on. |
| Chili lime seasoning | The key to getting that real street corn flavor. Not all brands are the same. Tajín is the classic, but Simply Organic’s version is also really good! And if you want to make your own (which I highly recommend), take a look at my chili lime seasoning recipe. |
| Shredded chicken | Rotisserie chicken or homemade shredded chicken both work. Ground chicken or turkey is a great substitute if that’s what you have. |
| Seasonings | Chili powder, cumin, onion powder, garlic powder, and smoked paprika. It’s a fuller spice blend than most white chicken chili recipes, which is what makes this one taste richer and more complex. |
| Chicken broth | The base of the chili. Vegetable broth works if that’s what you have. |
| Cannellini beans | Adds protein and makes the chili more filling. They’re meaty and hold up well in the chili, but Great Northern beans also work. |
| Sour cream | Adds creaminess and a subtle tang reminiscent of the crema in elote. |
| Cotija cheese | Gets crumbled right into the pot for a salty, savory flavor boost. |
| Lime juice and lime zest | Both go in at the end. The zest adds a brightness that juice alone doesn’t quite get there. |
| Toppings | The reserved roasted corn, extra cotija, cilantro, red onion, and chili lime seasoning. |
This is just an overview of the ingredients and why they’re here. For full quantities, scroll to the recipe card.
How to Make Mexican Street Corn White Chicken Chili
Roast the corn. Melt butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until browned and blistered. It’ll start popping in the pan, which is a good sign. Toss in the chili lime seasoning, pull out 1 cup to save for topping, and set the rest aside.
Build the base. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the onion and jalapeño until softened, then stir in the garlic and cook another minute. Add the shredded chicken and all the spices, and cook for 2 to 3 minutes until fragrant. Pour in the chicken broth.
Simmer and serve. Stir in the roasted corn, cannellini beans, sour cream, and cotija. Cover and simmer for 15 minutes. Stir in the lime juice and zest, taste for salt, and ladle into bowls.
Recipe Tips
- Color means flavor on the corn. Roast the corn until it’s deeply browned on all sides to enhance its flavor. It will start popping in the skillet, which is a good sign!
- Chicken options. Use homemade shredded chicken or a shredded rotisserie chicken. Ground chicken or ground turkey also works if that’s what you’ve got in the fridge.
- Chili lime seasoning varies a lot. Keep in mind that not all chili lime seasoning is created equal, with some having more heat and being finer in texture. For this recipe, I used Tajín, but I also really enjoy using Simply Organic’s chili lime seasoning as well as my own homemade chili lime seasoning. Taste and adjust based on what you use.
Slow Cooker Instructions
To make this in a crockpot, use 2 raw chicken breasts instead of pre-cooked shredded chicken. Roast the corn in a skillet as directed and set aside. Add the raw chicken, broth, onion, jalapeño, garlic, and all the spices to the slow cooker. Cook on high for 4 hours or low for 6 hours.
About 30 minutes before it’s done, remove the chicken, shred it, and return it to the pot along with the beans, roasted corn, sour cream, and cotija. Cover and finish cooking, then stir in the lime juice and zest and garnish as directed before serving.
Frequently Asked Questions
- Can I use something other than shredded chicken? Yes, ground chicken or ground turkey both work. If you’ve got any shredded pork or turkey in the fridge, you could use that, too!
- How do I store and reheat leftovers? Refrigerate in an airtight container for up to 1 week. Reheat on the stovetop over medium heat or microwave for 2 to 3 minutes. The flavors actually get better after a day in the fridge.
- Can I freeze this chili? Yes. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. For best results, freeze the base before adding the sour cream and cotija, then stir those in fresh when you reheat. Thaw overnight in the fridge and warm on the stove over medium heat.
- How do I thicken it if it’s too thin? Simmer uncovered for a few extra minutes, or mash a handful of the cannellini beans into the broth before adding them to the pot. If you want it extra creamy, you could stir in 2 or 4 ounces of cream cheese until it’s fully incorporated.
What to Serve With It
This chili is good on its own, but even better with something to soak up the broth. Warm corn tortillas or flour tortillas, bolillo bread, or jalapeño cornbread all work well. If you want to round out the meal, an avocado salad or Mexican quinoa salad are both solid options.
