Description
Street Corn Chicken Chili blends spicy jalapeños, sweet corn, and creamy chilies for a hearty, flavorful twist on classic chili.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeño peppers, seeds removed and diced
- 6 to 8 ears corn, kernels cut from the 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 (like Better Than Bouillon)
- A few dashes hot sauce
Finishing & Garnish
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
- Optional: more cilantro, cotija cheese, chili powder, lime wedges
Instructions
- Sauté the Vegetables
Warm the olive oil in a large pot. Add onion and jalapeños, cooking until softened. - Add Corn and Seasonings
Add corn kernels, salt, and pepper. Cook until lightly toasted and fragrant. - Stir in Garlic
Add garlic and cook briefly until aromatic, stirring constantly. - Cook the Ground Chicken
Add ground chicken. Break it up as it cooks and season lightly. - Add Spices
Mix in chili powder, paprika, and cumin until the chicken is fully coated. - Pour in Broth and Chicken Base
Add broth, chicken base, and hot sauce. Stir well and bring to a simmer. - Simmer the Chili
Allow to gently simmer to blend flavors and soften vegetables. - Finish with Sour Cream and Lime
Stir in sour cream, cilantro, and lime juice for a creamy, bright finish. - Serve
Ladle into bowls and garnish with cotija cheese, lime wedges, chili powder, or extra cilantro.
Notes
Grilling or broiling the corn adds incredible charred flavor.
Adjust jalapeños based on heat preference.
Add canned roasted green chilies for extra depth.