A Spicy Perspective

Mexican Street Corn Chicken Chili

We’re combining the best elements of White Chicken Chili and classic Mexican Street Corn. This simple Chicken Chili Recipe is loaded with zesty flavor!

Mexican Street Corn Chicken Chili Recipe #ASpicyPerspective #glutenfree #chicken #chili #corn #chowder #mexican

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!)

Best White Chicken Chili Recipe #ASpicyPerspective #glutenfree #chicken #chili #corn #chowder #mexican

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*

Zesty Street Corn Chicken Chili Recipe #ASpicyPerspective #glutenfree #chicken #chili #corn #chowder #mexican

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?

Corn on the Cob

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 Mexican Street Corn Chicken Chili Recipe #ASpicyPerspective #glutenfree #chicken #chili #corn #chowder #mexican

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.

  1. Saute the veggies. Soften the onions, garlic, jalapenos, and cilantro in the large soup pot.
  2. Spice it up! Add the dried spices so they have time to mix and mingle.
  3. Cook the chicken. Simmer whole chicken breasts in the broth, until they are cooked through.
  4. Chop the chicken. Either chop or shred the chicken breasts.
  5. 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.

Comforting Mexican Street Corn Chicken Chili Recipe #ASpicyPerspective #glutenfree #chicken #chili #corn #chowder #mexican

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.

Creamy Chicken Chili Recipe #ASpicyPerspective #glutenfree #chicken #chili #corn #chowder #mexican

More Fabulous Chili Recipes

Mexican Chicken Chili Recipe #ASpicyPerspective #glutenfree #chicken #chili #corn #chowder #mexican
Mexican Street Corn Chicken Chili Recipe #ASpicyPerspective #glutenfree #chicken #chili #corn #chowder #mexican
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Mexican Street Corn Chicken Chili Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
We're combining the best elements of White Chicken Chili and classic Mexican Street Corn. This simple Chicken Chili Recipe is loaded the zesty flavor!
Servings: 8

Ingredients

  • 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

Instructions

  • 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.

Notes

Frozen Corn – Yes, you can use frozen corn instead of fresh corn cobs. Yet fresh always tastes better!

Nutrition

Serving: 1.25cups, Calories: 380kcal, Carbohydrates: 26g, Protein: 27g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 97mg, Sodium: 755mg, Potassium: 770mg, Fiber: 3g, Sugar: 8g, Vitamin A: 822IU, Vitamin C: 30mg, Calcium: 214mg, Iron: 2mg
Course: Main Course, Soup
Cuisine: American, Mexican
Author: Sommer Collier

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13 comments on “Mexican Street Corn Chicken Chili”

  1. i will be making in my friends party

  2. Looks delicious . Can I use frozen corn ? It’s fall time here in NY so no fresh corn available. Thanks 🙏 

  3. It is so delicious and i will be making for upcoming Sunday dinner!

  4. It is so delicious and i will be making for Sunday dinner! What a great way to warm up on a cool, fall evening; yum!

  5. Adding the cornstarch to help thicken the chili was an excellent tip! Worked great! Thanks!

  6. I’m normally not a corn in anything type of girl, but THIS is changing my mind!

  7. This is seriously so good. I love Mexican street corn and I especially love it in chili form!

  8. If I could make this every day I would – two of my favorite things elote and white chicken chili. I may die of happiness from this dish. :)

  9. What a delicious recipe for fall! Looking forward to enjoying this all season long!

  10. How wonderful…. I’m sure my family and friends will love it. Thank you very much

  11. Hey Sommer! I had this in Mexico this summer! I’ve been craving it and will definitely, definitely be making this tonight. Thanks so much for sharing the recipe :)

  12. Hi Summer.
    I have never used corn from the cob for cooking. Do I have to cook the cobs before I can cut off the corn? Or could I use corn from a can as well??
    Thanks in advance for your answer! Can’t wait to try this recipe…
    Best, Maike