Mexican Street Corn White Chicken Chili You’ll Want to Make Tonight

Gather Your Ingredients (And Mental Prep)

Nobody wants a wild goose chase at the store. You probably have most of this at home—seriously. Start with cooked chicken (rotisserie is my lazy-day favorite), canned corn, a can of green chiles, and some white beans. You’ll also need onion, garlic, a couple cups of chicken broth, a little cream cheese, and some chili powder.

Don’t stress if you’re missing one or two things. I’ve swapped in frozen corn, skipped the cream cheese, and even thrown in leftover veggies. Won’t lie, every version works. Sometimes the fridge-rummaging makes it even better. If you want the extra street corn vibe, grab a lime and some Cotija (or feta, if your grocery store is out). It’s all about that finish!

Step-by-Step Recipe (Promise, It’s Not Hard)

Start by softening diced onion and garlic in a pot with a smidge of oil. Once they’re fragrant and you want to dive in face-first (happens to me every time), throw in your green chiles, drained corn, and beans.

Stir it up, then toss in the chicken and chili powder. Pour in the broth and let things simmer for 15-20 minutes. If you want it creamier, drop in cream cheese and let it melt in.

“I made this last week and my picky eater actually asked for more. If that’s not magic, I don’t know what is!”
— Sandy, my awesome neighbor

Cool Variations to Try

Let’s be real, I rarely follow a recipe exactly. Want it spicier? Add more chili powder or a diced jalapeño. If you crave smokiness, toss in some smoked paprika. Vegetarian? Skip the chicken and double up the beans. I’ve even snuck in kale that was about to turn. It worked.

Love dairy? Top with sour cream. Need it dairy-free? Use coconut milk—it’s bizarre and yet, it’s fantastic. My cousin stirs in crushed tortilla chips for texture. Go wild.

Serving Suggestions for Maximum Yum

You can dress this up or down, no need to panic. Here are my go-tos:

• Serve with warm tortillas for dunking
• Scoop over rice if you want it heartier
• Sprinkle with extra cheese (your life, your rules)
• Add chopped cilantro and extra lime wedges for a burst of freshness
  Honestly, I’ve served this at both Sunday game day and lazy mid-week dinners. Either way, folks clean their bowls.
  

  

How to Store and Reheat Without Wrecking It

Have leftovers? Perfect. Put the chili in airtight containers, shove them in the fridge, and you’re good for three to four days. Reheat gently on the stove or zap in the microwave. If it thickens up, just add a splash of broth or water.

And yes, you can freeze it! Scoop portions into freezer bags or containers. It’ll keep a month or so. Thaw overnight in the fridge. Texture might get a tad softer, but flavors? Still off the charts.

Common Questions

Can I use leftover turkey if I’m out of chicken?
Absolutely. Done this after Thanksgiving. Tastes fantastic.

What if I don’t have green chiles?
Swap in a bit of salsa verde or diced jalapeño. It’ll work.

Beans or no beans?
I’m team beans, but if you hate ‘em, just leave them out or add another veggie.

Can you make this in a slow cooker?
Totally. Dump everything in, cook on low for 4-5 hours, stir in cheese before serving.

Is it spicy?
Not crazy spicy. Want more heat? Add another pinch of chili powder or a dash of hot sauce.

Seriously, Make This Tonight

If you’re on the fence, just try this Mexican street corn white chicken chili once. Seriously, it’s weeknight dinner gold. You get creamy, zesty, and that just-right kick of heat. It’s the soup that tricks people into thinking you’re a five-star chef. And don’t just take my word—jump over to this Mexican Street Corn White Chicken Chili recipe for a second look and even more ideas. Also, if you ever want to see how someone else does it, I found extra tips on their page, and I picked up a few tricks myself.

Bottom line: You’ll come back to this bowl over and over. Hope you make it tonight… because you totally deserve something this dang good.

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