Oh my gosh, you have to try this Street Corn Chicken Chili – it’s like someone took all the best parts of Mexican street corn and cozy chicken chili and smashed them together in the most delicious way possible! I first made this on a chilly fall evening when I was craving something hearty but still bright and fresh. The smoky paprika, tangy lime, and creamy cotija cheese create this incredible flavor party in your mouth. And the best part? It comes together in about an hour with mostly pantry staples. Trust me, once you taste that first spoonful with all the toppings, you’ll be hooked just like I was!
Why You’ll Love This Street Corn Chicken Chili
Let me count the ways this chili will become your new favorite:
- It’s packed with bold Mexican street corn flavors – smoky, tangy, and just a little spicy
- Comes together in one pot with minimal fuss (hello, easy cleanup!)
- The shredded chicken makes it hearty and protein-packed without being heavy
- Those fresh lime and cilantro finishes? Total game-changers that brighten everything up
- Perfect for weeknight dinners when you want something satisfying but don’t want to slave in the kitchen
Seriously, this Street Corn Chicken Chili checks all the boxes – flavor, ease, and comfort in every bite!
Ingredients for Street Corn Chicken Chili
Okay, let’s gather our flavor party starters! Here’s what you’ll need to make this magical Street Corn Chicken Chili happen:
- The protein: 2 lbs boneless, skinless chicken breasts (trust me, thighs work too if you prefer)
- The liquid gold: 4 cups chicken broth (I swear by Better Than Bouillon for extra flavor)
- Veggie squad:
- 2 cups corn kernels (fresh cut from the cob is dreamy, but frozen works in a pinch)
- 1 medium onion, diced (yellow or white – your choice!)
- 2 cloves garlic, minced (or 1 tbsp pre-minced if you’re lazy like me sometimes)
- 1 jalapeño, seeded and finely diced (keep seeds if you like it spicy!)
- Pantry staples:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (I love the fire-roasted kind for extra smokiness)
- Spice magic: 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika
- The finishing touches: 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, juice of 1 lime, salt and pepper to taste
See? Nothing too crazy – just good, simple ingredients that come together to make something extraordinary!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this Street Corn Chicken Chili! Just grab:
- A large pot (at least 5 quarts so everything fits comfortably)
- Cutting board and chef’s knife for prepping veggies
- Measuring spoons for those perfect spice ratios
- Wooden spoon for stirring (my trusty splattered one has seen many chili batches)
- Two forks for shredding the chicken (or your stand mixer if you’re feeling fancy!)
That’s it! Now let’s get cooking.
How to Make Street Corn Chicken Chili
Alright, let’s dive into making this incredible Street Corn Chicken Chili! I promise it’s easier than you think, and the smells alone will have your family hovering around the kitchen. Here’s exactly how I do it:
Step 1: Cook the Chicken
First, grab that big pot and toss in your chicken breasts with the chicken broth. Bring it to a gentle boil, then lower the heat to a happy simmer. Let those babies cook for about 15-20 minutes until they’re cooked through (no pink in the middle!). Fish them out with tongs, but don’t you dare pour out that flavorful broth – we’re using every last drop! Shred the chicken with two forks (or your hands if you’re impatient like me).
Step 2: Build the Chili Base
Now the fun begins! Return the shredded chicken to that glorious broth and add all your veggies – corn, onion, garlic, and jalapeño. Then comes the flavor party: black beans, diced tomatoes, and those amazing spices (chili powder, cumin, and smoked paprika). Give it all a good stir – you’ll already start smelling the magic happening!
Step 3: Simmer to Perfection
Let everything bubble away on medium-low heat for 20-25 minutes. Stir occasionally, and resist the urge to constantly taste it (though I won’t judge if you sneak a spoonful or two). This simmer time lets all those flavors get to know each other and become best friends. For more information on the benefits of simmering dishes like this, check out this article on slow cooking techniques.
Step 4: Finish with Fresh Flavors
Right before serving, squeeze in that lime juice – it’s like a flavor wake-up call! Season with salt and pepper to taste. Then go wild with the toppings: crumble that cotija cheese over each bowl and sprinkle with fresh cilantro. The contrast of cool cheese and bright herbs against the warm chili? Absolute perfection!
