Street Corn Chicken Chili Recipe
If you’re craving a dinner that’s somewhere between a creamy chicken chili and your favorite Mexican street corn, you’re in for something delicious. Street Corn Chicken Chili takes classic comfort food, infuses it with the bold, tangy flavors of elote, and turns out a bowl that feels special enough for company but easy enough for a weeknight. This chili balances tender chicken, sweet corn, and smoky spices, all swirled together with rich cream cheese, bright lime, and a rain of cotija. Every spoonful is a fantastic mix of cozy and zesty, and there’s just no way to stop at one bowl.
Ingredients You’ll Need
The ingredients for Street Corn Chicken Chili are simple, but each one plays a starring role in building layers of flavor and texture. You’ll pull together a mix of pantry staples and fresh touches for a chili that’s creamy, hearty, and packed with color.
- Olive oil: Adds richness and helps the aromatics sizzle and release their fragrance.
- Diced onion: Offers a sweet, mellow base to build the chili’s flavor.
- Minced garlic: Gives the whole dish that irresistible savory kick that makes everything taste more homemade.
- Boneless skinless chicken breasts: Keeps the chili hearty and full of lean protein; cut into bite-sized pieces for faster cooking and the perfect texture.
- Ground cumin: Brings earthy, almost citrusy notes that define the chili’s vibe.
- Chili powder: Adds warmth and a gentle heat—don’t skimp, it’s the backbone of chili flavor.
- Smoked paprika: Lends a whisper of smokiness, echoing that grilled street corn flavor.
- Salt: Elevates all the flavors and brings everything into balance.
- Black pepper: A little bite that rounds out the spice blend.
- Diced green chiles: Mildly spicy and tangy, they add a pop of flavor without overwhelming heat.
- Canned corn kernels: Sweet and juicy, these bits of corn fill every bite with sunshine.
- Fire-roasted frozen corn: Brings a charred edge reminiscent of street corn, making the chili taste extra special.
- White beans: Add creamy substance and extra protein, making the chili filling and velvety.
- Chicken broth: The savory liquid base that brings the chili together—use a good-quality broth for best results.
- Cream cheese: Melts in for extra creaminess, making every spoonful silky and rich.
- Sour cream: For a cool tang that balances the chili’s spices and gives that street corn richness.
- Cotija or feta cheese: Salty, crumbly, and bold, this cheese is the finishing touch that makes the chili sing.
- Chopped cilantro: Fresh and herbaceous, cilantro delivers that “just-made” feeling.
- Lime juice: A bright squeeze at the end adds zing and wakes up every last flavor.
How to Make Street Corn Chicken Chili
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add your diced onion and let it cook until softened and starting to get golden—a process that fills your kitchen with amazing aromas. Stir in the minced garlic for just a minute, making sure it doesn’t brown but turns dreamily fragrant. This is your flavor foundation, and it sets the tone for your Street Corn Chicken Chili.
Step 2: Cook the Chicken and Spices
Now, add the bite-sized chicken pieces to the pot. Season them with cumin, chili powder, smoked paprika, salt, and black pepper—generously coating everything for maximum flavor. Let the chicken cook, stirring occasionally, until it’s no longer pink. The spices toast right onto the chicken, giving each piece deep color and irresistible taste.
Step 3: Add Veggies and Simmer
Stir in the diced green chiles, both types of corn, and white beans. Pour in the chicken broth, bringing the whole pot to a bubbling boil before turning the heat down. Let it all simmer gently for 15 to 20 minutes—the flavors will meld and the chili will thicken, absorbing all the smoky, savory goodness.
Step 4: Make it Creamy
Drop in the cubed cream cheese and stir until it’s fully melted. You’ll see the broth turn creamy and velvety in consistency almost instantly. The trick here is to be patient; keep stirring so the cheese blends into the chili without clumping. Your Street Corn Chicken Chili is starting to look (and smell) amazing!
Step 5: Finish with Fixings
To bring everything together, swirl in the sour cream, cotija (or feta) cheese, chopped cilantro, and fresh lime juice. Taste and adjust the seasoning if needed. Give the pot a final five-minute simmer, then get ready to dig into the most savory, creamy, and zesty bowl of chili you’ve ever tasted.
