Mexican Street Corn White Chicken Chili

Stir in the shredded chicken, beans, green chiles, and corn, along with the cumin, chili powder, smoked paprika, salt, and black pepper. Let the ingredients cook together for a couple of minutes to enhance the flavors.

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3. Simmer the Chili

Pour in the chicken broth, bring to a simmer, and let cook for about 15 minutes, stirring occasionally.

4. Make It Creamy

Stir in the cream cheese until fully melted and smooth. Add the heavy cream and mix well to create a rich, velvety texture. Let the chili simmer for another 5 minutes.

5. Garnish & Serve

Ladle the chili into bowls and top with crumbled cotija cheese, fresh cilantro, a squeeze of lime, and a sprinkle of chili powder. For extra crunch, add crushed tortilla chips on top.

Serving Suggestions

This chili pairs beautifully with:
✔ Warm tortillas or cornbread for dipping.
✔ Avocado slices for a creamy, fresh contrast.
✔ Hot sauce for those who love extra heat.

Tips & Variations

🌶 Make it Spicier – Add diced serrano peppers or a pinch of cayenne.
🥑 Dairy-Free Option – Swap heavy cream for coconut milk and skip the cheese.
🍗 Protein Swap – Try turkey or ground chicken instead of shredded chicken.
🌽 Char the Corn – Roast or grill the corn beforehand for a smoky touch.

Final Thoughts

This Mexican Street Corn White Chicken Chili is the ultimate combination of comfort and bold flavor. With its creamy base, roasted corn sweetness, and a kick of spice, it’s sure to become a family favorite. Whether you’re cooking for a cozy night in or feeding a crowd, this dish is easy, satisfying, and packed with personality.

Have you tried this recipe? Let us know your favorite toppings!