Comforting Street Corn Chicken Chili: Quick & Flavorful Recipe

Creamy Street Corn Chicken Chili: A Bowl of Comfort

Creamy Street Corn Chicken Chili: A Bowl of Comfort

Escape the ordinary with this Creamy Street Corn Chicken Chili. Imagine tender chicken simmered in a rich, flavorful broth infused with the sweetness of roasted corn, a hint of spice, and a touch of creamy goodness. This hearty chili is packed with protein, fiber, and comforting flavors, making it the perfect weeknight meal or a crowd-pleasing dish for game day. It’s incredibly easy to make with simple ingredients and comes together in under 40 minutes. This chili is a delicious and satisfying way to enjoy the flavors of street corn in a warm and comforting bowl. It’s customizable to your spice preference and is sure to become a family favorite. Get ready for a flavor explosion in every spoonful! If you love an easy and comforting meal, you’ll also love this Chicken Broccoli Alfredo Bake.

Why You’ll Love This Street Corn Chicken Chili Recipe

This isn’t just another chili recipe; it’s a flavor adventure! Here’s why you’ll be hooked:

  • Unbelievable Flavor: The combination of roasted corn, spices, and creamy richness creates a symphony of flavors that will tantalize your taste buds.
  • Quick & Easy: Ready in under 40 minutes, this chili is perfect for busy weeknights.
  • Customizable Spice: Adjust the jalapeno and cayenne pepper to suit your preferred level of heat.
  • Hearty & Filling: Packed with chicken, beans, and corn, this chili is a satisfying and complete meal.
  • Crowd-Pleasing: Perfect for potlucks, game day gatherings, or any occasion where you need a delicious and easy-to-serve dish. You can even try serving it with these baked chicken taquitos!

Ingredients & Substitutions

Ingredients for Creamy Street Corn Chicken Chili: A Bowl of Comfort

Here’s a breakdown of the ingredients you’ll need and some helpful substitutions:

  • Olive Oil: Use any neutral cooking oil, such as avocado oil or canola oil.
  • Chicken Breasts: Boneless, skinless chicken breasts work best, but you can also use boneless, skinless chicken thighs for a richer flavor. You can also use pre-cooked rotisserie chicken to save time.
  • Onion & Garlic: Essential for building the flavor base of the chili.
  • Red Bell Pepper: Adds sweetness and color. You can substitute with another color bell pepper if desired.
  • Jalapeno: Optional, for a touch of heat. Remove the seeds and membranes for less spice.
  • Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper: These spices create the signature chili flavor. Adjust the cayenne pepper to your spice preference.
  • Chicken Broth: Use low-sodium chicken broth to control the saltiness of the chili.
  • Black Beans: Rinsed and drained. You can substitute with kidney beans or pinto beans.
  • Canned Corn: Drained.
  • Frozen Roasted Corn Kernels: Adds a delicious smoky sweetness. If you can’t find frozen roasted corn, you can roast your own (see notes below) or use regular frozen corn.
  • Heavy Cream: Adds richness and creaminess. You can substitute with half-and-half for a lighter option, or coconut milk for a dairy-free version.
  • Fresh Cilantro: Adds a fresh, herbaceous note.
  • Lime Wedges: For serving, to add a bright, acidic touch.

How to Make Street Corn Chicken Chili

Follow these simple steps to create your own delicious bowl of comfort:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook until browned on all sides.
  2. Add onion, garlic, bell pepper, and jalapeno (if using) to the pot. Cook until softened, about 5 minutes.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more.
  4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
  5. Stir in black beans, canned corn, and roasted corn. Simmer for 5 minutes more.
  6. Stir in heavy cream and cilantro. Season with salt and pepper to taste.
  7. Serve hot with lime wedges and your favorite toppings.

Tips for Success

Here are a few tips to ensure your chili turns out perfectly every time:

  • Don’t Overcrowd the Pot: Brown the chicken in batches if necessary to avoid overcrowding the pot, which can lower the temperature and prevent proper browning.
  • Deglaze the Pot: After browning the chicken and cooking the vegetables, deglaze the pot with a splash of chicken broth to scrape up any browned bits from the bottom, adding extra flavor to the chili.
  • Simmer, Don’t Boil: Simmering the chili allows the flavors to meld together and develop over time. Avoid boiling, which can make the chicken tough.
  • Taste and Adjust: Taste the chili throughout the cooking process and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your preference.

Serving Suggestions

This Creamy Street Corn Chicken Chili is delicious on its own, but here are some serving suggestions to take it to the next level:

  • Toppings: Shredded cheddar cheese, sour cream, avocado, crushed tortilla chips, or a dollop of plain Greek yogurt.
  • Sides: Cornbread, tortilla chips, or a simple green salad.
  • Garnish: A sprinkle of fresh cilantro and a squeeze of lime juice.

Storage & Reheating

Storage: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the chili in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

FAQ

Can I make this chili in a slow cooker?

Yes! Brown the chicken and sauté the vegetables as directed in steps 1-3. Then, transfer everything to a slow cooker. Add the chicken broth, black beans, canned corn, and roasted corn. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream and cilantro just before serving.

Can I freeze this chili?

Yes, this chili freezes well. Allow the chili to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Can I make this chili vegetarian?

Yes, simply omit the chicken and add an extra can of black beans or another type of bean. You can also add diced sweet potatoes or butternut squash for extra heartiness.

This Creamy Street Corn Chicken Chili recipe is more than just a meal; it’s an experience. The vibrant flavors, creamy texture, and comforting warmth will make it a staple in your kitchen. So gather your ingredients, follow these easy steps, and prepare to be amazed!

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Creamy Street Corn Chicken Chili Recipe Card

Creamy Street Corn Chicken Chili: A Bowl of Comfort

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Escape the ordinary with this creamy Street Corn Chicken Chili. Imagine tender chicken simmered in a rich, flavorful broth infused with the sweetness of roasted corn, a hint of spice, and a touch of creamy goodness. This hearty chili is packed with protein, fiber, and comforting flavors, making it the perfect weeknight meal or a crowd-pleasing dish for game day. It’s incredibly easy to make with simple ingredients and comes together in under 40 minutes. This chili is a delicious and satisfying way to enjoy the flavors of street corn in a warm and comforting bowl. It’s customizable to your spice preference and is sure to become a family favorite. Get ready for a flavor explosion in every spoonful!

  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and minced (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 cup frozen roasted corn kernels
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Optional toppings: shredded cheddar cheese, sour cream, avocado

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook until browned on all sides.
  2. Add onion, garlic, bell pepper, and jalapeno (if using) to the pot. Cook until softened, about 5 minutes.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more.
  4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
  5. Stir in black beans, canned corn, and roasted corn. Simmer for 5 minutes more.
  6. Stir in heavy cream and cilantro. Season with salt and pepper to taste.
  7. Serve hot with lime wedges and your favorite toppings.

Notes

For a thicker chili, mash some of the black beans with a fork before adding them to the pot. To roast your own corn, grill or broil corn on the cob until kernels are slightly charred. Cut kernels off the cob and use in the chili. You can also use rotisserie chicken to save time.

  • Author: Fork Haven
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 30g
  • Cholesterol: 100mg

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