Description
A creamy, flavorful street corn inspired chicken chili featuring tender chicken, sweet corn, black beans, and a blend of spices, all simmered to perfection and finished with cream cheese for a rich, comforting dish.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, boneless and skinless, cubed
Vegetables and Beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
Liquids & Dairy
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup cream cheese, softened
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnishes (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- Lime wedges
Instructions
- Brown the Chicken: Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook, stirring occasionally, until browned on all sides, about 5-6 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the chicken. Sauté for 2-3 minutes until the onion softens and becomes translucent, enhancing the dish’s base flavors.
- Simmer the Chili: Stir in the sweet corn, black beans, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Bring the mixture to a gentle simmer and allow it to cook for 10-15 minutes to blend the flavors thoroughly.
- Add Cream Cheese: Stir in the softened cream cheese until fully melted into the chili, creating a rich and creamy texture. Cook for an additional 2-3 minutes.
- Season: Taste the chili and season with salt and pepper according to your preference.
- Garnish and Serve: Ladle the chili into bowls and garnish with fresh cilantro, crumbled cotija cheese, and a squeeze of lime juice for added brightness and flavor, if desired.
Notes
- This chili can be made with either chicken breast or thighs depending on your preference for lean or more flavorful meat.
- If you prefer a spicier chili, increase the chili powder or add a pinch of cayenne pepper.
- For a dairy-free version, omit the cream cheese or substitute with a plant-based cream cheese alternative.
- Leftovers store well in the fridge for up to 3 days and make a great meal for the next day.
- You can add jalapeños or other peppers during the sauté step for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
