Mexican street corn white chicken chili recipe – High Protein & Delicious

There’s something magical about the flavors of smoky chili and creamy, cheesy Mexican street corn. When I first crafted this Mexican street corn white chicken chili recipe, I was simply trying to combine comfort with fuel—something that kept me full without slowing me down. Whether you’re meal-prepping for a busy week or want a cozy bowl after a workout, this dish hits every note. In this article, I’ll walk you through how to make it rich in flavor and high in protein, using pantry staples and a few smart swaps. Let’s dive into how this bowl became a staple in my healthy kitchen.

Mexican Street Corn White Chicken Chili Recipe – High Protein & Delicious

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A creamy, protein-rich Mexican street corn white chicken chili perfect for meal prep, comfort, and active recovery.

• Author: Elena Brooks
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

• 2 cups cooked shredded chicken breast
• 1 can (15 oz) cannellini or great northern beans, drained
• 1 cup fire-roasted corn (frozen or fresh)
• 2 cups low-sodium chicken broth
• 1/2 cup plain Greek yogurt (or low-fat cream cheese)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt & pepper to taste
• 1/3 cup crumbled Cotija cheese (for topping)
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions

• 1. In a large pot, sauté onion and garlic until softened.
• 2. Add shredded chicken, beans, corn, broth, and spices.
• 3. Simmer for 15–20 minutes to combine flavors.
• 4. Remove from heat and stir in Greek yogurt until creamy.
• 5. Top with Cotija, lime juice, and cilantro before serving.

Notes

• Double for meal prep.
• Swap Cotija for queso fresco or feta.
• For extra spice, add diced jalapeño or chipotle.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 4g
• Sodium: 550mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 37g
• Cholesterol: 85mg

From Struggle to Spoon – My Story Behind the Bowl

How a fitness journey sparked this protein-packed chili

I used to dread dinner. After long days trying to eat better, I’d often come home too tired to cook and too hungry to care. That changed the night I made a white chicken chili and impulsively tossed in some leftover Mexican street corn from a BBQ. The result? Creamy, smoky, spicy, and filling in a way that didn’t leave me heavy—it made me feel strong.

That moment marked the beginning of a series of high-protein recipes that kept me on track and genuinely excited to eat. With over 35 grams of protein per serving, this chili became my favorite for boosting energy after workouts. If you’re on your own fitness journey, this one’s for you.

It’s not just about macros—it’s about comfort. Using shredded chicken breast, Greek yogurt for creaminess, and fresh corn adds both flavor and fuel. I love pairing this with my Sweet Chili Chicken Bowl with Coconut Lime Drizzle or saving leftovers alongside these Garlic Butter Steak Lightning Noodles for a well-rounded meal plan.

What makes this chili “street corn” inspired

Mexican street corn, or elote, is known for its mix of grilled corn, creamy sauce, Cotija cheese, lime, and chili powder. I translate those flavors into chili by layering fire-roasted corn, cumin, smoked paprika, and lime juice into a white bean chicken base. Then I top it off with crumbled Cotija or queso fresco and a squeeze of lime.

Not only does this deliver balanced protein and carbs, but it also makes leftovers that taste even better the next day. Looking for something quick and filling? It pairs beautifully with my One-Pot Creamy Beef and Garlic Butter Pasta as a weeknight double-batch combo.

Building Big Flavor with Smart Ingredients

Choosing the right protein for high-impact results

Chicken breast is the go-to here—not only for its lean, complete protein but also because it holds up beautifully to slow simmering without falling apart. I often use pre-cooked or rotisserie chicken when I’m short on time, shredding it right into the pot. A 6-ounce serving delivers over 35g of protein, making this dish ideal for post-workout recovery.

To make it creamy, I skip the heavy cream and use Greek yogurt or low-fat cream cheese. It creates a velvety texture without excess fat or calories, and when folded in off-heat, it gives a silky finish. For anyone needing a lactose-friendly option, plain dairy-free yogurt also works.

