Street Corn Chicken Chili (Quick, Light & Flavor-Packed)

When my husband and I went hard into our calorie deficits, I found myself desperate for meals that checked all the boxes: low calorie, packed with flavor, quick to make, and satisfying enough to feel like comfort food. Enter this Street Corn Chicken Chili—a recipe I stumbled on, tweaked, and turned into one of our weeknight staples. It’s light but filling, cheesy but balanced, and it comes together in under 30 minutes. Perfect for those nights when you need something cozy but don’t want to spend all evening in the kitchen.

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Yield 6

Author SALUD! Team

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

Print

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Street Corn Chicken Chili

Ingredients

• 1.5 lb chicken breast
• 1 T oil
• 1 yellow onion, diced
• 1 jalapeño diced
• 4 cloves of garlic, minced
• 5 c chicken broth
• 1.5 c sour cream
• 1/2 c shredded cheddar
• 1/2 t dried oregano
• 1/2 t chili powder
• salt
• pepper
• 16 oz frozen sweet corn
• 1 bunch of cilantro, chopped
• 1 lime

Toppings

• Cotija cheese
• Avocado
• Fresh jalapeño
• tortilla strips

Instructions

1. Heat a large pot over medium heat. Sauté the onion until they become translucent, then add garlic and jalapeño. Let cook for 2 minutes, then add oregano, chili powder, and stir.
2. Deglaze with the broth, and add chicken, salt + pepper. Bring to boil, reduce to simmer, cover and let cook for 15 minutes. Check that the chicken is cooked through, then removed and shred.
3. Add shredded chicken back in, and add all remaining ingredients, stir until combined. Simmer for 10 minutes uncovered
4. Serve, topped with cotija, avocado, tortilla strips, and jalapeño slices

Nutrition Facts

Calories

446

Fat

25 g

Sat. Fat

10 g

Carbs

26 g

Fiber

4 g

Net carbs

22 g

Sugar

8 g

Protein

33 g

Sodium

1036 mg

Cholesterol

124 mg

The nutrition information is based on estimates and is not definitive.

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There’s something magical about a bowl of chili. It’s hearty, it’s customizable, and it always feels like a hug in a bowl. But sometimes chili can feel a little too heavy, especially if you’re keeping an eye on your calories. That’s where this Street Corn Chicken Chili comes in—it’s the perfect marriage of lighter ingredients and bold, zesty flavor.

When I first made this recipe, it was out of necessity. My husband and I were laser-focused on our calorie deficits, and traditional chili was a little too indulgent for where we were at. But I still wanted the comfort and satisfaction of a hot, hearty soup. So I started with a simple chicken chili base and layered in Mexican street corn-inspired flavors—lime juice, cilantro, cotija cheese, and even a sprinkle of chili powder for warmth. The result? A bowl of chili that feels rich and vibrant, without ever weighing you down.

Why You’ll Love This Recipe

• Quick & easy: Ready in under 30 minutes, perfect for busy weeknights.

• Light but hearty: High-protein chicken breast keeps you full, but the broth and veggies keep it light.

• Street corn flair: Corn, lime, cilantro, and cheese bring a pop of brightness and flavor.

• Meal-prep friendly: This recipe makes 6 servings, so you can stash some away for lunches or freeze for later.

The Base: Chicken, Broth & Spices

Like any good chili, this recipe starts with a flavorful base. Onions, garlic, and jalapeño get sautéed in a pot until soft and fragrant. That’s when the chicken broth, chicken breast, and seasonings come into play. I keep it simple here with chili powder, dried oregano, salt, and black pepper—just enough to give depth without overpowering the freshness we’ll add at the end.

You’ll simmer everything together until the chicken is cooked through, which only takes about 15 minutes. I love this part because it’s basically hands-off. Once the chicken is done, you shred it and stir it back in to soak up all that spicy, garlicky broth.

The Street Corn Twist

Now for the fun part. Instead of just stopping at a plain chicken chili, I load it up with frozen corn (super convenient and works just as well as fresh), fresh lime juice, a handful of cilantro, and a generous scoop of shredded cheddar. That cheese melts right into the broth, giving it just enough creaminess to balance the spice.

And because toppings make everything better, I go big: cotija cheese for tang, creamy avocado slices, thinly sliced jalapeños for extra heat, and a crunchy handful of tortilla strips. Every bite has a little bit of everything—creamy, crunchy, tangy, and spicy.

Serving Suggestions

This chili is definitely a meal in itself, but if you want to stretch it or dress it up:

• With rice or quinoa: For a heartier bowl.

• With a side salad: Lighten it up even more with a crisp green salad.

• As a party dish: Serve with a toppings bar so everyone can build their own bowl.

Make-Ahead & Storage

This soup holds up really well in the fridge for 3–4 days, and it freezes beautifully. Just leave off any fresh toppings until you’re ready to serve. I like to portion leftovers into individual containers—makes grabbing lunch during the week a no-brainer.

Variations to Try

• Add beans: Black beans or pinto beans would bulk it up and make it even heartier.

• Make it creamy: Stir in a splash of heavy cream or half & half at the end for a creamier broth.

• Go spicier: Use a serrano pepper instead of jalapeño, or double up the chili powder.

• Low dairy: Skip the cheddar and cotija if you want to keep it dairy-light—though I personally think the cheese is worth the calories!

This recipe really is the best of both worlds—it scratches that comfort food itch while still being light enough for an everyday meal. If you’re looking for something new to add to your weeknight dinner rotation, I think this will be your next obsession.