Mexican Street Corn Chicken Chili Recipe

We’re excited to introduce our Mexican Street Corn Chicken Chili Recipe! This dish perfectly blends the creamy, zesty flavors of Mexican street corn with tender chicken and a medley of spices. It’s a comforting and hearty meal, ideal for gatherings or cozy family dinners. With its vibrant taste and satisfying texture, this chili will become a favorite in your home.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe comes together in just one pot, making cleanup a breeze.
• Flavor Packed: The combination of spices and fresh ingredients creates a rich and zesty flavor that everyone will enjoy.
• Versatile Meal: Serve it as a main course or pair it with your favorite sides for a complete meal.
• Crowd Pleaser: Perfect for gatherings, game days, or cozy nights in with family and friends.
• Customizable Garnishes: Top with your choice of garnishes like avocado, cilantro, or tortilla chips for added flair.

Tools and Preparation

To make this delicious chili, you’ll need some essential kitchen tools. Having the right equipment can enhance your cooking experience and ensure great results.

Essential Tools and Equipment

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Tongs

Importance of Each Tool

• Large soup pot or Dutch oven: Ideal for making big batches while allowing even heat distribution.
• Chef’s knife: Essential for chopping vegetables quickly and efficiently.
• Measuring cups and spoons: Ensures accurate ingredient measurements for consistent flavor.

Ingredients

For our Mexican Street Corn Chicken Chili Recipe, gather the following ingredients:

• 2 teaspoons olive oil
• 1 large sweet onion, (peeled and chopped)
• 4-5 cloves garlic, (minced)
• 1 large jalapeno, (seeded and chopped)
• 1/3 cup chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4-1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 1/2 pounds boneless skinless chicken breast
• 7 ounce chopped green chiles, (mild or medium)
• 4 cups fresh corn cut off the cob (about 4-5 cobs)
• 2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 tablespoon cornstarch
• 1 lime, (juiced)
• Salt and pepper, to taste
• Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips

How to Make Mexican Street Corn Chicken Chili Recipe

Step 1: Sauté the Vegetables

Set a large soup pot over medium heat. Add the olive oil along with the chopped onions. Sauté the onions for about 2–3 minutes until they soften. Then add the minced garlic, jalapeno, chopped cilantro, ground cumin, dried oregano, and cayenne pepper. Continue sautéing for another 2–3 minutes until fragrant.

Step 2: Cook the Chicken

Add the chicken broth to the pot along with the whole chicken breasts and chopped green chiles. Season with salt and black pepper. Bring this mixture to a boil, then reduce heat to simmer for about 20 minutes until the chicken is thoroughly cooked.

Step 3: Prepare Fresh Corn

While the chicken is cooking, cut the corn off the cobs into a bowl and set aside.

Step 4: Shred Chicken & Add Corn

Once cooked, use tongs to remove the chicken from the pot. Stir in the fresh corn. Shred or chop the chicken into bite-sized pieces before returning it to the pot.

Step 5: Add Creaminess & Thicken Chili

Incorporate sour cream and shredded cheese into the chili while stirring rapidly as you sprinkle in cornstarch. This technique helps prevent clumps from forming.

Step 6: Final Touches & Serve

Let your chili simmer for an additional 3–5 minutes until thickened. Remove from heat and mix in freshly squeezed lime juice. Ladle into bowls and serve hot with your favorite garnishes such as avocado slices or tortilla chips.

Enjoy this delightful Mexican Street Corn Chicken Chili Recipe that’s not only easy to make but also bursting with flavor!

How to Serve Mexican Street Corn Chicken Chili Recipe

Serving this Mexican Street Corn Chicken Chili is all about enhancing its delightful flavors and making the dining experience enjoyable. Here are some great serving suggestions to elevate your chili dish.

Garnish Options

• Cilantro: Fresh cilantro adds a burst of flavor and color.
• Shredded Cheese: A sprinkle of extra pepper jack cheese enhances creaminess.
• Avocado Slices: Creamy avocado complements the heat and adds a smooth texture.
• Lime Wedges: A squeeze of lime juice brightens the flavors and adds zest.
• Tortilla Chips: Crunchy tortilla chips provide a delightful contrast and can be used for dipping.

Serving Style

• In Bowls: Ladle the chili into individual bowls for a cozy presentation.
• In Bread Bowls: For an exciting twist, serve in hollowed-out bread rolls.
• With Rice or Quinoa: Serve alongside rice or quinoa for added heartiness.

How to Perfect Mexican Street Corn Chicken Chili Recipe

Perfecting your Mexican Street Corn Chicken Chili involves attention to detail and technique. Here are some tips to ensure your chili turns out delicious every time.

• Use Fresh Ingredients: Fresh corn and herbs enhance flavor significantly compared to canned options.
• Adjust Spice Levels: Modify cayenne pepper based on your heat preference; start with less if unsure.
• Shred Chicken Properly: Shred the chicken into bite-sized pieces for better distribution in the chili.
• Simmer Longer for Flavor: Letting the chili simmer a bit longer can deepen flavors, but avoid overcooking the chicken.
• Experiment with Toppings: Try different toppings like jalapenos or sour cream variations for unique tastes.

