Print

Mexican Street Corn Chicken Chili

Mexican Street Corn Chicken Chili Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Get ready to impress with this vibrant Mexican Street Corn Chicken Chili Recipe! This dish combines the comforting essence of white chicken chili with the delightful flavors of classic Mexican street corn, known as elote. The creamy texture, zesty spices, and heartiness of chicken and fresh corn make it a perfect choice for cozy dinners or casual gatherings. In just under an hour, you can serve up a bowlful of flavor that’s sure to warm the soul and satisfy your appetite. Ideal for busy weeknights or meal prep, this chili is not only delicious but also versatile enough to tailor with your favorite garnishes.

Ingredients

Scale
  • 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 ounces 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 to taste

Instructions

  1. In a large pot over medium heat, sauté olive oil and chopped onion for 2–3 minutes until softened. Add garlic, jalapeno, cilantro, cumin, oregano, and cayenne; sauté for another 2–3 minutes.
  2. Pour in chicken broth and add whole chicken breasts along with chopped green chiles. Season with salt and pepper, then bring to a boil. Reduce heat and simmer for about 20 minutes until chicken is cooked.
  3. While the chicken cooks, cut fresh corn off the cobs.
  4. Remove cooked chicken from the pot; stir in fresh corn. Shred the chicken into bite-sized pieces before returning it to the pot.
  5. Mix in sour cream and shredded cheese, adding cornstarch gradually while stirring to avoid clumps.
  6. Simmer for an additional 3–5 minutes until thickened. Stir in lime juice before serving hot.

Nutrition

Find it online: https://dailyrecipetime.com/mexican-street-corn-chicken-chili-recipe/