Street Corn Chicken Chili Recipe
This Street Corn Chicken Chili is a hearty and flavorful dish combining sweet corn, tender ground chicken, and a blend of bold spices. Enhanced with creamy sour cream, fresh cilantro, and a hint of lime, this chili offers a delightful twist on classic comfort food with a street corn-inspired flair.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Scale
Main 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
- Additional cilantro
- Crumbled cotija cheese
- Additional chili powder
- Lime wedges
Instructions
- Sauté Aromatics & Vegetables: Heat a large soup pot over medium heat and add the olive oil. Add the diced onion, diced jalapeno peppers, corn kernels, kosher salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
- Add Garlic, Chicken & Spices: Stir in the minced garlic and ground chicken. Sprinkle in the chili powder, paprika, cumin, and additional salt and pepper to taste. Cook for another 7 to 9 minutes, breaking up the chicken with a spatula as it browns and the spices blend with the aromatics.
- Add Liquids & Simmer: Pour in the chicken broth and stir in the chicken base. Bring the mixture to a gentle boil by turning the heat up, then reduce to medium-low to maintain a simmer. Allow the chili to cook uncovered for 25 to 30 minutes, letting it thicken and develop rich flavors.
- Finish the Chili: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until the chili is creamy and the flavors are well combined. Taste and adjust seasoning with extra chili powder, salt, or pepper as desired.
- Serve: Ladle the chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if preferred. Serve hot and enjoy this creamy, spicy street corn-inspired chicken chili.
Notes
- Removing the seeds from jalapenos reduces the heat; keep seeds if you prefer spicier chili.
- For a thicker chili, simmer uncovered longer to reduce the liquid further.
- Ground turkey or lean ground beef can be substituted for chicken.
- Add more lime juice or sour cream to adjust creaminess and tanginess to your taste.
- Use fresh corn when in season for best sweetness and texture.
Keywords: Street Corn Chicken Chili, chicken chili recipe, corn chili, spicy chicken chili, Mexican-inspired chili
Find it online: https://servedbynora.com/street-corn-chicken-chili-recipe/
