If you’ve been looking for a new comfort food favorite that brings bold, zesty flavors to the table, Street Corn Chicken Chili is about to become your go-to soup. Imagine a warm, creamy bowl packed with juicy chicken, fire-roasted corn, tangy cotija, and just the right kick from jalapeños, all wrapped in the cozy embrace of smoky spices and fresh cilantro. Whether you’re feeding a crowd, meal-prepping, or just want to shake up your usual chili routine, this dish promises to wake up your taste buds and put a smile on everyone’s face.

Street Corn Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this incredible chili is how straightforward the ingredients are—each one adds its own unique touch, from creamy richness to those irresistible pops of sweetness and heat. Don’t skip anything on this list if you want that authentic street corn chicken chili flavor!

Olive oil: A classic base for sautéing, it brings out the best in your chicken and aromatics.
Boneless skinless chicken breasts: Lean, juicy, and perfect for picking up all those delicious chili flavors.
Onion: Adds a touch of sweetness and depth to every spoonful.
Garlic: Essential for its aromatic, savory punch.
Jalapeño: Gives just enough heat without overpowering—seed it for a milder chili or leave a few seeds in for a little extra fire.
Black beans: These add protein, color, and creaminess that make the chili heartier.
White beans: Their silky texture balances out the other beans beautifully.
Fire-roasted corn (or frozen corn): Roasted corn is the secret to that signature street corn flavor and some wonderful sweetness.
Diced tomatoes with green chiles: Provides tang, brightness, and a touch of mild spice.
Diced green chiles: For extra flavor complexity and gentle heat.
Chicken broth: Forms the rich, savory backbone of your chili.
Ground cumin: Brings a warm earthiness that makes the chili sing.
Smoked paprika: Adds depth and a lovely hint of smokiness you’ll crave in every bite.
Chili powder: For a little extra kick and that classic chili essence.
Salt and black pepper: Because every good soup needs perfect seasoning.
Cream cheese: Softened, it melts in to make your chili wonderfully creamy and rich.
Heavy cream: Takes the luxurious, silky texture to the next level.
Cotija cheese: This crumbly, salty cheese delivers the ultimate street corn finish.
Fresh cilantro: Brings a burst of freshness that cuts through the richness.
Lime juice: A splash of citrus that brightens up the whole dish.

How to Make Street Corn Chicken Chili

Step 1: Brown the Chicken

Start by heating your olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the cubed chicken breasts. Cook them for about five minutes, stirring occasionally, until they’re lightly golden on the edges. This step locks in flavor and gives the chicken a head start on becoming incredibly tender in your Street Corn Chicken Chili.

Step 2: Sauté Your Aromatics

Next, stir in your diced onion, minced garlic, and jalapeño. The kitchen will immediately fill with the most inviting aroma! Cook for several minutes, until the onions are softened and translucent and the garlic is fragrant—you’ll know it’s ready when everyone in your house starts wandering over to see what’s on the stove.

Step 3: Add the Beans, Corn, and Tomatoes

Toss in the black beans, white beans, fire-roasted corn (or frozen if that’s what you have), diced tomatoes with green chiles, and the diced green chiles. Give everything a good stir. Already, you’ll be able to see the beautiful colors and textures coming together that make Street Corn Chicken Chili so irresistible.

Step 4: Spice, Broth, and Simmer

Now, pour in the chicken broth along with your ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly, then bring the pot to a gentle boil. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. This is when all the ingredients meld, the beans plump up, and your chicken becomes melt-in-your-mouth tender.

Step 5: Creamy Finishing Touches

Remove the lid and gently stir in the cream cheese. Let it melt completely and blend into the chili until luxuriously smooth. Add the heavy cream, crumbled cotija cheese, chopped cilantro, and a generous squeeze of fresh lime juice. Give it all a final stir and allow it to simmer, uncovered, for another five minutes. Taste and adjust seasoning if needed. Your Street Corn Chicken Chili is ready to dazzle!

How to Serve Street Corn Chicken Chili

Garnishes

Go all out with your toppings! A sprinkle of extra cotija, a handful of fresh cilantro, and a few lime wedges take every bowl of Street Corn Chicken Chili from tasty to downright crave-worthy. You can also add thinly sliced jalapeños, a swirl of sour cream, or even some tortilla strips for crunch—garnishes are your chance to make it personal.

Side Dishes

When it comes to sides, this chili is a true showstopper but still plays nicely with others. Serve with warm, buttery cornbread, a pile of tortilla chips for dipping, or a simple green salad to freshen things up. If you’re hosting, a big batch of Mexican rice or some charred veggies will round out the meal beautifully.

