Description
Street Corn Chicken Chili is a comforting, flavor-packed dish that fuses creamy Mexican street corn vibes with hearty chicken chili. Packed with fire-roasted corn, tender ground chicken, a lively blend of spices, and finished with cilantro, lime, and sour cream, this one-pot recipe is perfect for family dinners or meal prep. Optional toppings like cotija cheese and fresh herbs add festive flair. It’s a creamy, satisfying chili that’s ready to spice up your dinner table.
Ingredients
Vegetables & Aromatics
- 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
Protein
- 2 pounds ground chicken
Spices & Seasonings
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
Liquids & Base
- 4 cups chicken broth
- 1 tablespoon chicken base (such as Better Than Bouillon)
- A few dashes hot sauce of choice
Creamy & Fresh Additions
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
Optional Toppings
- More chopped cilantro
- Crumbled cotija cheese
- Chili powder
- Lime wedges
Instructions
- Sauté Vegetables
Set a large soup pot over medium heat. Add olive oil, then sauté onion, jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables are softened and slightly golden. - Add Chicken & Spices
Add minced garlic, ground chicken, chili powder, paprika, cumin, and a bit more kosher salt and black pepper to the pot. Cook for another 7 to 9 minutes, stirring constantly, and break apart the chicken with a spatula until the chicken is cooked through and nicely combined with the aromatics and spices. - Simmer Chili
Pour in the chicken broth and add the chicken base. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer uncovered for 25 to 30 minutes, allowing flavors to meld and the chili to thicken. - Finish With Creamy Ingredients
Stir in hot sauce, sour cream, chopped cilantro, and lime juice. Let the chili cook for an additional 5 to 10 minutes to heat through and marry all the flavors. Stir occasionally for even consistency. - Season and Serve
Taste for seasoning and add more chili powder, kosher salt, and/or black pepper as needed. Serve hot with optional toppings like more cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges for a bright finish.
Notes
- Use frozen or canned corn if fresh corn isn’t available—about 5 to 6 cups total.
- Adjust the heat level by using more or fewer jalapenos and controlling the amount of hot sauce.
- Vary your toppings: try avocado slices, diced red onion, or crunchy tortilla strips.
- This chili keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
- To make it dairy-free, swap sour cream for a non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1/8th of chili (about 1.5 cups)
- Calories: 332
- Sugar: 6g
- Sodium: 940mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 96mg