More Soups and Chilis
Mexican Street Corn White Chicken Chili
Ingredients
- 2 tablespoons butter
- 2 (15-ounce) cans whole kernel corn, drained and rinsed
- 1 tablespoon chili lime seasoning, plus more for topping
- 1 teaspoon olive oil
- ½ medium yellow onion, diced
- 1 jalapeño, seeded and diced
- 3 cloves garlic, peeled and minced
- 4 cups shredded chicken
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ½ cup sour cream
- ¼ cup crumbled cotija cheese, plus more for topping
- Juice and zest of 1 lime
- Chopped cilantro, for topping
- Diced red onion, for topping
Instructions
- In a large skillet, melt the butter over medium-high heat. Add corn and cook until it begins to blacken and blister, stirring occasionally, about 10 minutes.
- Stir in the chili-lime seasoning and reserve 1 cup of the seasoned and roasted corn. Set the remaining corn aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and jalapeño, and saute until softened, about 5-8 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the chicken, chili powder, cumin, onion powder, garlic powder, salt, and smoked paprika. Stir to combine, then cook for an additional 2-3 minutes, until fragrant.
- Stir in the chicken broth, the remaining cooked corn from the skillet, cannellini beans, sour cream, and cotija cheese until well combined. Cover and simmer for 15 minutes.
- Stir in the lime juice and zest. Taste for salt and adjust if needed.
- Serve immediately in bowls and garnish with the reserved roasted corn, extra cotija cheese, cilantro, red onion, and extra chili lime seasoning.
Notes
- Shredded chicken. Use homemade shredded chicken or a shredded rotisserie chicken. Also feel free to use ground chicken or ground turkey if you prefer.
- Slow cooker instructions. Roast the corn as directed, then add it to the slow cooker with 2 raw chicken breasts, broth, onion, jalapeño, garlic, and spices. Cook on high for 4 hours or low for 6 hours. Shred the chicken, then stir in the beans, sour cream, cotija, lime juice, and zest before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
Hit the spot! I reduced the amount of corn but this still tasted delicious. The jalapeno and chile lime seasoning gave it just the right kick.
Nice summer soup – even the kids liked it
So happy the kids loved it!
I love elotes so once I saw this on you tube shorts I knew I had to make. This was absolutely delicious! My whole family enjoyed and I will definitely keep this in my rotation.
So glad the whole family enjoyed it 😊 Thanks for watching and giving it a try!
I had to run to the store to buy the ingredients I didn’t have so I could make this recipe. After a cool day in June here in Illinois, I knew it would hit the spot!! I made it this morning before heading to the hospital with my sister to visit you her husband who had a stroke last week. I made in the crockpot and that was perfect as my husband had it for lunch and I shared with my sister when we got home. She texted later stating it was delish! My husband and I had a bowl for dinner also. Such a tasty dish with the street corn and the cannellini beans! Thank you for sending this recipe!
What a tough week for your family — sending so much love to your sister and her husband during his recovery. It really warms my heart that this recipe could bring a little comfort during such a difficult time. So glad everyone enjoyed it, and the slow cooker is perfect for days like that. Wishing your brother-in-law a speedy recovery! 💛
Yum! I really liked this recipe, and it was pretty easy to make on top of it! I tasted it first without the lime, just to see, then added the zest and juice and it really kicked it up a notch! I just kept it simple and crushed a few tortilla chips in it, it my bowl. Very good!
Right?! The lime really does make such a big difference! And crushed tortilla chips on top is a great call — adds the perfect crunch. So glad you enjoyed it!
Made this last night with some fresh then frozen corn cut off the cob last September. It turned out great! I would have never thought corn roasted in a pan would be so good. Thanks.
That’s so smart to freeze fresh summer corn — it makes such a difference in flavor! And yes, pan-roasting corn is a total game changer. So glad it turned out great!
Fantastic recipe! The jalapeno gave it just the right amount of kick. I will definitely make a double batch next time to freeze some.
I’m so glad you enjoyed it, Nicole. Thank you!
This recipe is now in our regular menu rotation. Easy to follow instructions and the taste is great.
I’m so happy to hear that, Robert. Thank you!
Easy recipe to put together. I had prepared the chicken earlier in the week so that made it easier to put together on a week night.
I’ve never cooked corn this way, but it really adds flavor.
The lime really puts a good finish on the flavors.
I’m hoping this freezes well because I could use it as a quick meal when camping or any other night.
Yes, it freezes really well, making it perfect for camping. Just let it cool completely before freezing and it’ll keep for up to 3 months.
Definitely a “keeper” recipe! So good. Hubby loved it. I used a poblano pepper instead of the jalapeño because that’s what I had. Added a little chili adobo for more heat. Plus made my own chili lime seasoning.
Super good and full of lovely colors. Very enjoyable for summer dinners
Thank you so much! It really is such a fun, colorful dish – perfect for summer. So glad you enjoyed it! 😊