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Mexican Street Corn Chicken Chili with Cotija and Lime

Mexican street corn chicken chili combines browned corn, tender shredded chicken, cannellini beans, and a creamy broth. Cotija and fresh lime add a bright, salty finish to each bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the chili
  • 2 tbsp neutral oil divided
  • 2 cup corn kernels fresh or thawed if frozen
  • 1.5 lb boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 yellow onion medium, diced
  • 1 poblano pepper seeded and diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 4 cup low-sodium chicken broth
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 4 oz cream cheese softened and cubed
  • 2 tbsp fresh lime juice
For serving
  • 0.5 cup Cotija cheese crumbled
  • 1 lime cut into wedges

Equipment

  • 1 6-quart Dutch oven

Method
 

Char the corn and cook the chili
  1. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the corn in an even layer and cook, stirring occasionally, for 5-7 minutes until browned in spots.
  3. Transfer the corn to a bowl.
  4. Pat the chicken dry.
  5. Season the chicken all over with the salt and pepper.
  6. Add the remaining oil to the pot and brown the chicken in batches for 3-4 minutes per side.
  7. Transfer the chicken to a plate.
  8. Add the onion and poblano to the pot and cook over medium heat for 4-5 minutes until softened.
  9. Stir in the garlic, cumin, chili powder, and smoked paprika and cook for 30 seconds.
  10. Mash 1 cup of the drained beans with a fork until mostly smooth.
  11. Add the broth, mashed beans, remaining beans, and chicken to the pot and bring to a boil over medium-high heat.
  12. Reduce the heat to low, cover, and simmer for 18-22 minutes, until the chicken reaches 165°F in the thickest part.
Finish and serve
  1. Transfer the chicken to a cutting board.
  2. Shred the chicken with two forks.
  3. Return the chicken to the pot along with the charred corn.
  4. Stir in the cream cheese over low heat until melted and smooth.
  5. Stir in the lime juice.
  6. Ladle the chili into bowls.
  7. Top with Cotija.
  8. Serve with lime wedges.

Notes

For the best flavor, let the corn brown in spots before transferring it from the pot. Refrigerate leftovers for up to 4 days; freezing is suitable, though the creamy broth may change texture when thawed. For a gluten-free option, use certified gluten-free chicken broth.