Mexican Street Corn Chicken Chili
Chicken Chili Recipe
This is not the first time I’ve shared a chicken chili recipe, and it certainly won’t be the last.
Although we love chilis made with pork and beef, chicken has a way of making chili approachable for a larger crowd, including those who don’t eat red meat.
Chicken also lifts the heavy flavor profile of most chili recipes, so they taste fresh and bright.
(Make sure to check out all our chicken chili recipes at the bottom of the post!)
White Chicken Chili
Today’s chicken chili recipe is a mash-up of several popular recipes…
- White Chicken Chili
- Mexican Street Corn
- Creamy Corn Chowder
The base of the chili is a perfect marriage of a White Chicken Chili Recipe (minus the beans) and a classic Corn Chowder Recipe.
However, using fresh corn, sour cream, and lime juice zgives the chili the distinct flavor of freshly grilled Mexcian Street Corn.
I’m kind of in love with this dish. *wink*
Mexican Street Corn White Chicken Chili
This Chicken and Corn Chili is so comforting and zesty, you will want to make it again and again!
The sweetness of the corn is a perfect balance to the smoky heat from the jalapeno, green chiles, cumin, and cayenne pepper.
It makes a wonderful leftover, so it’s a great Weekly Meal Prep recipe…. And it’s gluten-free!
Ready to get started?
Street Corn Chicken Chili Ingredients
- Aromatics – Onions, Garlic, Jalapeno, and Cilantro. These veggies create a deep underlying flavor in the chili.
- Herbs & Spices – Cumin, Oregano, Cayenne Pepper. For smoky essence and spicy heat.
- Chicken Broth – To add a little extra chicken flavor.
- Chicken Breasts – Place raw chicken breasts in the pot and cook them whole. Then chop or shred the chicken after cooking. It’s easier this way!
- Green Chiles – For extra smoky sweetness.
- Corn on the Cob – Cut the corn off the cob and stir into the chili. Yes, you can use frozen corn, but fresh is always better.
- Sour Cream – For and silky consistency and tangy note.
- Pepper Jack Cheese – To add cheesy goodness and spice.
- Lime – Adds a pop of bright flavor at the end.
- Cornstarch – For thickening.
How To Make White Chicken Chili
You can make this fabulous Mexican Street Corn Chili just like any other White Chicken Chili variation, substituting the corn for white beans.
- Saute the veggies. Soften the onions, garlic, jalapenos, and cilantro in the large soup pot.
- Spice it up! Add the dried spices so they have time to mix and mingle.
- Cook the chicken. Simmer whole chicken breasts in the broth, until they are cooked through.
- Chop the chicken. Either chop or shred the chicken breasts.
- Add the corn. Stir in the corn, chopped chicken, sour cream, cheese, and lime juice.
Get the Full (Printable) Mexican Street Corn Chicken Chili Recipe Below
How Can I Thicken My White Chicken Chili?
It’s best to thicken chicken chili with cornstarch.
You can mix it into a cold liquid ingredient before stirring it into the chili. Or you can sprinkle the cornstarch over the chili as you stir vigorously.
Both these methods help reduce clumps of cornstarch in the chili.
Does Chicken Chili Freeze Well?
Some chicken chilis freeze better than others.
I actually don’t like to freeze this one, because it has a heavy dose of dairy in it.
Sometimes dairy-heavy soups, chilis, or sauces have a granular texture after freezing.
More Fabulous Chili Recipes
- 5-Ingredient Cheesy Chicken Chili
- Paleo White Chicken Chili Recipe
- Paleo Chicken Chili Verde
- Roasted Red Pepper Chicken Chili
- Best Turkey Chili
- New Mexican Pork Chile Verde
- Favorite Beer Chili
- Pumpkin Chili
- Slow Cooker Chili Mac & Cheese
Mexican Street Corn Chicken Chili Recipe
- 2 teaspoons olive oil
- 1 large sweet onion, peeled and chopped
- 4-5 cloves garlic, minced
- 1 large jalapeno, seeded and chopped
- 1/3 cup chopped cilantro
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4-1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breast
- 7 ounce chopped green chiles, mild or medium
- 4 cups fresh corn cut off the cob (about 4-5 cobs)
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- 1 tablespoon cornstarch
- 1 lime, juiced
- Salt and pepper
- Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips
- Set a large 6-8 quart soup pot (or dutch oven) over medium heat. Add the oil and chopped onions. Saute the onions for 2-3 minutes, stirring. Then add in the garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Saute another 2-3 minutes to soften.
- Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Bring to a boil. Then simmer for 20 minutes until the chicken is cooked through.
- Meanwhile, cut the corn off the cobs and set aside.
- Use tongs to remove the cooked chicken from the pot. Add the corn, to the pot and stir. Then chop or shred the chicken breasts, and place the meat back into the pot.
- Stir in the sour cream and shredded cheese. Stir rapidly as you sprinkle the cornstarch over the top of the chili. (Stirring fast helps reduce clumps.)
- Simmer for 3-5 minutes until the chili base thickens. Then turn off the heat and stir in the lime juice. Ladle into bowls and serve with your favorite garnishes.
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