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–+ servings
Chicken and corn soup in a bowl.
4.92 from 12 votes

Street Corn Chicken Chili

Street corn chicken chili is a flavor-packed chicken chili recipe made with all the street corn flavors that you love!
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Fat 19
Carbs 46
Protein 39
Yield 6

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.
    Corn in a skillet with a wooden spoon.
  • 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.
    Chicken and corn in a pan with a wooden spoon.
  • 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.
    Chicken and corn soup in a pan with a wooden spoon.
  • 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 Facts

Calories: 494kcal | Carbohydrates: 46g | Protein: 39g | Fat: 19g | Fiber: 10g | Sugar: 10g