Description
A comforting chili infused with the vibrant flavors of street corn, chicken, and spices, perfect for gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups fresh corn (or canned/frozen)
- 1 can black beans (or pinto beans)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cups chicken (or vegetable) broth
- Salt and pepper to taste
- 1 cup cotija cheese (for topping)
- Fresh cilantro (for garnish)
- Sliced jalapeños (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat and sauté onion and garlic until fragrant.
- Add chili powder, cumin, and smoked paprika, letting the spices sizzle for a minute.
- Stir in the shredded chicken and fresh corn, mixing well and letting them meld for a few minutes.
- Pour in the beans and broth, adjusting for desired consistency.
- Bring to a gentle simmer, allowing to cook for 20-30 minutes.
- Adjust seasoning and mix in lime juice just before serving.
- Ladle chili into bowls and top with cilantro, jalapeños, and cotija cheese. Serve with crusty bread or tortilla chips.
Notes
Switch chicken for jackfruit for a vegan twist. Use quinoa in place of beans for added protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 45mg
Keywords: chili, street corn, chicken chili, comfort food, easy recipe
