This is what happens when green chili meets elote street corn—in the coziest, protein-packed way possible.
This Elote Chicken Chili is warm, savory, and loaded with flavor from salsa verde, fire-roasted corn, green chilis, cumin, paprika, and Everything But the Elote seasoning. Instead of making the chili itself creamy, I kept the base brothy and bright, then finished each bowl with cool, creamy toppings for the perfect contrast.
I also used bone broth instead of regular broth, which adds extra protein and richness without weighing things down.
Why You’ll Love This Chili
High-protein and filling Naturally gluten-free Cozy but not heavy Flexible texture (thick or brothy—your call) Great for leftovers and meal prep
Ingredients
Chili Base
1½–2 lb chicken (breast or thighs)
1 tbsp olive oil
1 onion, diced
1 (4 oz) can diced green chilis
1 can northern beans, drained & rinsed
1 cup fire-roasted corn
22 oz salsa verde
2–3 cups chicken bone broth (depending on how brothy you like it)
1½ tsp Everything But the Elote seasoning
1 tsp cumin
1 tsp paprika
Salt & pepper, to taste
Toppings (Per Bowl)
2 oz plain Greek yogurt
Sprinkle of fire-roasted corn
Diced red onion
Fresh cilantro
Light sprinkle of Everything But the Elote seasoning
How to Make Elote Chicken Chili
Stovetop Method
Heat olive oil in a large pot over medium heat.
Sauté the diced onion for 3–4 minutes, until soft and fragrant.
Add green chilis, corn, northern beans, elote seasoning, cumin, and paprika. Stir for about 1 minute until fragrant.
Nestle the chicken directly into the pot.
Pour in salsa verde and 2–3 cups bone broth, just enough to cover the chicken.
Simmer uncovered for 20–25 minutes, until chicken is cooked through and tender.
Remove chicken, shred, and return it to the pot. Taste and adjust seasoning as needed.
Serve hot and finish each bowl with Greek yogurt, corn, red onion, cilantro, and a final sprinkle of elote seasoning.
Texture Tips
Use 2 cups broth for a thicker, chili-style texture
Use 3 cups broth for a lighter, soupier bowl
Let the pot sit for 10 minutes before serving—it naturally thickens
Meal Prep + Storage
Keeps well in the fridge for 4–5 days Freezer-friendly Great for easy lunches or busy weeknights
Macros (Approximate)
Based on:
1.75 lb chicken breast 22 oz salsa verde 2½ cups bone broth Includes 2 oz Greek yogurt + light corn garnish per serving
Per serving (⅙ of recipe):
Calories: ~330 Protein: ~38–40g Carbs: ~27g Fat: ~7g
Macros will vary based on chicken cut, yogurt brand, and topping amounts.
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