How to Serve Street Corn Chicken Chili
Garnishes
No bowl of Street Corn Chicken Chili is complete without a generous sprinkle of crumbled cotija cheese, extra cilantro, and a few tortilla strips on top for crunch. If you love avocado, add some creamy slices, or swirl in a little extra sour cream for that signature street corn look and feel.
Side Dishes
For an unbeatable meal, serve this chili with warm tortillas, a bright cucumber salad, or simple rice and beans on the side. The chili also pairs beautifully with cornbread or a handful of tortilla chips for scooping up every last bit of flavor.
Creative Ways to Present
Try serving Street Corn Chicken Chili in individual bread bowls for a showstopper presentation, or ladle it over baked potatoes for a fun twist. For parties, offer a chili bar with various toppings so everyone can customize their bowl, just like at a favorite chili joint—but with a street corn spin!
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn Chicken Chili keeps wonderfully! Once cooled, transfer it to airtight containers and store in the refrigerator for up to four days. The flavors continue to develop, and the texture stays creamy and rich—even better for lunch the next day.
Freezing
You can absolutely freeze Street Corn Chicken Chili for meal prep. Let the chili cool completely, then portion into freezer-safe bags or containers. Lay bags flat for faster thawing. It will keep well in the freezer for up to two months—perfect for busy nights.
Reheating
Reheat chilled or thawed chili gently in a saucepan over medium-low heat, stirring often. If the chili looks a little thick, add a splash of broth or water to loosen it back up. Heat until steaming hot, then garnish and serve!
FAQs
Can I use rotisserie or leftover chicken?
Yes, you can! Shredded rotisserie chicken is a great shortcut and lets you skip most of the chicken cooking step—just add it when you stir in the veggies and simmer for slightly less time. It’s a fantastic way to save time and reduce food waste.
What if I don’t have cotija cheese?
No cotija? No problem. Crumbled feta is a great alternative, giving a similar salty tang. Even a sprinkle of sharp cheddar or Monterey Jack works in a pinch, though for the full street corn experience, cotija is best if you can get it.
Is Street Corn Chicken Chili spicy?
Not particularly! The diced green chiles and chili powder give a mild, pleasant heat but nothing overwhelming. If you prefer more kick, add extra chili powder, a chopped jalapeño, or a little hot sauce while simmering.
Can I make this chili dairy-free?
Absolutely. Substitute dairy-free cream cheese and sour cream (there are some excellent versions at most grocery stores). Omit the cheese topper or use a non-dairy cheese alternative for garnish. It’s still creamy and delicious!
What’s the best way to thicken the chili if it’s too thin?
If your Street Corn Chicken Chili comes out a little thin, just simmer it uncovered for an extra 5–10 minutes, stirring now and then. The beans and cream cheese will work their magic, making the chili luxuriously thick without extra flour or cornstarch.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing dinner that hits all the right notes of creamy, smoky, and just a little tangy, give Street Corn Chicken Chili a try. It’s a recipe that brings all the fun of Mexican street corn right into your favorite chili, and I promise—one spoonful will have you hooked. Gather your ingredients, invite your friends, and let this bowlful of comfort steal the show at your table!
Print
Street Corn Chicken Chili Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Street Corn Chicken Chili is a creamy and flavorful twist on traditional chili, featuring tender chicken, sweet corn, and a hint of smokiness. Perfect for a cozy night in or for feeding a crowd, this Mexican-inspired dish is sure to become a family favorite.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can corn kernels, drained
- 1 1/2 cups fire-roasted frozen corn
- 1 (15-ounce) can white beans, drained and rinsed
- 3 cups chicken broth
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- juice of 1 lime
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Saute onion until softened, then add garlic.
- Cook the Chicken: Add chicken pieces and season with cumin, chili powder, paprika, salt, and pepper. Cook until no longer pink.
- Add Ingredients: Stir in green chiles, corn, white beans, and chicken broth. Simmer for 15–20 minutes.
- Finish the Chili: Add cream cheese, sour cream, cotija cheese, cilantro, and lime juice. Simmer for an additional 5 minutes. Adjust seasoning.
- Serve: Enjoy hot with toppings of choice.
Notes
- To save time, use shredded rotisserie chicken and reduce simmering time by 5–7 minutes.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
