STREET CORN CHICKEN CHILI
A flavorful and creamy street corn chicken chili with shredded chicken, beans, and corn, garnished with cilantro and cotija.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) sweet corn kernels, drained
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) white beans, drained and rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 tablespoon lime juice (for garnish)
- ½ cup crumbled cotija cheese (optional, for garnish)
- 1-2 tablespoon heavy cream (optional, for creaminess)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through. Remove from the pot and shred the chicken.
- Sauté the Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant.
- Add the Corn and Tomatoes: Add the fresh or frozen corn, sweet corn, diced tomatoes, and green chilies to the pot. Stir well to combine.
- Add the Broth and Spices: Pour in the chicken broth and add cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
- Add the Shredded Chicken and Beans: Return the shredded chicken to the pot along with the white beans. Stir everything together.
- Simmer: Bring the chili to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
- Optional Creaminess: For a creamier chili, stir in heavy cream during the last 5 minutes of cooking.
- Garnish and Serve: Ladle the chili into bowls and garnish with chopped cilantro, lime juice, and crumbled cotija cheese. Serve with your favorite sides.
Notes
- Make Ahead: This chili can be made ahead and stored in an airtight container for up to 3 days in the refrigerator. Reheat on the stove or microwave.
- Customizing the Flavor: For added heat, stir in some diced jalapeños or cayenne pepper. You can also swap the chicken for turkey or ground beef for a different twist.
- Serving Suggestions: Serve with tortilla chips, cornbread, or over a bed of rice. Garnish with additional cilantro, lime wedges, and sour cream for extra flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.