Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups fresh or frozen corn kernels (fresh preferred for that authentic street corn vibe)
- 1 cup chicken broth (low sodium if preferred)
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese or feta (for topping)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Substitution tips: If you don’t have cotija cheese, feta works beautifully. For a dairy-free version, swap sour cream with plain coconut yogurt or a cashew cream. If you want to keep it vegetarian, replace chicken with extra beans and add diced zucchini or bell peppers for more veggies.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. This is where that familiar kitchen aroma begins to feel like home.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning. Garlic is one of those ingredients that instantly lifts a dish—my grandmother always said it’s “the heart of the kitchen.”
- Toss in the chicken pieces, seasoning them with salt, pepper, cumin, smoked paprika, chili powder, and cayenne. Cook until the chicken is no longer pink on the outside, about 6-7 minutes. Stir often to coat the chicken evenly with the spices.
- Stir in the fire-roasted tomatoes, black beans, white beans, and corn kernels. Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce heat to low and cover, letting the chili cook for 20 minutes to meld the flavors.
- After simmering, remove the lid and stir in the sour cream or crema. This step adds that creamy, tangy richness that makes the street corn element truly shine.
- Finish with a squeeze of fresh lime juice and adjust seasoning with salt and pepper to taste. Lime juice brightens the dish and balances the smoky spices—something I learned from my husband, who always loves a little zesty kick.
- Serve your chili hot, garnished with chopped cilantro and crumbled cotija cheese. Watching my kids’ faces light up when they see those toppings is one of my favorite parts of dinner time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International