Street Corn Chicken Chili
Serves 1
Directions
- 1Add avocado oil to a pot.
- 2Add diced white onion to the pot with avocado oil.
- 3Stir the onions in the pot.
- 4Add minced garlic to the pot.
- 5Add minced jalapeños to the pot.
- 6Add chicken breasts to the pot.
- 7Pour chicken broth into the pot.
- 8Add seasoning to the pot.
- 9Let the mixture simmer on the stove until the chicken is fully cooked.
- 10Add avocado oil to a pan.
- 11Add corn kernels to the pan.
- 12Stir the corn kernels in the pan to blacken them.
- 13Remove one cup of blackened corn for the topping.
- 14Add the removed blackened corn to a bowl.
- 15Add minced red onion to the bowl.
- 16Add crumbled Cotija cheese to the bowl.
- 17Add fresh cilantro to the bowl.
- 18Add red wine vinegar to the bowl.
- 19Stir the ingredients in the bowl to combine for the topping.
- 20Shred the cooked chicken breasts using two forks.
- 21Add the shredded chicken back into the pot with the broth.
- 22Stir the shredded chicken into the broth.
- 23Add the remaining blackened corn to the pot.
- 24Add Greek yogurt to the pot.
- 25Stir everything in the pot to combine.
- 26Ladle the white chicken chili into serving bowls.
- 27Top the chili with the prepared Mexican street corn topping.
- 28Add fresh jalapeño slices on top of the chili.
Ingredients
- 3 tablespoons avocado oil
- 0.5 large white onion
- 1 teaspoon sea salt
- 1 tablespoon minced jalapeno
- 4 cloves garlic
- 0.25 teaspoon ground cumin
- 4 cups chicken broth
- 2 teaspoons hot sauce
- 1.5 lbs chicken breasts
- 15 oz great northern beans
- 5 cups corn kernels
- 1 cup Greek yogurt
- 1 cup corn for topping
- 1 jalapeno for topping
- 0.5 small red onion
- 0.25 teaspoon sea salt for topping
- 2 teaspoons red wine vinegar
- 0.25 cup cotija
- 1 avocado
- 2 tablespoons fresh cilantro
Equipment
potwooden spoonpanmeasuring cupbowlforksladleknife
Tips
- You can grill your corn or blacken it right on the stovetop.
- Add a little Greek yogurt to add protein and to cream things up.