Street Corn Chicken Chili (Print Version)
Creamy corn and chicken chili with Mexican street corn flavors - zesty, hearty and ready in just over an hour.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 onion, diced
03 -
3 to 4 jalapeno peppers, seeds removed and diced
04 -
6 to 8 ears corn on the cob, kernels cut from cob
05 -
Kosher salt and black pepper, to taste
06 -
6 to 8 cloves garlic, minced
07 -
2 pounds ground chicken
→ Spices & Flavor
08 -
3 tablespoons chili powder
09 -
2 tablespoons paprika
10 -
1 tablespoon cumin
→ Liquids
11 -
4 cups chicken broth
12 -
1 tablespoon chicken base (such as Better Than Bouillon)
13 -
A few dashes hot sauce of choice
→ Finishing & Garnish
14 -
1 cup sour cream
15 -
1 cup chopped cilantro
16 -
3 tablespoons lime juice
17 -
Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges
# Steps:
01 -
Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
02 -
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.
03 -
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.
04 -
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.
05 -
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:
01 -
If you prefer less heat, use fewer jalapenos or remove all seeds.
02 -
You can substitute frozen or canned corn if fresh is unavailable (use about 4 1/2 to 6 cups corn kernels).
03 -
Ground turkey or beef can replace ground chicken.
04 -
For a vegetarian version, swap chicken for canned white beans and use vegetable broth and base.
05 -
Adjust seasoning and thickness by adding extra broth or simmering longer as needed.