Tips for the Best Street Corn Chicken Chili
Want to take your Street Corn Chicken Chili from great to “oh my gosh, what is this magic?”? Here are my hard-learned secrets:
- Char your corn in a dry skillet first – that smoky flavor is next-level!
- Can’t find cotija? Feta works in a pinch, though it’s saltier
- For spice control, add jalapeño seeds gradually – you can always add more heat but can’t take it out
- Leftovers taste even better the next day as flavors meld (store in fridge up to 4 days)
- Freeze portions in mason jars – just leave headspace for expansion
Trust me, these little tweaks make all the difference in your chili game!
Serving Suggestions for Street Corn Chicken Chili
Oh, the fun part – dressing up your Street Corn Chicken Chili! I love setting up a little topping bar so everyone can customize their bowl. My must-haves? Creamy avocado slices, a dollop of cool sour cream, and crunchy tortilla chips for scooping. For heartier meals, serve it over cilantro-lime rice or with warm cornbread on the side. And don’t forget extra lime wedges – that bright zing cuts through the richness perfectly!
Storage and Reheating
Here’s the best part about this Street Corn Chicken Chili – it gets even better as leftovers! Let it cool completely, then store in airtight containers in the fridge for up to 4 days. When reheating, I like to splash in a little extra broth or water to bring it back to life – just warm it gently on the stove or in the microwave, stirring occasionally. You can also freeze portions for up to 3 months (though the fresh toppings are best added after reheating). Trust me, you’ll be thrilled to find this waiting for you on a busy night!
Nutritional Information
Just a heads up – these numbers are estimates and can vary based on your exact ingredients (like how much cheese you sprinkle on top – no judgment here!). For about 1.5 cups of this Street Corn Chicken Chili, you’re looking at:
- 380 calories – hearty but not crazy
- 32g protein thanks to all that chicken and beans
- 35g carbs with 8g fiber to keep you full
- 12g fat (only 4g saturated)
Not bad for a meal that tastes this indulgent, right? And remember – those fresh toppings add their own nutrition boosts too! Understanding the nutritional breakdown of ingredients like chicken breast can help customize your macros.
Frequently Asked Questions
Q1: Can I substitute the cotija cheese?
Absolutely! If you can’t find cotija, feta makes a decent stand-in – just taste before adding extra salt since feta’s saltier. For a dairy-free option, nutritional yeast adds a cheesy flavor without the dairy.
Q2: How can I make this chili spicier?
Oh, I love this question! Try leaving in those jalapeño seeds or adding an extra pepper. A dash of cayenne pepper or chipotle powder will also kick up the heat. My husband always adds a few shakes of hot sauce to his bowl too!
Q3: Can I use chicken thighs instead of breasts?
You bet! Thighs actually add more flavor and stay super juicy. Just increase the cooking time by about 5 minutes since they’re a bit thicker. I use thighs half the time myself!
Q4: Is this chili freezer-friendly?
Totally! Just leave out the fresh toppings (cheese, cilantro, lime) before freezing. Portion it out, leave some headspace, and it’ll keep for 3 months. The corn texture changes slightly, but the flavor stays amazing!
Q5: What if I want it thicker or thinner?
Easy fix! For thicker chili, let it simmer uncovered longer to reduce. For thinner, add a splash more broth. I’ve made it both ways depending on whether I’m serving it in bowls or over rice.
Final Thoughts
Now go make this Street Corn Chicken Chili and prepare for your taste buds to throw a fiesta! Tag me when you do – I love seeing your creations almost as much as I love eating this chili myself!
Print
Irresistible Street Corn Chicken Chili in 1 Hour
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and flavorful chili combining tender chicken with the bold flavors of Mexican street corn.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- In a large pot, combine chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken from broth and shred with two forks.
- Return shredded chicken to the pot. Add corn, black beans, diced tomatoes, onion, garlic, jalapeño, chili powder, cumin, and smoked paprika.
- Simmer for 20-25 minutes, stirring occasionally.
- Stir in lime juice and season with salt and pepper.
- Serve hot topped with crumbled cotija cheese and chopped cilantro.
Notes
- For extra flavor, char the corn in a dry skillet before adding to the chili.
- Adjust jalapeño amount based on your preferred spice level.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American