Description

Mexican Street Corn Chicken Chili is a creamy, flavorful soup inspired by the bold and vibrant flavors of Mexican street corn. This hearty dish combines tender shredded chicken, sweet corn kernels, mild heat from diced green chiles, and a rich, spiced broth finished with tangy lime juice, creamy sour cream, and crumbly cotija or cheddar cheese, delivering a comforting and satisfying meal perfect for any time of year.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups cooked shredded chicken
2 cups corn kernels (fresh, frozen, or canned)
1 can diced green chiles (4 oz)
4 cups chicken broth

Spices & Seasonings

1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Finishing Touches

1/2 cup sour cream
1/2 cup crumbled cotija or shredded cheddar cheese
1 tablespoon lime juice
2 tablespoons chopped cilantro

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Instructions

Prepare the base: Heat olive oil in a large pot over medium heat to warm the oil and create a nice cooking surface.
Sauté onions: Add the chopped onion to the pot and cook until softened and translucent, about 3-4 minutes, stirring occasionally.
Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Combine main ingredients: Add the cooked shredded chicken, corn kernels, diced green chiles, and chicken broth to the pot, stirring to combine everything evenly.
Season the chili: Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper; stir well to distribute the spices throughout the mixture.
Simmer: Bring the chili to a boil, then reduce the heat and let it simmer gently for 15 minutes, allowing flavors to meld and the chili to thicken slightly.
Add creaminess and flavor: Stir in the sour cream, cheese, and lime juice, mixing until the cheese melts and the chili becomes creamy and smooth.
Final simmer: Continue to simmer for another 3 to 5 minutes, ensuring everything is heated through and well combined.
Garnish and serve: Remove from heat, sprinkle chopped cilantro on top as a fresh garnish, then ladle into bowls to serve hot.

Notes

For extra texture and richness, top the chili with avocado slices or crunchy tortilla strips.
Adjust the amount of chili powder to suit your preferred spice level—use less for milder or more for spicier chili.
Leftovers keep well when stored in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop or microwave.
This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired