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Street Corn Chicken Chili Recipe

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4.2 from 10 reviews

A flavorful and hearty Street Corn Chicken Chili combining tender shredded chicken, browned corn, white beans, and a creamy yogurt base, topped with a fresh, tangy street corn-inspired mixture featuring jalapenos, avocado, cotija cheese, and cilantro.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Chili Base

  • 3 tablespoons avocado oil (separated)
  • ½ large white onion, diced
  • 1 teaspoon sea salt (separated)
  • 1 tablespoon minced jalapeno
  • 4 cloves garlic, minced
  • ¼ teaspoon ground cumin
  • 4 cups chicken broth
  • 2 teaspoons hot sauce (any kind)
  • 1.5 lbs boneless, skinless chicken breasts
  • 15 oz canned great northern beans
  • 5 cups corn kernels (separated: 4 cups for browning, 1 cup for topping/mix)

Toppings

  • 1 cup corn kernels (canned or frozen, for topping)
  • 1 medium jalapeno, sliced and seeds removed
  • ½ small red onion, minced
  • ¼ teaspoon sea salt
  • 2 teaspoons red wine vinegar
  • ¼ cup crumbled cotija cheese
  • 1 avocado, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 cup Greek yogurt

Instructions

  1. Heat oil and sauté onions: Heat 1.5 tablespoons of avocado oil in a 7 or 8-quart Dutch oven over medium/high heat until fragrant. Add the diced white onion and ¼ teaspoon sea salt, then sauté for 4-5 minutes until softened.
  2. Add jalapeno and garlic: Stir in the minced garlic and jalapeno, cooking for an additional 2 minutes. Season with ground cumin and toss to combine the spices.
  3. Add liquids and chicken: Pour in the chicken broth and hot sauce, then add the chicken breasts. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165ºF.
  4. Brown the corn: While the chicken cooks, heat the remaining 1.5 tablespoons of avocado oil in a cast iron skillet over medium/high heat. Add 4 cups of corn kernels, sautéing and stirring every 2-3 minutes for about 10 minutes until browned and slightly popping. Remove from heat and set aside to cool.
  5. Prepare the topping mixture: In a bowl, combine sliced jalapeno, minced red onion, red wine vinegar, and ¼ teaspoon sea salt. Toss well to mix flavors.
  6. Add cotija and avocado to topping: Gently stir in the crumbled cotija cheese, chopped avocado, chopped cilantro, and 1 cup corn kernels into the jalapeno mixture. Set aside.
  7. Warm beans and corn in broth: Once chicken is cooked, remove it from the broth. Turn heat to medium/low, then add the canned great northern beans and remaining corn kernels to the broth. Let them warm through while shredding the chicken.
  8. Shred chicken and return to pot: Shred the chicken breasts on a plate using forks, then stir the shredded chicken back into the pot with the broth, beans, and corn.
  9. Finish with Greek yogurt: Remove the chili from heat and allow it to cool slightly so it’s no longer boiling. Stir in the Greek yogurt until well combined and the chili thickens slightly.
  10. Serve and garnish: Ladle the chili into bowls and top generously with the prepared street corn topping mixture. Serve immediately and enjoy.

Notes

  • Removing seeds from jalapenos reduces heat but retains flavor; adjust based on spice preference.
  • For best results, use fresh corn kernels for browning but canned or frozen can also be used for topping.
  • Ensure chicken is fully cooked to an internal temperature of 165ºF for safe consumption.
  • Greek yogurt adds creaminess and tanginess without heaviness; can substitute with sour cream if desired.
  • Use a cast iron skillet for best browning of corn, but any heavy skillet will work.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/street-corn-chicken-chili-recipe/