Best Side Dishes for Mexican Street Corn Chicken Chili Recipe

Pairing side dishes with your Mexican Street Corn Chicken Chili can create a well-rounded meal. Here are some ideal options:

1. Cornbread: Sweet cornbread complements the spiciness of the chili beautifully.
2. Mexican Rice: Flavorful rice seasoned with spices provides a hearty side that pairs well with chili.
3. Guacamole: Creamy guacamole offers a refreshing contrast to the warm, spicy chili.
4. Garden Salad: A light salad with fresh vegetables balances the richness of the chili.
5. Grilled Vegetables: Smoky grilled veggies add depth and are a healthy option alongside chili.
6. Quesadillas: Cheesy quesadillas make for a fun, interactive side that everyone loves.
7. Chips and Salsa: Crunchy chips served with fresh salsa make for an excellent appetizer before diving into the chili.
8. Stuffed Peppers: Colorful stuffed peppers filled with rice or beans add nutrition and visual appeal to your meal.

Common Mistakes to Avoid

When preparing your Mexican Street Corn Chicken Chili Recipe, it’s easy to make a few common errors. Here’s how to avoid them.

• Bold Ingredients: Skipping essential ingredients like spices or broth can dull the flavor. Always check your list twice!
• Bold Cooking Time: Overcooking the chicken can lead to dryness. Ensure you monitor it closely and remove it as soon as it’s done.
• Bold Chopping Techniques: Not chopping ingredients uniformly can result in uneven cooking. Take time to chop your onions and peppers evenly for consistent texture.
• Bold Temperature Control: Cooking on too high heat can burn the bottom of your chili. Keep the heat moderate to allow flavors to meld beautifully.
• Bold Garnishes: Forgetting garnishes can make the dish less appealing. Add fresh cilantro or lime wedges before serving for extra zest.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in the fridge for up to 4 days.
• Containers: Use airtight containers to maintain freshness.

Freezing Mexican Street Corn Chicken Chili Recipe

• Duration: Freeze for up to 3 months for best quality.
• Containers: Use freezer-safe bags or containers, leaving space for expansion.

Reheating Mexican Street Corn Chicken Chili Recipe

• Oven: Preheat to 350°F (175°C) and bake in an oven-safe dish until warmed through, about 20-25 minutes.
• Microwave: Heat in a microwave-safe bowl, covering with a lid or microwave-safe wrap, for 2-3 minutes, stirring halfway through.
• Stovetop: Warm over medium heat in a pot, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about this Mexican Street Corn Chicken Chili Recipe that might help you as you prepare it.

Can I use frozen corn in my Mexican Street Corn Chicken Chili Recipe?

Yes! Frozen corn is a great substitute and will work just as well without affecting the flavor.

What can I substitute for sour cream in this recipe?

Greek yogurt is an excellent alternative that offers similar creaminess while adding protein.

How spicy is this Mexican Street Corn Chicken Chili Recipe?

The spiciness level can be adjusted by varying the amount of jalapeño and cayenne pepper used based on your preference.

Can I make this chili ahead of time?

Absolutely! This chili tastes even better the next day after the flavors have melded together. Just refrigerate or freeze as instructed.

Final Thoughts

This Mexican Street Corn Chicken Chili Recipe combines hearty chicken with vibrant flavors from fresh ingredients. It’s not only delicious but also versatile; you can easily customize it by adding beans or different spices. Give it a try, and you’ll find it’s perfect for any occasion!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Chicken Chili Recipe

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• Author: Amelia
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Introducing our Mexican Street Corn Chicken Chili Recipe, a delightful dish that brings together the creamy and zesty flavors reminiscent of traditional Mexican street corn. This hearty chili features tender chicken simmered in a flavorful broth, complemented by fresh corn and a blend of spices that create a warm, comforting meal. Perfect for gatherings or cozy family nights, this recipe is not only easy to prepare but also customizable with your favorite garnishes. Get ready to impress your friends and family with a bowl full of vibrant taste!

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Ingredients

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• 2 teaspoons olive oil
• 1 large sweet onion, peeled and chopped
• 4–5 cloves garlic, minced
• 1 large jalapeno, seeded and chopped
• 1/3 cup chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 1/2 pounds boneless skinless chicken breast
• 7 ounces chopped green chiles, mild or medium
• 4 cups fresh corn cut off the cob (about 4–5 cobs)
• 2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 tablespoon cornstarch
• 1 lime, juiced
• Salt and pepper, to taste

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Instructions

1. In a large soup pot over medium heat, add olive oil and sauté chopped onions for 2–3 minutes until softened. Stir in minced garlic, jalapeno, cilantro, cumin, oregano, and cayenne; cook for another 2–3 minutes until fragrant.
2. Pour in chicken broth and add whole chicken breasts along with chopped green chiles. Season with salt and pepper. Bring to a boil, then reduce heat to simmer for about 20 minutes until chicken is cooked through.
3. While the chicken cooks, cut fresh corn from the cobs into a bowl.
4. Remove chicken from the pot once cooked and stir in fresh corn. Shred or chop the chicken into bite-sized pieces before returning it to the pot.
5. Add sour cream and shredded cheese while stirring in cornstarch to thicken the chili. Let simmer for an additional 3–5 minutes until thickened.
6. Mix in lime juice before serving hot with desired garnishes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 4g
• Sodium: 780mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 85mg