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Street Corn Chicken Chili

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A flavorful twist on classic chili featuring tender chicken, sweet corn, and bold Mexican street corn flavors.

Ingredients

Scale

For the Crust:

  • 1 lb boneless, skinless chicken thighs, diced
  • 2 cups fresh or frozen corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 2 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 cup cotija cheese
  • 2 tbsp chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Prepare the Crust:

  1. In a large pot, sauté onion, garlic, and jalapeño over medium heat until softened.
  2. Add diced chicken and cook until no longer pink, about 5 minutes.
  3. Stir in corn, black beans, diced tomatoes, chicken broth, and all spices. Bring to a simmer.
  4. Reduce heat to low and cook for 20-25 minutes, stirring occasionally.
  5. Serve hot topped with crumbled cotija cheese, fresh cilantro, and lime wedges.

Notes

You can customize the seasonings to taste.

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

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