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Street Corn White Chicken Chili Soup

Warm, creamy, and zesty chili soup featuring shredded chicken, white beans, corn, and a bright lime finish—perfect for cozy meals ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts cooked and shredded
  • 1 tbsp olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 jalapeño seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 15 oz white beans drained and rinsed
  • 1 cup frozen corn
  • 0.5 cup heavy cream
  • 0.5 cup cotija cheese crumbled, for garnish
  • 0.25 cup fresh cilantro chopped, for garnish
  • 1 lime juiced
  • salt and pepper to taste

Equipment

  • Large Pot

Method
 

  1. Step 1: Heat the olive oil in a large pot over medium heat.
  2. Step 2: Add diced onion, minced garlic, and jalapeño to the pot. Sauté for about 3 minutes until the onion softens.
  3. Step 3: Stir in ground cumin and chili powder. Toast spices for about 1 minute until fragrant.
  4. Step 4: Pour in chicken broth and bring to a gentle simmer.
  5. Step 5: Add shredded chicken, drained white beans, and frozen corn. Simmer together for 10 minutes.
  6. Step 6: Remove pot from heat, then stir in heavy cream and fresh lime juice.
  7. Step 7: Season with salt and pepper to taste.
  8. Step 8: Serve hot, garnished with crumbled cotija cheese and chopped cilantro.

Notes

Use rotisserie chicken for a quicker option. Swap beans or dairy as needed for dietary preferences. Soup stores well refrigerated for 3-4 days and freezes well before adding cream and cilantro.