Description
This hearty and flavorful chili combines tender chicken, sweet corn, and mild green chiles with creamy cheese and sour cream for a twist on classic Mexican street corn flavors. Perfect for cozy dinners or game-day meals, it’s both comforting and festive.
Ingredients
Vegetables & Aromatics
2 teaspoons olive oil
1 large sweet onion, chopped
4–5 cloves garlic, minced
1 large jalapeño, seeded and chopped
1/3 cup chopped cilantro
Spices & Seasonings
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4–1/2 teaspoon cayenne pepper
Main Ingredients
4 cups chicken broth
1 1/2 pounds boneless, skinless chicken breast
7 ounces chopped green chiles (mild or medium)
4 cups fresh corn, cut off the cob (about 4–5 cobs)
Creamy Elements
2 cups sour cream
1 cup shredded pepper jack cheese
Thicker & Flavor Enhancements
1 tablespoon cornstarch
1 lime, juiced
Salt and pepper, to taste
Possible Garnishes
Chopped cilantro
Shredded cheese
Avocado slices
Lime wedges
Tortilla chips
Instructions
Sauté Aromatics
Heat olive oil in a large pot over medium heat.
Add onion, garlic, and jalapeño. Sauté for 3–4 minutes until fragrant and softened.
2. Add Spices
Stir in cumin, oregano, and cayenne pepper. Cook for 30 seconds to toast the spices.
3. Cook Chicken
Add chicken breasts and chicken broth.
Bring to a simmer, cover, and cook for 15–20 minutes until chicken is cooked through.
Remove chicken, shred, and return to the pot.
4. Add Corn and Chiles
Stir in fresh corn and chopped green chiles. Simmer for 5–7 minutes until corn is tender.
5. Add Creamy Elements
Whisk cornstarch into sour cream until smooth, then gradually stir into chili.
Add shredded pepper jack cheese and lime juice.
Season with salt and pepper to taste. Cook until chili is heated through and creamy.
6. Serve
Ladle chili into bowls.
Garnish with cilantro, extra shredded cheese, avocado slices, lime wedges, or tortilla chips as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes