Description
Street Corn Chicken Chili is a creamy and flavorful one-pot meal that combines tender cubed chicken with sweet corn, black beans, and a blend of smoky spices. Finished with cream cheese for a rich texture and topped with fresh cilantro, cotija cheese, and lime wedges, this hearty chili brings a delicious twist to classic comfort food in just 35 minutes.
Ingredients
Scale
Chicken and Base
- 2 tablespoons olive oil
- 1 lb chicken breast or thighs, boneless and skinless, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
Chili Components
- 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
Spices and Dairy
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 cup cream cheese, softened
- 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 Aromatics: Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes, until the onion is softened and fragrant.
- Simmer the Chili: Stir in sweet corn, black beans, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Add Cream Cheese: Stir in the softened cream cheese and cook for an additional 2-3 minutes, stirring frequently, until the cream cheese is fully melted and the chili has a creamy consistency.
- Season: Taste and season with salt and pepper as desired.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, crumbled cotija cheese, and a squeeze of lime juice if desired.
Notes
- For a spicier chili, add a pinch of cayenne pepper or diced jalapeños during step 3.
- Substitute cream cheese with sour cream or Greek yogurt for a different creamy texture.
- This chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use chicken thighs for a juicier and more flavorful chili.
- To make it vegetarian, omit chicken and add extra beans or vegetables like bell peppers and zucchini.
