Street Corn Chicken Chili

$- 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 2 cups chicken broth When making Street Corn Chicken Chili, the main ingredients are key. The cooked chicken gives it protein, while the black beans add fiber. Corn brings sweetness, and the diced tomatoes add moisture and flavor. The onion and garlic form a tasty base for the chili. Lastly, chicken broth adds depth to the dish. - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and pepper to taste Spices make this chili shine. Chili powder provides warmth. Cumin adds earthiness, while smoked paprika gives a hint of smoke. Adjust the cayenne pepper to your spice level. Don’t forget to season with salt and pepper for balance. - Fresh cilantro for garnish - Lime wedges for serving Garnishes elevate the chili. Fresh cilantro adds brightness and a pop of color. Lime wedges offer a zesty kick when you squeeze them over the chili. These extras make your dish visually appealing and flavorful. {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add your diced onion. Sauté the onion until it turns translucent, about five minutes. Then, add minced garlic. Cook the garlic for one more minute. Stir it often to keep it from burning. After that, it's time to add the spices. Mix in chili powder, cumin, smoked paprika, and cayenne pepper. Cook this for about thirty seconds. You want the spices to release their smells. Now, let's bring in the main players. Add the shredded chicken, black beans, drained corn, and diced tomatoes. Make sure to include their juices. Stir everything together well. Next, pour in the chicken broth. This will give your chili the right consistency. Mix again to combine all the ingredients. Bring the mixture to a boil. Once boiling, reduce the heat to low. Let it simmer for twenty to twenty-five minutes. This simmering time helps all the flavors blend together. After simmering, taste the chili. You can season with salt and pepper as needed. Enjoy your delicious Street Corn Chicken Chili! To make your Street Corn Chicken Chili shine, you can adjust the spice. If you like it spicy, add more cayenne pepper. If you prefer mild, cut back on it. You can also add fresh herbs like cilantro for a fresh taste. It adds a nice lift to the chili. Shredding chicken can be easy. You can use two forks to pull it apart. This method works well for cooked chicken. For sautéing veggies, heat your oil before adding onion. Make sure the onion is soft but not brown. This step builds a tasty base for your chili. Pair your chili with cornbread or rice. Both sides balance the flavors well. For a fun twist, serve it in bowls topped with sour cream and cheese. You can also add avocado slices for creaminess. Don’t forget lime wedges for a zesty finish! Pro Tips Adjust the Spice Level: If you prefer a milder chili, reduce the cayenne pepper or omit it altogether. You can always add hot sauce when serving for those who enjoy more heat. Use Fresh Corn: For an extra burst of flavor, consider using fresh corn off the cob instead of canned corn. Sauté it briefly before adding to the chili for a sweet, crisp texture. Make it Creamy: For a creamier texture, stir in a splash of cream or a dollop of sour cream just before serving. This adds richness and balances the spices nicely. Garnish Generously: Don't skip the fresh cilantro and lime wedges! They elevate the dish by adding brightness and freshness that complements the chili's robust flavors. {{image_2}} You can switch up the protein in this chili for a new taste. If you want a lighter option, turkey works great. Just use the same amount of cooked turkey as chicken. It adds nice flavor and keeps it healthy. If you want a vegetarian twist, try tofu. Press it to remove water, then cube it. Add it in the same way as chicken. You can also use canned chickpeas or lentils for a protein boost. These options make the dish hearty and filling without meat. Changing the beans can add fun flavors. Try pinto beans or kidney beans instead of black beans. Each type brings its own taste and texture. You can also mix in some diced bell peppers. They add color and a sweet crunch. For heat, play with the spices. If you like it spicy, add more cayenne pepper. You can also try adding hot sauce or fresh jalapeños. Each adjustment can change the chili’s heat level and taste. If you need a gluten-free meal, this chili is perfect. All the ingredients are naturally gluten-free. Just double-check your broth and spice labels. For those on a low-carb or keto diet, swap the corn and black beans for cauliflower rice. This keeps the chili low in carbs while still being filling. You can also use zucchini or bell peppers for added veggies. These tweaks keep your chili tasty and diet-friendly. To store leftovers, let the chili cool first. Place it in a container with a lid. I like glass containers because they keep food fresh. You can store it in the fridge for up to 4 days. Make sure to label it with the date. This helps you track how long it has been there. To freeze the chili, let it cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave until hot. For the best quality, eat the chili within 4 days if stored in the fridge. Look for changes in color or smell as signs of spoilage. If it smells sour or looks odd, throw it away. Always trust your senses when it comes to food safety. Yes, you can make Street Corn Chicken Chili ahead of time. This chili tastes better after sitting. The flavors mix well when cooled and reheated. Store it in an airtight container. Keep it in the fridge for up to three days. The spice level can be mild to medium. It depends on how much cayenne pepper you add. If you want it less spicy, use less cayenne. You can also skip it entirely. For more heat, add extra cayenne or some diced jalapeños. This chili pairs well with several sides. Cornbread is a classic choice. You can also serve it with tortilla chips for crunch. Rice or a fresh salad are great options too. Lime wedges and cilantro add nice touches when serving. Yes, this chili is freezer-friendly. Let it cool completely before freezing. Use airtight containers or freezer bags. It can last up to three months in the freezer. To reheat, thaw it in the fridge overnight. Heat on the stove until hot. Cooking Street Corn Chicken Chili takes about 35 minutes. This includes prep and cooking time. You can have a warm, tasty meal on the table quickly. It's perfect for busy weeknights or a cozy weekend meal. You now have all the tools to make a tasty Street Corn Chicken Chili. We covered the key ingredients and spices to build great flavor. I showed you step-by-step how to cook and serve it. Use the tips and variations to suit your taste. Don’t forget the storage info to keep leftovers fresh. Enjoy this meal with friends or family. It’s hearty, easy, and packed with flavor. Get cooking and savor each bite!$

Street Corn Chicken Chili

A hearty and flavorful chili featuring shredded chicken, black beans, corn, and spices, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14 oz) diced tomatoes with green chilies
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
2 cups chicken broth
to taste salt and pepper
for garnish fresh cilantro
for serving lime wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for about 30 seconds until the spices become fragrant.
Add the shredded chicken, black beans, corn, diced tomatoes with their juices, and chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes, allowing the flavors to meld together.
Taste and season with salt and pepper as needed.
Serve hot, garnished with fresh cilantro and lime wedges on the side for a zesty kick.

Notes

Adjust cayenne pepper for desired spice level.

Keyword beans, chicken, chili, corn