Introduction
Street Corn Chicken Chili is a delightful fusion of flavors that brings the street food experience right into your kitchen. This hearty, creamy chili is packed with tender chicken, sweet corn, and a blend of spices that elevate the dish to a whole new level. Perfect for a family dinner or a cozy gathering, it’s sure to impress with its vibrant colors and bold taste.
Detailed Ingredients with measures
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups cooked shredded chicken (rotisserie chicken works well)
4 cups chicken broth
1 cup heavy cream or half-and-half
1 cup canned sweet corn (drained)
1 cup roasted corn kernels (optional, for added flavor)
2 cans (15 ounces each) white beans (such as cannellini or great northern beans), drained and rinsed
1 can (10 ounces) diced tomatoes with green chilies
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped
1/4 cup cotija cheese (for topping)
Juice of 1 lime
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Directions
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
Step 2: Add the Bell Peppers
Stir in the diced red and green bell peppers. Cook for another 3–4 minutes until the peppers soften slightly.
Step 3: Incorporate the Spices
Sprinkle the chili powder, smoked paprika, and cumin over the vegetables. Stir well to coat the veggies with the spices, releasing their aromatic flavors.
Step 4: Add the Chicken and Broth
Pour in the chicken broth and add the shredded chicken. Stir well to combine, and bring the mixture to a gentle boil.
Step 5: Add Beans, Tomatoes, and Corn
Reduce the heat to medium and stir in the white beans, diced tomatoes with green chilies, sweet corn, and roasted corn kernels. Let the chili simmer for about 15 minutes to allow the flavors to meld together.
Step 6: Finish with Cream and Lime Juice
Lower the heat to a gentle simmer and stir in the heavy cream. Cook for another 5 minutes until the chili is creamy and heated through. Finish with a squeeze of fresh lime juice and adjust the seasoning with salt and pepper as needed.
Step 7: Garnish and Serve
Ladle the chili into bowls and top with chopped cilantro, cotija cheese, and additional lime wedges for extra zest. Enjoy this comforting and flavorful dish!
Detailed Directions and Instructions
Preparation:
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
Step 2: Add the Bell Peppers
Stir in the diced red and green bell peppers. Cook for another 3–4 minutes until the peppers soften slightly.
Step 3: Incorporate the Spices
Sprinkle the chili powder, smoked paprika, and cumin over the vegetables. Stir well to coat the veggies with the spices, releasing their aromatic flavors.
Step 4: Add the Chicken and Broth
Pour in the chicken broth and add the shredded chicken. Stir well to combine, and bring the mixture to a gentle boil.
Step 5: Add Beans, Tomatoes, and Corn
Reduce the heat to medium and stir in the white beans, diced tomatoes with green chilies, sweet corn, and roasted corn kernels. Let the chili simmer for about 15 minutes to allow the flavors to meld together.
Step 6: Finish with Cream and Lime Juice
Lower the heat to a gentle simmer and stir in the heavy cream. Cook for another 5 minutes until the chili is creamy and heated through. Finish with a squeeze of fresh lime juice and adjust the seasoning with salt and pepper as needed.
Step 7: Garnish and Serve
Ladle the chili into bowls and top with chopped cilantro, cotija cheese, and additional lime wedges for extra zest.
Notes
– For a richer flavor, consider using roasted garlic in Step 1.
– If you prefer a thicker chili, you can reduce the amount of chicken broth.
– Adjust the amount of spice to suit your heat preference, adding more chili powder if desired.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Cook techniques
Sautéing
Sautéing is a cooking technique that involves cooking food quickly in a small amount of oil over relatively high heat. This method helps to develop flavors and textures by browning the ingredients, which in this recipe includes the onion and garlic to create a fragrant base for the chili.
Simmering
Simmering refers to cooking food gently in liquid at a temperature just below boiling. In this recipe, simmering allows the flavors from the chicken, beans, and spices to meld together while maintaining the tenderness of the ingredients.
Combining Ingredients
This technique involves adding ingredients step by step to ensure even blending and flavor distribution. For this chili, combining chicken broth, shredded chicken, beans, and vegetables at the right stages helps build a robust flavor profile.
Finishing with Cream
Finishing with cream or a similar dairy product enriches the dish and adds a creamy texture. In this chili, the heavy cream is incorporated towards the end to enhance its richness without curdling.
Garnishing
Garnishing is the final touch that enhances the presentation and flavor of the dish. Here, fresh cilantro, cotija cheese, and lime wedges are used to add color, freshness, and a burst of acidity.
FAQ
Can I use leftover turkey instead of chicken?
Yes, leftover turkey can be used in place of chicken, and it will work just as well.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk for a lighter option.
How can I make this chili spicier?
You can increase the heat by adding diced jalapeños, cayenne pepper, or using spicy diced tomatoes with green chilies.
Can I freeze leftover chili?
Yes, this chili freezes well. Make sure to let it cool completely before transferring it to airtight containers for freezing.
Is there a vegetarian option for this chili?
Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth, along with additional beans and vegetables for protein.
Conclusion
The Street Corn Chicken Chili is a delightful fusion of flavors that comes together in just 45 minutes, making it a perfect choice for a cozy weeknight dinner or a gathering with friends. The combination of shredded chicken, beans, and corn adds heartiness, while the spices and cream elevate the dish with a rich, comforting taste. Topped with fresh cilantro and cotija cheese, this chili is sure to be a hit and keep you warm on chilly days.
More recipes suggestions and combination
Vegetarian Street Corn Chili
Swap out the chicken for extra beans and vegetables like zucchini and mushrooms for a hearty vegetarian option.
Spicy Chipotle Street Corn Chicken Chili
Add diced chipotle peppers in adobo sauce for a smokier, spicier kick to your chili.
Slow Cooker Street Corn Chicken Chili
Prepare this chili in a slow cooker; simply combine all ingredients and let it simmer all day for an easy, flavorful meal.
Street Corn Chicken Chili Nachos
Transform the chili into nachos by layering it over tortilla chips, adding cheese, and baking until bubbly.
Street Corn Chicken Chili Quesadillas
Use the chili as a filling for quesadillas, adding extra cheese and grilling until golden and crispy.
Street Corn Chicken Chili Cornbread Bake
Top the chili with cornbread batter and bake until golden for a comforting casserole twist.
Street Corn Chicken Chowder
Blend the chili with an immersion blender after cooking to create a creamy chowder-style dish.