Craving a bowl of flavorful comfort that bursts with unexpected deliciousness? You’ve landed in the right place! This Street Corn Chicken Chili Bowl takes the best of Mexican street corn and marries it with the heartiness of chicken chili. Get ready to experience a flavor fiesta in every bite!
What is Street Corn Chicken Chili Bowl?
Ever wonder how some recipes get their quirky names? Take this Street Corn Chicken Chili Bowl, for instance. Does it involve finding a street vendor slinging chili? Definitely not! Maybe it’s because the vibrant flavors and the colorful toppings remind us of the lively street food scenes we all love.
Who knows? Maybe someone just combined their love for elotes (Mexican street corn) and chicken chili and voila, a star was born! As they say, the way to a man’s (or woman’s!) heart is through their stomach, and this bowl is certainly a tempting entree. So, ditch the doubt and dive into culinary adventure – give this recipe a try and see what all the fuss is about!
Why You’ll Love This Street Corn Chicken Chili Bowl
This Street Corn Chicken Chili Bowl is a game-changer for several reasons. First, the combination of creamy, sweet corn kernels, spicy chili, and tender chicken is simply sensational. Second, making this at home is incredibly cost-effective compared to ordering takeout or dining out. You get a huge bowl of goodness for a fraction of the price!
Finally, the toppings are where the magic truly happens! Think crumbled cotija cheese, fresh cilantro, a squeeze of lime – the possibilities are endless. If you love the convenience of a chili, but want something new, try our Classic Beef Chili for a side-by-side comparison. Now, are you ready to ditch the takeout menu and create your own culinary masterpiece? Let’s get cooking!
Key Ingredients for Street Corn Chicken Chili Bowl:
- Chicken Breast: 1.5 lbs, boneless, skinless, cut into bite-sized pieces
- Olive Oil: 2 tablespoons
- Onion: 1 medium, diced
- Bell Pepper: 1, any color, diced
- Garlic: 3 cloves, minced
- Canned Corn: 1 (15 ounce) can, drained
- Canned Diced Tomatoes: 1 (14.5 ounce) can, undrained
- Canned Black Beans: 1 (15 ounce) can, drained and rinsed
- Chili Powder: 2 tablespoons
- Cumin: 1 tablespoon
- Smoked Paprika: 1 teaspoon
- Cayenne Pepper: 1/4 teaspoon (optional, for heat)
- Chicken Broth: 4 cups
- Cream Cheese: 4 oz, softened
- Lime: 1, juiced
- Cilantro: Fresh cilantro, chopped (for garnish)
- Cotija Cheese: Crumbled cotija cheese (for garnish)
- Tortilla Chips: For serving
How to Make Street Corn Chicken Chili Bowl:
This Street Corn Chicken Chili Bowl is incredibly simple to make, packed with flavour, and wonderfully satisfying.
Its unique twist of using corn and a hint of cream cheese sets it apart from your traditional chili, creating a creamy, sweet, and slightly spicy combination. The preparation time is about 20 minutes, and the cook time is around 30 minutes.
Step-by-Step Instructions:
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Brown the Chicken: Add the chicken pieces to the pot and cook until browned on all sides. Don’t worry about cooking them all the way through at this point, as they will continue to cook in the chili.
Add the Spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, to bloom the spices and enhance their flavour.
Incorporate the Canned Goods: Add the drained corn, diced tomatoes (undrained), and drained and rinsed black beans to the pot. Stir to combine everything well.
Pour in the Broth: Pour the chicken broth into the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
Add Cream Cheese: Stir in the softened cream cheese until it is completely melted and incorporated into the chili. This will give the chili a creamy and rich texture.
Finish with Lime: Stir in the lime juice. Taste and adjust seasonings as needed. Add more chili powder for extra heat, or salt and pepper to taste.
Serve: Ladle the Street Corn Chicken Chili into bowls. Garnish with chopped fresh cilantro and crumbled cotija cheese. Serve immediately with tortilla chips for dipping.
What to Serve Street Corn Chicken Chili Bowl With:
This Street Corn Chicken Chili Bowl is a flavourful and satisfying dish on its own, but here are a few ideas on what to serve it with to enhance your meal:
- Tortilla Chips: A must-have for scooping up every last bit of chili and toppings. Consider a mix of plain and lime-flavored chips for added variety.
- Mexican Rice: Serve alongside a steaming bowl of Mexican rice for a heartier and more filling meal. The rice provides a nice textural contrast to the creamy chili.
- Guacamole and Sour Cream: Offer a dollop of fresh guacamole and sour cream as toppings. Their cool and creamy texture complements the spicy chili perfectly.
- Side Salad with Lime Vinaigrette: A refreshing side salad with a tangy lime vinaigrette will cut through the richness of the chili and provide a light counterpoint to the hearty flavors.
Top Tips for Perfecting Street Corn Chicken Chili Bowl:
Here are some valuable tips to help you create the perfect Street Corn Chicken Chili Bowl:
- Adjust the Heat: Feel free to adjust the amount of cayenne pepper or chili powder to suit your spice preference. If you prefer a mild chili, omit the cayenne pepper altogether.
- Soften Cream Cheese: Ensure the cream cheese is fully softened before adding it to the chili for easier incorporation. Cut into smaller pieces for even melting.
- Spice Substitutions: If you don’t have smoked paprika, use regular paprika. You can also add a dash of liquid smoke for a similar smoky flavour.
- Don’t overcook: Be careful not to overcook or dry out. Avoid burning.
- Chicken Substitution: Ground chicken or turkey can be substituted for chicken breasts in the chili
Storing and Reheating Tips:
Storing:
- Refrigeration: To store leftover Street Corn Chicken Chili, allow it to cool completely, then transfer it to an airtight container. Store the chili in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the chili. Transfer the cooled chili to a freezer-safe container or a zip-top freezer bag. If using a bag, lay it flat to freeze for easier storage. The chili can be frozen for up to 2-3 months.
Reheating:
- Stovetop: To reheat the chili, place it in a saucepan over medium heat. Add a splash of chicken broth or water if needed to prevent sticking. Stir occasionally and heat until warmed through.
- Microwave: Place the chili in a microwave-safe bowl and cover loosely. Microwave on medium power for 2-3 minutes, stirring occasionally, until heated through. Check to avoid splatter.
- Reheating from Frozen: Allow the frozen chili to thaw in the refrigerator overnight. Reheat using the stovetop or microwave methods described above. If reheating directly from frozen, add a little more broth or water to prevent sticking and cook over low heat.
Final Thoughts:
This Street Corn Chicken Chili Bowl is a delicious and easy way to bring the vibrant flavors of Mexican street corn to your dinner table. It’s perfect for busy weeknights, potlucks, or anytime you’re craving a hearty and flavorful meal. So, next time those chili cravings hit, try this creative twist for an explosion of flavors!
FAQs:
Can I make this chili vegetarian?
Yes! Simply omit the chicken and add an extra can of beans or vegetables like zucchini or summer squash. You can also add a vegetarian meat substitute.
Can I use frozen corn instead of canned?
Absolutely! Just thaw the frozen corn before adding it to the chili.
Can I make this in a slow cooker?
Yes! Brown the chicken and sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese and lime juice before serving.
Is this chili spicy?
The level of spice depends on how much cayenne pepper you use. Start with a small amount and add more to taste. You can also add a dash of hot sauce to each bowl for an extra kick.
Can I make this ahead of time?
Yes, this chili is a great make-ahead dish. It will stay well in the fridge
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