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Street Corn Chicken Chili

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★★★★

4 from 1 reviews

A flavorful chili combining the smoky, creamy flavors of Mexican street corn with tender chicken and hearty beans, perfect for a comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can fire-roasted corn, drained
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. In the same pot, add diced onion, garlic, and jalapeño. Sauté until softened, about 3-4 minutes.
  3. Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
  4. Add fire-roasted corn, white beans, diced tomatoes with green chilies, and chicken broth. Stir to combine.
  5. Return the cooked chicken to the pot. Bring the chili to a simmer and cook for 15 minutes to blend flavors.
  6. Remove from heat and stir in sour cream, cotija cheese, cilantro, and lime juice.
  7. Serve hot, garnished with additional cotija cheese and cilantro if desired.

Notes

For extra smoky flavor, grill the corn before adding it to the chili. Adjust the jalapeño amount to control the heat level. This chili pairs well with warm tortillas or cornbread.

Nutrition

Find it online: https://www.rapidrecipes.blog/street-corn-chicken-chili-3/