Creamy, zesty comfort in a bowl
This Street Corn Chicken Chili is everything you love about Mexican street corn—smoky, creamy, tangy—turned into a cozy, satisfying chili. Tender chicken, sweet corn, warm spices, and a touch of lime come together in one pot for a dinner that feels indulgent but is incredibly easy to make. It’s perfect for busy weeknights, game days, or when you want something comforting without spending hours in the kitchen. This recipe is a Pinterest favorite because it’s family-friendly, customizable, and meal-prep friendly. One spoonful and you’ll see why this creamy chicken chili keeps everyone coming back for seconds.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
📝 Ingredients List
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs), diced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 3 cups chicken broth
- 2 cups corn kernels (fresh, frozen, or canned & drained)
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup heavy cream
- ½ cup sour cream
- Juice of 1 lime
- ½ cup crumbled cotija cheese (or feta)
Optional Toppings:
Chopped cilantro, sliced jalapeños, extra cotija, tortilla strips
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon or spatula
- Ladle
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Heat the pot over medium heat and add olive oil. Once warm, add diced onion and cook for 3–4 minutes until soft and translucent 😊
- Add garlic and cook for 30 seconds until fragrant. Stir constantly so it doesn’t burn.
- Cook the chicken: Add diced chicken, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5–6 minutes, stirring, until chicken is mostly cooked through.
- Build the chili: Pour in chicken broth, corn, and white beans. Stir well and bring to a gentle simmer.
- Simmer: Reduce heat to low and cook for 15 minutes, allowing flavors to blend 🍲
- Make it creamy: Stir in heavy cream and sour cream until smooth. Chili should look rich and slightly thick.
- Finish: Add lime juice and cotija cheese. Stir and taste, adjusting seasoning if needed 🌽
💡 Pro Tips
- Extra smoky flavor: Use fire-roasted corn or add a pinch of chipotle powder.
- Make it lighter: Swap heavy cream for half-and-half or evaporated milk.
- Storage: Keeps well in the fridge for up to 4 days in an airtight container.
- Freezing: Freeze without toppings for up to 2 months; thaw and reheat gently.