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Street Corn Chicken Chili: A Flavorful & Easy Recipe

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A flavorful and hearty chicken chili with a creamy, cheesy “street corn” inspired topping. Perfect for a weeknight dinner or a crowd-pleasing party dish!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
  • 4 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp sugar
  • Salt and pepper to taste
  • 1 cup frozen corn, thawed
  • 2 tbsp mayonnaise
  • 1/4 cup crumbled cotija cheese (or feta)
  • 1 tbsp chopped cilantro
  • 1/2 lime, juiced
  • Pinch of chili powder
  • Sour cream or Greek yogurt
  • Avocado, diced
  • Tortilla chips
  • Hot sauce
  • Extra cilantro
  • Lime wedges

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels.
  2. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Rub the spice mixture all over the chicken breasts.
  4. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
  5. Sear the chicken breasts for 5-7 minutes per side, until browned. Remove from pot and set aside.
  6. Build the Chili Base: Add the remaining 1 tbsp olive oil to the same pot.
  7. Add the chopped onion and cook until softened, about 5-7 minutes.
  8. Add the minced garlic, chopped bell pepper, and jalapeño (if using). Cook for 2-3 minutes.
  9. Stir in the black beans, kidney beans, corn, and diced tomatoes and green chilies (Rotel).
  10. Pour in the chicken broth.
  11. Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), sugar, salt, and pepper. Stir well.
  12. Combine and Cook: Return the seared chicken breasts to the pot.
  13. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour.
  14. Remove the chicken breasts from the pot and shred with two forks.
  15. Return the shredded chicken to the pot and stir to combine.
  16. Taste and adjust seasonings as needed.
  17. Prepare the “Street Corn” Inspired Topping: While the chili is simmering, combine the thawed corn, mayonnaise, cotija cheese (or feta), chopped cilantro, lime juice, and a pinch of chili powder in a medium bowl. Stir well.
  18. Serve: Ladle the chili into bowls. Top with the “street corn” topping and your favorite optional toppings. Serve immediately.

Notes

  • Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level.
  • Chicken: You can use shredded rotisserie chicken instead of cooking chicken breasts. Add it during the last 15 minutes of simmering.
  • Vegetarian Option: Omit the chicken and add an extra can of beans or chopped vegetables.
  • Slow Cooker: Sear the chicken, then transfer it to the slow cooker with all other chili ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and return it for the last 30 minutes.
  • Instant Pot: Sear the chicken using the sauté function, then add the remaining chili ingredients. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken and stir it back into the chili.
  • Cornbread: Serve with a side of cornbread.
  • Cheese: Feta cheese is a great substitute for cotija. You can also use shredded cheddar or Monterey Jack.
  • Broth: Use vegetable broth or water if you don’t have chicken broth.
  • Beans: Substitute other types of beans, such as pinto or great northern beans.
  • Make Ahead: This chili can be made up to 3 days in advance and stored in the refrigerator, or frozen for up to 3 months.
  • Serving Suggestions: Perfect for weeknight dinners, game day parties, or potlucks.

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