Description
This Street Corn Chicken Chili combines the creamy, savory flavors of street corn with tender chicken and a rich chili base. It’s the perfect hearty and comforting dish for chilly nights!
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 can (15 oz) corn kernels, drained (or 2 cups fresh corn)
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 cup heavy cream
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 cup crumbled cotija cheese (for garnish)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
- Lime wedges (for serving)
Instructions
- Cook the Chicken: In a large pot, heat olive oil over medium heat. Add diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken and set aside.
- Sauté the Vegetables: In the same pot, add diced onion and garlic. Sauté for 2-3 minutes until the onion is softened.
- Add the Spices: Stir in cumin, chili powder, smoked paprika, and ground coriander. Cook for 1 minute until fragrant.
- Add the Liquids: Pour in chicken broth, diced tomatoes, and green chilies. Stir to combine and bring to a simmer.
- Add the Corn and Chicken: Add the drained corn and cooked chicken back into the pot. Simmer for 15 minutes, allowing the flavors to meld together.
- Stir in the Cream: Reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes.
- Serve: Ladle the chili into bowls and garnish with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice.
- Enjoy: Serve with your favorite chili toppings or tortilla chips.
Notes
- You can use rotisserie chicken for a quicker version.
- Add jalapeños or chili flakes for more heat if desired.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a lighter version, substitute the heavy cream with half-and-half or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg