Description

Street Corn Chicken Chili combines the flavors of zesty Mexican street corn and hearty chicken chili in one vibrant, crowd-pleasing dish. This creamy, slightly spicy chili is packed with sweet corn, savory ground chicken, bright cilantro, tangy lime, and warming spices. It’s quick to prepare, bold in flavor, and perfect for weeknight dinners or entertaining.

Ingredients

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

Spices & Flavor

3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin

Liquids

4 cups chicken broth
1 tablespoon chicken base (such as Better Than Bouillon)
A few dashes hot sauce of choice

Finishing & Garnish

1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges

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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

If you prefer less heat, use fewer jalapenos or remove all seeds.
You can substitute frozen or canned corn if fresh is unavailable (use about 4 1/2 to 6 cups corn kernels).
Ground turkey or beef can replace ground chicken.
For a vegetarian version, swap chicken for canned white beans and use vegetable broth and base.
Adjust seasoning and thickness by adding extra broth or simmering longer as needed.

Nutrition

Serving Size: 1/8 of recipe (about 1.5 cups)
Calories: 332
Sugar: 6g
Sodium: 850mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 27g
Cholesterol: 90mg