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

Cook Time 40

Total Time 55

Servings: 6 bowls

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 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 Spices

1 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 Liquid

4 cups Chicken Broth Use vegetable broth for a lighter option.

For the Protein

1 pound Boneless Skinless Chicken Breast Main protein; shredded rotisserie chicken saves time.
1 can Chopped Green Chiles Provides mild heat and flavor.

For the Corn

2 ears Fresh Corn Sweetness and texture; frozen corn is a perfect substitute.

For the Creaminess

½ 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 Thickening

2 tablespoons Cornstarch Used to thicken; can be replaced or omitted.

For Brightness

1 medium Lime Juice Brightens the dish; use a vinegar-based dressing if lime isn't available.

For Seasoning

Salt and Pepper To taste; adjust according to your preference.

For Garnishes (Optional)

Extra Cilantro
Shredded Cheese
Avocado Slices
Lime Wedges
Tortilla Chips

Equipment

large soup pot or Dutch oven

Method

Step-by-Step Instructions

In 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

Notes

This 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!