Description
This Street Corn Chicken Chili is a creamy, savory twist on traditional chili, combining tender chicken, sweet corn, black beans, and a blend of smoky spices. Cream cheese adds a luscious texture, while fresh cilantro, cotija cheese, and lime wedges provide bright, zesty finishing touches. Perfect for a comforting weeknight dinner, this recipe is easy to prepare in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breast or thighs, boneless and skinless, cubed
- 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
- 1 cup chicken broth
- 1/2 cup cream cheese, softened
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnishes (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- Lime wedges
Instructions
- Cook 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 Onion and Garlic: Add the chopped onion and minced garlic to the pot with the chicken. Sauté for 2-3 minutes until the onion softens and becomes translucent.
- Add Vegetables 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.
- Simmer the Chili: Let the chili simmer gently for 10-15 minutes, stirring occasionally, to allow all the flavors to meld together beautifully.
- Add Cream Cheese: Stir in the softened cream cheese and continue cooking for an additional 2-3 minutes until the cream cheese has fully melted and the chili becomes creamy and well combined.
- Season to Taste: Add salt and pepper as desired, adjusting seasoning to your preference.
- Garnish and Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro, crumbled cotija cheese, and a squeeze of lime juice if you like for added brightness.
Notes
- You can use either chicken breasts or thighs based on preference; thighs tend to be juicier.
- If you prefer a spicier chili, add a pinch of cayenne or some chopped jalapeño when sautéing the onions and garlic.
- Cream cheese adds a subtle tang and creaminess but can be substituted with sour cream or Greek yogurt for a lighter version.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Serve with tortilla chips, rice, or warm cornbread for a complete meal.
