Mexican Street Corn Chili

Total Time Prep: 10 min. Cook: 25 min.
Yield 6 servings
Test Kitchen Approved
This one-pot Mexican street corn chili recipe is a mashup of white chicken chili and Mexican street corn. It's creamy, cheesy and mildly spicy.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth
  • 1/2 cup fresh cilantro leaves, chopped
  • 2 tablespoons cornstarch
  • 1 cup sour cream
  • 1/2 cup shredded Mexican cheese blend
  • 3 cups shredded cooked chicken breast
  • 1 package (12 ounces) frozen fire roasted corn
  • 2 tablespoons fresh lime juice
  • Crumbled cotija cheese and chopped cilantro, for garnish

Directions

  1. Heat oil in a large stockpot over medium heat. Add onion and jalapeno; cook until softened, 2-3 minutes. Add garlic, chili powder, cayenne, smoked paprika, oregano, cumin, salt and pepper; cook until fragrant, 30-60 seconds.
  2. Add chicken broth and cilantro. Bring to a boil, then reduce heat to low; simmer 15 minutes.
  3. Remove 1/4 cup of the broth; whisk in cornstarch until dissolved. Stir the slurry into the soup until thickened.
  4. Stir in sour cream, shredded cheese, chicken and corn; simmer until cooked through, 2-3 minutes. Stir in lime juice. Top with Cotija and cilantro to serve.

Nutrition Facts

1 serving: 295 calories, 16g fat (7g saturated fat), 63mg cholesterol, 1105mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 16g protein.

This one-pot chicken chili recipe features the zesty and spicy flavors of Mexican street corn. It's a 30-minute meal the whole family will love. —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

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