I keep the balance with white beans—usually cannellini or great northern—boosting both protein and fiber. This combo keeps you full longer, a lifesaver when you’re juggling training sessions, long shifts, or parent life. It’s a perfect prep meal next to something like my Cheesy Garlic Chicken Wrap or Honey Hot Chicken Tenders.

Corn, cheese, and the flavors of elote

The real magic lies in the corn. I use fire-roasted frozen corn for ease and that irresistible char. A quick pan-roast brings it back to life, giving your chili that signature smoky street-vendor taste. Stir some into the pot and reserve extra for garnish.

And now the question: What cheese is best for Mexican street corn? Cotija is traditional. It’s salty, crumbly, and adds sharp contrast to the chili’s richness. Can’t find Cotija? Use queso fresco or a touch of feta. I avoid shredded cheddar here—too creamy and overpowering. The goal is bold, not gooey.

Finish with a dash of Tajín or chili-lime seasoning, and don’t skip the lime. The acidity wakes everything up. Top with fresh cilantro and even sliced avocado for more healthy fats.

This dish pairs beautifully with lighter fare like my High-Protein Cottage Cheese Brownies for dessert, or an icy treat like Cookies and Cream Protein Ice Cream.

Easy Variations & Meal Prep Wins

Make-ahead meals that don’t sacrifice flavor

One of my favorite things about this Mexican street corn white chicken chili recipe is how well it stores. It gets better with time as the flavors deepen, making it perfect for batch cooking. I often double the recipe on Sunday and portion it into glass containers for quick lunches or post-gym fuel.

You can store it in the fridge for up to four days, or freeze for three months. Just hold off on adding toppings like Cotija and lime until reheating for maximum texture. To keep things interesting throughout the week, I’ll serve it with different sides—sometimes warm tortillas, other times paired with my Crockpot Loaded Steak and Potato Bake or a crisp green salad for contrast.

If you’re on a high-protein plan, one serving packs a powerful 35–40g of protein depending on your chicken-to-bean ratio. I log it easily using MyFitnessPal, especially when I pair it with extras like my High Protein Chocolate Ice Cream for dessert.

Adapt it to fit your macros or preferences

This chili’s framework is flexible. Want even more protein? Stir in collagen peptides or a scoop of unflavored whey at the end (off heat to preserve integrity). Prefer a dairy-free version? Use coconut milk and vegan cheese crumbles, and try it alongside a plant-forward dish like my Spinach Mushroom and Ricotta Stuffed Zucchini Boats.

Spice lovers can add a minced chipotle pepper in adobo sauce or extra cayenne. Milder eaters can skip jalapeños and stick to smoked paprika for warmth without burn. I like offering toppings buffet-style: roasted corn, crushed tortilla chips, sliced green onion, and hot sauce on the side.

Serving it at a gathering? Keep it warm in a slow cooker with a topping bar nearby. It disappears fast, especially when people learn how protein-rich it is.

Final Touches, Nutrition & Street-Style Flair

Topping tips that add texture and taste

If you’re anything like me, toppings are half the fun—and with this Mexican street corn white chicken chili, they truly bring it to life. After ladling the chili into bowls, I always finish with a sprinkle of Cotija or queso fresco, a handful of roasted corn, fresh cilantro, and a squeeze of lime.

For crunch, crushed tortilla chips or air-fried corn strips do the trick. Sliced avocado adds healthy fat and balance, while a drizzle of plain Greek yogurt or hot sauce rounds it all out. It’s not just pretty—it’s strategic flavor layering that keeps your palate excited.

If you’re serving it with a side like my Garlic Parmesan Chicken Meatloaf or One-Pan Chicken with Buttered Noodles, keep toppings light and let the chili shine.

Macronutrient profile and why it matters

Here’s the breakdown that makes this recipe a staple for high-protein living:

These macros make it ideal for muscle recovery, satiety, and sustained energy. It’s a go-to in my rotation, especially after strength training or long runs. The balance of complex carbs and lean protein makes it versatile and sustaining.

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