Description
Street Corn Chicken Chili is a creamy, flavorful Mexican-American dish featuring tender chicken, fire-roasted corn, white beans, and a blend of spices simmered to perfection. Enriched with sour cream and cream cheese, it boasts a rich texture and a perfect balance of smoky, spicy, and tangy notes, garnished with cotija cheese and fresh cilantro for an authentic street corn-inspired experience.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium 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 oz) can diced green chiles
- 1 (15 oz) can corn, drained
- 1 1/2 cups frozen fire-roasted corn (or regular corn)
- 1 (15 oz) can white beans, drained and rinsed
- 1 1/2 cups chicken broth
Dairy & Garnishes
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 cup crumbled cotija or feta cheese (for garnish)
Instructions
- Prepare the base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add garlic and spices: Stir in the minced garlic and cook for an additional 1 minute to release the aromas. Then add the chicken pieces, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 5–6 minutes, stirring often, until the chicken is browned and nearly cooked through.
- Add vegetables and broth: Add the diced green chiles, canned corn, fire-roasted corn, white beans, and chicken broth to the pot. Stir everything together well.
- Simmer the chili: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 15–20 minutes to allow the flavors to meld.
- Add dairy and finish: Stir in the sour cream and cream cheese until fully melted and combined into a creamy chili base. Mix in the lime juice and chopped cilantro for brightness.
- Thicken and serve: Let the chili simmer uncovered for another 5 minutes until it slightly thickens. Serve hot, topped with crumbled cotija or feta cheese and additional fresh cilantro if desired.
Notes
- For extra heat, add a diced jalapeño along with the onions.
- This chili works well with leftover shredded chicken or rotisserie chicken as a substitute for fresh chicken pieces.
- To make the chili thicker, mash some of the white beans before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
