There is nothing quite like a warm, comforting bowl of chili that bursts with bold flavors and vibrant textures. The Street Corn Chicken Chili Recipe elevates classic chili by blending tender chicken, sweet fire-roasted corn, and smoky spices into a creamy, satisfying stew. This dish brings together the rich essence of Mexican street corn into a hearty chicken chili that is perfect for cozy dinners, family gatherings, or anytime you crave something both flavorful and soul-warming. With every spoonful, you’ll experience a delightful mix of creamy, spicy, tangy, and fresh notes that keep you coming back for more.
Ingredients You’ll Need
The beauty of the Street Corn Chicken Chili Recipe lies in its simplicity and the distinct role each ingredient plays. From the tender chicken to the zesty lime juice, every item combines to create a dish full of color, texture, and rich flavor complexity without any complicated steps.
- Olive oil: Essential for sautéing and bringing a subtle fruity depth to the base of the chili.
- Yellow onion: Provides a sweet and savory foundation when softened.
- Garlic: Adds aromatic warmth and boosts the overall flavor profile.
- Boneless skinless chicken breasts: The hearty protein base, cut into bite-sized pieces for quick cooking.
- Ground cumin: Offers a warm, earthy undertone typical of Mexican-inspired dishes.
- Chili powder: Brings the classic chili spice with a hint of sweetness.
- Smoked paprika: Adds a subtle smoky essence that elevates the chili’s depth.
- Salt and black pepper: Basic seasonings critical for balancing flavor.
- Diced green chiles: Introduce a mild, tangy heat that livens up the stew.
- Fire-roasted corn: Sweet and smoky kernels that embody the street corn inspiration.
- White beans: Creamy beans that add texture and heartiness without overpowering.
- Diced tomatoes with green chiles: Juicy, flavorful tomatoes with a spicy kick.
- Chicken broth: The simmering liquid that marries the ingredients and intensifies flavor.
- Sour cream: Creates a luscious creaminess for a velvety finish.
- Cotija or feta cheese: Crumbled salty cheese that adds richness and a delightful tang.
- Fresh cilantro: Bright, herbal notes to cut through the richness.
- Lime juice: The zesty pop that lifts the entire dish with vibrant acidity.
How to Make Street Corn Chicken Chili Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced yellow onion and cook for about 5 minutes until softened and fragrant. Then stir in the minced garlic and cook for another minute. This foundation releases the flavors that will infuse the entire pot, creating an inviting aroma and a delicious base.
Step 2: Cook the Chicken and Add Spices
Next, add the bite-sized chicken pieces to the pot. Cook them until the outsides are no longer pink, stirring occasionally so they brown evenly without drying out. Sprinkle in ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to evenly coat the chicken with these fragrant spices, setting the tone for the chili’s rich, smoky flavor.
Step 3: Combine the Chili Ingredients
Now it’s time to add the diced green chiles, fire-roasted corn, white beans, diced tomatoes with green chiles, and chicken broth. Give everything a good stir to combine. Bring this hearty mix to a rolling boil, then lower the heat and let it simmer uncovered for about 20 minutes. This simmer melds the flavors beautifully and ensures the chicken is cooked through and tender.
Step 4: Finish with Creaminess and Freshness
Once the chili has simmered and the flavors are well blended, stir in the sour cream along with half of the crumbled cotija cheese. This makes the chili luxuriously creamy without overpowering the spices. Remove the pot from heat, then add fresh lime juice and chopped cilantro to brighten the dish and balance the richness. Taste and adjust seasoning if needed.
How to Serve Street Corn Chicken Chili Recipe
Garnishes
Garnishes are where you can add your personal touch and elevate presentation. Sprinkle the remaining cotija cheese generously over the top along with extra fresh cilantro leaves. If you love a little more heat, some sliced jalapeños or a drizzle of your favorite hot sauce pairs perfectly with the creamy base.
Side Dishes
Serve this Street Corn Chicken Chili Recipe with warm, crusty bread or soft corn tortillas to scoop up every last bit. A simple green salad with a lemony vinaigrette offers a refreshing contrast and adds crunch. For a heartier meal, Mexican rice or a side of grilled vegetables complement this chili beautifully.
