Description
This Street Corn Chicken Chili is a hearty and flavorful twist on traditional chili, combining tender chicken, white beans, sweet corn, and aromatic spices for a satisfying bowl of comfort. Creamy and savory, with a hint of tanginess from lime and cotija cheese, this dish is perfect for cozy nights in or casual gatherings with friends and family.
Ingredients
Main Chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 1/2 cups frozen corn (or fire-roasted corn)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
Garnish:
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- juice of 1 lime
- 2 tablespoons chopped cilantro
Instructions
- Sauté Onion and Garlic: Heat olive oil in a large pot, sauté onion until soft, then add garlic.
- Cook Chicken: Brown chicken pieces in the pot until cooked through.
- Add Ingredients: Stir in beans, green chiles, corn, spices, and broth. Simmer gently for 15–20 minutes.
- Finish and Serve: Remove from heat, stir in sour cream, cotija cheese, lime juice, and cilantro. Adjust seasoning and serve hot.
Notes
- For extra creaminess, blend 1/2 cup of the beans with a bit of broth before adding.
- You can substitute rotisserie chicken for a quicker version.
- Add diced jalapeños for more heat.
