Creamy Chicken Chili with Mexican Street Corn is a deeply comforting, flavor-packed dish that combines tender shredded chicken, sweet corn, warming spices, and a luxuriously creamy broth. Inspired by classic Mexican street corn flavors, this chili balances gentle heat, smoky depth, and fresh citrus notes. It is ideal for cozy weeknight meals, family dinners, or cold days when a nourishing, satisfying bowl is exactly what you need.
Servings – Creamy Chicken Chili with Mexican Street Corn
Servings: 4–6 servings
This recipe is perfect for sharing, and it reheats beautifully for leftovers or meal prep.
Time Required for Creamy Chicken Chili with Mexican Street Corn
-
Prep Time: 15 minutes
-
Cook Time: 40 minutes
-
Total Time: 55 minutes
Meanwhile, the chili simmers gently, allowing the flavors to fully develop and meld.
Ingredients for Creamy Chicken Chili with Mexican Street Corn
Main Ingredients
-
600 g chicken breast, boneless and skinless
-
25 ml olive oil
-
1 large onion (150 g), finely diced
-
4 cloves garlic (12 g), minced
-
1 red bell pepper (150 g), finely chopped
-
300 g cooked sweet corn kernels (fresh or frozen)
-
400 g canned white beans, drained and rinsed
-
400 ml chicken stock, low sodium
-
250 ml cooking cream (15–20% fat)
-
80 g cream cheese, cubed
-
1 lime, zest and juice
-
15 g fresh cilantro, finely chopped
Spices / Seasoning
-
8 g ground cumin
-
5 g smoked paprika
-
3 g chili powder
-
2 g dried oregano
-
Salt and black pepper, to taste
-
Optional garnish: sour cream, chili flakes, lime wedges
Step-by-Step Instructions – How to Make Creamy Chicken Chili with Mexican Street Corn
Step 1: Prepare the Flavor Base
First, heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté gently for 4–5 minutes until soft and translucent. Meanwhile, stir occasionally to prevent browning.
Step 2: Sauté Aromatics
Next, add the garlic and chopped red bell pepper. Cook for 1–2 minutes until fragrant. Additionally, sprinkle in the cumin, smoked paprika, chili powder, and oregano, allowing the spices to bloom in the oil.
Step 3: Sear the Chicken
Then, add the whole chicken breasts to the pot. Season lightly with salt and pepper, and sear for 2–3 minutes per side. This step builds depth of flavor, even though the chicken will finish cooking in the broth.
Step 4: Deglaze and Add Liquids
Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Moreover, bring the mixture to a gentle simmer.
Step 5: Simmer and Shred
Lower the heat and simmer uncovered for 20 minutes, until the chicken is fully cooked and tender. Remove the chicken, shred it using two forks, and return it to the pot. Meanwhile, add the white beans and sweet corn.
Step 6: Finish with Creaminess
Reduce the heat to low. Stir in the cream and cream cheese, mixing slowly until fully melted and smooth. In addition, add lime zest and juice to brighten the flavors.
Step 7: Taste and Serve
Finally, adjust seasoning with salt and pepper. Ladle the Creamy Chicken Chili with Mexican Street Corn into bowls and garnish with cilantro, sour cream, and chili flakes if desired.
Variations of Creamy Chicken Chili with Mexican Street Corn
With Different Meat
Replace chicken breast with boneless chicken thighs for a richer texture, or use cooked turkey for a lighter alternative.
Vegetarian Version
Swap chicken with extra white beans and roasted cauliflower. Use vegetable stock and follow the same method for a hearty vegetarian chili.
Creamier Version
For an ultra-luxurious finish, add an extra 50 ml of cream or a spoon of Mexican crema just before serving.
Spicier Version
Additionally, include diced jalapeños or a pinch of cayenne pepper to increase heat without overpowering the dish.
Seasonal Ingredient Swaps
In summer, use fresh grilled corn for a smoky note. In winter, canned corn works perfectly and maintains sweetness.
Tips for Perfect Results
Build flavor early: Always sauté spices in oil before adding liquids to unlock their full aroma.
Control the simmer: Keep the heat gentle; boiling may cause the cream to separate.
Balance acidity: Lime juice should be added at the end to keep the chili bright and fresh.
Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
Freezing: Freeze without cream if possible, then add dairy when reheating for best texture.
Final Thoughts
Creamy Chicken Chili with Mexican Street Corn is a beautifully balanced dish that combines warmth, creaminess, and vibrant seasoning in every spoonful. Furthermore, its versatility makes it suitable for casual dinners, meal prep, or even entertaining guests. With careful technique and quality ingredients, this chili delivers restaurant-level comfort straight from your kitchen.
