Mexican Street Corn Chicken Chili Recipe

Name: Mexican Street Corn Chicken Chili Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 2 teaspoons olive oil; 1 large sweet onion; 4-5 cloves garlic; 1 large jalapeño; 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; 4 cups fresh corn cut off the cob; 2 cups sour cream; 1 cup shredded pepper jack cheese; 1 tablespoon cornstarch; 1 lime; salt and pepper; Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips

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5.0

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8
Calories
380 kcal
Course
Main Course, Soup
Cuisine
American, Mexican

Mexican Street Corn Chicken Chili Recipe

Gael Hudson

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

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Ingredients

Servings

2 teaspoons olive oil
1 large sweet onion, peeled and chopped
4-5 cloves garlic, minced
1 large jalapeño, 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

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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 Information

Show Details

Serving 1.25cups Calories 380kcal (19%) Carbohydrates 26g (9%) Protein 27g (54%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 97mg (32%) Sodium 755mg (31%) Potassium 770mg (22%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 822IU (16%) Vitamin C 30mg (33%) Calcium 214mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 380 kcal

% Daily Value*

Serving	1.25cups
Calories	380kcal	19%
Carbohydrates	26g	9%
Protein	27g	54%
Fat	20g	31%
Saturated Fat	10g	50%
Cholesterol	97mg	32%
Sodium	755mg	31%
Potassium	770mg	16%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	822IU	16%
Vitamin C	30mg	33%
Calcium	214mg	21%
Iron	2mg	11%