There’s something special about the inviting aroma of chili bubbling away on a chilly day, isn’t there? I found myself craving that familiar comfort when I created this Mexican Street Corn Chicken Chili. This recipe draws inspiration from both traditional white chicken chili and vibrant Mexican street corn, delivering all the warmth you need while offering a delightful zesty twist. Whether you’re dishing it up for a cozy family dinner or meal prepping for the week ahead, this hearty, gluten-free dish is not only quick to make but also satisfying enough to please even the biggest appetites. Ready to explore a comforting bowl full of flavor and nostalgia? Let’s dive in! Why is This Chili So Irresistible? Comforting Warmth: There’s nothing like digging into a hearty bowl of chili on a chilly evening. This Mexican Street Corn Chicken Chili brings cozy vibes to your kitchen. Unique Flavor Fusion: Combining creamy white chicken chili with the sweet, smoky spirit of Mexican street corn, each bite is an explosion of flavor! Easy Preparation: With straightforward instructions, you’ll whip this up in no time, perfect for busy weeknights. Crowd-Pleasing Dish: Whether you’re hosting friends or feeding a family, this chili is guaranteed to satisfy even the heartiest of appetites. For those nights when you want something just a little different, consider pairing it with crunchy tortilla chips or brightening it up with fresh lime and avocado. Mexican Street Corn Chicken Chili Ingredients For the Base • Olive Oil – Used for sautéing; substitute with vegetable oil if needed. • Sweet Onion – Adds aromatic sweetness; yellow or white onions work great too. • Garlic – For depth of flavor; fresh cloves are best, but minced jarred garlic is a handy alternative. • Jalapeño – Provides heat and flavor; swap for bell peppers if you prefer less spice. For the Spices • Ground Cumin – Adds warmth and earthiness; can replace with taco seasoning for convenience. • Dried Oregano – Offers herbal notes; Mexican oregano enhances the dish’s flavor profile. • Cayenne Pepper – For additional heat; adjust to your spiciness preference. For the Liquid • Chicken Broth – The base liquid; use vegetable broth for a lighter, vegetarian option. For the Protein • Boneless Skinless Chicken Breast – The main protein; shredded rotisserie chicken saves time. • Chopped Green Chiles – Provides mild heat and flavor; canned versions are quick and easy. For the Corn • Fresh Corn – Sweetness and texture; frozen corn is a perfect substitute if fresh isn’t available. For the Creaminess • Sour Cream – Adds creaminess and tang; Greek yogurt is a healthier option. • Shredded Pepper Jack Cheese – Gives richness and flavor; substitute with Monterey Jack or Cheddar as desired. For Thickening • Cornstarch – Used to thicken the chili; can be replaced with arrowroot or simply omitted for a thinner texture. For Brightness • Lime Juice – Brightens the dish; if not available, a vinegar-based dressing can add acidity. For Seasoning • Salt and Pepper – To taste; always adjust according to your preference! For Garnishes (Optional) • Extra Cilantro, Shredded Cheese, Avocado Slices, Lime Wedges, Tortilla Chips – All delicious choices to enhance texture and flavor. Dive into your culinary adventure with this flavorful Mexican Street Corn Chicken Chili! Step‑by‑Step Instructions for Mexican Street Corn Chicken Chili Step 1: Heat the Oil In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. You’ll know it’s ready when it shimmers invitingly. This will be the base for your Mexican Street Corn Chicken Chili, so make sure your pot is adequately warmed to achieve a good sauté. Step 2: Sauté the Aromatics Add 1 diced sweet onion to the pot and sauté for 2-3 minutes until it becomes translucent, filling your kitchen with a sweet aroma. Stir in 2 minced garlic cloves, 1 chopped jalapeño, and a handful of chopped cilantro, along with 1 teaspoon each of ground cumin, dried oregano, and cayenne pepper. Continue cooking for another 2-3 minutes, allowing the spices to bloom. Step 3: Incorporate the Broth and Chicken Pour in 4 cups of chicken broth and add 1 pound of boneless skinless chicken breast along with 1 can of chopped green chiles. Season generously with salt and pepper, then bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes, or until the chicken is fully cooked and tender. Step 4: Add the Corn and Shred the Chicken While the chili is simmering, carefully cut the kernels off 2 ears of fresh corn. After 20 minutes, remove the chicken from the pot, shred it with two forks, and return it to the chili. Stir in the fresh corn, and let it simmer for an additional 5 minutes, allowing the sweetness of the corn to infuse throughout the dish. Step 5: Creamy Finish To give your Mexican Street Corn Chicken Chili a rich texture, stir in ½ cup of sour cream and 1 cup of shredded pepper jack cheese