Description
This Street Corn Chicken Chili is a hearty and flavorful dish that combines the goodness of chicken, sweet corn, and white beans in a creamy Tex-Mex style chili. Perfect for a cozy dinner with a touch of spice and a hint of creaminess.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Additional Ingredients:
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can sweet corn, drained
- 1 cup fire-roasted frozen or canned corn
- 1 (15 oz) can white beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion until softened, then add garlic.
- Cook Chicken: Add chicken pieces and cook until lightly browned.
- Add Ingredients: Stir in green chiles, sweet corn, fire-roasted corn, white beans, diced tomatoes, spices, salt, and pepper. Pour in chicken broth.
- Simmer: Bring to a boil, then simmer uncovered for 20-25 minutes.
- Finish: Lower heat, stir in sour cream, cream cheese, cheddar. Add lime juice and cilantro before serving.
Notes
- For extra spice, add jalapeños or more chili powder.
- Try with shredded rotisserie chicken for a quicker version.
- Leftovers keep well for up to 4 days in the fridge or can be frozen.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
