Description
This creamy and zesty Street Corn Chili combines tender chicken, sweet corn, and bold spices in a comforting one-pot meal.
Ingredients
1 lb boneless, skinless chicken breasts, diced
2 cups fresh or frozen corn kernels
1 can (15 oz) white beans, drained and rinsed
4 cups low-sodium chicken broth
1 onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
Shredded Monterey Jack or cheddar cheese, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Instructions
1. In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the diced onion and garlic, and cook for an additional 2-3 minutes until fragrant.
3. Stir in the corn kernels, white beans, chicken broth, cumin, chili powder, oregano, and cayenne (if using). Season with salt and black pepper to taste.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
5. Serve the chili hot, garnished with shredded cheese, chopped cilantro, and fresh lime juice.
Notes
Use rotisserie chicken to save time.
Add cream cheese at the end for a richer version.
Pairs well with tortilla chips or cornbread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg