Mexican Street Corn White Chicken Chili

Creamy Mexican Street Corn White Chicken Chili recipe! Spicy, smoky, and rich, served with a dollop of Mexican street corn. Try it tonight and indulge in a flavorful fiesta!

Get ready to fiesta with this flavorful Mexican Street Corn White Chicken Chili, packed with tender chicken, creamy navy beans, and a hint of spicy kick. Served with a dollop of tangy Mexican street corn and a sprinkle of fresh cilantro, this hearty chili is the perfect comfort food for a fun gathering.

Ready Time

2 hrs


10 servings


  • 1 1/2 cups dried navy beans, soaked overnight and drained
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (16 oz) corn, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 can (14.5 oz) diced green chilies
  • 1 cup chicken broth
  • 1/2 cup half-and-half or heavy cream
  • 1 cup shredded pepper jack cheese, for serving
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for serving
  • Mexican street corn, for serving (recipe below)
  • Mexican Street Corn:
  • 1 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup grated cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1 cup grilled corn kernels


Drain and rinse the soaked navy beans.

In a large pot, heat the olive oil over medium heat.

Add the diced onion and cook until tender, about 5-7 minutes.

Add the minced garlic and cook for an additional minute.

Add the chicken to the pot and cook until browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the pot and set aside.

Add the diced red bell pepper to the pot and cook until tender, about 5 minutes.

Stir in the cumin, smoked paprika, chili powder, salt, black pepper, and cayenne pepper.

Cook for 1-2 minutes, until the spices are fragrant.

Add the diced tomatoes, red kidney beans, corn, diced green chilies, and chicken broth to the pot.

Stir to combine, then add the browned chicken back to the pot.

Bring the mixture to a simmer, then reduce the heat to low and cook for 20-25 minutes, or until the navy beans are tender.

Using an immersion blender, blend the chili until it’s slightly thickened.

Alternatively, you can transfer the chili to a blender and blend in batches, then return it to the pot.

Stir in the half-and-half or heavy cream.

Taste and adjust the seasoning as needed.

Serve the chili hot, topped with shredded pepper jack cheese, a dollop of Mexican street corn, and a sprinkle of chopped fresh cilantro.

Offer lime wedges on the side.

For the Mexican street corn, combine the mayonnaise, Mexican crema or sour cream, grated cotija cheese, chopped cilantro, and a squeeze of lime juice in a bowl.

Stir to combine.

Fold in the grilled corn kernels.

Taste and adjust the seasoning as needed.


Use leftover chicken broth to cook the navy beans for added flavor.

Drain and rinse the beans well to remove excess sodium.

Don’t overprocess the chili when blending, it’s okay to leave some texture.

Use low-sodium chicken broth to control the salt content.

If using heavy cream, whisk it well before adding to the pot to prevent lumps.

For a lighter version, substitute half-and-half with Greek yogurt.

Add grilled chicken or diced avocado on top for extra protein and creaminess.

Nutrional Value

  • Calories: 540
  • Total Fat: 33g
  • Saturated Fat: 15g
  • Cholesterol: 80mg
  • Sodium: 700mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Protein: 34g
Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili

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