Description

This vibrant and hearty Street Corn Chicken Chili blends tender chicken with the sweet sweetness of corn, creamy white beans, and a kick of green chilies, all simmered in a smoky tomato broth. Topped with tangy cotija cheese, fresh cilantro, and lime juice, it’s a comforting yet flavorful dish perfect for any occasion.

Ingredients

Scale

Protein

1 pound boneless skinless chicken breasts, diced

Vegetables & Legumes

1 small onion, chopped
3 cloves garlic, minced
1 (4 oz) can diced green chilies
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can corn, drained or 1 1/2 cups frozen corn
1/2 cup roasted corn kernels (optional, for extra flavor)
1 (15 oz) can fire-roasted diced tomatoes

Liquids & Oils

1 tablespoon olive oil
3 cups chicken broth

Spices & Seasonings

1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

Toppings & Garnishes

1/2 cup sour cream
1/2 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
Juice of 1 lime

Cook Mode Prevent your screen from going dark

Instructions

Cook the chicken: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until lightly browned and fully cooked, about 6–8 minutes. Remove chicken from the pot and set aside.
Sauté vegetables: In the same pot, add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and diced green chilies; cook for another minute to release their aroma.
Add beans, corn, and tomatoes: Stir in the white beans, canned corn, and roasted corn kernels if using. Pour in the fire-roasted diced tomatoes and chicken broth, stirring to combine all ingredients evenly.
Season: Add ground cumin, chili powder, smoked paprika, salt, and black pepper to taste. Mix thoroughly to incorporate the spices.
Simmer chili: Return the cooked chicken to the pot. Bring the mixture to a gentle simmer, cover, and cook for 15–20 minutes to allow the flavors to meld perfectly.
Add final toppings: Remove the pot from heat. Stir in sour cream, crumbled cotija cheese, fresh lime juice, and chopped cilantro, blending them smoothly into the chili.
Serve: Serve the chili hot, optionally topped with extra cheese or tortilla strips for added crunch and flavor.

Notes

For a spicier version, add diced jalapeños or a pinch of cayenne pepper during the sauté step.
Using rotisserie chicken can cut down on prep time significantly.
This chili works great as a meal prep option and freezes well for up to 3 months.
Adjust the sour cream and cheese quantities to suit dietary preferences or to reduce fat content.
Serve with warm tortillas or crusty bread to complete the meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 1/2 cups
Calories: 370
Sugar: 5g
Sodium: 580mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 30g
Cholesterol: 75mg