This Street Corn Chicken Chili is a hearty dish packed with tender chicken, sweet corn, and that classic chili flavor. It’s topped with yummy cheese and fresh cilantro for an extra pop!
You’ll love how easy it is to whip up this chili in one pot. Honestly, I like to pretend it’s my secret recipe when my friends come over. Just don’t spill the beans! 😉
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing. If you’re running low, you can substitute with vegetable oil or avocado oil for a similar effect.
Onion: A medium yellow onion works best for sweetness. If you don’t have one, white onions are a good alternative, while red onions can be used for a slightly stronger flavor.
Cumin & Chili Powder: These spices are essential for flavoring. If you prefer milder spices, try using less chili powder. Ground coriander adds a nice twist if you’re out of cumin.
Chicken: Boneless, skinless chicken breasts or thighs are great for this recipe. You can use shredded rotisserie chicken to save time or even replace chicken with beans for a vegetarian option.
Corn: Fresh corn adds sweetness, but frozen corn works in a pinch. If you can’t find corn, try diced bell peppers for texture.
Cotija Cheese: This cheese adds a salty bite. If you can’t find it, feta or queso fresco are good substitutes that will still give you that creamy finish.
How Do I Shred Chicken Perfectly?
Shredding chicken right in the pot makes this recipe easier! Here’s a simple method:
- Once the chicken is cooked, take it out and place it on a large cutting board.
- Using two forks, pull the chicken apart starting from the outside. It should shred easily if cooked through.
- Return the shreds to the pot to mix with all the flavor and juices!
This technique helps keep the chicken juicy and infuses all its goodness into the chili!
How Can I Adjust the Spiciness of My Chili?
If you’re sensitive to heat, it’s easy to adjust here!
- You can skip the cayenne pepper entirely or reduce the amount.
- Adding more cream can help tone down the heat if it’s too spicy.
- Consider serving with sour cream or a dollop of yogurt on top; this cools things down nicely!
Play around until you find that perfect balance that suits your taste!
Delicious Street Corn Chicken Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 3 cups corn kernels (fresh or frozen; about 4 ears of corn if fresh)
- 1 can (4 oz) diced green chilies
- 1/2 cup heavy cream or half-and-half
- 1 cup crumbled Cotija cheese (or feta as a substitute)
- Juice of 1 lime, plus extra wedges for serving
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delightful chili takes about 10 minutes to prepare and around 30 minutes to cook. So, in just 40 minutes, you’ll have a delicious home-cooked meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once heated, add the diced onion and sauté until softened, which should take about 5 minutes. This helps build a flavorful base for your chili!
2. Add the Aromatics:
Next, stir in the minced garlic, ground cumin, chili powder, smoked paprika, and cayenne pepper (if you want some heat!). Cook this mixture for about 1 minute until everything is fragrant and delicious.
3. Cook the Chicken:
Now, it’s time to add your chicken to the pot. Season it with salt and pepper for extra flavor. Pour in the chicken broth and bring the mixture to a boil.
4. Simmer Away:
After the broth is boiling, reduce the heat to low, cover your pot, and let it simmer for about 15-20 minutes or until the chicken is cooked through.
5. Shred the Chicken:
Once the chicken is done, carefully remove it from the pot and shred it using two forks. Return the shredded chicken to the pot, mixing it back in with all those great flavors.
6. Add Corn and Chilies:
Now, it’s time to add the corn kernels and the canned green chilies to your chili. Let it simmer for another 5 minutes to heat everything thoroughly.
7. Creamy Goodness:
Stir in the heavy cream and add the lime juice for a zesty finish. Taste your chili, and adjust the salt and pepper as needed.
8. Serve and Enjoy:
Ladle the warm chili into bowls. Top with crumbled Cotija cheese and sprinkle some fresh cilantro on top for a touch of freshness. Serve with lime wedges on the side for an extra burst of flavor. Enjoy every comforting spoonful of your homemade Street Corn Chicken Chili!
Happy cooking!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and can save you time. Just add it directly to the chili during the cooking process; it will heat through beautifully!
How Can I Make This Chili Vegetarian?
You can easily adapt this recipe by replacing the chicken with canned beans, such as black beans or chickpeas. Also, use vegetable broth instead of chicken broth for a delicious vegetarian option!
What Should I Do with Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. You may need to add a splash of broth if it thickens too much!
Can I Make This Chili Ahead of Time?
Yes! You can prepare the chili a day in advance. Just let it cool down, then refrigerate. Reheat on the stove and adjust seasonings if needed before serving. It often tastes even better the next day as the flavors meld!