Introduction

This Street Corn Chicken Chili is a flavorful twist on traditional chili, combining sweet corn, tender ground chicken, and bold spices. It’s creamy, slightly spicy, and perfect for cozy dinners any time of year.

A white bowl filled with thick, orange-colored soup that has a slightly oily surface with visible spices and corn kernels mixed in. The soup is topped with crumbled white cheese and scattered fresh green cilantro leaves. On the edge of the bowl, a bright yellow-green lime wedge rests, adding a fresh touch. The white bowl has a rustic, brown chipped design on its rim, and it sits on a white marbled textured surface. 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 adjust salt and pepper as needed. Cook for another 7 to 9 minutes, breaking up the chicken with a spatula until browned and well combined with the aromatics.
Step 3: Pour in the chicken broth and stir in the chicken base. Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and develop flavor.
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 if needed.
Step 5: Serve the chili hot, garnished with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if desired.

Tips & Variations

For extra depth, char the corn kernels lightly in a dry skillet before adding to the chili.
Substitute ground turkey or beef if you prefer a different protein.
Adjust the jalapeno quantity to control the heat level; leave seeds in for more spice.
Swap sour cream for Greek yogurt for a tangier, lower-fat option.
Add black beans or diced tomatoes for added texture and flavor variation.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A deep white bowl filled with a thick, brownish-red soup containing bright yellow corn kernels and chunks of light brown meat or tofu mixed throughout. On top, there is a dollop of white sour cream sprinkled with red paprika powder, surrounded by scattered fresh green chopped cilantro leaves. 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 ahead of time?

Yes, this chili tastes even better the next day as the flavors deepen. Prepare it a day in advance and reheat thoroughly before serving.

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

If chicken base is unavailable, you can substitute with an equal amount of chicken bouillon or reduce the salt in the recipe and use more chicken broth for flavor.