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Mexican Street Corn White Chicken Chili Recipe

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4 from 47 reviews

  • Author: Diane
  • Total Time: 50 minutes
  • Yield: 14 servings

Description

This Mexican Street Corn White Chicken Chili is a hearty and flavorful twist on traditional chili. Combining tender shredded chicken with creamy white beans, roasted Anaheim peppers, and a zesty, cheesy Mexican street corn mixture, this recipe delivers layers of savory, spicy, and tangy notes. Perfect for a crowd or meal prep, it’s ideal served with fresh toppings like cilantro, cotija cheese, avocado, and tortilla strips.

Ingredients

Chili Base

  • 3 tablespoons butter (regular or plant-based)
  • 1 large Anaheim pepper (chopped with stem & seeds removed)
  • 1/2 cup red onion (diced)
  • 1 tablespoon garlic (minced)
  • 1/4 cup all-purpose flour (sub gluten-free flour if desired)
  • 4 cups (32oz) chicken broth
  • 1 pound boneless, skinless chicken thighs
  • 15 oz can cannellini beans (drained & rinsed)
  • 2 4oz cans diced green chiles
  • 1/3 cup Nutpods unsweetened/unflavored creamer
  • 1/4 cup fresh cilantro (chopped)
  • Lime zest from 1 lime
  • Lime juice from 1 lime
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon kosher salt (more if desired)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon ground black pepper
  • 8 oz block plain cream cheese (softened)

Mexican Street Corn Mixture

  • 4 cans corn (drained)
  • 1 cup mayonnaise
  • 4 oz feta cheese (crumbled, sub dairy-free if desired)
  • 1/2 cup red onion (diced)
  • 4 tablespoons fresh cilantro (chopped)
  • 2 tablespoons garlic (minced)
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Toppings (Optional)

  • Fresh cilantro (chopped)
  • Cotija cheese (crumbled) or feta cheese
  • Red onion (diced)
  • Sour cream
  • Tortilla strips
  • Avocado (diced)

Instructions

  1. Sauté Vegetables: Heat a large Dutch oven (5.5 quarts) over medium-high heat. Add 3 tablespoons of butter and let it melt. Add the chopped Anaheim pepper, diced red onion, and 1 tablespoon minced garlic to the pot. Sauté for 3-5 minutes until the vegetables soften and become fragrant.
  2. Add Flour and Broth: Sprinkle 1/4 cup of flour over the sautéed vegetables and stir well to coat them, forming a light paste. Slowly pour in the chicken broth in approximately 1/2 cup increments, stirring continuously after each addition to avoid lumps. Continue until all the broth is incorporated.
  3. Cook Chicken: Bring the mixture to a simmer and carefully add the boneless, skinless chicken thighs. Let the chicken cook for about 15 minutes or until the internal temperature reaches 165°F (74°C), using a meat thermometer to verify doneness.
  4. Prepare Mexican Street Corn Mixture: While the chicken cooks, combine all the ingredients for the Mexican street corn—corn, mayonnaise, feta cheese, red onion, fresh cilantro, minced garlic, lime juice, chili powder, paprika, kosher salt, and ground black pepper—in a large bowl. Mix thoroughly to combine all flavors.
  5. Combine Chicken and Seasonings: Remove the cooked chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the pot along with the drained cannellini beans, diced green chiles, 1/3 cup creamer, chopped cilantro, lime zest, lime juice, chili powder, kosher salt, cumin, oregano, and black pepper. Stir well to blend.
  6. Add Cream Cheese: Cut the softened cream cheese into large cubes and add them directly to the pot. Stir gently and allow the mixture to simmer until the cream cheese has fully melted and the chili is creamy.
  7. Incorporate Street Corn Mixture: Reserve about one-quarter of the Mexican street corn mixture for serving. Add the remaining street corn mixture carefully into the chili pot and stir until fully incorporated. Taste and adjust seasonings as needed.
  8. Serve: Ladle the chili into bowls and top with the reserved street corn mixture and your choice of fresh cilantro, crumbled cotija or feta cheese, diced red onion, sour cream, tortilla strips, and diced avocado. Enjoy warm.

Notes

  • You can substitute plant-based butter and dairy-free cheese to make this recipe dairy-free.
  • Use gluten-free flour if you need a gluten-free version.
  • Adjust the chili powder and heat level by choosing milder or hotter peppers if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop or in the microwave, stirring occasionally.
  • For added smoky flavor, try roasting the Anaheim pepper before chopping.
  • Leftover chili can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: Mexican-American

Find it online: https://eatwithdiane.com/mexican-street-corn-white-chicken-chili-recipe/