Street Corn Chicken Chili Recipe
This Street Corn Chicken Chili is a hearty and flavorful twist on traditional chili, blending the sweetness of fresh corn with spicy jalapenos and tender ground chicken. Enhanced with smoky spices, creamy sour cream, and zesty lime, this comforting dish is perfect for cozy dinners or game day gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
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
Spices & Flavor
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
Liquids
- 4 cups chicken broth
- 1 tablespoon chicken base (such as Better Than Bouillon)
- A few dashes hot sauce of choice
Finishing & Garnish
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
- Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges
Instructions
- Sauté Aromatics & Vegetables: Set a large soup pot over medium heat. Add the olive oil, then 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.
- Add Garlic, Chicken & Spices: 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, using a spatula to break apart the chicken as it browns and flavor melds with the aromatics.
- Add Liquids & Simmer: Pour in the chicken broth and mix in the chicken base. Increase the heat and bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
- 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 creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
- Serve: Ladle 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!
Notes
- Remove jalapeno seeds to reduce spiciness if preferred.
- Use fresh corn kernels for best flavor, but frozen corn can be substituted.
- Adjust chili powder and hot sauce to your preferred heat level.
- For a thicker chili, simmer uncovered a little longer to reduce liquid.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze nicely.
Keywords: Street Corn Chicken Chili, Chicken Chili, Corn Chili, Spicy Chicken Chili, Comfort Food, Easy Dinner
Find it online: https://frommamamaya.com/street-corn-chicken-chili-recipe/
