Zesty Elote-Inspired White Chicken Stew

BY Emily Parker December 18, 2025

The fusion of traditional Southwestern comfort and the bright, charred notes of Mexican street food culminates in this Mexican Street Corn Chicken Chili. Unlike standard red chilis that rely heavily on tomato bases and ground beef, this version uses a light, velvety poultry broth enriched with the smokiness of fire-toasted corn and the tang of fresh lime. It is an ideal dish for those seeking a meal that feels indulgent yet remains physically light, offering a sophisticated balance of textures from the creamy beans to the crumbly cotija cheese. Whether served at a festive outdoor gathering or enjoyed as a quiet Sunday dinner, this recipe brings a unique profile to the table.

Table of Contents

The Necessary Components

Protein and Legumes

2 pounds boneless skinless chicken breasts (roughly three large pieces)
2 cans (15.5 ounces each) cannellini or Great Northern beans, rinsed
1 quart (32 ounces) low-sodium organic chicken broth

The Aromatic Base

1 tablespoon extra virgin olive oil
1 medium sweet onion, finely chopped
3 cloves fresh garlic, smashed and minced
2 cans (4 ounces each) mild diced green chiles

The Roasted Corn Medley

3.5 cups sweet yellow corn (fresh or frozen)
1 tablespoon salted butter
1 teaspoon smoked paprika
1 teaspoon ground cumin
Half teaspoon chili powder
Quarter teaspoon sea salt

The Creamy Finishers

Half cup Mexican crema or heavy cream
Juice of 2 small limes
Half cup crumbled cotija cheese
Half cup fresh cilantro leaves, chopped for garnish

Culinary Steps to Perfection

In a large stockpot, heat the olive oil over medium-low flame and soften the chopped onions until they appear translucent.
Incorporate the minced garlic and diced green chiles, stirring for sixty seconds until the kitchen becomes aromatic.
Place the raw chicken breasts into the pot and pour the chicken broth over them, ensuring the meat is fully submerged.
Bring the liquid to a gentle boil, then immediately drop the heat to low and cover the pot to poach the chicken for twenty minutes.
While the chicken poaches, heat a separate heavy skillet with butter and char the corn kernels over medium-high heat until toasted brown spots appear.
Stir the paprika, cumin, and chili powder into the charred corn and remove from the heat source.
Check the chicken; once it reaches one hundred sixty five Fahrenheit, move it to a cutting board and shred with two forks.
Return the shredded meat to the pot along with the white beans and the spiced charred corn.
Whisk in the Mexican crema and lime juice, allowing the chili to simmer uncovered for an additional five minutes before serving.

Advanced Flavor Development and Texture

To achieve the highest quality Mexican Street Corn Chicken Chili, one must respect the poaching process. By cooking the chicken directly in the seasoned broth rather than searing it first, the meat absorbs the essence of the green chiles and garlic while maintaining a tender, non-fibrous texture. If you find the broth is too thin for your liking, a classic chef’s trick is to remove a half-cup of the white beans and mash them into a thick paste with a fork before stirring them back into the pot. This creates a natural thickness that mimics a heavy cream base without the added fat.

The corn requires a “dry” heat approach to mimic the charcoal grills of street vendors. If you use frozen corn, make sure it is completely thawed and patted dry with a paper towel. Moisture in the pan will cause the corn to steam rather than char. You are looking for a deep mahogany color on the kernels, which signifies that the natural sugars have caramelized. This caramelization provides the “smoky” backbone of the entire dish.

Lastly, the timing of the dairy is crucial. Mexican crema is more stable than American sour cream, but it can still curdle if subjected to a rolling boil. By adding the crema at the very end and keeping the heat at a bare simmer, you ensure a glossy, smooth finish. The acidity from the lime juice acts as a final brightener, cutting through the richness of the chicken and the starchiness of the beans.

Expert Recipe Tips

Bean Variety: While Great Northern beans are standard, using one can of cannellini and one can of pinto beans can add a lovely color contrast and varied texture.
Spice Level: If you prefer a more aggressive heat, swap one can of mild green chiles for a canned diced jalapeño or add a pinch of cayenne pepper during the corn-charring phase.
Poultry Choice: For a richer flavor profile, use boneless chicken thighs. They contain more fat and will result in a more succulent shred.
The “Elote” Look: For a beautiful presentation, sprinkle extra smoked paprika over the cotija cheese once the bowl is plated.
Charring Indoors: If you have a gas stove, you can char whole ears of corn over the open flame before cutting the kernels off for an even more authentic smoky flavor.
Make Ahead: This chili actually tastes better the next day as the spices have more time to penetrate the chicken fibers.

Unique Substitutions

Greek Yogurt Swap: If Mexican crema is unavailable, full-fat Greek yogurt provides a similar tang, though it is more prone to breaking under heat; add it only once the pot is off the stove.
Vegan Adaptation: Replace the chicken with extra firm cubed tofu and use vegetable broth. For the creamy element, use a cashew-based cream and skip the cotija in favor of extra lime and sea salt.
Crunchy Add-ins: Instead of traditional crackers, serve this with toasted pepitas (pumpkin seeds) or crumbled chicharrones for an authentic textural pop.

Serving Recommendations

The best way to enjoy this Mexican Street Corn Chicken Chili is in a deep ceramic bowl that holds heat well. Serve it alongside a plate of warm, salted corn tortillas or thick-cut sourdough bread. For a more formal presentation, garnish the top with a swirl of crema, a fan of sliced avocado, and a shower of fresh cilantro. A side of pickled red onions can also provide a sharp, vinegary contrast to the creamy beans.

FAQs

What is the difference between Mexican crema and sour cream?

Mexican crema has a higher fat content and is slightly thinner and sweeter than American sour cream. It also stands up to heat much better, making it ideal for stirring into hot soups and stews without curdling.

How do I prevent the chicken from becoming tough?

The key is to avoid a vigorous boil. Poach the chicken at a gentle simmer (around one hundred eighty Fahrenheit to one hundred ninety Fahrenheit). Boiling causes the muscle fibers to contract and toughen.

Can I use canned corn for this recipe?

Yes, but you must drain it thoroughly and pat it dry. Canned corn has a higher moisture content, so it will take longer to achieve a proper char in the skillet.

Is cotija cheese necessary?

While not strictly necessary, cotija provides a specific salty, dry texture that defines the street corn flavor. If you cannot find it, a very dry Feta is the most comparable substitute.

Nutrition Information

Nutrient	Amount per Serving
Calories	395 kcal
Protein	34 g
Carbs	29 g
Fat	15 g
Fiber	8 g
Sugar	4 g
Sodium	810 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Conclusion

This Mexican Street Corn Chicken Chili is a testament to how traditional comfort food can be reinvented with just a few thoughtful techniques. By focusing on the textural interplay between the charred corn and the creamy white bean base, you create a dish that is far more than the sum of its parts. It is a warm, inviting meal that brings a bit of the vibrant market atmosphere into the home kitchen, proving that white chili can be just as bold and exciting as its red counterparts.