Description
Street Corn Chicken Chili is a creamy, flavorful twist on classic chili, combining tender chicken, sweet corn, black beans, and a blend of spices. Finished with cream cheese for richness and garnished with cilantro, cotija cheese, and lime, this hearty dish is perfect for a comforting weeknight meal.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, boneless and skinless, cubed
Vegetables & Beans
- 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
Liquids & Dairy
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup cream cheese, softened
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnish (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, stirring occasionally, until browned on all sides, about 5-6 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the chicken. Sauté for 2-3 minutes until the onion becomes softened and fragrant.
- Add Corn, Beans, 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 and cook uncovered for 10-15 minutes to allow the flavors to meld and the chili to thicken slightly.
- Incorporate Cream Cheese: Stir in the softened cream cheese into the chili. Cook for another 2-3 minutes until the cream cheese is fully melted, creating a creamy texture.
- Season: Taste and season the chili with salt and pepper according to your preference.
- Serve and Garnish: Ladle the chili into bowls. Garnish with fresh cilantro, crumbled cotija cheese, and a squeeze of lime juice if desired for added brightness and flavor.
Notes
- You can use either chicken breasts or thighs based on your preference; thighs offer more moisture.
- For extra heat, consider adding a diced jalapeño during the sauté step.
- If you prefer a thicker chili, simmer it longer to reduce the liquid.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- This recipe is easily adaptable to a slow cooker by browning the chicken first and then combining all ingredients to cook on low for 4-6 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
