Street Corn Chicken Chili Recipe
This flavorful Street Corn Chicken Chili combines the sweetness of fresh corn with tender ground chicken and a blend of smoky spices. Enhanced with jalapenos for a mild kick, creamy sour cream, and fresh cilantro and lime for brightness, this hearty chili offers a unique twist on traditional chili recipes. Perfect for a comforting weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Base 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 & Broth
- 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
Finishing Ingredients
- 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 and add the olive oil. Add the diced onion, diced jalapenos, corn kernels, kosher salt, and black pepper. Cook while stirring occasionally for 7 to 9 minutes, 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, breaking apart the chicken with a spatula as it browns and combines with the aromatics.
- Add Liquids & Simmer: Pour in the chicken broth and add the chicken base, stirring to combine. Increase heat to bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 25 to 30 minutes to thicken and develop flavor.
- Finish the Chili: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with chili powder, salt, or pepper as desired.
- Serve: Ladle the chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if desired. Serve hot and enjoy!
Notes
- Adjust the amount of jalapeno peppers to control the heat level.
- For a richer flavor, you can substitute ground chicken with ground turkey or beef.
- Optional toppings add authenticity and extra flavor but can be omitted for a lighter dish.
- To keep it gluten-free, ensure the chicken base and hot sauce are certified gluten-free.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Keywords: street corn chili, chicken chili, ground chicken recipe, corn chili, easy chili recipe, stovetop chili, spicy chicken chili
Find it online: https://nataliereeve.com/street-corn-chicken-chili-recipe/
