Street Corn Chicken Chili – Fit Foodie Finds


Introducing: street corn chicken chili – your ultimate game day meal! It’s made with a delicious white chicken chili base and a street corn topping.

Mexican chicken soup in a bowl with tortilla chips.

Disclaimer: This post is sponsored by Instacart. We were compensated and all opinions are our own. Thank you for supporting Fit Foodie Finds!

We know how much you all love street corn salad and how our chili recipe is your game-day go-to, so we decided to combine the two into one epic recipe –> Street Corn Chicken Chili!

A quick rundown? Simply cook the white chicken chili on the stovetop, shredding the chicken and adding the Greek yogurt at the end. Then, top it with a simple street corn salad made with corn, jalapeño, and cotija cheese.

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What is in Street Corn Chicken Chili?

This recipe comes together in two parts. The white chicken chili is made with onion, garlic, jalapeno, chicken breast, white beans, and corn.

Then, the street corn topping is a flavor blast made with blackened corn, jalapeno, red onion, cotija cheese, avocado, and cilantro.

Substitues & Variations

Make it spicier: if you love spice, feel free to add smoked paprika or even more hot sauce to this chili.

Use chicken thighs: don’t have chicken thighs? Simply swap them out for bonekess, skinless chicken thighs.

Add a noodle: this may sound crazy, but add a noodle! Adding noodles to chili is popular in the midwest and would be so tasty in this recipe.

Make it vegetarian: you can absolutely make this chili without the chicken. Simply swap in another can of white beans and omit the chicken breast.

Chicken and corn in a pan with a wooden spoon.


Is this chicken chili gluten-free?

Yes, the ingredients in this recipe are naturally gluten-free.

Can I make this in the slow cooker?

Simply add all the ingredients for the chili (minus the oil and Greek yogurt) into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and then add the Greek yogurt and mix everything together.

Chicken and corn soup in a pan with a wooden spoon.


Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat for 10 minutes or in the microwave for 6 seconds.

Freezer Directions

If you plan to freeze this recipe, wait to make the street corn topping until after thawing.

  1. Let the chili cool.
  2. Transfer it into an airtight container or gallon-size plastic bag. Remove as much air as possible and seal.
  3. Freeze for up to 3 months.
A bowl of chicken and corn soup with tortilla chips and limes.

Serving Suggestions

Serve your street corn chicken chili with tortilla chips. This soup pairs fantastically with game-day appetizers such as bacon-wrapped shrimp, air fryer buffalo cauliflower, and buffalo chicken meatballs.

Chicken and corn soup in a bowl.

Street Corn Chicken Chili

Street corn chicken chili is a flavor-packed chicken chili recipe made with all the street corn flavors that you love!

Prep:20 minutes

Cook:30 minutes

Total:50 minutes

Fat 19

Carbs 46

Protein 39


  • 3 tablespoons avocado oil separated
  • ½ large white onion diced
  • 1 teaspoon sea salt separated
  • 1 tablespoon minced jalapeno
  • 4 cloves garlic minced
  • 1/4 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
  • 5 cups corn kernels separated
  • 1 cup Greek yogurt

Street Corn Topping

  • 1 cup corn kernels canned or frozen
  • 1 medium jalapeno sliced and seeds removed*
  • 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


  • Heat 1.5 tablespoons avocado oil in a 7 or 8-quart Dutch oven over medium/high heat.

  • When the oil is fragrant, add onion and ¼ teaspoon sea salt and saute for 4-5 minutes.

  • Add the garlic and the jalapeno. Saute for an additional 2 minutes. Season with cumin and toss.

  • Add the chicken broth, hot sauce, and chicken breasts to the pot and bring to a boil. Turn heat to low and simmer for 15-20 minutes or until the internal temperature of the chicken reaches 165ºF.

  • While the chicken is cooking, brown the corn.* Heat the remaining avocado oil in a cast iron skillet over medium/high heat. Add the corn and saute for 10 minutes, stirring every 2-3 minutes. The corn may pop, but that’s okay. The goal is to brown the corn. Remove from heat and set aside to cool.

  • Prepare the topping. Add the jalapenos, red onion, red wine vinegar, and salt to a bowl and toss until combined.

  • Add the cotija, avocado, cilantro, and 1 cup of corn to the topping mixture and gently toss the ingredients together. Set aside.

  • When the chicken is cooked, remove the chicken from the broth and turn the heat to medium/low. Stir the white beans and remaining corn into the broth. Let the beans warm up while shredding the chicken.

  • Shred the chicken on a separate plate and then transfer it back into the broth. Stir to combine.

  • Remove the pot from heat and let it cool for a moment so that it’s not boiling/bubbling. Then add the Greek yogurt. Stir to combine until it thickens.

  • Top with the street corn mixture and enjoy.

Tips & Notes

  • If you are in a time crunch, you can skip step #5 of browning the corn.
  • Keep the seeds in the jalapeno for a spicier chili.
  • Let the chili sit to thicken if desired.

Nutrition facts

Calories: 494kcal Carbohydrates: 46g Protein: 39g Fat: 19g Fiber: 10g Sugar: 10g

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.


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