If you’re craving a cozy bowl bursting with flavor and texture, this Street Corn Chicken Chili Recipe is an absolute must-try. Imagine tender, juicy chicken simmered with sweet fire-roasted corn, smoky spices, and a delightful hint of lime all coming together in a comforting chili that’s both hearty and fresh. It’s the kind of dish that feels like a warm hug with every spoonful, balancing creamy, spicy, and tangy elements in perfect harmony. Whether you’re cooking for a family dinner or entertaining friends, this recipe brings vibrant Mexican-American flair straight to your kitchen.
Ingredients You’ll Need
The beauty of the Street Corn Chicken Chili Recipe lies in how simple, everyday ingredients unite to create something extraordinary. Each component plays a special role in layering the chili’s deep flavor, tender texture, and irresistible aroma.
- Olive oil: Essential for sautéing the onions and garlic to build the flavor base.
- Yellow onion: Adds sweetness and depth when softened.
- Garlic cloves: Provide a fragrant kick that amplifies the spices.
- Boneless skinless chicken breasts: The star protein, tender and easy to cook.
- Ground cumin: Brings warmth and earthiness crucial to chili.
- Smoked paprika: Adds subtle smokiness for complexity.
- Chili powder: The heart of heat and chili flavor.
- Ground coriander: Offers a fresh citrus undertone.
- Cayenne pepper (optional): A dash for those who like a little extra spice.
- Can of diced green chiles: Gives a mild, tangy bite and green chile goodness.
- Black beans: Add creaminess, fiber, and substance.
- Sweet corn (canned): Sweet bursts of flavor complement the smoky fire-roasted corn.
- Frozen fire-roasted corn: Infuses a smoky, charred essence that defines this chili.
- Diced tomatoes with juices: Bring juicy acidity and color.
- Chicken broth: Creates a flavorful, rich soup base.
- Sour cream: Added at the end for creaminess and tang.
- Cotija cheese: Crumbled wonderfully salty topping.
- Fresh cilantro: Brightens with herbal freshness.
- Lime juice: Adds a zesty pop that elevates the whole dish.
- Salt and pepper: Season to taste for the perfect balance.
How to Make Street Corn Chicken Chili Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for about 3 to 4 minutes until softened and fragrant. Stir in the minced garlic and cook for just one minute more. This simple start builds the aromatic foundation you’ll be loving throughout the cooking process.
Step 2: Brown the Chicken
Add the bite-sized pieces of chicken breasts to the pot. Cook them, stirring occasionally, until they’re lightly browned on all sides, about 5 to 6 minutes. Browning the chicken adds a layer of flavor and ensures each piece stays juicy and tender once simmered.
Step 3: Spice It Up
Sprinkle in the ground cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper if you like a spicy kick. Don’t forget to add a generous pinch of salt and freshly ground black pepper. Stir everything together so the chicken and aromatics get coated with the beautiful spice blend—this is where the magic is really coming alive.
Step 4: Combine the Core Ingredients
Now, pour in the diced green chiles, drained black beans, both the sweet canned corn and the frozen fire-roasted corn, diced tomatoes with their juices, and chicken broth. Stir everything gently to mix and bring the pot to a boil. Then, lower the heat and let the chili simmer uncovered for 20 to 25 minutes. This simmering allows all the flavors to meld beautifully while the chicken cooks through.
Step 5: Finish with Cream and Freshness
Once the chili has simmered and thickened slightly, remove the pot from heat. Stir in the sour cream for a creamy, tangy touch, then add the crumbled cotija cheese and freshly chopped cilantro. Finally, squeeze in the juice of a lime to brighten all those rich flavors. Give it a quick taste and adjust salt or pepper as needed. Your Street Corn Chicken Chili Recipe is now ready to be enjoyed!
How to Serve Street Corn Chicken Chili Recipe
Garnishes
Toppings can transform this chili from delicious to downright irresistible. Sprinkle extra cotija cheese for creaminess, add sliced avocado for buttery richness, dice fresh jalapeños if you want more heat, or scatter crispy tortilla strips for a satisfying crunch. A dollop of sour cream or a spritz of lime juice also brightens the flavors beautifully.
