Mexican Street Corn Chicken Chili

Looking for a chili with a twist? Spice up your meal routine with our Mexican Street Corn Chicken Chili—a unique blend of comforting green chicken chili topped with zesty Mexican street corn and tangy homemade crema! This zesty chili combines the classic flavors of lime, creamy white beans, and a medley of spices for a protein- and fiber-rich meal. Bursting with antioxidants from fresh chilies, tomatillos, and spices, this dish is a wholesome and adventurous take on traditional chili. Perfect for any meal or gathering, it’s sure to become a favorite in your recipe rotation!

Recipe by: Melanya Kushla, MS, RD, CHES at Taste & Thrive LLC
Yield: 4 servings
Serving Size: 2 cups chili + ½ cup street corn

Ingredients:

3 tablespoons avocado oil, divided
1 bunch green onions, diced
2 green chili peppers, seeded and diced
2 cloves garlic, minced
1 ½ teaspoons coriander
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon smoked paprika
4 tomatillos, diced
2 cups cooked cannellini beans or white beans
1 cup cooked chicken, shredded
1 ½ cups unsalted chicken or vegetable broth
1 lime, zested and juiced, divided
2 cups sweet corn kernels, fresh or frozen
1 teaspoon chili powder
1 bunch cilantro or flat-leaf parsley, diced
½ cup plain dairy or non-dairy yogurt (e.g., coconut yogurt)
Kosher salt to taste

Utensils:

3-4 quart pot or Dutch oven with lid
Mixing spoon
Cutting board
Chef’s knife
Measuring cups and spoons
Several small bowls
Small whisk or fork
Zester
Juicer/reamer
Small baking sheet

Directions:

Preheat Oven:
Preheat the oven to 425°F.
Prepare Chili Base:
Place the pot or Dutch oven over medium heat and add 2 tablespoons of avocado oil. Once warm, sauté the diced green onions, chili peppers, garlic, coriander, cumin, oregano, and smoked paprika. Stir frequently for about 5 minutes.
Simmer Chili:
Add the diced tomatillos, beans, shredded chicken, broth, and half of the lime juice (about 1 tablespoon). Bring the mixture to a gentle boil, stirring occasionally. Reduce the heat, cover, and simmer for 30 minutes to allow the flavors to blend.
Roast the Corn:
Spread the corn onto a small baking sheet. Sprinkle with chili powder, a pinch of salt, and drizzle with the remaining 1 tablespoon of avocado oil. Toss to coat evenly. Roast in the oven for 15–20 minutes, or until the edges of the corn begin to brown and crisp. Remove from the oven, sprinkle with lime zest, and set aside.
Make the Crema:
In a small bowl, whisk together the yogurt, remaining lime juice (about 1 tablespoon), and a pinch of salt to create a tangy crema.
Assemble and Serve:
Once the chili is done cooking, season with salt to taste. Serve each bowl topped with a handful of roasted corn, a drizzle of crema, and a sprinkle of cilantro or parsley.

Notes:

To make this recipe vegan, replace the chicken with 2 additional cups of white beans.
This recipe can also be adapted for a crockpot or pressure cooker.
Store leftovers in an airtight container for up to 5 days in the refrigerator or 6 months in the freezer.

Why This Recipe is Good for You:

Avocado Oil: High in heart-healthy monounsaturated fats and vitamin E, it supports cardiovascular and skin health.
Green Onions: Rich in vitamin K and vitamin C, they promote bone health and immunity.
Chili Peppers: Contain capsaicin, which has anti-inflammatory and metabolism-boosting benefits, along with vitamins A and C.
Tomatillos: Packed with vitamin C, dietary fiber, and unique phytonutrients like withanolides for anti-inflammatory and antimicrobial properties.
Cannellini Beans: Provide resistant starch, fiber, and protein to support gut health and satiety.
Chicken: A lean protein source rich in selenium, phosphorus, and B vitamins for energy and cellular health.
Lime: High in vitamin C and antioxidants, aiding in iron absorption and promoting heart health.
Corn: A good source of fiber, antioxidants, and B vitamins for digestive health and steady energy.
Yogurt: A natural source of probiotics and protein, promoting a healthy gut microbiome.

Take your chili game to the next level with this vibrant and nourishing recipe that’s perfect for any season!

Mexican Street Corn Chicken Chili