Go Back

Street Corn Chicken Chili

A creamy and savory chicken chili that combines sweet corn and flavorful spices, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts
  • 2 cups corn (frozen or fresh)
  • 1 can black beans, rinsed and drained
  • 1 cup diced tomatoes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream Can be substituted with low-fat version or Greek yogurt
  • 1 tsp cumin
  • 1 tsp paprika
  • to taste Salt and pepper
Garnish & Serving
  • to taste Chopped cilantro for garnish
  • as needed Lime wedges for serving

Method
 

Preparation
  1. Sauté the diced onion and garlic in a large pot until soft and aromatic.
  2. Add the chicken breasts and cook until they're browned.
Cooking
  1. Stir in the corn, black beans, diced tomatoes, chicken broth, heavy cream, cumin, paprika, salt, and pepper.
  2. Bring to a simmer and let it cook for about 20-25 minutes until the chicken is cooked through.
  3. Remove the chicken, shred it, and return it to the pot.
Serving
  1. Serve hot, garnished with chopped cilantro and lime wedges.

Notes

This chili keeps well in the fridge for about 3–4 days. For meal prep, store it in the freezer for up to 3 months. For reheating, pop it in the microwave or over low heat until warmed through. Pro tip: Toasting the garlic enhances flavor.