Side Dishes
Pair this chili with warm cornbread, fluffy white rice, or even a simple green salad for a perfectly balanced meal. The chili itself is hearty enough to stand alone, but these sides add contrast and complete the dining experience by providing texture and mildness to complement the spice and zest.
Creative Ways to Present
For a festive touch, serve the chili in individual hollowed-out bread bowls or inside crispy tortilla bowls. You can also offer a toppings bar, letting everyone customize their bowl with jalapeños, cilantro, cheese, and avocado slices. This interactive approach makes enjoying the Street Corn Chicken Chili Recipe even more fun and memorable.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days, making it perfect for quick lunches or cozy dinners throughout the week.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chili gently on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, stirring halfway to ensure even heating. Add a splash of chicken broth if the chili has thickened too much during storage.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add extra juiciness and a richer flavor to the chili. Just cut them into bite-sized pieces and cook them the same way as the breasts.
Is this recipe spicy?
The chili has a mild to moderate spice level thanks to the chili powder and optional cayenne. You can easily adjust the heat by adding more cayenne or fresh jalapeños for a spicier kick.
Can I make this chili vegetarian?
Yes, simply omit the chicken and add extra beans or some diced potatoes for heartiness. The blend of corn, beans, and spices will still give you a deliciously satisfying chili.
What can I substitute for cotija cheese?
If cotija isn’t available, feta or a mild crumbly queso fresco works great as a salty, creamy alternative.
Can I prepare this chili in a slow cooker?
Definitely! Combine all ingredients except the sour cream, cotija, cilantro, and lime juice in a slow cooker. Cook on low for 6 hours, then stir in the last ingredients before serving.
Final Thoughts
There’s nothing quite like a bowl of this Street Corn Chicken Chili Recipe to make you feel warm and satisfied from the inside out. With its balance of smoky, sweet, spicy, and creamy flavors, it quickly becomes a family favorite you’ll want to make again and again. So grab your pot, fire up the stove, and dive into this vibrant Mexican-American comfort food—you’ll be so glad you did!
Print
Street Corn Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 Mexican-American dish that combines tender chicken, fire-roasted corn, black beans, and a blend of smoky spices. Simmered to perfection on the stovetop and finished with tangy sour cream, cotija cheese, fresh cilantro, and lime juice, this chili is creamy, zesty, and perfect for chilly evenings or casual gatherings. It offers a satisfying balance of protein, fiber, and rich textures, making it a wholesome and crowd-pleasing main course.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 1/2 cups frozen fire-roasted corn
- 1 (14.5 oz) can diced tomatoes with juices
- 3 cups chicken broth
Finishing Ingredients
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken: Add the bite-sized chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides, about 5 to 6 minutes.
- Season the Chicken: Sprinkle in the ground cumin, smoked paprika, chili powder, ground coriander, and optional cayenne pepper. Season generously with salt and freshly ground black pepper. Stir well to coat the chicken and aromatics with the spices.
- Add Remaining Ingredients: Stir in the diced green chiles, black beans, canned sweet corn, frozen fire-roasted corn, diced tomatoes with their juices, and chicken broth. Mix everything thoroughly and bring the mixture to a boil.
- Simmer Chili: Once boiling, reduce the heat to low and let the chili simmer uncovered for 20 to 25 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld and the chicken to cook through.
- Finish the Chili: Remove the pot from heat. Stir in the sour cream, crumbled cotija cheese, chopped fresh cilantro, and the juice of one lime. Taste the chili and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the chili into bowls and serve hot. Optional toppings such as sliced avocado, diced jalapeños, or crispy tortilla strips add great texture and flavor.
Notes
- For a creamier texture, blend 1 cup of the chili before adding the sour cream, then stir it back in.
- Increase the heat by adding an extra diced jalapeño or increasing the amount of cayenne pepper.
- This recipe can be adapted for a slow cooker: add all ingredients except sour cream, cheese, cilantro, and lime. Cook on low for 6 hours, then finish by stirring in the remaining ingredients.
