Description
This Street Corn Chicken Chili is a creamy, flavorful twist on traditional chili featuring tender chicken, sweet corn, black beans, and a blend of smoky spices. Finished with cream cheese for a luscious texture and garnished with fresh cilantro, cotija cheese, and lime wedges, this hearty dish is a comforting meal perfect for any day of the week.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breast or thighs, boneless and skinless, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup cream cheese, softened
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnishes (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- Lime wedges
Instructions
- Brown the chicken: Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-6 minutes.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes, until the onion softens and becomes translucent.
- Add the vegetables and spices: Stir in the sweet corn, black beans, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer.
- Simmer the chili: Let the chili cook for 10-15 minutes, allowing the flavors to blend and the mixture to reduce slightly.
- Add cream cheese: Stir in the softened cream cheese and continue cooking for 2-3 minutes until it melts completely, creating a creamy chili base.
- Season to taste: Add salt and pepper as desired, adjusting seasoning to your preference.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro, crumbled cotija cheese, and a squeeze of lime juice if desired.
Notes
- You can substitute chicken breasts with thighs for a juicier option.
- Use fresh corn if available instead of canned for a fresher flavor.
- For a spicier chili, add some diced jalapeños or a pinch of cayenne pepper.
- Corn tortillas make a great side accompaniment.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 2 months.
