Mexican Street Corn Chicken Chili
Experience a delightful fusion with this Mexican Street Corn Chicken Chili Recipe, where the creamy, zesty flavors of classic Mexican street corn meet the comforting warmth of chicken chili. Ideal for any occasion, this dish is perfect for cozy weeknight dinners or lively gatherings with family and friends. Packed with vibrant spices and fresh ingredients, it’s sure to impress everyone at your table. Plus, it’s easy to make and can be customized with your favorite toppings like avocado slices or extra cilantro, making it a versatile option for all palates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2 teaspoons olive oil
- 1 large sweet onion, chopped
- 4–5 cloves garlic, minced
- 1 large jalapeno, seeded and chopped
- 4 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breast
- 7 ounces chopped green chiles
- 4 cups fresh corn cut off the cob
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large soup pot over medium heat, sauté olive oil and onions for 2–3 minutes. Add garlic, jalapeno, and spices; cook until softened.
- Pour in chicken broth and add chicken breasts along with green chiles. Season with salt and pepper, then bring to a boil before reducing heat to simmer for about 20 minutes.
- While the chicken cooks, cut corn off the cobs. When done, remove chicken from pot, shred it and return to pot along with corn.
- Stir in sour cream and cheese; gradually add cornstarch while stirring to thicken.
- Simmer for an additional few minutes; finish with lime juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg