Description
This Street Corn Chicken Chili is a creamy and flavorful twist on traditional chili, featuring tender chicken, sweet corn, and a hint of smokiness. Perfect for a cozy night in or for feeding a crowd, this Mexican-inspired dish is sure to become a family favorite.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can corn kernels, drained
- 1 1/2 cups fire-roasted frozen corn
- 1 (15-ounce) can white beans, drained and rinsed
- 3 cups chicken broth
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- juice of 1 lime
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Saute onion until softened, then add garlic.
- Cook the Chicken: Add chicken pieces and season with cumin, chili powder, paprika, salt, and pepper. Cook until no longer pink.
- Add Ingredients: Stir in green chiles, corn, white beans, and chicken broth. Simmer for 15–20 minutes.
- Finish the Chili: Add cream cheese, sour cream, cotija cheese, cilantro, and lime juice. Simmer for an additional 5 minutes. Adjust seasoning.
- Serve: Enjoy hot with toppings of choice.
Notes
- To save time, use shredded rotisserie chicken and reduce simmering time by 5–7 minutes.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
