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–+ servings
Sabrina Hermes

Street Corn Chicken Chili: A Flavor-Packed Recipe!

A flavorful and hearty chili featuring chicken, corn, and black beans, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 15-ounce can corn, drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1/2 cup fresh cilantro chopped
  • Juice of 1 lime
  • 1 cup crumbled queso fresco or feta cheese for topping
  • 1 avocado diced (for topping)
  • Lime wedges for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the chicken pieces to the pot and season with chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
  3. Stir in the corn, black beans, diced tomatoes with green chilies, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld.
  4. Once the chili is done simmering, stir in the chopped cilantro and lime juice. Taste and adjust seasoning if necessary.
  5. Serve the chili hot, topped with crumbled queso fresco, diced avocado, and lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 600mgFiber: 8gSugar: 3g

Notes

  • For a spicier chili, add diced jalapeños or a pinch of cayenne pepper during cooking.
  • To make it vegetarian, substitute the chicken with additional beans or lentils and use vegetable broth instead of chicken broth.

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