Description
Street Corn Chicken Chili is a vibrant, zesty twist on classic chili, combining sweet corn, tender ground chicken, and bold spices with a creamy, tangy finish. Perfect for a flavorful weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3–4 jalapeno peppers, seeds removed and diced
- 6–8 ears corn, kernels cut from cob
- Kosher salt and black pepper, to taste
- 6–8 cloves garlic, minced
- 2 lbs ground chicken
- 3 tbsp chili powder
- 2 tbsp paprika
- 1 tbsp cumin
- 4 cups chicken broth
- 1 tbsp chicken base (e.g., Better Than Bouillon)
- A few dashes hot sauce, optional
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tbsp lime juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and jalapenos, sauté until soft.
- Add garlic and cook for 1 minute until fragrant.
- Add ground chicken, breaking it up with a spoon, and cook until no longer pink.
- Stir in chili powder, paprika, cumin, salt, and black pepper.
- Add corn, chicken broth, chicken base, and hot sauce. Bring to a boil, then reduce heat and simmer 20–25 minutes.
- Remove from heat and stir in lime juice, sour cream, and chopped cilantro.
- Serve hot, garnished with extra cilantro if desired.
Notes
- For extra creaminess, add shredded cheese when serving.
- Adjust jalapenos or hot sauce for desired heat.
- Can be made ahead and stored in the fridge for 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American