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Street corn chicken chili in a speckled bowl with golden corn kernels, shredded chicken, and orange-red broth, garnished with fresh cilantro, crumbled white cheese, red chili flakes, and lime wedges on the side.

Street Corn Chicken Chili

This velvety Street Corn Chicken Chili brings the flavors of Mexican Elote into a hearty soup. Tender chicken, white beans, and fire-roasted corn simmer in a creamy, spiced broth topped with cotija cheese and lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cup
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts Boneless, skinless
  • 3 cups corn Fire-roasted preferred
  • 2 cans Great Northern beans Drained and rinsed
  • 4 cups chicken broth Low sodium
  • 8 oz cream cheese Softened
  • ½ cup sour cream For creaminess
  • 1 onion Diced
  • 2 jalapeños Minced
  • 2 teaspoon chili powder Spice
  • 1 teaspoon cumin Ground
  • ½ cup Cotija cheese For topping
  • 1 bunch cilantro Chopped

Equipment

  • 1 Dutch oven Large pot
  • 2 Forks For shredding
  • 1 Whisk For mixing

Method
 

  1. Sauté onion and jalapeño in olive oil until soft. Add garlic and spices.
  2. Add broth, chicken, beans, and corn. Simmer for 20 minutes until chicken is cooked.
  3. Remove chicken and shred. Whisk cream cheese and sour cream into the pot until melted.
  4. Return chicken to pot and heat through.
  5. Serve topped with Cotija cheese, cilantro, and lime.

Notes

Use fire-roasted corn for the best flavor. Soften the cream cheese before adding to ensure it melts smoothly into the broth.