Description
This Street Corn Chicken Chili is an easy, delicious, and wholesome one-pot meal perfect for a cozy dinner. Featuring tender chicken, sweet corn, black beans, and bold spices, it’s a vibrant twist on classic chili with a fresh lime and cilantro finish topped with melty cheddar cheese.
Ingredients
Scale
Chicken and Aromatics
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Main Ingredients
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
Spices and Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Garnishes
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheddar cheese
- 1 tablespoon lime juice
Instructions
- Cook the chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until lightly browned, about 5-6 minutes. Remove the chicken and set aside.
- Sauté onions and garlic: In the same pot, add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
- Add main ingredients and spices: Stir in the corn kernels, black beans, diced tomatoes, and chicken broth. Add chili powder, smoked paprika, ground cumin, cayenne pepper if using, salt, and pepper. Mix everything thoroughly to combine.
- Simmer the chili: Return the cooked chicken to the pot. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 20 minutes, stirring occasionally until the flavors meld and the chicken is fully cooked.
- Finish with fresh flavors: Remove the pot from heat. Stir in lime juice and chopped fresh cilantro for brightness.
- Serve: Ladle the chili into bowls and top with shredded cheddar cheese while still hot. Enjoy your comforting street corn chicken chili!
Notes
- You can swap chicken for turkey or leave it out for a vegetarian version.
- Add more lime juice or a dash of hot sauce for extra tang or heat.
- This chili can be prepared ahead of time and stored in the refrigerator for up to 3 days.
