This hearty and flavorful Street Corn Chicken Chili is the perfect comfort food that combines tender chicken, sweet corn, and a creamy, slightly smoky broth. It offers a delicious twist on classic chili, and it’s sure to become a favorite in your recipe rotation. Whether you’re craving something warm and cozy for dinner or want to impress guests with a unique chili variation, this dish has it all.
Why You’ll Love This Recipe
I love how this recipe brings together the flavors of classic chili with a fun street corn twist. The combination of sweet corn, creamy cream cheese, and smoky paprika adds a richness and depth of flavor that takes the dish to the next level. The best part is that it’s easy to make in one pot, making cleanup a breeze. The tender chicken combined with the smooth broth and the optional garnishes like cilantro, cotija cheese, and lime create a delightful balance of flavors and textures. It’s the perfect chili for any season and any occasion!
Ingredients
1 lb chicken breast or thighs, boneless and skinless, cubed
2 tablespoons olive oil
1 onion, chopped
1 can (15 oz) sweet corn, drained
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes
1/2 cup cream cheese, softened
1 cup chicken broth
1 tablespoon chili powder
Salt and pepper to taste
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 cup fresh cilantro, chopped (optional for garnish)
1/4 cup crumbled cotija cheese (optional for garnish)
Lime wedges (optional for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-6 minutes.
Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes, until the onion is softened.
Stir in the sweet corn, black beans, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
Stir in the softened cream cheese and cook for an additional 2-3 minutes until the cream cheese is fully melted and the chili becomes creamy.
Season with salt and pepper to taste.
Ladle the chili into bowls and garnish with fresh cilantro, cotija cheese, and a squeeze of lime juice if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Variations
Add Heat: If you like a spicier chili, add some diced jalapeños or a dash of hot sauce to the pot.
Use Ground Chicken: If you prefer a different texture, swap the cubed chicken for ground chicken.
Vegan Option: To make this chili vegan, substitute the chicken for plant-based protein or extra beans and use a dairy-free cream cheese alternative.
Extra Veggies: You can toss in other veggies like bell peppers, zucchini, or even sweet potatoes to add more substance to the dish.
Storage/Reheating
Storage: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally until warmed through. You can also reheat it in the microwave in 1-minute intervals, stirring between each.
Related Recipes:
- Mexican Street Corn White Chicken Chili
- Street Corn Chicken Rice Bowl
- Mexican Street Corn Pasta Salad
FAQs
Can I make this chili ahead of time?
Yes! This chili actually tastes even better the next day after the flavors have had time to meld together. Simply store it in the fridge and reheat when ready to serve.
Can I freeze this chili?
Absolutely! Let it cool completely before transferring it to an airtight container or freezer-safe bag. It will stay good for up to 3 months in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop.
What can I use instead of cream cheese?
If you’re looking for a lighter option, you can substitute cream cheese with Greek yogurt for a tangy, creamy texture. Sour cream also works as a substitute.
Is this chili spicy?
It’s mildly spicy thanks to the smoked paprika and chili powder, but it’s not overwhelmingly hot. If you prefer more heat, you can add jalapeños or a pinch of cayenne pepper to make it spicier.
Can I add more vegetables to this chili?
Yes, you can! Bell peppers, zucchini, and even sweet potatoes are excellent additions to this chili. Just make sure to cook them until they are tender before adding them to the pot.
Conclusion
This Street Corn Chicken Chili is a flavorful, comforting dish that’s perfect for a cozy dinner or meal prep for the week. With a combination of tender chicken, sweet corn, and a creamy broth, it offers a unique twist on a classic chili recipe. It’s easy to prepare, customizable, and full of flavors I know I’ll keep coming back to. Whether you’re serving it as a weeknight dinner or sharing it with friends, this dish is sure to impress!
📖 Recipe:
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Street Corn Chicken Chili
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This hearty and flavorful Street Corn Chicken Chili combines tender chicken, sweet corn, and a creamy, slightly smoky broth. It’s the perfect comfort food with a unique twist on classic chili.
Ingredients
2 tablespoons olive oil
1 lb chicken breast or thighs, boneless and skinless, cubed
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) sweet corn, drained
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes
1 cup chicken broth
1/2 cup cream cheese, softened
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional for garnish)
1/4 cup crumbled cotija cheese (optional for garnish)
Lime wedges (optional for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-6 minutes.
- Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes, until the onion is softened.
- Stir in the sweet corn, black beans, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Stir in the softened cream cheese and cook for an additional 2-3 minutes until the cream cheese is fully melted and the chili becomes creamy.
- Season with salt and pepper to taste.
- Ladle the chili into bowls and garnish with fresh cilantro, cotija cheese, and a squeeze of lime juice if desired.
Notes
For extra heat, add diced jalapeños or hot sauce.
Substitute ground chicken for cubed chicken for a different texture.
For a vegan version, swap chicken for plant-based protein or extra beans and use dairy-free cream cheese.
Additional veggies like bell peppers, zucchini, or sweet potatoes can be added for more substance.
This chili can be made ahead of time and tastes even better the next day.
Store leftover chili in an airtight container in the fridge for 3-4 days.
You can freeze the chili for up to 3 months. Thaw overnight and reheat on the stovetop.
Greek yogurt or sour cream can be used instead of cream cheese for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 60mg
