This Street Corn White Chicken Chili is everything you love about elote! Sweet, charred corn, zesty lime, creamy richness, and just the right kick, all wrapped up in a cozy, flavor-packed bowl of chili. Made with rotisserie chicken, white beans, and sour cream, it’s easy enough for a weeknight but special enough to share. I like to finish it off with queso fresco, jalapeños, cilantro, and crispy tortilla strips. If you are a fan of creamy, flavor-packed chicken chili, be sure to try my White Bean Chicken Chili next!
Key Ingredients & Substitutions
- Rotisserie Chicken: I love using rotisserie chicken in recipes because it is already cooked (so it saves time)! Any leftover cooked chicken, like shredded chicken, would also work. Or, try using shredded turkey or canned chicken in a pinch.
- Corn: I used frozen corn because it is quick, easy, and always in season! But, you could also use fresh corn (cut from the cob) or drained canned corn.
- Beans: Great Northern beans are creamy and mild, adding hearty bulk to the chili. You can substitute cannellini or navy beans, if preferred. Pinto beans work too, though they may change the flavor and color slightly.
- Chicken Broth: Chicken broth is the base of the chili. If you don’t have chicken broth, vegetable broth will also work.
- Slurry: The cornstarch and water slurry helps thicken the chili without adding heavy cream.
- Sour Cream: Sour cream adds creaminess and tang to the chili. For a lighter option, use plain Greek yogurt.
- Cheese: Although I used Monterey Jack cheese, it’s easy to switch that up! Try pepper jack for more of a kick or mozzarella for a milder option.
What Toppings Go Best With Street Corn White Chicken Chili?
For added flavor and texture, I love to load up on garnishes, at least in my bowl of street corn white chicken chili! I will add queso fresco, a few diced jalapeños, fresh cilantro, and tortilla strips (or fried wonton strips) for crunch. These are easy to customize, so add your favorite toppings like avocado, a dollop of sour cream, jalapeño hot sauce, or green onions, just to name a few!
Can I Make This Without Charring The Corn?
Yes, you can skip charring the corn and just add it straight to the chili from frozen or fresh. Charring the corn gives it a little smoky, toasty flavor that makes the chili taste extra special, but it’s still really tasty without it.
Slow Cooker Street Corn White Chicken Chili
If I were to make this chili in a slow cooker, I would recommend using raw chicken (like chicken breasts) instead of rotisserie chicken. Just add the chicken to the slow cooker along with onion, garlic, spices, broth, corn (no need to char unless done ahead of time), and beans. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through to 165°F. Shred the chicken, stir it back in, then mix in a cornstarch slurry to thicken. Finish with sour cream, cheese, and lime juice for that creamy, comforting finish. Add your favorite toppings and serve!
How To Store & Reheat White Chicken Chili
To store street corn white chicken chili, first, let the chili cool completely. Then, transfer it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. When ready to eat, gently reheat it on the stove over medium-low heat, stirring occasionally.
Can I Freeze Chicken Chili?
Yes, you can freeze white chicken chili! Let it cool completely, then store it in airtight, freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat gently on the stove or in the microwave. Freezing might slightly change the texture of the sour cream or cheese, so you can stir in a little fresh sour cream or cheese after reheating if you like.
Street Corn White Chicken Chili
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely diced
- 1 teaspoon garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 4 cups (32 g) chicken broth
- 2 cups (330 g) frozen corn
- 1 can (15 ounces) great northern beans, drained
- 3 cups (420 g) rotisserie chicken, shredded
- ¼ cup (32 g) cornstarch
- ¼ cup cold water
- 1 ½ cups (345 g) sour cream
- ½ cup (56.5 g) Monterey Jack cheese, shredded
- 2 tablespoons freshly squeezed lime juice, about 1 lime
- salt and pepper, to taste
Optional Toppings
- queso fresco, crumbled
- 1 medium jalapeño, diced
- fresh cilantro, chopped
- tortilla strips
Instructions
- To a large Dutch oven (or other heavy-bottomed pot) over medium heat, add 1 tablespoon oil.
- Once the oil is hot and shimmering, add the diced onion. Cook, stirring occasionally, until softened, about 4 to 5 minutes.
- Add the garlic, oregano, chili powder, and cumin. Stir and cook for 1 more minute.
- Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
- While the broth is heating, add the remaining tablespoon of oil to a medium skillet over medium-high heat. Once hot and shimmering, add the frozen corn and cook, stirring occasionally, until lightly charred, about 5 minutes. Remove from heat and set aside.
- Once the broth is simmering, stir in the beans, shredded chicken, and charred corn.
- Meanwhile, in a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch slurry into the chili. Continue to simmer, stirring occasionally, for 8 to 10 minutes, until slightly thickened.
- Reduce the heat to low. Stir in the sour cream, shredded cheese, and lime juice until fully incorporated. Season to taste with salt and pepper.
- Serve warm, topped with queso fresco, jalapeño, fresh cilantro, and tortilla strips, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The rotisserie chicken makes this chili super easy and packs it with protein. And, the sweet charred corn does add flavor. This is definitely a new favorite!
Elizabeth
I love this chili! It is filling without being too heavy. (I like that there is no heavy cream in it.) I am going to try making this one at home, for sure!
Bella
I could have used a bit more heat, but I can easily add more jalapeños or hot sauce. It is really good!
Stephanie
This chili is amazing! I think it is hearty, but not heavy. And, it is super flavorful!
