Street Corn Chicken Chili

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Get ready for the ultimate game day feast: street corn chicken chili! It’s a mouthwatering white chicken chili topped with delicious street corn.

Here’s the lowdown: Start by cooking up the white chicken chili on your stovetop. Shred the chicken and stir in the Greek yogurt at the end. Then, top it off with a simple street corn salad featuring corn, jalapeño, and cotija cheese.

Imagine a flavorful chicken chili recipe bursting with all the irresistible flavors of street corn that you adore!

Gather your ingredients:

Street Corn Chicken Chili

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Servings 6


  • 3 tablespoons of avocado oil
  • ½ large white onion diced
  • 1 teaspoon of sea salt
  • 1 tablespoon of minced jalapeño
  • 4 cloves of garlic minced
  • 1/4 teaspoon of ground cumin
  • 4 cups of chicken broth
  • 2 teaspoons of hot sauce any kind you like
  • 1.5 lbs. of boneless skinless chicken breasts
  • 15 oz. of canned great northern beans
  • 5 cups of corn kernels
  • 1 cup of Greek yogurt

For the Street Corn Topping:

  • 1 cup of corn kernels canned or frozen
  • 1 medium jalapeño sliced and seeds removed
  • ½ small red onion minced
  • ¼ teaspoon of sea salt
  • 2 teaspoons of red wine vinegar
  • ¼ cup of crumbled cotija cheese
  • 1 avocado chopped
  • 2 tablespoons of chopped fresh cilantro


  • Heat 1.5 tablespoons of avocado oil in a 7 or 8-quart Dutch oven over medium/high heat.
  • Once the oil is heated, add the diced onion and ¼ teaspoon of sea salt. Sauté for about 4-5 minutes until they soften.
  • Add the minced garlic and jalapeño. Sauté for an extra 2 minutes, then sprinkle with ground cumin and mix well.
  • Pour in the chicken broth, hot sauce, and chicken breasts. Bring it to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the chicken is fully cooked (internal temperature should reach 165ºF).
  • While the chicken is cooking, brown the corn. Heat the remaining avocado oil in a cast iron skillet over medium/high heat. Sauté the corn for about 10 minutes until it’s nicely browned. Set it aside to cool.
  • Now, let’s prepare the topping. In a bowl, combine the sliced jalapeños, minced red onion, red wine vinegar, and salt. Add the cotija cheese, avocado, cilantro, and 1 cup of corn. Gently toss everything together and set it aside.
  • Once the chicken is done, remove it from the broth and shred it using two forks. Return the shredded chicken to the pot.
  • Remove the pot from the heat and allow it to cool slightly. Then, stir in the Greek yogurt until it thickens.
  • Top the chicken chili with the street corn mixture and dig in!


  • If you’re short on time, you can skip browning the corn.
  • Keep the jalapeño seeds for a spicier kick.
  • Let the chili sit for a while to thicken if you prefer. Enjoy your hearty street corn chicken chili!

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