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Mexican Street Corn Chicken Chili

Mexican Street Corn Chicken Chili Recipe

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Experience a burst of flavor with our Mexican Street Corn Chicken Chili Recipe! This hearty dish marries the creamy, zesty notes of Mexican street corn with tender chicken and an array of spices, creating a delightful meal perfect for any occasion. Whether you’re hosting a gathering or enjoying a cozy dinner at home, this easy-to-make chili is sure to impress your family and friends. With its vibrant ingredients and comforting texture, you’ll find yourself reaching for seconds. Plus, it’s customizable—feel free to add your favorite toppings!

Ingredients

Scale
  • 2 teaspoons olive oil
  • 1 large sweet onion, peeled and chopped
  • 45 cloves garlic, minced
  • 1 large jalapeno, seeded and chopped
  • 1/3 cup chopped cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/41/2 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1 1/2 pounds boneless skinless chicken breast
  • 7 ounces chopped green chiles, mild or medium
  • 4 cups fresh corn cut off the cob (about 45 cobs)
  • 2 cups sour cream
  • 1 cup shredded pepper jack cheese
  • 1 tablespoon cornstarch
  • 1 lime, juiced
  • Salt and pepper

Instructions

  1. In a large soup pot, heat olive oil over medium heat. Sauté chopped onions for 2-3 minutes, then add minced garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Cook for another 2-3 minutes until softened.
  2. Add chicken broth, whole chicken breasts, and green chiles to the pot. Season with salt and pepper. Bring to a boil; reduce heat and simmer for about 20 minutes until chicken is cooked through.
  3. Cut corn off cobs and set aside. Remove chicken from the pot, shred it, and return it to the pot along with the corn.
  4. Stir in sour cream and shredded cheese; gradually sprinkle in cornstarch while stirring to avoid clumps.
  5. Simmer for an additional 3-5 minutes until thickened. Stir in lime juice before serving.

Nutrition

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