until melted and creamy. In a small bowl, mix 2 tablespoons of cornstarch with a bit of cold water before adding it to the pot. Quickly stir to avoid clumping, and simmer for another 3-5 minutes until the chili thickens nicely. Step 6: Brighten with Lime Finish your delightful chili by squeezing the juice of 1 lime into the pot, brightening up all those lovely flavors. Taste and adjust any seasonings if necessary. Your Mexican Street Corn Chicken Chili is now ready to serve, so ladle it into bowls and prepare for a comforting, hearty meal! What to Serve with Mexican Street Corn Chicken Chili Brighten up your meal with delicious pairings that enhance the creamy chili experience. Tortilla Chips: Perfect for scooping, the salty crunch adds a satisfying contrast to the creamy chili. Avocado Slices: Rich and creamy, fresh avocado offers a cool balance that complements the chili’s heat beautifully. For a refreshing touch, add a simple salad with mixed greens, drizzled with lime vinaigrette. The crispness of the greens works wonderfully with the hearty chili. Mexican Rice: Fluffy rice infused with spices acts as a delightful base, making the meal more filling and satisfying. Cornbread: A sweet, crumbly side tames the chili’s spice and nicely complements the flavors of street corn. Pair with a cold cerveza or a tangy margarita to elevate your cozy meal into a festive feast! Make Ahead Options This Mexican Street Corn Chicken Chili is a fantastic choice for meal prep, as you can easily complete several steps ahead of time! Chop your onions, garlic, and jalapeños, then refrigerate them for up to 24 hours to keep them fresh. You can also cook the chicken, shred it, and store it in an airtight container for up to 3 days. When you’re ready to enjoy this delicious chili, simply heat the sautéed vegetables with the broths, return the shredded chicken, mix in the corn, and finish with sour cream and cheese. Following these steps not only saves precious time during busy weeknights, but ensures your Mexican Street Corn Chicken Chili is just as comforting and flavorful! Mexican Street Corn Chicken Chili Variations Feel free to get creative and make this comforting dish your own with these delicious ideas! Turkey Swap: Replace the chicken with ground turkey for a lighter take that maintains all the heartiness. Sweet Potato Base: Instead of corn, incorporate diced sweet potatoes for a sweet, earthy alternative that adds texture and sweetness. Bean Boost: Stir in black or pinto beans for a protein boost; they’ll make your chili even more filling and nutritious. Spicy Kick: Add diced serrano peppers if you enjoy a bit more heat; they’ll amp up the spice level deliciously. Veggie Delight: Explore a vegetarian version by using chickpeas and vegetable broth, along with additional veggies like bell peppers and zucchini. Creamy Twist: For a delightful variation, try using cream cheese instead of sour cream for an extra creamy texture that’s simply irresistible. Taco Flavor Explosion: Enhance the flavor profile by swapping in taco seasoning for the spices. The cheesy goodness in the recipe pairs well with this twist! Chili Cheese: Top your chili with a handful of grated cheese before serving to create a melty, comforting topping that embodies the essence of a cozy night in—just like what you’d find in Chicken Street Corn Tacos! Whatever variations you choose, know that your creativity truly shines in the kitchen! Enjoy every comforting bite! Storage Tips for Mexican Street Corn Chicken Chili Fridge: Store leftovers in an airtight container for up to 3 days. The flavors meld beautifully as they sit, making those reheated servings just as delightful! Freezer: You can freeze Mexican Street Corn Chicken Chili, but omit the dairy components (sour cream and cheese) before freezing. Store in a freezer-safe container for up to 3 months. Reheating: Thaw overnight in the fridge before reheating. Gently warm on the stovetop, adding a splash of chicken broth for the right consistency and a dash of lime juice to freshen up the flavors. Meal Prep: Ideal for meal prep! Portion out servings for the week and reheat when needed; it’s a comforting choice for busy days ahead. Expert Tips for Mexican Street Corn Chicken Chili Thickening Secret: Mix cornstarch with a bit of cold liquid before adding it to avoid clumping in your Mexican Street Corn Chicken Chili. Flavor Balance: Always taste and adjust seasoning before serving. A pinch more salt or lime can elevate your chili to perfection! Avoid Texture Issues: If your chili has a high dairy content, it’s best not to freeze it. Dairy can separate and alter the texture upon thawing. Spice Level Control: If you prefer a milder chili, you can easily substitute jalapeño with bell peppers for a fresh, flavorful option without the heat. Meal Prep-Friendly: This chili stores well; keep leftovers in an airtight container