Description
This Street Corn Chicken Chili is a vibrant and flavorful twist on traditional chili, featuring ground chicken, fire-roasted tomatoes, black beans, and sweet corn kernels combined with spicy jalapeño and aromatic spices. Finished with creamy sour cream, fresh cilantro, crumbled cotija cheese, and a squeeze of lime, it offers a perfect balance of smoky, spicy, and tangy flavors. Served with crunchy tortilla chips, it’s a hearty and satisfying meal ideal for any occasion.
Ingredients
Scale
Primary Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 pound ground chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted tomatoes
- 2 cups corn kernels (fresh, frozen, or canned)
Spices & Seasonings
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids & Garnishes
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Tortilla chips, for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil, then add the diced onion and sauté for about 3 minutes until translucent and fragrant.
- Cook the peppers and jalapeño: Add the minced garlic, red bell pepper, green bell pepper, and jalapeño to the pot. Cook for 3-4 minutes, stirring occasionally, until the peppers begin to soften.
- Brown the ground chicken: Add the ground chicken, breaking it apart with a spoon as it cooks, until it is fully browned and cooked through.
- Add beans, tomatoes, corn, and spices: Stir in the black beans, fire-roasted tomatoes, corn kernels, chili powder, ground cumin, paprika, salt, and black pepper. Mix everything thoroughly to combine.
- Simmer with chicken broth: Pour in the chicken broth and bring the mixture to a boil. Then reduce heat to low and simmer uncovered for 20-25 minutes to allow flavors to meld.
- Incorporate sour cream: Remove the pot from the heat and stir in the sour cream until fully incorporated, adding creaminess and depth to the chili.
- Finish with cilantro and lime: Add the chopped cilantro and fresh lime juice, stirring to blend these fresh, vibrant flavors into the chili.
- Serve and garnish: Serve the chili hot in bowls, topped with crumbled cotija cheese and extra cilantro if desired, with tortilla chips on the side for crunch.
Notes
- You can use fresh, frozen, or canned corn depending on availability and preference.
- Adjust the amount of jalapeño to control the heat level.
- For a dairy-free version, omit the sour cream or replace it with a plant-based alternative.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Serve with extra lime wedges for added brightness.
