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Street Corn Chicken Chili

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A creamy and hearty chicken chili infused with the flavors of Mexican street corn, topped with a tangy corn salad and crumbled cheese.

Ingredients

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For the Chili:

  • 3 tablespoons olive oil
  • 1 large white onion, diced
  • 1 jalapeño, minced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups low-sodium chicken broth
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cups frozen corn kernels
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1/2 cup plain Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime

For the Street Corn Topping:

 

  • 2 cups corn kernels (fresh or frozen)
  • 1 jalapeño, minced
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder

Instructions

 

  1. Prepare the Chili:
    • In a large pot, heat 2 tablespoons of olive oil over medium heat.
    • Sauté the diced onion and minced jalapeño until softened, about 5 minutes.
    • Add the minced garlic, ground cumin, and chili powder, cooking for an additional minute until fragrant.
    • Pour in the chicken broth and add the chicken breasts. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, approximately 15-20 minutes.
    • Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
    • Stir in the frozen corn, diced green chiles, and white beans. Simmer for another 10 minutes to meld the flavors.
    • Reduce heat to low, then stir in the Greek yogurt, chopped cilantro, and lime juice. Season with salt and pepper to taste.
  2. Prepare the Street Corn Topping:
    • In a skillet, heat the remaining tablespoon of olive oil over medium-high heat.
    • Add the corn kernels and cook until slightly charred, about 5 minutes.
    • Transfer the charred corn to a bowl and mix in the minced jalapeño, diced red onion, chopped cilantro, crumbled cotija cheese, lime juice, and chili powder.
  3. Serve:
    • Ladle the chili into bowls and top each serving with a generous spoonful of the street corn mixture.
    • Garnish with additional cilantro and lime wedges if desired.

Notes

  • Corn: Fresh corn cut off the cob works best for the topping, but frozen corn can be used as a substitute.
  • Cheese: If cotija cheese is unavailable, feta cheese can be used as an alternative.
  • Spice Level: Adjust the amount of jalapeño and chili powder to suit your preferred spice level.

Find it online: https://ukfinda.com/street-corn-chicken-chili/