Mexican Street Corn Chili (Printable Version)
# What You'll Need:
→ Protein
01 -
450 grams skinless chicken breast, diced
→ Vegetables and Legumes
02 -
320 grams sweet corn, roasted if possible
03 -
425 grams canned white beans, drained and rinsed
04 -
100 grams green chiles, chopped
05 -
1 medium onion, diced (about 150 grams)
06 -
3 cloves garlic, minced
07 -
15 grams fresh cilantro, chopped
→ Dairy
08 -
115 grams cream cheese
09 -
60 grams sour cream, optional for topping
→ Liquids and Broth
10 -
720 milliliters chicken broth
11 -
15 milliliters fresh lime juice
12 -
15 milliliters cooking oil
→ Spices
13 -
5 grams ground cumin
14 -
5 grams chili powder, plus extra for topping
15 -
5 grams salt
16 -
3 grams black pepper
# Step-by-Step Directions:
01 -
Heat cooking oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, and cook until softened and fragrant, about 3 to 5 minutes.
02 -
Add diced chicken breast to the pot. Season with salt, black pepper, cumin, and chili powder. Cook until chicken is browned and cooked through, approximately 6 to 8 minutes.
03 -
Stir in roasted corn, white beans, chopped green chiles, and chicken broth. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
04 -
Reduce heat to low and add cream cheese, stirring continuously until it melts completely and the chili achieves a creamy consistency.
05 -
Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
06 -
Ladle chili into bowls and garnish with additional roasted corn, a dollop of sour cream, a sprinkle of chili powder, and extra cilantro. Optionally add shredded cheese or crushed tortilla chips for added texture.
# Helpful Notes:
01 -
For authentic flavor, roast the corn on a grill or skillet before adding. Leftovers improve in flavor after a day and can be stored refrigerated for up to 4 days or frozen for 2 months.