Creative Ways to Present
For casual gatherings, serve the chili in individual mini bowls topped with your favorite garnishes. Or, turn it into a fun chili bar where everyone can customize their bowl with avocado slices, shredded cheese, or tortilla chips. You can even stuff baked potatoes with this chili for a comforting twist.
Make Ahead and Storage
Storing Leftovers
This chili tastes fantastic the next day when the flavors have had even more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. The creamy texture holds up well, making it an easy, delicious lunch or quick dinner option.
Freezing
If you want to keep this chili longer, it freezes beautifully. Place fully cooled chili in freezer-safe containers or heavy-duty zip bags, removing as much air as possible. Frozen, it will stay fresh for up to 3 months. Just be sure to leave out the sour cream and cheese in the initial freeze—they’re best added fresh after reheating.
Reheating
To reheat, warm the chili gently in a saucepan over medium-low heat, stirring occasionally until heated through. Add the sour cream and cheese fresh at this stage for best texture and flavor. A squeeze of lime and sprinkle of fresh cilantro right before serving will refresh the flavors nicely.
FAQs
Can I use shredded rotisserie chicken?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that cuts down cooking time and still produces a delicious Street Corn Chicken Chili Recipe. Add the shredded chicken during the simmering step to heat through and absorb the flavors.
What if I want more heat in my chili?
For those who love spicy food, adding a diced jalapeño with the onions or a pinch of cayenne pepper with the spices will significantly boost the heat without overshadowing the other flavors.
Can I substitute frozen corn for canned?
Yes, frozen corn works perfectly in this recipe. Just make sure to thaw and drain any excess water before adding it to avoid thinning out the chili.
Is this recipe gluten-free?
It sure is! All ingredients in the Street Corn Chicken Chili Recipe are naturally gluten-free, making it a great choice if you are avoiding gluten.
Can I make this recipe vegetarian?
To make a vegetarian version, swap the chicken broth for vegetable broth and replace the chicken with hearty vegetables or extra beans. The fire-roasted corn and spices will still deliver plenty of great flavor.
Final Thoughts
This Street Corn Chicken Chili Recipe has quickly become one of my ultimate go-to dishes when I want something that’s cozy yet full of exciting flavors. It’s simple to prepare, packed with wholesome ingredients, and flexible enough to suit your taste buds. If you love creamy, smoky, and vibrant dishes that make you feel right at home, I encourage you to give this chili a try — I promise it will warm your heart and delight your palate!
Print
Street Corn Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
Street Corn Chicken Chili is a hearty and flavorful main course combining tender chicken, fire-roasted corn, white beans, and diced tomatoes with green chiles. This Mexican-American inspired dish is creamy and slightly spicy, enhanced with sour cream, cotija cheese, fresh cilantro, and lime juice. Perfect for a cozy dinner, this chili offers a delicious twist on traditional chili with street corn flavors.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow 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
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can fire-roasted corn, drained
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with green chiles
- 3 cups chicken broth
Finishing Ingredients
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Cook Chicken and Season: Add the bite-sized chicken pieces to the pot and cook until no longer pink on the outside, stirring occasionally. Sprinkle in ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to evenly coat the chicken with the spices.
- Add Vegetables and Broth: Stir in the diced green chiles, fire-roasted corn, white beans, diced tomatoes with green chiles, and pour in the chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer Chili: Reduce the heat to low and simmer uncovered for about 20 minutes, or until the chicken is fully cooked through and the flavors have melded together.
- Incorporate Creaminess: Remove the pot from heat and stir in the sour cream and half of the crumbled cotija cheese until the chili becomes creamy and well blended.
- Add Fresh Finishers: Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve: Serve the chili hot, topped with the remaining cotija cheese and extra cilantro if desired for garnish.
Notes
- For extra heat, add a diced jalapeño along with the onion or include a pinch of cayenne pepper with the spices.
- Frozen corn can be substituted for canned corn if preferred.
- For a quicker version, shredded rotisserie chicken can be used instead of cooking raw chicken.
