Introduction

This Street Corn Chicken Chili is a vibrant and comforting twist on traditional chili, packed with fresh corn, tender ground chicken, and bold spices. Its creamy texture and zesty flavor make it perfect for any day you want a hearty meal with a bit of a kick.

A bowl of orange-yellow corn soup filled with visible corn kernels and small green herb pieces spread throughout, topped with white crumbled cheese and scattered red spice flakes. Two bright green lime wedges sit on the surface near the center, surrounded by fresh green chopped herbs sprinkled evenly on top. The soup is served in a white bowl with a rustic brown speckled rim, placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Set a large soup pot over medium heat and add the olive oil. Stir in the diced onion, diced jalapenos, corn kernels, kosher salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion is translucent.
Step 2: Add the minced garlic and ground chicken to the pot. Sprinkle in the chili powder, paprika, cumin, and season with additional salt and pepper as needed. Cook for another 7 to 9 minutes, breaking apart the chicken with a spatula as it browns and blends with the aromatics.
Step 3: Pour in the chicken broth and mix in the chicken base. Bring the mixture to a gentle boil over increased heat, then reduce to medium-low. Let it simmer uncovered for 25 to 30 minutes, stirring occasionally, allowing the chili to thicken and the flavors to develop.
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 desired.
Step 5: Ladle the 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!

Tips & Variations

For a milder chili, reduce the number of jalapenos or omit the seeds before dicing.
Substitute ground turkey or lean beef if you prefer a different protein.
Add black beans or diced tomatoes for extra texture and flavor.
Use frozen corn kernels when fresh corn is out of season for convenience.
Top with avocado slices or a dollop of guacamole for a creamy contrast.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. This chili can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white bowl filled with a thick soup made of a reddish-brown broth layered with yellow corn kernels, pieces of chicken, and ground texture bits mixed throughout. On top, there is a dollop of white sour cream sprinkled with red spice powder and chopped green cilantro leaves scattered around and on top of the cream. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can start by sautéing the aromatics and browning the chicken on the stove, then transfer everything to a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, adding the sour cream, cilantro, and lime juice near the end.

What can I use if I don’t have chicken base?

If you don’t have chicken base, you can substitute with an equal amount of chicken bouillon granules or simply use extra chicken broth. The chili will still be flavorful without it.