Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder (adjust to taste)
- 1/2 teaspoon dried oregano
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with green chilies
- 2 cups fresh or frozen corn kernels (fresh is best for that street corn vibe)
- 1 cup low-sodium chicken broth
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (optional but recommended)
- Salt and pepper, to taste
- 1/2 cup crumbled cotija cheese or feta for topping (optional)
Substitution tips: If you don’t have chipotle chili powder, smoked paprika works well alone or add a pinch of cayenne for heat. For a dairy-free option, skip the cheese or use a plant-based alternative. If you prefer a vegetarian version, swap chicken with extra beans or firm tofu.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. This step always reminds me of my grandmother’s kitchen, where the smell of onions cooking was the first sign that something delicious was on its way.
- Add the minced garlic and cook for another 1 minute until fragrant. Be careful not to burn it—that’s a lesson I learned early on and love to pass along!
- Increase the heat to medium-high and add the chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
- Sprinkle in the cumin, smoked paprika, chipotle chili powder, and oregano. Stir well to coat the chicken and onions evenly with the spices. The aroma here always fills my kitchen with that cozy, inviting warmth that makes me feel right at home.
- Add the black beans, diced tomatoes with green chilies, and corn kernels. Stir to combine all the ingredients.
- Pour in the chicken broth, bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes. Letting it simmer allows the flavors to meld beautifully—this is when the magic truly happens.
- Just before serving, stir in the lime juice and chopped cilantro for a fresh, zesty finish. Season with salt and pepper to taste.
- Ladle the chili into bowls and sprinkle with crumbled cotija cheese if desired. This final touch adds that authentic street corn flavor I adore and always reminds me of summer evenings spent with family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International