If you’re looking for a hearty and flavorful dish that combines the zesty goodness of street corn with the comfort of chicken chili, then this Street Corn Chicken Chili is the perfect recipe for you! This fusion dish brings together tender chicken, creamy broth, roasted corn, and bold spices to create a meal that is rich, satisfying, and absolutely irresistible. Perfect for a cozy dinner or a party centerpiece, this chili is bound to be a crowd-pleaser.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup canned sweet corn (drained)
- 1 cup roasted corn kernels (optional, for added flavor)
- 2 cans (15 ounces each) white beans (such as cannellini or great northern beans), drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese (for topping)
- Juice of 1 lime
Preparation:
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
Step 2: Add the Bell Peppers
Stir in the diced red and green bell peppers. Cook for another 3–4 minutes until the peppers soften slightly.
Step 3: Incorporate the Spices
Sprinkle the chili powder, smoked paprika, and cumin over the vegetables. Stir well to coat the veggies with the spices, releasing their aromatic flavors.
Step 4: Add the Chicken and Broth
Pour in the chicken broth and add the shredded chicken. Stir well to combine, and bring the mixture to a gentle boil.
Step 5: Add Beans, Tomatoes, and Corn
Reduce the heat to medium and stir in the white beans, diced tomatoes with green chilies, sweet corn, and roasted corn kernels. Let the chili simmer for about 15 minutes to allow the flavors to meld together.
Step 6: Finish with Cream and Lime Juice
Lower the heat to a gentle simmer and stir in the heavy cream. Cook for another 5 minutes until the chili is creamy and heated through. Finish with a squeeze of fresh lime juice and adjust the seasoning with salt and pepper as needed.
Step 7: Garnish and Serve
Ladle the chili into bowls and top with chopped cilantro, cotija cheese, and additional lime wedges for extra zest.
Variations:
- Vegetarian Option: Substitute the chicken with extra beans or tofu and use vegetable broth instead of chicken broth.
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for an extra punch.
- Grilled Corn Flavor: Grill the corn on the cob before removing the kernels for a smoky addition.
- Cheesy Twist: Mix in shredded cheddar cheese or pepper jack for a gooey, cheesy base.
Cooking Notes:
- For the best flavor, use fresh roasted corn if possible. You can roast it on the grill or in a skillet.
- If the chili is too thick for your liking, add more broth to reach your desired consistency.
- This dish can be made a day in advance; the flavors deepen as it sits.
Serving Suggestions:
- Serve with warm crusty bread or tortilla chips for dipping.
- Pair with a simple side salad or a bowl of guacamole.
- Top with sour cream or plain Greek yogurt for added creaminess.
Tips:
- Use a rotisserie chicken for a quick and easy preparation.
- To thicken the chili further, mash some of the beans before adding them to the pot.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 22g
- Sodium: 720mg
FAQs:
1. Can I make this in a slow cooker?
Yes! Combine all ingredients except the cream and lime juice in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream and lime juice before serving.
2. Can I freeze this chili?
Absolutely! Let the chili cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
3. Can I use frozen corn instead of canned corn?
Yes, frozen corn works just as well and can add a fresher flavor to the chili.
Conclusion:
Street Corn Chicken Chili is a delightful twist on traditional chili, offering a balance of creamy, spicy, and zesty flavors. Whether it’s for a weeknight dinner or a weekend gathering, this dish is sure to win hearts. With simple ingredients and easy preparation steps, you’ll have a comforting bowl of chili that everyone will love. Give it a try and savor the vibrant fusion of street corn and chicken chili today!
Street Corn Chicken Chili
- Total Time: 45 min
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup canned sweet corn (drained)
- 1 cup roasted corn kernels (optional, for added flavor)
- 2 cans (15 ounces each) white beans (such as cannellini or great northern beans), drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese (for topping)
- Juice of 1 lime
Instructions
Preparation:
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
Step 2: Add the Bell Peppers
Stir in the diced red and green bell peppers. Cook for another 3–4 minutes until the peppers soften slightly.
Step 3: Incorporate the Spices
Sprinkle the chili powder, smoked paprika, and cumin over the vegetables. Stir well to coat the veggies with the spices, releasing their aromatic flavors.
Step 4: Add the Chicken and Broth
Pour in the chicken broth and add the shredded chicken. Stir well to combine, and bring the mixture to a gentle boil.
Step 5: Add Beans, Tomatoes, and Corn
Reduce the heat to medium and stir in the white beans, diced tomatoes with green chilies, sweet corn, and roasted corn kernels. Let the chili simmer for about 15 minutes to allow the flavors to meld together.
Step 6: Finish with Cream and Lime Juice
Lower the heat to a gentle simmer and stir in the heavy cream. Cook for another 5 minutes until the chili is creamy and heated through. Finish with a squeeze of fresh lime juice and adjust the seasoning with salt and pepper as needed.
Step 7: Garnish and Serve
Ladle the chili into bowls and top with chopped cilantro, cotija cheese, and additional lime wedges for extra zest.
Notes
- For the best flavor, use fresh roasted corn if possible. You can roast it on the grill or in a skillet.
- If the chili is too thick for your liking, add more broth to reach your desired consistency.
- This dish can be made a day in advance; the flavors deepen as it sits.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 320
- Sodium: 720 mg
- Protein: 22 g