Name: Street Corn Chicken Chili Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 to 4 jalapeno peppers, seeds removed and diced; 6 to 8 ears corn on the cob, kernels cut from cob; Kosher salt and black pepper, to taste; 6 to 8 cloves garlic, minced; 2 pounds ground chicken; 3 tablespoons chili powder; 2 tablespoons paprika; 1 tablespoon cumin; 4 cups chicken broth; 1 tablespoon chicken base (such as Better Than Bouillon); A few dashes hot sauce of choice; 1 cup sour cream; 1 cup chopped cilantro; 3 tablespoons lime juice; Additional cilantro; Crumbled cotija cheese; Additional chili powder; Lime wedges

Jump to Recipe

Introduction

Street Corn Chicken Chili combines the vibrant flavors of classic street corn with hearty ground chicken for a comforting and flavorful meal. This chili is creamy, spicy, and perfect for warming up any day. Easy to make and packed with fresh ingredients, it’s sure to become a family favorite.

The image shows a white speckled bowl filled with a thick soup made of creamy orange broth and pieces of corn and cooked chicken. On top of the soup is a layer of white crumbled cheese, sprinkled with reddish chili powder, and fresh green cilantro leaves are scattered all over. A wedge of lime sits at the back edge of the bowl. The bowl is placed on a white marbled surface with blurred green leaves in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 onion, diced
3 to 4 jalapeno peppers, seeds removed and diced
6 to 8 ears corn on the cob, kernels cut from cob
Kosher salt and black pepper, to taste
6 to 8 cloves garlic, minced
2 pounds ground chicken
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
4 cups chicken broth
1 tablespoon chicken base (such as Better Than Bouillon)
A few dashes hot sauce of choice
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges

Instructions

Step 1: Set a large soup pot over medium heat and add the olive oil. Add the diced onion, diced jalapenos, corn kernels, kosher salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Step 2: Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, breaking apart the chicken with a spatula as it browns and the flavors meld.
Step 3: Pour in the chicken broth and mix in the chicken base. Increase heat and bring to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and flavors to develop.
Step 4: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
Step 5: Ladle the chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!

Tips & Variations

For a spicier chili, leave some jalapeno seeds in or add extra hot sauce.
Swap ground chicken with ground turkey or beef if preferred.
Grill the corn before adding for a smoky flavor that enhances the street corn taste.
Use Greek yogurt instead of sour cream for a lighter creamy finish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a thick soup that is orange with visible yellow corn kernels and green herbs mixed throughout. On top, there is a sprinkle of white crumbly cheese and green cilantro leaves in the center, along with a bright green lime wedge placed on the left edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4 to 6 hours. Add sour cream and cilantro just before serving.

Is this recipe gluten-free?

Yes, this street corn chicken chili is naturally gluten-free as long as your chicken broth and chicken base do not contain gluten. Always check labels to be sure.