in the fridge for up to 3 days, allowing flavors to meld beautifully. Mexican Street Corn Chicken Chili Recipe FAQs What type of corn is best for this recipe? Absolutely! Fresh corn is ideal for its sweetness and texture, but if it’s not available, frozen corn works just as well. Just add it to the pot in the last few minutes of cooking to maintain its natural sweetness. How should I store leftovers? Very simply! Store your Mexican Street Corn Chicken Chili in an airtight container in the fridge for up to 3 days. The flavors actually improve after sitting, making those reheat servings just as delicious! Can I freeze Mexican Street Corn Chicken Chili? Yes, you can freeze it, but here’s a key tip: omit the dairy components—sour cream and cheese—before freezing. Transfer the chili into a freezer-safe container and it will keep well for up to 3 months. When you’re ready to enjoy, just thaw it overnight in the fridge and reheat gently on the stove! What if I don’t have cornstarch? No worries at all! If you don’t have cornstarch, you can use arrowroot as a natural thickener instead. Alternatively, you can also simply omit it if you prefer a thinner chili. If desired, you can adjust the cooking time slightly to reduce the liquid as it simmers. Is this recipe suitable for people with dietary restrictions? Absolutely! This Mexican Street Corn Chicken Chili is naturally gluten-free. However, if you’re serving it to someone with severe allergies, be cautious with canned ingredients like green chiles and check for any cross-contamination warnings. You can also skip the cheese and sour cream or switch to vegan alternatives to make it dairy-free! How can I customize the spice level? Great question! If you like your chili milder, simply replace the jalapeño with a chopped bell pepper for flavor without the heat. You can always adjust the cayenne pepper to your spice liking, adding a bit at a time until it suits your palate. Enjoy tailoring it just the way you like! Mexican Street Corn Chicken Chili for Cozy Comfort Nights Indulge in this hearty Mexican Street Corn Chicken Chili, offering warmth and flavor for cold nights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Servings: 6 bowlsCourse: DinnerCuisine: MexicanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Olive Oil Used for sautéing; substitute with vegetable oil if needed.1 medium Sweet Onion Adds aromatic sweetness; yellow or white onions work great too.2 cloves Garlic For depth of flavor; fresh cloves are best.1 medium Jalapeño Provides heat and flavor; swap for bell peppers if preferred.For the Spices1 teaspoon Ground Cumin Adds warmth; can replace with taco seasoning for convenience.1 teaspoon Dried Oregano Offers herbal notes; Mexican oregano enhances flavor.1 teaspoon Cayenne Pepper For additional heat; adjust to taste.For the Liquid4 cups Chicken Broth Use vegetable broth for a lighter option.For the Protein1 pound Boneless Skinless Chicken Breast Main protein; shredded rotisserie chicken saves time.1 can Chopped Green Chiles Provides mild heat and flavor.For the Corn2 ears Fresh Corn Sweetness and texture; frozen corn is a perfect substitute.For the Creaminess½ cup Sour Cream Adds creaminess; Greek yogurt is a healthier option.1 cup Shredded Pepper Jack Cheese Gives richness; substitute with Monterey Jack or Cheddar.For Thickening2 tablespoons Cornstarch Used to thicken; can be replaced or omitted.For Brightness1 medium Lime Juice Brightens the dish; use a vinegar-based dressing if lime isn't available.For SeasoningSalt and Pepper To taste; adjust according to your preference.For Garnishes (Optional)Extra CilantroShredded CheeseAvocado SlicesLime WedgesTortilla Chips Equipment large soup pot or Dutch oven Method Step-by-Step InstructionsIn a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering.Add 1 diced sweet onion and sauté for 2-3 minutes until translucent. Stir in 2 minced garlic cloves, 1 chopped jalapeño, and 1 teaspoon each of ground cumin, dried oregano, and cayenne pepper. Cook for another 2-3 minutes.Pour in 4 cups of chicken broth and add 1 pound of boneless skinless chicken breast and 1 can of chopped green chiles. Season with salt and pepper, then bring to a boil. Reduce heat and simmer uncovered for 20 minutes.Carefully cut kernels off 2 ears of fresh corn. After 20 minutes, shred the chicken and return it to the chili. Stir in fresh corn and simmer for another 5 minutes.Stir in ½ cup of sour cream and 1 cup of shredded pepper jack cheese until melted. Mix 2 tablespoons of cornstarch with a bit of cold water and add to the pot. Simmer for another 3-5 minutes.Finish by squeezing the juice of 1 lime into the pot and adjust seasonings as necessary. Serve hot. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg NotesThis dish is great for meal prep and stores well in the fridge for up to 3 days. Tried this recipe?Let us know how it was!
