Street Corn Chicken Chili Recipe
Street Corn Chicken Chili is a flavorful and creamy chili featuring ground chicken, sweet corn kernels, and a blend of smoky spices. This comforting dish is enhanced with fresh jalapenos, garlic, and brightened with lime juice and cilantro, making it perfect for a hearty main course on a cozy day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
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 pepper. Cook for 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 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 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 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
- For a spicier chili, leave the jalapeno seeds in or add an extra jalapeno.
- You can substitute ground turkey or lean ground beef for ground chicken if preferred.
- If cotija cheese is unavailable, feta or queso fresco can be used as alternatives.
- To make it dairy-free, omit the sour cream or use a vegan sour cream substitute.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Find it online: https://lovelycooks.com/street-corn-chicken-chili-recipe/
