Street Corn Chicken Chili Recipe
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.
- 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
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
- 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.
- 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
- 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
Find it online: https://cheflenacooks.com/street-corn-chicken-chili-recipe/
