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Just in time for soup season, let’s make this rich and creamy Mexican Street Corn White Chicken Chili in under 30 minutes! This no-bean chili is packed with flavor with fresh ingredients like green chiles, cilantro, corn, herbs, and the creaminess of the sour cream and cheese.
Taking comfort food to the next level, this fusion of two of my favorite recipes is a guaranteed crowd-pleasing recipe. And since it only takes 30 minutes to get this creamy white chicken chili on the table, it is an easy weeknight dinner or dish to share for game night and more.
A big serving of hearty warm soup is one of my favorite things about the Fall crisp weather. And ever since I had a bowl of white chili at a friend’s Christmas party, I have been obsessed!
Let’s agree that there is nothing like a comforting bowl of White Chicken Chili, No-Bean Chili, or Tortilla Chicken Soup. Well, you are in luck because this white chicken chili recipe is the best of all those in one pot! It is bound to be your new favorite chili recipe.
Why We Love Mexican Street Corn White Chicken Chili!
- Fall Comforting Meal: It is a great way to bring in the fall season.
- Your Way: Make this soup your own by playing with the spices and the heat.
- Minimal Effort Needed: My easy chicken chili is ready in an easy 25 minutes.
Ingredient Notes
Soup Garnishes
Make this soup a feast for your eyes as well as your tummy by adding zesty flavor with these garnishes:
- Cotija cheese
- Bacon crumbles
- Crispy tortilla strips
- Sliced avocados
- Fresh parsley or cilantro
- Chopped Green onions
- Paprika sprinkle
- And more!
Variations and Substitutions
Make it Vegetarian
If you love the thought of the flavors of Mexican street corn in a chili recipe but do not want meat, that is an easy adjustment. To get your protein in, add a can of white cannellini beans to the vegetable broth and blend together in a blender or using an immersion blender.
Make It Gluten Free
This soup uses a cornstarch mixture instead of flour, so it is naturally gluten-free. Just be sure to check the labels on your spices and chicken broth.
How To Make the Best Street Corn Chicken Chili Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Ingredients
Start by getting all your ingredients chopped and ready to pile into the pot.
Then take out a large pot and add the onion, jalapeno, garlic, and avocado oil. Saute those over medium heat for about 5 minutes or until the onions are beginning to be translucent.
Step 2 | Loading the Pot
Now, you can add the chicken tenderloins or cut breast, chicken broth, dried oregano, kosher salt, black pepper, chili powder, cumin, and lime juice.
Bring to a boil and turn the heat down to a simmer or on medium heat and cook the soup ingredients until the chicken juices run clear and it can be easily pulled apart.
TIP: If you want to use whole chicken breasts, the cooking time will just be longer (about 15-20 minutes) so that they get tender enough to shred. This time can vary based on how large they are and the overall quality of the chicken breast. Just cook until fork tender, and they shred easily when pulled apart with forks.
Step 3 | Pull the Chicken
Remove the cooked chicken and shred it up with 2 forks or try using a hand mixer.
Place the shredded chicken back into the pot and get ready to finish the soup.
Step 4 | Add the Rest of the Ingredients
Measure in the corn kernels, green chiles, and cilantro and stir them all in to distribute.
Step 5 | Thicken the White Chicken Chili
Take out a small bowl and measure in the cornstarch and water. Mix well and pour it into the soup. Then stir the slurry into the soup ingredients until combined.
Now, for the creamy goodness, add the sour cream and two cheeses. Mix that all together until the cheeses are melted and the soup is combined.
Sprinkle fresh cilantro on top, garnish with your choice of favorite toppings and enjoy!
Tips
- Cook time can vary: This time can vary based on how large the chicken breasts are and the overall quality of the chicken breast. Just cook until fork tender, and they shred easily when pulled apart with forks.
– 10-15 minutes for small tenderloins.
– 15-20 minutes for boneless chicken breast.
– 20-30 minutes for bone-in chicken breasts.
Chicken is done when the internal temperature reaches 165°F on a meat thermometer. - When shredding, using forks gives you better control over the size of the shred or chunks of chicken you get. If you are using a stand mixer or electric hand mixer, the shred typically is finer.
