Mexican Street Corn Chicken Chili Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
380 kcal
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Course
Main Course, Soup
Mexican Street Corn Chicken Chili Recipe
Description
The Mexican Street Corn Chicken Chili Recipe brings together cooked chicken breasts simmered in a broth enriched with sautéed onions, garlic, jalapenos, and fresh cilantro. The addition of ground cumin, oregano, and a touch of cayenne pepper creates a mildly spicy and aromatic base. Fresh corn cut from cobs and mild or medium green chiles contribute sweetness and subtle heat. Sour cream and shredded pepper jack cheese are stirred in to thicken the chili and provide a creamy texture, balanced by the acidity of freshly squeezed lime juice at the end.
This chili has a creamy yet light broth with tender shredded chicken and crisp corn kernels throughout. The interplay between the creamy elements and the fresh lime juice lends brightness to the dish. The texture is inviting, combining softness from the chicken and cream with slight crunch from the corn and jalapeno.
Serve this chili garnished with additional cilantro, sliced avocado, shredded cheese, lime wedges, or tortilla chips, offering a variety of textures and complementary flavors. It works well as a hearty meal on cooler days but is flavorful enough to enjoy year-round.
When fresh corn is unavailable, frozen corn may be substituted though fresh corn enhances the flavor. Stirring rapidly when incorporating cornstarch helps avoid clumps, ensuring the chili thickens evenly. This recipe is straightforward and yields a satisfying, well-seasoned chili with subtle heat and creamy richness.
Ingredients
- 2 teaspoons olive oil
- 1 large onion peeled and chopped, sweet
- 4-5 cloves garlic minced
- 1 large jalapeno pepper seeded and chopped
- 1/3 cup cilantro chopped
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- 1/4-1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 1/2 pounds chicken breast boneless, skinless
- 7 ounce green chile mild or medium, chopped
- 4 cups corn about 4-5 cobs, fresh, cut off the cob
- 2 cups sour cream
- 1 cup pepper jack cheese shredded
- 1 tablespoon cornstarch
- 1 lime juiced
- salt
- black pepper
- cilantro possible garnishes: shredded cheese, avocado slices, lime wedges, or tortilla chips; cilantro or cheese as alternatives
- cheese
- avocado
- lime
- 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 can be used instead of fresh, but fresh corn improves flavor.
- Stir the cornstarch quickly into the chili to prevent lumps.
- Garnishes like avocado, lime wedges, and tortilla chips add contrast and texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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