Name: Mexican Street Corn Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 2 cups corn kernels (fresh, frozen, or canned); 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes with green chilies; 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 cups chicken broth; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ cup sour cream; ½ cup crumbled cotija cheese; 2 tablespoon chopped fresh cilantro; 1 tablespoon olive oil; Salt and pepper to taste

Hey y'all! If you're craving a bowl of hearty, zesty comfort that's loaded with bold flavors and creamy textures, this Mexican Street Corn Chicken Chili is the recipe for you. Juicy Chicken, sweet corn, and a luscious chili base come together for a dish that feels like a fiesta in every spoonful. Whether you're planning a cozy weeknight dinner, game day spread, or looking for a new crowd-pleaser, this chili is sure to delight. Let's get cooking!

Why You'll Love This

Full of bold, vibrant Mexican flavors for a crowd-pleasing dish.
Fast and easy—ready in just under an hour with simple prep.
Delicately creamy texture thanks to cream cheese and sour cream.
Super satisfying with protein-packed Chicken and sweet, charred corn.
Flexible and customizable—swap veggies, meat, or adjust the spice level!

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 jalapeño, seeded and diced
1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper
4 cups low-sodium chicken broth
2 (15 oz) cans white beans, rinsed and drained
3 cups frozen or canned corn kernels (preferably fire-roasted or charred)
1 (10 oz) can diced tomatoes with green chiles (like Ro-Tel), undrained
4 oz cream cheese, softened and cubed
½ cup sour cream
Juice of 1 lime
⅓ cup crumbled cotija or feta cheese (plus more for serving)
½ cup fresh cilantro, chopped (plus more for garnish)

Directions

Step 1: Sauté the Aromatics

Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion, minced garlic, and jalapeño; cook, stirring often, until softened and fragrant, about 4-5 minutes.

Step 2: Brown the Chicken

Add the chicken pieces to the pot. Sprinkle with chili powder, cumin, smoked paprika, coriander, salt, and black pepper. Sauté until chicken is lightly golden, 4-5 minutes.

Step 3: Simmer the Chili

Pour in the chicken broth, white beans, corn kernels, and canned tomatoes with green chiles. Stir well, scraping any bits from the bottom of the pot.
Bring to a gentle boil, then reduce the heat and simmer uncovered for 25 minutes, stirring occasionally, until chicken is cooked through and flavors are blended.

Step 4: Make It Creamy

Add cream cheese and sour cream, stirring gently until fully melted and incorporated, about 2-3 minutes.

Step 5: Finish and Serve

Stir in lime juice, cotija (or feta) cheese, and cilantro. Taste and adjust salt and pepper as needed.
Ladle into bowls and garnish with extra cheese, cilantro, a sprinkle of chili powder, and fresh lime wedges if desired.

Notes

Use rotisserie chicken for an even quicker version—simply stir it in with the corn and beans in Step 4.
If using fresh corn, quickly char it in a hot skillet for the best flavor.
Add extra broth if you prefer your chili a bit soupier.

Variations

Vegetarian: Skip the chicken and use extra beans or diced sweet potatoes.
Spicier: Add an extra jalapeño or a dash of hot sauce.
Slow Cooker: Combine all ingredients except cream cheese, sour cream, lime, cheese, and cilantro in your slow cooker; cook on low for 6 hours, then stir in creamy ingredients at the end.

Required Equipment

Large Dutch oven or soup pot
Sharp knife and cutting board
Wooden spoon or spatula
Ladle

Storage Instructions

Store cooled chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring to re-incorporate the creamy elements.

Serving Recommendations

Serve your Mexican Street Corn Chicken Chili topped with extra cotija, fresh cilantro, a squeeze of lime, and a sprinkle of chili powder. Pair with warm cornbread, tortilla chips, or even a crisp green salad for the perfect meal.

Pro Tips

Let the cream cheese soften at room temperature for smoother melting.
Use fire-roasted or charred corn for a smoky, sweet burst of flavor.
For extra creaminess, blend a cup of the chili before adding the cream cheese and stir it back in.

FAQ

Can I make this chili ahead of time?: Absolutely! This chili tastes even better the next day as the flavors deepen overnight in the fridge.
What’s the best way to make it less spicy?: Simply omit the jalapeño or use less, and ensure you use mild canned green chiles.
Can I use rotisserie or leftover chicken?: Yes! Shred the cooked chicken and add it during the last 10 minutes to heat through before stirring in the creamy ingredients.

Prep & Cooking Information

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes