Description
Mexican street corn chicken chili brings bold, smoky flavors dancing across your palate with creamy corn and tender chicken. Hearty spices and charred corn kernels create a comforting bowl that celebrates zesty southwestern cuisine you can’t resist.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken breasts
- ¼ cup crumbled cotija cheese
Vegetables and Corn:
- 4 cups frozen corn kernels
- 2 cups corn kernels (fresh or frozen)
- 1 large white onion, diced
- ¼ cup diced red onion
- 2 jalapenos, minced
- 4 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can white beans, drained and rinsed
Seasonings and Liquids:
- 3 tablespoons olive oil
- 4 cups low-sodium chicken broth
- ½ cup plain Greek yogurt
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon chili powder
Instructions
- Initiate the chili preparation by sautéing diced onions and minced jalapenos in olive oil over medium heat until they become translucent and tender, releasing their aromatic flavors.
- Incorporate minced garlic, ground cumin, and chili powder into the softened vegetables, allowing the spices to bloom and intensify their fragrance for approximately one minute.
- Pour chicken broth into the pot and gently submerge whole chicken breasts, bringing the liquid to a rolling boil before reducing heat to a gentle simmer.
- Cook the chicken until it reaches perfect tenderness, approximately 15-20 minutes, then carefully extract the breasts and shred them using two forks.
- Return the shredded chicken to the pot and introduce frozen corn, diced green chiles, and white beans, allowing the ingredients to meld together during a 10-minute simmering process.
- Reduce the heat to low and fold in Greek yogurt, freshly chopped cilantro, and zesty lime juice, creating a creamy and vibrant base.
- Season the chili with salt and pepper, adjusting the flavors to personal preference.
- For the street corn topping, heat the remaining olive oil in a skillet and roast corn kernels until they develop a delightful char and slight caramelization.
- Transfer the charred corn to a mixing bowl and combine with minced jalapeno, diced red onion, additional cilantro, crumbled cotija cheese, lime juice, and a sprinkle of chili powder.
- Serve the chili in individual bowls, generously crowning each portion with the robust street corn mixture.
- Optional: Garnish with extra cilantro sprigs and lime wedges for a fresh, bright finish.
Notes
- Swap Greek yogurt with coconut yogurt for a dairy-free version that keeps the creamy texture and tangy flavor profile.
- Control spice levels by removing jalapeno seeds or using milder peppers like Anaheim for those with sensitive palates.
- Elevate protein options by substituting chicken with shredded turkey or plant-based alternatives like jackfruit for vegetarian guests.
- Enhance meal prep efficiency by using rotisserie chicken or pre-cooked shredded chicken to reduce overall cooking time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg