Description

This Street Corn Chicken Chili is a flavorful and hearty dish that combines tender chicken, sweet corn, and a blend of spices for a deliciously creamy chili. Enhanced with cotija cheese, fresh cilantro, and a squeeze of lime, this recipe offers a unique twist on traditional chili that’s perfect for a cozy weeknight meal.

Ingredients

Scale

Protein

1 lb boneless, skinless chicken breast or thighs, diced

Vegetables and Canned Goods

1 can (15 oz) corn kernels, drained (or 2 cups fresh corn)
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chilies
1 medium onion, diced
3 cloves garlic, minced

Spices

1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander

Dairy

1/2 cup heavy cream
1 cup crumbled cotija cheese (for garnish)

Liquids

4 cups chicken broth
1 tablespoon olive oil

Garnishes and Seasonings

1/4 cup fresh cilantro, chopped (for garnish)
Salt and pepper, to taste
Lime wedges (for serving)

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Instructions

Cook the Chicken: In a large pot, heat olive oil over medium heat. Add diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken and set aside.
Sauté the Vegetables: In the same pot, add diced onion and garlic. Sauté for 2-3 minutes until the onion is softened.
Add the Spices: Stir in cumin, chili powder, smoked paprika, and ground coriander. Cook for 1 minute until fragrant.
Add the Liquids: Pour in chicken broth, diced tomatoes, and green chilies. Stir to combine and bring to a simmer.
Add the Corn and Chicken: Add the drained corn and cooked chicken back into the pot. Simmer for 15 minutes, allowing the flavors to meld together.
Stir in the Cream: Reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes.
Serve: Ladle the chili into bowls and garnish with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice.
Enjoy: Serve with your favorite chili toppings or tortilla chips.

Notes

Use fresh corn if available for a sweeter, fresher flavor.
Adjust the amount of chili powder and green chilies to suit your preferred spice level.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
For a thicker chili, simmer for an additional 10 minutes to reduce the liquid.
Substitute cotija cheese with feta or queso fresco if unavailable.