Description
An incredible ultimate recipe for Street Corn Chicken Chili.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups corn (fresh, frozen, or canned)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- Juice of 1 lime
- Chopped cilantro for garnish
- Crumbled queso fresco for topping (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through, approximately 5-7 minutes. Remove and set aside.
- In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the corn and black beans, cooking for another 2-3 minutes.
- Add the diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Stir in the cooked chicken and heavy cream. Allow to simmer for an additional 5-10 minutes.
- Squeeze in the lime juice and stir to combine.
- Ladle the chili into bowls and top with chopped cilantro and crumbled queso fresco if desired.
Notes
- This recipe is perfect for a cozy dinner.
- Adjust the spices according to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg