Name: Mexican Street Corn White Chicken Chili (Elote-Inspired)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2-3 jalapeños, diced (seeds removed for less heat); 2-3 cups cooked chicken (rotisserie, shredded, or canned); 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed; 6 cups chicken broth; 4 cups fresh corn kernels (about 5-6 ears, or frozen); 1.5 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp Mexican oregano (or regular oregano); 1 cup heavy cream or Mexican crema; 1 cup fresh cilantro, chopped (divided); 3-4 limes, juiced (about 1/2 cup); Salt to taste; Optional: Tajín seasoning; Optional toppings: crumbled cotija cheese, fresh cilantro, lime wedges, jalapeños, Mexican crema, tortilla strips

Description

Elote-inspired white chicken chili bursting with fresh corn, cotija cheese, lime, and cilantro! Mexican street food meets comfort food. Bold, authentic, and absolutely delicious.

Ingredients

2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2–3 jalapeños, diced (seeds removed for less heat)
2–3 cups cooked chicken (rotisserie, shredded, or canned)
2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
6 cups chicken broth
4 cups fresh corn kernels (about 5–6 ears, or frozen)
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp Mexican oregano (or regular oregano)
1 cup heavy cream or Mexican crema
1 cup fresh cilantro, chopped (divided)
3–4 limes, juiced (about 1/2 cup)
Salt to taste
Optional: Tajín seasoning
Optional toppings: crumbled cotija cheese, fresh cilantro, lime wedges, jalapeños, Mexican crema, tortilla strips

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and diced jalapeño, cooking for 1 minute.
Add Chicken and Spices: Add cooked chicken, 1.5 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp Mexican oregano. Cook for 2 minutes.
Add Broth and Beans: Pour in chicken broth and add drained beans. Bring to a boil.
Add Corn: Add fresh corn kernels and reduce heat to medium-low. Simmer for 10-15 minutes to allow flavors to meld.
Add Cream: Reduce heat to low and stir in 1 cup heavy cream or Mexican crema. Stir until combined and warm through.
Add Lime and Cilantro: Squeeze fresh lime juice into pot and stir in 1 cup fresh cilantro. Reserve some cilantro for garnish.
Taste and Adjust: Taste chili and adjust salt, lime juice, or cilantro as needed. Should taste bright, bold, and authentically Mexican.
Serve: Ladle into bowls. Generously top with crumbled cotija cheese, fresh cilantro, lime wedges, diced jalapeños, and drizzle of Mexican crema or sour cream.

Notes

Mexican Crema Superior: Slight tang pairs beautifully with fresh corn. Different from American sour cream.

Drain Beans: Always drain and rinse to reduce sodium and excess liquid.

Char the Corn: For extra authenticity, char fresh corn in hot skillet for 2-3 minutes before adding.

Taste Frequently: Taste as cook and adjust lime juice and cilantro. These are flavor adjusters.

Serve Immediately: Best served immediately while corn is fresh and bright.

Storage: Refrigerate for up to 3 days. Reheat gently as cream-based soups can separate. Freeze for up to 2 months.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Main Course, Soup, Stew, Mexican
Method: Stovetop
Cuisine: Mexican, Street Food, Fusion

Nutrition

Serving Size: 1.5 cups
Calories: 360
Sugar: 5g
Sodium: 720mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 85mg