Street Corn Chicken Chili brings together the best of two worlds—comforting chili and the vibrant flavors of Mexican street corn (Elote).
This dish is hearty, creamy, and packed with sweet corn, tender chicken, and a blend of spices that make each bite burst with flavor.
Perfect for chilly evenings, busy weeknights, or casual get-togethers, this recipe is a simple yet satisfying meal that will leave everyone asking for more.
Topped with fresh cilantro, lime, and a drizzle of creamy sauce, it's a dish that's both filling and bursting with zesty, smoky flavors.
Why You'll Love This Recipe
- Comforting & Hearty: A filling meal that’s perfect for cold weather.
- Bold Flavors: The combination of spicy, creamy, and sweet flavors is a crowd-pleaser.
- Quick & Easy: This dish is ready in about 30 minutes and is a fast favorite.
- Customizable: Adjust the level of heat and toppings to your liking.
- Leftover Friendly: It makes great leftovers and reheats well.
Ingredients:
For the Chili:
- 1 lb chicken breast (or thighs), cooked and shredded
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, finely chopped (optional, adjust for spice)
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
For the Toppings:
- Fresh cilantro, chopped
- Crumbled queso fresco or cotija cheese
- Lime wedges
- Sour cream or Mexican crema (optional)
Directions:
- Step 1: Sauté the Vegetables
In a large pot, heat a drizzle of oil over medium heat. Add the onion and jalapeño, cooking for about 5 minutes until softened. Add garlic and cook for another minute until fragrant.
- Step 2: Add the Chicken and Spices
Stir in the shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, allowing the spices to toast and infuse the chicken.
- Step 3: Add Broth and Cream
Pour in the chicken broth and heavy cream. Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally.
- Step 4: Add Corn and Beans
Stir in the corn and beans. Continue to cook for an additional 5-7 minutes until the chili thickens slightly.
- Step 5: Taste & Adjust
Taste the chili and adjust the seasoning, adding more salt, pepper, or chili powder for an extra kick.
Variations:
- Vegetarian Version: Swap the chicken for extra beans or roasted vegetables for a hearty vegetarian chili.
- Spicy Twist: Add diced green chilies or extra jalapeños for more heat.
- Slow Cooker: Throw all ingredients into a slow cooker and cook on low for 6-8 hours for a hands-off version of this dish.
- vegan diet Option: Use coconut cream instead of heavy cream and omit the cheese to make this dish vegan-friendly.
Serving and Storage
Serving:
Ladle the chili into bowls and top with crumbled queso, fresh cilantro, a squeeze of lime, and a dollop of sour cream. Serve with warm tortillas or crusty bread for a complete meal.
Storage:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This chili freezes well. Transfer cooled chili to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Tips for Success
- Use Rotisserie Chicken: For even quicker prep, use store-bought rotisserie chicken.
- Adjust Spice Level: For a milder chili, omit the jalapeño or use a milder chili powder.
- Make it Creamier: Add more heavy cream or a splash of sour cream to increase the richness of the chili.
- Add Lime at the End: Squeeze fresh lime juice just before serving to keep the flavor bright and fresh.
FAQs
Yes, frozen corn works perfectly in this recipe. Just make sure to thaw it before adding to the chili.
Yes, this chili tastes even better the next day as the flavors meld together. Make it ahead and reheat when ready to serve.
Absolutely! Feel free to add black beans or even cooked chorizo for extra protein.
It pairs wonderfully with tortillas, tortilla chips, or a side of Mexican rice.
Street Corn Chicken Chili is a comforting, flavorful dish that’s easy to make and sure to please everyone around the table.
Its creamy base, spicy kick, and sweet corn are a perfect combination for a cozy dinner or casual gathering.
Whether you’re looking to spice up your chili night or enjoy something a bit different, this recipe is guaranteed to become a new favorite.
With its versatility, you can make it your own by adjusting the spice, toppings, or even the protein.
Give it a try and enjoy a bowl of this deliciously satisfying dish!
STREET CORN CHICKEN CHILI
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) sweet corn kernels, drained
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) white beans, drained and rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 tablespoon lime juice (for garnish)
- ½ cup crumbled cotija cheese (optional, for garnish)
- 1-2 tablespoon heavy cream (optional, for creaminess)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through. Remove from the pot and shred the chicken.
- Sauté the Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant.
- Add the Corn and Tomatoes: Add the fresh or frozen corn, sweet corn, diced tomatoes, and green chilies to the pot. Stir well to combine.
- Add the Broth and Spices: Pour in the chicken broth and add cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
- Add the Shredded Chicken and Beans: Return the shredded chicken to the pot along with the white beans. Stir everything together.
- Simmer: Bring the chili to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
- Optional Creaminess: For a creamier chili, stir in heavy cream during the last 5 minutes of cooking.
- Garnish and Serve: Ladle the chili into bowls and garnish with chopped cilantro, lime juice, and crumbled cotija cheese. Serve with your favorite sides.
Notes
- Make Ahead: This chili can be made ahead and stored in an airtight container for up to 3 days in the refrigerator. Reheat on the stove or microwave.
- Customizing the Flavor: For added heat, stir in some diced jalapeños or cayenne pepper. You can also swap the chicken for turkey or ground beef for a different twist.
- Serving Suggestions: Serve with tortilla chips, cornbread, or over a bed of rice. Garnish with additional cilantro, lime wedges, and sour cream for extra flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
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