Street Corn Chicken Chili

Ingredients

• 4 cloves garlic (minced)
• 3 tablespoons avocado oil (separated)
• ½ large white onion (diced)
• 1 teaspoon sea salt (separated)
• 1 tablespoon minced jalapeno
• 1/4 teaspoon ground cumin
• 4 cups chicken broth
• 2 teaspoons hot sauce (any kind)
• 1.5 lbs. boneless, skinless chicken breasts
• 15 oz. canned great northern beans
• 5 cups corn kernels (separated)
• 1 cup Greek yogurt
• 1 cup corn kernels (canned or frozen)
• 1 medium jalapeno (sliced and seeds removed*)
• ½ small red onion (minced)
• ¼ teaspoon sea salt
• 2 teaspoons red wine vinegar
• ¼ cup crumbled cotija cheese
• 1 avocado (chopped)
• 2 tablespoons chopped fresh cilantro

Steps

1. 1

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

2. 2

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

3. 3

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

4. 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.

5. 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.

6. 6

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

7. 7

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

8. 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.

9. 9

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

10. 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.

11. 11

    Top with the street corn mixture and enjoy.