It is 6pm, you’re tired, and everyone’s hungry. You want something more exciting than plain soup. This Street Corn Chicken Chili brings elote flavors to your bowl. It is the perfect cozy meal for a chilly evening. You will love how fast it comes together. This dish delivers big flavor with very little effort.
Why You’ll Love This Street Corn Chicken Chili
This recipe is a huge winner for busy families. It combines hearty beans with smoky, fire-roasted corn. You get a rich, restaurant-quality meal in under an hour. It is a fantastic choice for a fall weeknight dinner. Your kids will love the creamy, mild texture. It feels like a special treat but uses simple ingredients.
Simple Method
Making this dish is incredibly simple and straightforward. You start by browning the chicken in a large pot. Then, you let the spices and broth simmer together. Finally, you stir in the creamy elements at the end. It is nearly impossible to mess up this recipe. Even a beginner can master this comforting meal.
Ingredients You’ll Need
This recipe uses mostly pantry staples and easy-to-find produce. The fire-roasted corn adds a wonderful smoky depth.
- 1 lb boneless skinless chicken breast, cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) great northern beans, rinsed and drained
- 2 cups fire-roasted corn kernels
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 4 ounces cream cheese, softened and cubed
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 cup cotija cheese, crumbled
- 1 teaspoon tajin seasoning
Step-by-Step
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add cubed chicken and cook until browned on all sides, approximately 5-7 minutes.
- Stir in the diced onion and garlic, cooking until the onion is translucent.
- Add the cumin, chili powder, and smoked paprika, stirring for 1 minute to bloom the spices.
- Pour in the chicken broth, beans, and fire-roasted corn.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Lower heat to medium-low and stir in the cubed cream cheese until fully melted and incorporated.
- Remove from heat and stir in the sour cream, lime juice, and fresh cilantro.
- Serve hot, garnished with crumbled cotija cheese and a dusting of tajin seasoning.
Best Ways to Enjoy It
Serve this chili hot in large, deep bowls. Top it with plenty of crumbled cotija cheese. Add a side of salty tortilla chips for dipping. It is also great with sliced avocado on top. This Street Corn Chicken Chili makes any Tuesday feel like a celebration. Set the table and enjoy a relaxing family meal.
Storage & Reheating
Store your leftovers in an airtight container. It stays fresh in the fridge for three days. To reheat, warm it gently on the stove. Use low heat to keep the sauce smooth. Avoid boiling it once the dairy is added. This ensures the texture stays perfectly creamy and delicious.
Tips for Best Results
- Don’t skip the tajin seasoning for that authentic zing.
- Wait to add sour cream until the heat is off.
- Use rotisserie chicken to save even more prep time.
- Double the batch for a big holiday gathering.
- Add a squeeze of extra lime right before eating.
- Make sure your cream cheese is softened before adding.
- Use low-sodium broth to control the salt levels.
- Stir frequently once the cream cheese is added.
Ways to Switch It Up
- Swap chicken for extra beans for a vegetarian version.
- Use frozen corn if you cannot find fire-roasted corn.
- Add diced jalapeños for an extra kick of heat.
- Try Greek yogurt instead of sour cream for more protein.
Common Questions
Can I make it ahead?
Yes, the flavors actually improve the next day. Store it in the fridge and reheat gently. Do not freeze once the dairy is added.
Is it kid-friendly?
Most kids love the mild, cheesy corn flavor. It is creamy and not too spicy for them. You can leave off the tajin for picky eaters.
How do I know when it’s done?
The chicken should be tender and the sauce thick. The cream cheese should be fully melted. It should look rich and golden.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 2 cans (15 oz each) great northern beans, rinsed and drained
- 2 cups fire -roasted corn kernels
- 4 cups low -sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 4 ounces cream cheese, softened and cubed
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 cup cotija cheese, crumbled
- 1 teaspoon tajin seasoning
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add cubed chicken and cook until browned on all sides, approximately 5-7 minutes.
- Stir in the diced onion and garlic, cooking until the onion is translucent.
- Add the cumin, chili powder, and smoked paprika, stirring for 1 minute to bloom the spices.
- Pour in the chicken broth, beans, and fire-roasted corn.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Lower heat to medium-low and stir in the cubed cream cheese until fully melted and incorporated.
- Remove from heat and stir in the sour cream, lime juice, and fresh cilantro.
- Serve hot, garnished with crumbled cotija cheese and a dusting of tajin seasoning.
