Name: Mexican Street Corn Chicken Chili Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 teaspoons olive oil; 1 large sweet onion, peeled and chopped; 4-5 cloves garlic, minced; 1 large jalapeno, seeded and chopped; 1/3 cup chopped cilantro; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/4-1/2 teaspoon cayenne pepper; 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); 2 cups sour cream; 1 cup shredded pepper jack cheese; 1 tablespoon cornstarch; 1 lime, juiced; Salt and pepper to taste

Mexican Street Corn Chicken Chili Recipe

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Get ready to warm your soul with our Mexican Street Corn Chicken Chili Recipe! This vibrant dish combines tender chicken with the sweet crunch of fresh corn and a medley of spices, creating a comforting experience that’s perfect for any gathering. With a creamy texture enhanced by sour cream and cheese, every spoonful bursts with flavor. Easy to prepare and customizable with your favorite toppings, this chili is not only delicious but also a crowd-pleaser.

Author: Emma
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves approximately 6
Category: Dinner
Method: Simmering
Cuisine: Mexican

Ingredients

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2 teaspoons olive oil
1 large sweet onion, peeled and chopped
4–5 cloves garlic, minced
1 large jalapeno, seeded and chopped
1/3 cup chopped cilantro
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4–1/2 teaspoon cayenne pepper
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)
2 cups sour cream
1 cup shredded pepper jack cheese
1 tablespoon cornstarch
1 lime, juiced
Salt and pepper to taste

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Instructions

In a large soup pot, heat olive oil over medium heat. Sauté chopped onions until softened, then add minced garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Cook until fragrant.
Pour in chicken broth and add whole chicken breasts and green chiles. Season with salt and pepper; bring to boil then simmer for 20 minutes until chicken is cooked.
Cut corn off cobs while chicken cooks; set aside.
Remove chicken from pot, chop or shred it, and return to the pot along with prepared corn.
Stir in sour cream and shredded cheese until melted; sprinkle cornstarch while stirring to thicken.
Simmer for 3–5 minutes, then stir in lime juice before serving topped with desired garnishes.

Nutrition

Serving Size: 1 cup (240g)
Calories: 390
Sugar: 3g
Sodium: 810mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 24g
Cholesterol: 75mg

Find it online: https://emmadishes.com/mexican-street-corn-chicken-chili-recipe/