Get ready for the ultimate game day feast: street corn chicken chili! It’s a mouthwatering white chicken chili topped with delicious street corn.
Here’s the lowdown: Start by cooking up the white chicken chili on your stovetop. Shred the chicken and stir in the Greek yogurt at the end. Then, top it off with a simple street corn salad featuring corn, jalapeño, and cotija cheese.
Imagine a flavorful chicken chili recipe bursting with all the irresistible flavors of street corn that you adore!
Gather your ingredients:
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Street Corn Chicken Chili
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
Scale
- 3 tablespoons of avocado oil
- ½ large white onion (diced)
- 1 teaspoon of sea salt
- 1 tablespoon of minced jalapeño
- 4 cloves of garlic (minced)
- 1/4 teaspoon of ground cumin
- 4 cups of chicken broth
- 2 teaspoons of hot sauce (any kind you like)
- 1.5 lbs. of boneless (skinless chicken breasts)
- 15 oz. of canned great northern beans
- 5 cups of corn kernels
- 1 cup of Greek yogurt
For the Street Corn Topping:
- 1 cup of corn kernels (canned or frozen)
- 1 medium jalapeño (sliced and seeds removed)
- ½ small red onion (minced)
- ¼ teaspoon of sea salt
- 2 teaspoons of red wine vinegar
- ¼ cup of crumbled cotija cheese
- 1 avocado (chopped)
- 2 tablespoons of chopped fresh cilantro
Instructions
- Heat 1.5 tablespoons of avocado oil in a 7 or 8-quart Dutch oven over medium/high heat.
- Once the oil is heated, add the diced onion and ¼ teaspoon of sea salt. Sauté for about 4-5 minutes until they soften.
- Add the minced garlic and jalapeño. Sauté for an extra 2 minutes, then sprinkle with ground cumin and mix well.
- Pour in the chicken broth, hot sauce, and chicken breasts. Bring it to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the chicken is fully cooked (internal temperature should reach 165ºF).
- While the chicken is cooking, brown the corn. Heat the remaining avocado oil in a cast iron skillet over medium/high heat. Sauté the corn for about 10 minutes until it’s nicely browned. Set it aside to cool.
- Now, let’s prepare the topping. In a bowl, combine the sliced jalapeños, minced red onion, red wine vinegar, and salt. Add the cotija cheese, avocado, cilantro, and 1 cup of corn. Gently toss everything together and set it aside.
- Once the chicken is done, remove it from the broth and shred it using two forks. Return the shredded chicken to the pot.
- Remove the pot from the heat and allow it to cool slightly. Then, stir in the Greek yogurt until it thickens.
- Top the chicken chili with the street corn mixture and dig in!
Notes
- If you’re short on time, you can skip browning the corn.
- Keep the jalapeño seeds for a spicier kick.
- Let the chili sit for a while to thicken if you prefer. Enjoy your hearty street corn chicken chili!
