Can I use frozen corn instead of canned?

Absolutely! Frozen corn works great. If you sauté it for a couple of minutes first, it adds even more flavor.

Can I make this without dairy?

Yes! Use dairy-free cream cheese and dairy-free sour cream. Or skip both and add a splash of coconut milk.

What’s the best way to store leftovers?

Keep your chili in an airtight container in the fridge for up to 4 days. It actually gets even better as it sits.

You can, but keep in mind that dairy can change texture when frozen. If freezing, add the cream cheese and sour cream after thawing and reheating.

Can I use leftover turkey instead of chicken?

Definitely! This is a great recipe for using up turkey after the holidays.

Mexican Street Corn White Chicken Chili: 3 Deliciously Cozy Secrets

Description

A creamy, cozy, flavor-packed Mexican Street Corn White Chicken Chili made with tender chicken, sweet corn, smoky spices, and a velvety finish of cream cheese and sour cream. Perfect for busy nights, chilly days, or whenever you need comfort in a bowl.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
4 cups low-sodium chicken broth
2 (15 oz) cans white beans, drained and rinsed
3 cups cooked, shredded chicken
1 (15 oz) can corn, drained (or 1 ½ cups fire-roasted corn)
1/2 cup cream cheese, softened
1/2 cup sour cream
Juice of 1 lime
Salt and pepper to taste
1/3 cup crumbled cotija cheese, for garnish
1/4 cup fresh cilantro, chopped, for garnish
Optional toppings: tortilla strips, diced jalapeños, hot sauce

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
Add garlic and cook for 1 minute.
Stir in cumin, chili powder, smoked paprika, and cayenne. Let the spices bloom for 1–2 minutes.
Pour in chicken broth and add white beans. Simmer for 10 minutes.
Add shredded chicken and corn. Simmer for 5–7 minutes.
Reduce heat to low. Stir in cream cheese until melted and smooth.
Stir in sour cream and lime juice. Season with salt and pepper.
Serve warm and top with cotija, cilantro, and your favorite toppings.

Notes

Fire-roasted corn adds amazing flavor if you have it.
For a thicker chili, lightly mash half the beans before simmering.
Rotisserie chicken works beautifully for quick prep.
Add jalapeños or hot sauce for extra heat.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, Soup
Method: Stovetop
Cuisine: American / Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 95 mg