Street corn chicken chili

Step by Step

Step 1

Heat 1.5 tablespoons avocado oil in a 7 or 8-quart Dutch oven over medium/high heat.

Step 2

When the oil is fragrant, add onion and ¼ teaspoon sea salt and saute for 4-5 minutes.

Step 3

Add the garlic and the jalapeno. Saute for an additional 2 minutes. Season with cumin and toss.

Step 4

Add the chicken broth, hot sauce, and chicken breasts to the pot and bring to a boil. Turn heat to low and simmer for 15-20 minutes or until the internal temperature of the chicken reaches 165ºF.

Step 5

While the chicken is cooking, brown the corn.* Heat the remaining avocado oil in a cast iron skillet over medium/high heat. Add the corn and saute for 10 minutes, stirring every 2-3 minutes. The corn may pop, but that’s okay. The goal is to brown the corn. Remove from heat and set aside to cool.

Step 6

Prepare the topping. Add the jalapenos, red onion, red wine vinegar, and salt to a bowl and toss until combined.

Step 7

Add the cotija, avocado, cilantro, and 1 cup of corn to the topping mixture and gently toss the ingredients together. Set aside.

Step 8

When the chicken is cooked, remove the chicken from the broth and turn the heat to medium/low. Stir the white beans and remaining corn into the broth. Let the beans warm up while shredding the chicken.

Step 9

Shred the chicken on a separate plate and then transfer it back into the broth. Stir to combine.

Step 10

Remove the pot from heat and let it cool for a moment so that it’s not boiling/bubbling. Then add the Greek yogurt. Stir to combine until it thickens.

Step 11

Top with the street corn mixture and enjoy.

Tips and Warnings

If you are in a time crunch, you can skip step #5 of browning the corn.
Keep the seeds in the jalapeno for a spicier chili.
Let the chili sit to thicken if desired.

Ingredient

Avocado

1 1
Minced jalapeno

1 tablespoon 0.5 fl. ozs
Red wine vinegar

9.86 ml 0.35 fl. ozs
Chicken broth

946.35 ml 33.12 fl. ozs
Hot sauce

9.86 ml 0.35 fl. ozs
Ground cumin

1.23 ml 0.04 fl. ozs
Large white onion

0.5 0.5
Small red onion

0.5 0.5
Avocado oil

44.36 ml 1.55 fl. ozs
Greek yogurt

236.59 ml 8.28 fl. ozs
Boneless, skinless chicken breasts

6.8 kg 14.99 lbs
Chopped fresh cilantro

29.57 ml 1.03 fl. ozs
Corn kernels

1182.94 ml 41.4 fl. ozs
Crumbled cotija cheese

59.15 ml 2.07 fl. ozs
Minced jalapeno

14.79 ml 0.52 fl. ozs
Sea salt

4.93 ml 0.17 fl. ozs
Canned great northern beans

15 oz 425.24 g
Garlic

4 pcs 4 pcs
Medium jalapeno

1 1

Amount Per Serving
	Calories	494 kcal
	Carbohydrates	46 g
	Protein	39 g
	Fat	19 g
	Fiber	10 g
	Sugar	10 g

View nutrition facts

Street corn chicken chili

Summary