- If you prefer bite-sized or chunks of chicken, you can cut the chicken into cubes and saute in a pan or skillet until done, then add the veggies to soften. Then add into the broth and cook as directed.
- Stay with the pot while you stir in the sour cream and cheese. You do not want them to burn. Once fully incorporated, turn down to low until serving.
- This is a delicious quick chili recipe, but feel free to let it cook longer. The longer anything cooks, the further the flavors will develop. Add in sour cream and cheese closer to serving time.
Recipe FAQs
Yes, this recipe can be doubled and even tripled. After making the soup, you can place it in a crock pot on warm to have ready for guests over.
I make this recipe on the stovetop, but you can make the entire recipe in the crock pot. Just use shredded chicken after cooking, or dice the raw chicken and add to the crock pot.
Yes, you can use whatever chicken you have on hand to add the protein in this corn chili recipe.
Storage
Refrigerate: Store the leftover cooled soup with the lid on top of the pot or in an air-tight container for up to 5 days. I don’t freeze this soup as the soup separates and doesn’t stay creamy.
Freeze: I don’t usually freeze this soup as it does not stay creamy.
Reheating: The easiest way to reheat this recipe is in the microwave. If the cream looks like it is going to separate, just add a little more cream and stir well.
What to Serve with Mexican Chicken Chili with Elote Corn
I feel like a warm slice of Cheesy Green Chile Bread is a given recipe to add to the side of your bowl. Come to think of it, a slice of Skillet Corn Bread would be yummy too! Add a big ol’ bowl of Columbia Restaurant’s 1905 Salad and you have a full soup and salad authentic meal!
More Comforting Soup Recipes
- Zuppa Toscana Soup
- Chicken Tortilla Soup
- Creamy Potato Soup
- Instant Pot Butternut Squash Soup
- Creamy Tomato Basil Soup
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Mexican Street Corn White Chicken Chili
Ingredients
- 1 cup white or yellow onion, chopped
- 2 tablespoons jalapeño, diced
- 3 cloves garlic, minced
- 2 tablespoons avocado or olive oil
- 1 pound boneless skinless chicken breast tenderloins, (or cut breasts into strips)
- 4 cups chicken broth
- 2 teaspoons dried oregano
- 1-2 teaspoons coarse kosher salt, (or to taste)
- ½ – 1 teaspoon chili powder, (I use ¾ tsp)
- ½ – 1 teaspoon cumin, (I use 1 tsp)
- ¼ teaspoon ground black pepper
- 1 ½ limes, juiced
- 2 cups fresh or frozen sweet white corn
- 4 ounces chopped green chiles
- ½ cup chopped cilantro
- 4 tablespoons cornstarch
- 4 tablespoons water
- 2 cups sour cream
- ¾ cup Monterey jack cheese, shredded
- ¾ cup pepper jack cheese, shredded
Instructions
- In a large pot, add the onion, jalapeno, garlic cloves, and avocado oil. Cook over medium heat for 5 minutes.
- Add the chicken tenderloins, chicken broth, dried oregano, coarse kosher salt, chili powder, cumin, black pepper, and lime juice. Bring to a boil and then turn down to medium heat to simmer for 10-15 minutes for tenderloins until the chicken falls apart and the juices run clear.(If cooking an entire boneless breas, cook for 15-20 minutes or about 25-30 minutes for a bone-in chicken breast)
- Remove the chicken and shred the chicken with 2 forks or with a hand or stand mixer.
- Transfer the chicken back into the pot. Add the corn, green chiles, and cilantro. Mix until combined.
- In a small bowl, add the cornstarch and water. Mix to make a slurry and pour into the soup. Mix until combined.
- Add the sour cream and cheese. Mix until combined. Turn the burner down to low heat until serving.
- Sprinkle cilantro on top. Serve and enjoy.
Notes
-
- Cook times can vary: This time can vary based on how large the chicken breasts are and the overall quality of the chicken breast. Just cook until fork tender, and they shred easily when pulled apart with forks.