Creative Ways to Present

Want to really wow your friends or family? Try ladling your Street Corn Chicken Chili into hollowed-out bread bowls, or serve in mini mugs as a party appetizer. You can also set up a chili bar and let guests choose their own toppings. This chili is hearty but always ready for a little playful presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Street Corn Chicken Chili is the gift that keeps on giving. Let the chili cool to room temperature, then transfer it to airtight containers and keep it in the fridge for up to four days. The flavors develop overnight, so tomorrow’s bowl just might be even better.

Freezing

If you want to stash some away for later, Street Corn Chicken Chili freezes like a dream. Ladle cooled chili into freezer-safe containers or bags, leaving a bit of space for expansion. It will keep for up to two months. For best texture, thaw overnight in the refrigerator before reheating.

Reheating

Reheating is as easy as pouring your chili into a pot over medium-low heat and stirring until heated through. If it thickened up in the fridge, add a splash of chicken broth or water to loosen it to your desired consistency. Microwave reheating works, too—just cover your bowl and heat in short bursts, stirring between each.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Shredded rotisserie chicken is a wonderful shortcut and makes for a super speedy Street Corn Chicken Chili. Just add it in after the beans and corn and simmer for a little less time since it’s already cooked.

How can I make this chili spicier or milder?

If you love heat, leave the jalapeño seeds in, add extra diced chiles, or toss in a pinch of cayenne. For a milder version, skip the jalapeño altogether and be mindful with the chili powder. Street Corn Chicken Chili is endlessly customizable to your spice preference!

Can I make Street Corn Chicken Chili dairy-free?

Yes! Swap the cream cheese and heavy cream for your favorite dairy-free options, like unsweetened cashew cream and vegan cream cheese. Skip the cotija or sub with a dairy-free cheese to keep all the creamy vibes without the lactose.

What if I don’t have cotija cheese?

No worries! Crumbled feta, queso fresco, or even a little grated parmesan make great stand-ins for cotija. Each brings its own salty, tangy character to Street Corn Chicken Chili.

Does this recipe work in a slow cooker?

Definitely! Sauté the aromatics and chicken first, then add everything except the cream, cream cheese, cotija, cilantro, and lime to your slow cooker. Cook on low for 4 to 6 hours, then stir in the dairy and fresh ingredients just before serving.

Final Thoughts

If you’re ready to shake up your dinner routine, I can’t recommend Street Corn Chicken Chili enough. Bursting with layers of flavor and perfect for busy weeknights or cozy weekends, it’s a guaranteed crowd-pleaser. Give it a spot in your meal rotation—you’ll be hooked after the very first spoonful!

Street Corn Chicken Chili Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Street Corn Chicken Chili is a creamy and flavorful twist on traditional chili, packed with tender chicken, beans, fire-roasted corn, and a blend of delicious spices. The addition of cream cheese and cotija cheese gives this dish a rich and indulgent finish, perfect for cozy nights in or entertaining guests.

Ingredients

Scale

Main Chili:

1 tablespoon olive oil
1 pound boneless skinless chicken breasts (cubed)
1 medium onion (diced)
3 cloves garlic (minced)
1 jalapeño (seeded and diced)
1 can (15 ounces) black beans (drained and rinsed)
1 can (15 ounces) white beans (drained and rinsed)
1 can (15 ounces) fire-roasted corn or 2 cups frozen corn
1 can (15 ounces) diced tomatoes with green chiles
1 can (4 ounces) diced green chiles
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper

Finishing Touches:

4 ounces cream cheese (cubed and softened)
½ cup heavy cream
½ cup crumbled cotija cheese
¼ cup fresh cilantro (chopped)
juice of 1 lime

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned, about 5 minutes.
Stir in onion, garlic, and jalapeño, cooking until softened.
Add black beans, white beans, corn, diced tomatoes, green chiles, chicken broth, cumin, paprika, chili powder, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
Remove lid and stir in cream cheese until melted and smooth. Add heavy cream, cotija cheese, cilantro, and lime juice.
Simmer uncovered for 5 more minutes. Serve hot, garnished with extra cotija, cilantro, and lime wedges if desired.

Notes

For extra street corn flavor, use roasted or grilled corn.
This chili thickens as it cools—add more broth if you prefer it soupier.
Leftovers keep well refrigerated for up to 4 days and freeze nicely for 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: Mexican-Inspired