Street Corn Chicken Chili
Published 10/5/2023
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Introducing: street corn chicken chili – your ultimate game day meal! It’s made with a delicious white chicken chili base and a street corn topping.
Disclaimer: This post is sponsored by Instacart. We were compensated and all opinions are our own. Thank you for supporting Fit Foodie Finds!
We know how much you all love street corn salad and how our chili recipe is your game-day go-to, so we decided to combine the two into one epic recipe –> Street Corn Chicken Chili!
A quick rundown? Simply cook the white chicken chili on the stovetop, shredding the chicken and adding the Greek yogurt at the end. Then, top it with a simple street corn salad made with corn, jalapeño, and cotija cheese.
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What is in Street Corn Chicken Chili?
This recipe comes together in two parts. The white chicken chili is made with onion, garlic, jalapeno, chicken breast, white beans, and corn.
Then, the street corn topping is a flavor blast made with blackened corn, jalapeno, red onion, cotija cheese, avocado, and cilantro.
Substitues & Variations
Make it spicier: if you love spice, feel free to add smoked paprika or even more hot sauce to this chili.
Use chicken thighs: don’t have chicken thighs? Simply swap them out for bonekess, skinless chicken thighs.
Add a noodle: this may sound crazy, but add a noodle! Adding noodles to chili is popular in the midwest and would be so tasty in this recipe.
Make it vegetarian: you can absolutely make this chili without the chicken. Simply swap in another can of white beans and omit the chicken breast.
FAQ
Yes, the ingredients in this recipe are naturally gluten-free.
Simply add all the ingredients for the chili (minus the oil and Greek yogurt) into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and then add the Greek yogurt and mix everything together.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat for 10 minutes or in the microwave for 6 seconds.
Freezer Directions
If you plan to freeze this recipe, wait to make the street corn topping until after thawing.
- Let the chili cool.
- Transfer it into an airtight container or gallon-size plastic bag. Remove as much air as possible and seal.
- Freeze for up to 3 months.
Serving Suggestions
Serve your street corn chicken chili with tortilla chips. This soup pairs fantastically with game-day appetizers such as bacon-wrapped shrimp, air fryer buffalo cauliflower, and buffalo chicken meatballs.
Street Corn Chicken Chili
Ingredients
- 3 tablespoons avocado oil, separated
- ½ large white onion, diced
- 1 teaspoon sea salt, separated
- 1 tablespoon minced jalapeno
- 4 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 4 cups chicken broth
- 2 teaspoons hot sauce, any kind
- 1.5 lbs. boneless, skinless chicken breasts
- 15 oz. canned great northern beans
- 5 cups corn kernels, separated
- 1 cup Greek yogurt
Street Corn Topping
- 1 cup corn kernels, canned or frozen
- 1 medium jalapeno, sliced and seeds removed*
- ½ small red onion, minced
- ¼ teaspoon sea salt
- 2 teaspoons red wine vinegar
- ¼ cup crumbled cotija cheese
- 1 avocado, chopped
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat 1.5 tablespoons avocado oil in a 7 or 8-quart Dutch oven over medium/high heat.
- When the oil is fragrant, add onion and ¼ teaspoon sea salt and saute for 4-5 minutes.
- Add the garlic and the jalapeno. Saute for an additional 2 minutes. Season with cumin and toss.
- Add the chicken broth, hot sauce, and chicken breasts to the pot and bring to a boil. Turn heat to low and simmer for 15-20 minutes or until the internal temperature of the chicken reaches 165ºF.
- While the chicken is cooking, brown the corn.* Heat the remaining avocado oil in a cast iron skillet over medium/high heat. Add the corn and saute for 10 minutes, stirring every 2-3 minutes. The corn may pop, but that’s okay. The goal is to brown the corn. Remove from heat and set aside to cool.
- Prepare the topping. Add the jalapenos, red onion, red wine vinegar, and salt to a bowl and toss until combined.
- Add the cotija, avocado, cilantro, and 1 cup of corn to the topping mixture and gently toss the ingredients together. Set aside.
- When the chicken is cooked, remove the chicken from the broth and turn the heat to medium/low. Stir the white beans and remaining corn into the broth. Let the beans warm up while shredding the chicken.
- Shred the chicken on a separate plate and then transfer it back into the broth. Stir to combine.
- Remove the pot from heat and let it cool for a moment so that it’s not boiling/bubbling. Then add the Greek yogurt. Stir to combine until it thickens.
- Top with the street corn mixture and enjoy.
Tips & Notes
- If you are in a time crunch, you can skip step #5 of browning the corn.
- Keep the seeds in the jalapeno for a spicier chili.
- Let the chili sit to thicken if desired.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
This is SUCH a great recipe! I love the complexity that the screet corn mix adds on top and I’m totally making it another time to just have with tortilla chips! So good. So fresh and light and flavorful!
*the complexity of FLAVORS, not difficulty 🙂
I have a question: The recipe looks like fun and I’d like to make it for a group of friends. Three of us cannot have dairy, and coconut milk is not an option to substitute. Do you have a recommendation? Thanks so much!
Nom nom nom. This is a fun switch up to the typical white chicken chili. Fit foodie does it again! 😋