Mexican Street Corn Chicken Chili

Jump to Recipe

I’ve been dreaming up a version of this chili for a while and I am so glad because it turned out REALLY good! I debated shredded chicken, but the ground chicken is the way to go. This chili is so addictive! I used Trader Joe’s Everything but the Elote Seasoning, which I am slightly obsessed with! It is so good on everything! I especially love it on eggs, believe it or not! It’s got chili powder, chipotle flavor, cumin…so many good things! If you don’t have any or can’t find it, I have included a copy cat recipe below.

This chili has just a few ingredients and is really easy to make. It comes together in less than 30 minutes and would be great for meal prep too! It’s packed with protein and veggies as well. This is the perfect chili to serve for Super bowl as well! Top your chili with more corn, cilantro, and queso fresco!

Here is what you will need:

  • Ground Chicken
  • Onion
  • Diced Tomatoes
  • Diced Green Chilis
  • Tomato Sauce
  • Corn
  • Everything but the Elote Seasoning – or the copycat recipe below
  • Low Sodium Chicken Broth – I like to keep Better than Boullion on hand.
  • Reduced Fat Cream Cheese
  • Queso Fresco – you can sub feta if you cannot find it
  • Cilantro – for garnish

Everything but the Elote Copy Cat

  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chipotle powder
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Mexican Street Corn Chicken Chili

Recipe by Stephanie SmithCourse: Dinner, LunchDifficulty: Easy


Prep time


Cooking time












  • 1 lb lean ground chicken

  • 1 small onion, diced

  • 1 can diced tomatoes (not drained)

  • 1 8oz can tomato sauce

  • 1 4oz can mild green chilis (not drained)

  • 2/3 cup yellow corn (frozen, fresh, canned)

  • 2 tbsp Everything but the Elote Seasoning

  • 1 cup low sodium chicken broth

  • 3 oz reduced fat cream cheese

  • 2 oz queso fresco (or feta)

  • Cilantro for garnish


  • Spray a heavy bottom pan with olive oil and heat over medium heat.
  • Add ground chicken and cook until cooked through, breaking up as you go.
  • Add onion and saute until soft.
  • Pour in canned tomatoes, diced green chilis, tomato sauce, chicken broth and seasoning. Simmer for 10 minutes or so until flavors combine.
  • Add corn and cream cheese. Cook until warmed through.
  • Divide into 4 bowls and top with queso fresco, cilantro, and additional corn if desired.


  • MFP Entry: Sprinkles and the Smiths Mexican Street Corn Chicken Chili

Leave a Comment

Your email address will not be published. Required fields are marked *