Mexican Street Corn Chicken Chili
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THIS IS THE KIND OF DINNER THAT MAKES EVERYONE GO BACK FOR SECONDS
I originally made this because I had ground chicken in the fridge and absolutely no plan for dinner.
What came out of that last-minute dinner panic has turned into one of those recipes I make over and over again. It’s creamy without being heavy, loaded with corn, and has just enough spice from the jalapeño to keep things interesting.
Add a handful of tortilla chips, some cheddar cheese, and fresh cilantro on top and it’s honestly hard to stop eating.
- One pot meal
- Ready in about 45 minutes
- Made with ground chicken
- Creamy without heavy cream
- Loaded with sweet corn
- Great for meal prep
- Freezer friendly
- Easy to customize
Ingredients Needed To Make Mexican Street Corn Chicken Chili
Chili Base
- Olive oil
- Ground chicken
- Onion
- Green pepper
- Jalapeño
Seasonings
- Ground cumin
- Smoked paprika
- Ground garlic
- Onion powder
- Ground coriander
- Kosher salt
- Black pepper
- Chili powder
Chili
- Diced tomatoes
- Corn
- Chicken stock
- Sour cream
Thickener
- Cornstarch
- Water
Toppings
- Sour cream
- Fresh cilantro
- Shredded cheddar cheese
- Tortilla chips
How To Make Mexican Street Corn Chicken Chili
- Add the olive oil to a large stockpot over medium heat.
- Add the ground chicken, onion, and green pepper. Cook until the chicken is fully cooked and the onions have softened.
- Stir in the cumin, smoked paprika, garlic, onion powder, coriander, salt, pepper, and chili powder. Cook for about 1 minute to lightly toast the spices.
- Add the jalapeño, diced tomatoes, corn, chicken stock, and sour cream. Stir until combined.
- Bring the chili to a gentle simmer and cook for 30 minutes.
- Whisk together the cornstarch and water until smooth.
- Pour the slurry into the chili and stir continuously until thickened.
- Serve with your favorite toppings.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Mexican Street Corn Chicken Chili
Creamy Mexican Street Corn Chicken Chili is made with ground chicken, sweet corn, sour cream, tomatoes, and warm spices for an easy one-pot dinner.
Equipment
- Wooden spoon
- Small bowl
Ingredients
Chili
- 1 tbsp olive oil
- 1 pound ground chicken
- 1 medium onion (diced)
- 1 green pepper (diced)
- 1 jalapeño (diced)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground garlic
- 1 tsp onion powder
- 1 tsp ground coriander
- 2 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp chili powder
- 14 oz can diced tomatoes
- 2 cups corn
- 3 cups chicken stock
- 1 cup sour cream
Slurry
- 2 tbsp cornstarch
- 1/2 cup water
Toppings
- Sour cream
- Fresh cilantro
- Shredded cheddar cheese
- Tortilla chips
Instructions
- Place a large stockpot over medium heat and add the olive oil.
- Add the ground chicken, onion, and green pepper. Cook until the chicken is fully cooked and the onions are softened.
- Add the cumin, smoked paprika, garlic powder, onion powder, coriander, salt, pepper, and chili powder. Stir and cook for 1 minute to lightly toast the spices.
- Add the jalapeño, diced tomatoes, corn, chicken stock, and sour cream. Stir until fully combined.
- Bring the chili to a gentle simmer and cook for 30 minutes, stirring occasionally.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Slowly pour the cornstarch slurry into the chili while stirring.
- Cook for 2 to 3 minutes, or until the chili thickens.
- Serve warm with sour cream, fresh cilantro, shredded cheddar cheese, and tortilla chips.
Notes
- Fresh, frozen, or canned corn all work well in this recipe.
- For a little more heat, leave the seeds in the jalapeño.
- Ground turkey, ground pork, or ground beef can be substituted for the ground chicken.
- The chili will continue to thicken as it sits.
- Add a squeeze of fresh lime juice before serving for extra street corn flavor.
- Cotija cheese is another great topping option.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 24gProtein: 20gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 91mgSodium: 1307mgPotassium: 882mgFiber: 3gSugar: 8gVitamin A: 920IUVitamin C: 28mgCalcium: 83mgIron: 2mg
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