Street Corn Chicken Chili (Print-Friendly Version)
Hearty chili with fire-roasted tomatoes, black beans, corn, and seasoned ground chicken with a creamy tang.
# Ingredients Required:
→ Vegetables & Aromatics
01 -
1 large onion, diced
02 -
2 cloves garlic, minced
03 -
1 red bell pepper, chopped
04 -
1 green bell pepper, chopped
05 -
1 jalapeño, seeded and minced
06 -
2 cups corn kernels (fresh, frozen, or canned)
→ Meat & Protein
07 -
450 grams ground chicken
→ Canned Goods
08 -
1 can (425 grams) black beans, drained and rinsed
09 -
1 can (425 grams) fire-roasted tomatoes
→ Spices & Seasonings
10 -
1 tablespoon chili powder
11 -
2 teaspoons ground cumin
12 -
1 teaspoon paprika
13 -
1 teaspoon salt
14 -
1/2 teaspoon black pepper
→ Liquids & Dairy
15 -
2 tablespoons olive oil
16 -
480 milliliters chicken broth
17 -
240 milliliters sour cream
→ Garnishes
18 -
1/2 cup chopped cilantro
19 -
1/2 cup crumbled cotija cheese
20 -
Juice of 1 lime
21 -
Tortilla chips, to serve
# Detailed Directions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until translucent.
02 -
Add minced garlic, red bell pepper, green bell pepper, and jalapeño. Stir occasionally and cook for 3 to 4 minutes until peppers soften.
03 -
Add ground chicken, breaking it apart with a spoon, and cook until fully browned and cooked through.
04 -
Stir in black beans, fire-roasted tomatoes, corn, chili powder, cumin, paprika, salt, and pepper. Mix thoroughly.
05 -
Pour in chicken broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 to 25 minutes to develop flavors.
06 -
Remove from heat and stir in sour cream until fully incorporated.
07 -
Stir in chopped cilantro and lime juice to finish.
08 -
Ladle hot chili into bowls, garnish with crumbled cotija cheese and optional extra cilantro. Serve alongside tortilla chips.
# Helpful Advice:
01 -
Adjust the jalapeño quantity to control spiciness. For thicker consistency, extend simmering to reduce liquid. Optional toppings include avocado, hot sauce, or green onions.