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Street Corn Chicken Chili

A delightful fusion of flavors featuring tender ground chicken, crunchy corn, and zesty spices, perfect for cozy meals any time of the year.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced
  • 3-4 jalapeño peppers, seeds removed and diced Adjust for spice level
  • 6-8 ears corn on the cob, kernels cut from cob Fresh, frozen, or canned corn works
  • 6-8 cloves garlic, minced
  • 2 pounds ground chicken
  • 4 cups chicken broth
  • 1 tablespoon chicken base (like Better Than Bouillon)
  • A few dashes hot sauce To taste
Spices and Seasoning
  • 3 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • Kosher salt and black pepper To taste
Finishing Touches
  • 1 cup sour cream
  • 1 cup chopped cilantro Plus extra for garnish
  • 3 tablespoons lime juice Freshly squeezed
Optional Toppings
  • To taste crumbled cotija cheese
  • To taste lime wedges
  • To taste more cilantro
  • To taste chili powder

Method
 

Preparation
  1. Set a large soup pot over medium heat. Pour in the olive oil and let it warm.
  2. Add the diced onion and jalapeños along with the corn kernels. Sprinkle with kosher salt and pepper. Sauté for about 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
  3. Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Use a spatula to break apart the chicken as it cooks, mingling flavors for about another 7 to 9 minutes.
Cooking
  1. Once the chicken is browned, pour in the chicken broth and mix in the chicken base. Turn the heat up and bring to a gentle boil.
  2. Reduce the temperature to medium-low and let it simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to meld beautifully.
Finishing
  1. 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 blended.
  2. Taste and adjust the seasoning.
  3. Ladle into bowls and garnish with extra cilantro, crumbled cotija cheese, additional chili powder, and lime wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. For extra flavor, grill your corn before slicing it off the cob. Adjust spice levels as desired.