Description
This Street Corn Chicken Chili is a flavorful, hearty dish combining tender chicken, sweet fire-roasted corn, black beans, and a blend of smoky spices. Inspired by classic Mexican street corn, it’s creamy, zesty, and perfect for a satisfying meal with layers of texture and taste, topped with cotija cheese and fresh cilantro.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 1/2 cups frozen fire-roasted corn
- 1 (14.5 oz) can diced tomatoes with juices
- 3 cups chicken broth
Toppings and Finishing
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Brown the Chicken: Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, approximately 5 to 6 minutes.
- Add Spices: Mix in the ground cumin, smoked paprika, chili powder, ground coriander, cayenne pepper if using, and a generous pinch of salt and pepper. Stir well to coat the chicken and aromatics evenly with the spices.
- Combine Remaining Ingredients: Stir in the diced green chiles, black beans, canned sweet corn, frozen fire-roasted corn, diced tomatoes with juices, and chicken broth. Bring the mixture to a rolling boil over medium-high heat.
- Simmer the Chili: Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally to let the flavors meld and the chili thicken slightly.
- Finish with Cream and Cheese: Remove the pot from heat. Stir in the sour cream, crumbled cotija cheese, chopped fresh cilantro, and lime juice to add richness and tang. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the chili hot, optionally garnished with avocado slices, jalapeños, or crispy tortilla strips for extra texture and flavor.
Notes
- For a creamier texture, blend 1 cup of the chili separately before adding the sour cream and mix it back in.
- To increase the heat, add an extra diced jalapeño or more cayenne pepper.
- This chili can be adapted for slow cooking: add all ingredients except sour cream, cheese, cilantro, and lime to a slow cooker and cook on low for 6 hours, then finish with the remaining ingredients.
