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–+ servings
Street Corn Chicken Chili

Irresistibly Cozy Street Corn Chicken Chili for Dinner Delight

This Street Corn Chicken Chili is a comforting and delicious mix of hearty ingredients, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course One-Pot Meals
Cuisine Mexican
Servings 6 bowls
Calories 380 kcal

Equipment

  • large pot

Ingredients
  

For the Base

  • 2 tablespoons Olive oil ideal for sautéing veggies
  • 1 large Onion, diced adds sweetness and depth
  • 3 cloves Garlic, minced enhances flavor
  • 1 medium Red bell pepper, chopped for color and sweetness
  • 1 medium Green bell pepper, chopped balances sweetness
  • 1 medium Jalapeño, seeded and minced adds spice

For the Protein and Beans

  • 1 pound Ground chicken provides heartiness
  • 1 can Black beans, drained and rinsed nutrient-rich

For the Flavor

  • 1 can Fire-roasted tomatoes for smoky flavor
  • 2 cups Corn kernels (fresh, frozen, or canned) adds sweetness
  • 1 tablespoon Chili powder for heat
  • 2 teaspoons Ground cumin adds earthiness
  • 1 teaspoon Paprika for color and smokiness
  • 1 teaspoon Salt enhances flavor
  • ½ teaspoon Black pepper adds warmth

For the Creamy Finish

  • 2 cups Chicken broth rich flavor
  • 1 cup Sour cream for creaminess
  • ½ cup Cilantro, chopped fresh finish
  • ½ cup Cotija cheese, crumbled salty and creamy
  • 1 medium Juice of lime adds brightness

For Serving

  • 1 bag Tortilla chips for dipping

Instructions
 

Preparation Steps

  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
  • Stir in minced garlic, chopped red and green bell peppers, and minced jalapeño. Cook for an additional 3-4 minutes until tender.
  • Introduce 1 pound of ground chicken and cook for 5-7 minutes until browned.
  • Add drained black beans, fire-roasted tomatoes, and 2 cups of corn kernels. Sprinkle in chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine.
  • Pour in 2 cups of chicken broth and bring to a boil. Reduce to low and simmer uncovered for 20-25 minutes.
  • Remove from heat and stir in 1 cup of sour cream until fully incorporated.
  • Add ½ cup of chopped cilantro and squeeze in juice of 1 lime. Stir to combine.
  • Ladle into bowls, garnish with crumbled cotija cheese, and serve with tortilla chips.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 35gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 70mgCalcium: 8mgIron: 20mg
Keyword chicken, chili, comfort food, one pot, Street Corn, Vegetables
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