Description
Street Corn Chicken Chili is a hearty and flavorful Mexican-American dish that combines tender chicken, fire-roasted corn, black beans, and a blend of smoky spices. Simmered to perfection on the stovetop and finished with tangy sour cream, cotija cheese, fresh cilantro, and lime juice, this chili is creamy, zesty, and perfect for chilly evenings or casual gatherings. It offers a satisfying balance of protein, fiber, and rich textures, making it a wholesome and crowd-pleasing main course.
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
Finishing Ingredients
- 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. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken: Add the bite-sized chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides, about 5 to 6 minutes.
- Season the Chicken: Sprinkle in the ground cumin, smoked paprika, chili powder, ground coriander, and optional cayenne pepper. Season generously with salt and freshly ground black pepper. Stir well to coat the chicken and aromatics with the spices.
- Add Remaining Ingredients: Stir in the diced green chiles, black beans, canned sweet corn, frozen fire-roasted corn, diced tomatoes with their juices, and chicken broth. Mix everything thoroughly and bring the mixture to a boil.
- Simmer Chili: Once boiling, reduce the heat to low and let the chili simmer uncovered for 20 to 25 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld and the chicken to cook through.
- Finish the Chili: Remove the pot from heat. Stir in the sour cream, crumbled cotija cheese, chopped fresh cilantro, and the juice of one lime. Taste the chili and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the chili into bowls and serve hot. Optional toppings such as sliced avocado, diced jalapeños, or crispy tortilla strips add great texture and flavor.
Notes
- For a creamier texture, blend 1 cup of the chili before adding the sour cream, then stir it back in.
- Increase the heat by adding an extra diced jalapeño or increasing the amount of cayenne pepper.
- This recipe can be adapted for a slow cooker: add all ingredients except sour cream, cheese, cilantro, and lime. Cook on low for 6 hours, then finish by stirring in the remaining ingredients.
