Introducing Street Corn Chicken Chili — the ultimate game day meal that marries a creamy white chicken chili base with a bright, smoky street corn topping. This crowd-pleasing recipe layers tender shredded chicken, white beans, and corn in a savory broth, then finishes with a zesty street-corn salad featuring cotija, jalapeño, avocado, and cilantro for contrast and texture.
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What’s in Street Corn Chicken Chili?
This recipe is prepared in two key parts: the white chicken chili and the street corn topping. The chili itself cooks simply on the stovetop and combines onion, garlic, jalapeño, chicken breast, white beans, corn, and a flavorful broth. At the end, Greek yogurt is stirred in for creaminess. The street corn topping is a bold, fresh mix of charred or browned corn, jalapeño, red onion, cotija cheese, avocado, red wine vinegar, and chopped cilantro.
Substitutes & Variations
- Make it spicier: add smoked paprika, chipotle, or extra hot sauce to increase heat and depth.
- Use chicken thighs: swap boneless, skinless chicken breasts for thighs for extra flavor and moistness.
- Add noodles: in some regions, adding short pasta to chili is a beloved tradition—try small shells or ditalini for a heartier bowl.
- Make it vegetarian: omit the chicken and add another can of white beans or cubed roasted sweet potato for body and protein.
FAQ
Is this chicken chili gluten-free?
Yes. All primary ingredients in this recipe are naturally gluten-free; always check labels on packaged products if you need a certified gluten-free meal.
Can I make this in a slow cooker?
Yes. Combine all chili ingredients (except oil and Greek yogurt) in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, then stir in the Greek yogurt just before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through, or microwave in short intervals, stirring in between, to preserve texture.
Freezer Directions
To freeze, leave the street corn topping off until after thawing. Follow these steps:
- Let the chili cool completely.
- Transfer to an airtight container or heavy-duty freezer bag, press out excess air, and seal.
- Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before adding the fresh street corn topping.
Serving Suggestions
Serve this Street Corn Chicken Chili with crisp tortilla chips, warm corn tortillas, or crusty bread. For a full game-day spread, pair it with spicy appetizers like bacon-wrapped shrimp, buffalo cauliflower wings, or buffalo chicken meatballs. Garnish bowls with extra cotija, chopped cilantro, lime wedges, and sliced avocado for a bright finish.
Street Corn Chicken Chili — Recipe
Prep: 20 mins • Cook: 30 mins • Total: 50 mins • Serves: 6 • By: Lee Funke
Ingredients
- 3 tablespoons avocado oil, divided
- ½ large white onion, diced
- 1 teaspoon sea salt, divided
- 1 tablespoon minced jalapeño
- 4 cloves garlic, minced
- ¼ teaspoon ground cumin
- 4 cups chicken broth
- 2 teaspoons hot sauce (any kind)
- 1.5 lbs boneless, skinless chicken breasts
- 15 oz canned great northern beans, drained and rinsed
- 5 cups corn kernels, divided (fresh, frozen, or canned)
- 1 cup Greek yogurt
Street Corn Topping
- 1 cup corn kernels (canned or frozen)
- 1 medium jalapeño, sliced and seeds removed (or keep seeds for more heat)
- ½ small red onion, minced
- ¼ teaspoon sea salt
- 2 teaspoons red wine vinegar
- ¼ cup crumbled cotija cheese
- 1 avocado, chopped
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat 1½ tablespoons avocado oil in a 7–8 quart Dutch oven over medium-high heat.
- Add the diced onion and ¼ teaspoon sea salt and sauté for 4–5 minutes, until softened and fragrant.
- Add the garlic and minced jalapeño and sauté 1–2 minutes more. Stir in the ground cumin.
- Add the chicken broth, hot sauce, and chicken breasts. Bring to a boil, then reduce heat and simmer 15–20 minutes, until the chicken reaches 165°F (74°C).
- While the chicken cooks, brown 1 cup plus remaining corn: heat the remaining oil in a skillet over medium-high heat and sauté the corn for about 10 minutes, stirring occasionally, until lightly browned. Allow to cool.
- Make the topping: combine jalapeño slices, red onion, red wine vinegar, and ¼ teaspoon salt in a bowl. Stir in cotija, avocado, cilantro, and 1 cup of browned corn. Toss gently and set aside.
- Remove cooked chicken from the pot. Turn heat to medium-low and stir the white beans and remaining corn into the broth to warm.
- Shred the chicken, return it to the pot, and stir to combine.
- Remove the pot from heat and cool slightly so it’s not boiling. Stir in the Greek yogurt until the chili thickens and becomes creamy.
- Ladle the chili into bowls, top with the street corn mixture, and serve immediately.
Tips & Notes
- If you’re short on time, skip browning the corn — the dish will still taste great.
- Leave jalapeño seeds in for more heat, or remove them for milder flavor.
- Allowing the chili to sit a few minutes after cooking helps it thicken and develop flavor.
Nutrition (approximate per serving)
Calories: 494 kcal • Carbohydrates: 46 g • Protein: 39 g • Fat: 19 g • Fiber: 10 g • Sugar: 10 g
Nutrition information is an estimate and should be used as a guideline.
Photography: Photos in this post by Ashley McGlaughlin from The Edible Perspective.