Creamy Mexican Street Corn White Chicken Chili

This creamy white chicken chili recipe is like Mexican street corn and chicken chili had a baby. It’s a comforting bowl of cheesy, hearty goodness filled with poblanos, cumin, green chilis, tender chicken and loads of corn for the ultimate bite. It’s a dinner must make!

Creamy White Chicken Chili

Nothing says comfort food quite like a bowl of this creamy white chicken chili full of classic Tex-Mex spices! Loaded with corn and poblanos for sweetness, and green chilis for heat, every spoonful is a perfectly balanced fiesta. You’ll love its thick, velvety broth and juicy chicken.

Simmered to perfection, the onions and tender beans add tons of texture. For a bit of tang, don’t forget a drizzle of lime juice. Topped with fresh avocado and bacon, this hearty chili will unbelievably be on your table in less than an hour.

Why You’ll Love This Chicken Chili Recipe

This will become a weeknight favorite in no time.

• Homemade. There’s nothing like a bowl of hearty homemade chili on a fall night.
• Easy. You don’t need to be super skilled to make this recipe. Just prep the ingredients, brown the chicken, stir, and simmer everything until ready.
• Prep-friendly. Chop the ingredients in advance and even sautée the chicken and veggies so all you have to do is simmer away right before dinner.
• Family-friendly. Add more chicken, more spices, and even chop up the veggies really small so even the little ones will be happy to dig in.

What You’ll Need

This chili is packed with the smokey, spicy flavors of your favorite Tex-Mex recipes. Check the recipe card at the bottom of the post for exact amounts.

• Avocado oil – Coconut and olive oil are great alternatives.
• Boneless skinless chicken breast – You can use skin-on chicken but remove the skin before shredding.
• Salt and pepper – I prefer kosher or Himalayan salt.
• Sweet onion – White onion works too, but don’t use red onion because it’s too spicy.
• Garlic cloves – Fresh garlic adds the most flavor, but garlic powder works too.
• Poblano pepper – Use fresh or frozen.
• Cumin – Taco seasoning is a good swap.
• Smoked paprika – Sweet paprika works too.
• Ground coriander – Feel free to use fresh.
• Chicken bone broth – Veggie broth is a good swap. I prefer low-sodium versions.
• Frozen sweet corn – You can use canned as well.
• Low sodium pinto beans – Homemade or canned beans are okay.
• Mild green chilis – Fresh serranos or jalapeños are wonderful. Canned chilis work too.
• Fresh lime juice – Lemon juice is a good swap.
• Fresh cilantro – Don’t change it for parsley because it’s too spicy and refreshing.
• Cream cheese – Feel free to use low-fat or full-fat.
• Cilantro, green onion, avocado, sour cream or tortillas – These are garnish options.

How to Make Creamy White Chicken Chili

Once you brown the chicken and sautée the veggies, it’s all about letting it simmer and waiting for the cream cheese to melt. Check the recipe card at the bottom of the post for more detailed instructions.

• Prep the chicken. Use a paper towel to pat the chicken dry on all sides. Season with salt and pepper.

• Brown the chicken. Add the oil to a pot over medium-high heat. Add the chicken and cook it for 3-4 minutes on each side or until browned. Remove it from the heat and set it aside.
• Add the peppers. Throw in the onion, garlic, and poblanos. Sautée everything for 3-5 minutes or until the onions soften.

• Add the spices. Stir in the cumin, paprika, coriander, and salt. Mix well until all of the vegetables are completely coated.
• Pour in the broth. Return the chicken to the pot and pour in the broth. Stir well.
• Let it simmer. Cover the pot and bring it to a gentle simmer. Let everything cook for 10 minutes or until the chicken is completely cooked through. It should shred and no longer be pink on the inside.
• Shred the chicken. Remove the chicken from the pot and place it on a cutting board or large container. Carefully shred the chicken using two forks.
• Add the veggies. Toss in the corn, beans, green chilis, lime juice, cilantro, and cream cheese. Let it simmer for 5-7 minutes, stirring until the cream cheese is fully melted. Return the chicken to the pot and stir well.
• Serve. Remove the pot from heat. Serve immediately and garnish it.

Tips & Variation Ideas

You can master and improve any creamy white chicken chili recipe with the help of these ingredient hacks and swaps.

• Use homemade. If you have a family recipe for homemade chicken or veggie broth, use it for this chili. It’ll add great flavor!
• Make it spicy. Add more green chilis or a sprinkle of red pepper flakes or cayenne pepper to give this chili a kick of heat.
• Add more toppings. Crushed chicharron, crumbled bacon, tortilla chips, and shredded cheese will add more texture to each bite.
• Make it vegetarian. Skip the chicken and chicken broth for more beans and veggie stock to make this recipe vegetarian.
• Add more veggies. Chopped bell peppers, diced zucchini, broccoli florets, and spinach will add more nutrients and make the chili heartier.
• Wait a day. This chili is best 1-2 days after its made because the flavors have more time to come together.
• Swap the protein. Turkey is an excellent swap for chicken, especially if you’ve got leftovers from Thanksgiving.

Serving Suggestions

This creamy white chicken chili is a hearty dish on its own! If you really want to add appetizers or sides, I recommend going for non-creamy recipes packed with veggies. For example, my Homemade Salsa with tortilla or Wonton Chips is a crunchy appetizer. My Avocado Salsa Verde is another option. Try my Corn on the Cob and Air Fryer Roasted Potatoes for veggie sides.

How to Store and Reheat Extras

Once fully cooled refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct heat and sunlight when on the counter for reheating or serving. To reheat it, pop it into the microwave for 30 seconds, stir it, and microwave it for another 30 seconds or until warm. You can also heat it in a pot over medium-low heat for 8-10 minutes.

More Chicken Dinner Ideas to Try

• Grilled Whole Chicken
• Oven Roasted Chicken with Lemon Garlic Butter
• Chicken Burrito Bowl
• Baked Chicken Parmesan
• Grilled Chimichurri Chicken

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