10-15 minutes for small tenderloins
15-20 minutes for boneless chicken breast.
20-30 minutes for bone-in chicken breasts.
Chicken is done when the internal temperature reaches 165°F. - When shredding, using forks gives you better control over the size of the shred or chunks of chicken you get. If you are using a stand mixer or electric hand mixer, the shred typically is finer.
- If you prefer bite-sized or chunks of chicken, you can cut the chicken into cubes and saute in a pan or skillet until done, then add the veggies to soften. Then add into the broth and cook as directed.
- Stay with the pot while you stir in the sour cream and cheese. You do not want them to burn. Once fully incorporated, turn down to low until serving.
- This is a delicious quick chili recipe, but feel free to let it cook longer. The longer anything cooks, the further the flavors will develop. Add in sour cream and cheese closer to serving time.
- Cook times can vary: This time can vary based on how large the chicken breasts are and the overall quality of the chicken breast. Just cook until fork tender, and they shred easily when pulled apart with forks.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Made this for the Super Bowl yesterday! What a hit! The flavors were amazing!
Thank you, Kathleen!
Mexican street corn is one of my favorite foods and this soup did not disappoint! It was ABSOLUTELY delicious! The flavors melded together perfectly!
Thank you, Laura!
This soup is so flavorful! It’s everything that I love in street corn but a great way to enjoy it as a meal.
Thank you, Jules! It’s one of our favorites!
This chili is jam-packed with all sorts of goodness. It is one of our favorite chili recipes!
Thank you, Lynn! I am so happy to hear you love it as much as we do.
My mom liked this even better than her white chicken chili recipe! I left out the spicy things, but it’s still punch-you-in-the-face flavorful! The lime along with the other spices is really nice. I think I could easily turn this into a slow cooker recipe.
Thank you, Kaili! I am so glad you shared with your mom and she enjoyed it too. You could definitely make this in the slow cooker.
This was so good. We had this at a Halloween party that we went to and they gave me your recipe. It’s on the stove for lunch today.
Thank you, Polly! I am so glad you enjoyed it and are making it at home.
This Mexican street corn white chicken chili is amazing. Its bursting with flavor. It will definitely be on my fall/winter menu. My husband absolutely loved it. I highly recommend this recipe.
Thank you, Peggy! I am so glad you both enjoyed it!
We had this for dinner this week and it was delicious! Love the flavors and how quickly it was made.
Thank you, Duane! It’s a flavor filled dinner that is easy and quick to make. My favorite kind.
This is the best White Chicken Chili! It was delicious! It was just enough spice, but not too much. Great recipe. Thank you!
Thank you, Debra. I am so glad you enjoyed it!
Absolutely delicious! Looking for an opportunity to make it again!
Thank you, Lynn! It’s perfect for a cool night!
I really wanted to like this recipe. I feel like I must have done something wrong. My chicken was too tough to eat. Any ideas?
Did you cut in into strips or use tenderloins? If not, you just need to cook the chicken until tender. It will take longer. I tried to share tips for different cook times based on the size of chicken you may use.
I made this chili for dinner last night and it was fantastic! Definitely adding to our regular rotation!
I am so glad you enjoyed it, Tayler. Thank you for making it!
This is such a delicious take on chicken chili! It has so much flavor and the perfect amount of heat from the jalapeno. And I love anything that has pepper jack cheese 🙂
Thank you, Nathan. I am with you on the pepper jack cheese! Love it too!
I am all about anything that has to do with mexican street corn. This was no exception – it was SO easy to make, and oh my gosh my mouth is watering just thinking about how delicious it was.
Thank you, Justine! I love anything Mexican street corn too!
My whole family loves this nutritious and comforting spin on chili. Served it with some corn bread on the side and it made the perfect Fall dinner!
Adding cornbread = yum! Thank you for trying it!
This chili was so comforting, easy and packed with flavor!! It tasted great with some tortilla chips crumbled on top for our dinner last night!
Thank you. I love it with tortilla chips too!