Description
A hearty and flavorful chili combining tender chicken with the bold flavors of Mexican street corn.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- In a large pot, combine chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken from broth and shred with two forks.
- Return shredded chicken to the pot. Add corn, black beans, diced tomatoes, onion, garlic, jalapeño, chili powder, cumin, and smoked paprika.
- Simmer for 20-25 minutes, stirring occasionally.
- Stir in lime juice and season with salt and pepper.
- Serve hot topped with crumbled cotija cheese and chopped cilantro.
Notes
- For extra flavor, char the corn in a dry skillet before adding to the chili.
- Adjust jalapeño amount based on your preferred spice level.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American