Street Corn Chicken Chili Recipe

Introduction

If you’re craving a flavorful, soul-warming meal that’s perfect for weeknights or entertaining, this Street Corn Chicken Chili is a must-try. It combines sweet corn, juicy ground chicken, and smoky spices with a zesty hint of lime, creating a creamy and colorful dish that feels like a comforting hug in a bowl.

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

1. Step 1: Set a large soup pot over medium heat and add the olive oil. Stir in the diced onion, diced jalapenos, corn kernels, salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
2. Step 2: Add the minced garlic and ground chicken. Sprinkle in the chili powder, paprika, cumin, and additional salt and pepper as desired. Cook for another 7 to 9 minutes, breaking apart the chicken with a spatula as it browns and absorbs the flavors.
3. Step 3: Pour in the chicken broth and stir in the chicken base. Increase heat to bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes to thicken the chili and develop the flavors.
4. 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 the chili is creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if needed.
5. Step 5: Serve the chili hot, garnished with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if desired.

Tips & Variations

• For a spicier chili, leave the jalapeno seeds in or add extra hot sauce.
• Use frozen corn kernels if fresh corn is not available; just adjust cooking time slightly.
• Swap ground chicken with ground turkey or pork for a different flavor profile.
• Top with diced avocado or shredded cheese for added richness and texture.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables to boost protein and texture.

What can I use instead of chicken base?

If you don’t have chicken base, you can substitute it with an equal amount of chicken bouillon cubes or use additional chicken broth for similar flavor depth.

Street Corn Chicken Chili Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

This Street Corn Chicken Chili is a delicious, hearty soup that combines the sweet flavors of corn with savory ground chicken and a blend of smoky spices. Inspired by the classic Mexican street corn, it features tender chicken, fresh corn kernels, and a creamy, tangy finish with sour cream, cilantro, and lime juice. Perfect for a comforting weeknight dinner or casual entertaining, this chili is packed with flavor and texture, making it a unique twist on traditional chili recipes.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

• More cilantro
• Crumbled cotija cheese
• Chili powder
• Lime wedges

Instructions

1. 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 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
2. 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.
3. 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.
4. 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.
5. 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

• You can adjust the heat level by varying the amount of jalapeno and hot sauce used.
• Use fresh corn for the best flavor; frozen corn can be substituted in a pinch but may alter the texture slightly.
• Ground turkey or lean ground beef can be used instead of ground chicken.
• For a dairy-free version, substitute the sour cream with a plant-based alternative or omit altogether and add extra lime juice for tang.
• Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Keywords: street corn chili, chicken chili recipe, corn chili, ground chicken chili, Mexican inspired chili, easy chili recipe, weeknight dinner soup