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STREET CORN CHICKEN CHILI

A flavorful and creamy street corn chicken chili with shredded chicken, beans, and corn, garnished with cilantro and cotija.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 350 kcal
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Sauté the Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 2-3 minutes, or until softened and fragrant.
  3. 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.
  4. Add the Broth and Spices: Pour in the chicken broth and add cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
  5. Add the Shredded Chicken and Beans: Return the shredded chicken to the pot along with the white beans. Stir everything together.
  6. Simmer: Bring the chili to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
  7. Optional Creaminess: For a creamier chili, stir in heavy cream during the last 5 minutes of cooking.
  8. 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

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

% 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.