Crockpot Sweet Corn & Pepper Jack White Chicken Chili

Street Corn White Chicken Chili is a creamy, bold, and flavor-packed bowl of comfort that blends the essence of elote—charred sweet corn, zesty lime, and rich creaminess—with the heartiness of white chicken chili. With rotisserie chicken, white beans, and sour cream, it’s easy to prepare but impressive enough to serve to guests.

Why You’ll Love This Recipe

• Combines the flavor of Mexican street corn with a classic chicken chili

• Ready in just 40 minutes, perfect for weeknights

• Easily customizable with your choice of toppings

• Rich, creamy, and slightly spicy without being too heavy

• Great way to use leftover or rotisserie chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra virgin olive oil, divided

• 1 small yellow onion, finely diced

• 1 teaspoon minced garlic

• 1 teaspoon dried oregano

• 1 teaspoon chili powder

• ½ teaspoon ground cumin

• 4 cups chicken broth

• 2 cups frozen corn (or fresh/canned, drained)

• 1 can (15 oz) great northern beans, drained

• 3 cups rotisserie chicken, shredded

• ¼ cup cornstarch

• ¼ cup cold water

• 1½ cups sour cream (or plain Greek yogurt)

• ½ cup shredded Monterey Jack cheese

• 2 tablespoons lime juice (about 1 lime)

• Salt and pepper, to taste

Optional Toppings:

• Queso fresco, crumbled

• Diced jalapeños

• Chopped fresh cilantro

• Tortilla strips or fried wonton strips

• Avocado, green onions, or a drizzle of hot sauce

Directions

1. In a Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat.

2. Add diced onion and cook for 4–5 minutes, until softened.

3. Stir in garlic, oregano, chili powder, and cumin. Cook for 1 minute.

4. Pour in chicken broth and bring to a gentle simmer.

5. In a separate skillet, heat the remaining tablespoon olive oil over medium-high heat. Add frozen corn and cook for about 5 minutes, stirring occasionally, until lightly charred. Set aside.

6. To the broth, add beans, shredded chicken, and charred corn. Stir to combine.

7. Mix cornstarch and cold water in a small bowl until smooth. Stir slurry into chili. Simmer for 8–10 minutes, until slightly thickened.

8. Lower the heat and stir in sour cream, cheese, and lime juice until fully combined.

9. Season with salt and pepper.

10. Serve warm with your favorite toppings.

Servings and timing

• Servings: 6

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Variations

• Spicy: Add more jalapeños, cayenne pepper, or hot sauce

• Cheesy: Use pepper jack or cheddar for extra flavor

• No-dairy version: Use plant-based sour cream and cheese

• Slow cooker version: Use raw chicken breasts and cook on low for 6–7 hours or high for 3–4 hours

• Vegetarian: Use vegetable broth and swap chicken for diced zucchini or extra beans

Storage / reheating

• Storage: Let chili cool completely, then store in an airtight container in the refrigerator for 3–4 days.

• Reheating: Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave in individual servings.

• Freezing: Freeze cooled chili in airtight containers for up to 3 months. Thaw overnight and reheat before serving. Add fresh sour cream and cheese after reheating if needed.

FAQs

Can I skip charring the corn?

Yes. The chili will still be delicious without charring, though the smoky flavor adds a nice depth.

What can I use instead of sour cream?

Plain Greek yogurt works well as a lighter substitute. You can also use dairy-free alternatives.

Can I make this chili vegetarian?

Yes, use vegetable broth and swap out the chicken for more beans or vegetables like bell peppers and zucchini.

Can I use canned corn instead of frozen?

Yes, just be sure to drain it well. You can char it in a hot pan for flavor or add it as-is.

Is this chili spicy?

It’s mildly spiced. Adjust the heat by adding or reducing chili powder and jalapeños.

Can I thicken the chili without cornstarch?

Yes, mash some of the beans before adding or simmer uncovered a bit longer to reduce the liquid.

What’s the best way to serve this chili?

Top with queso fresco, jalapeños, cilantro, and crispy tortilla strips for extra flavor and crunch.

Can I use other types of beans?

Yes. Cannellini, navy, or pinto beans all work. Pinto beans may slightly change the color.

How can I make it lower in calories?

Use light sour cream or Greek yogurt and reduce the amount of cheese. Skip the tortilla strips if needed.

Can I double the recipe?

Absolutely. Just use a larger pot and increase ingredients proportionally.

Conclusion

Street Corn White Chicken Chili is a hearty, creamy, and vibrant twist on traditional chili. With its blend of sweet charred corn, savory chicken, and rich Southwest flavors, it’s sure to become a go-to comfort meal. Customize the toppings to make every bowl your own, and enjoy the warmth and flavor in every spoonful.

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