STREET CORN CHICKEN CHILI
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STREET CORN CHICKEN CHILI
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A flavorful and creamy street corn chicken chili with shredded chicken, beans, and corn, garnished with cilantro and cotija.
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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.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
30g
(10%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
70mg
(23%)
Sodium
800mg
(33%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Calcium
150mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 800mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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