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Street Corn Chicken Chili Recipe

Bold and Creamy Street Corn Chicken Chili Recipe to Love

Enjoy this flavorful Street Corn Chicken Chili Recipe combining rich creamy textures and zesty flavors, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 cup Diced Onion Yellow or white onions work best.
  • 2 whole Jalapeños Remove seeds for milder chili.
  • 1 cup Corn Kernels Fresh, frozen, or canned.
  • to taste Kosher Salt
  • to taste Pepper
  • 3 cloves Minced Garlic Fresh garlic recommended.
For the Chili
  • 1 pound Ground Chicken Can substitute with ground turkey or crumbled tofu.
  • 2 tablespoons Chili Powder Adjust for desired heat.
  • 1 teaspoon Paprika Use sweet paprika.
  • 1 teaspoon Cumin
  • 4 cups Chicken Broth Low-sodium preferred.
  • 1 tablespoon Chicken Base Can replace with bouillon cubes or omit.
For the Creamy Finish
  • ½ cup Sour Cream Non-dairy alternatives are recommended.
  • ¼ cup Chopped Cilantro Substitute with parsley if unavailable.
  • 1 whole Fresh Lime Juice Essential for flavor.

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 diced onion and 2 chopped jalapeños, stirring occasionally for about 7–9 minutes until softened.
  2. Mix in 1 cup of corn kernels, followed by kosher salt and pepper to enhance flavors.
  3. Stir in 3 minced garlic cloves with 1 pound of ground chicken, 2 tablespoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin for 7–9 minutes, until chicken is browned.
  4. Pour in 4 cups of chicken broth and add 1 tablespoon of chicken base, stirring well to combine. Increase heat to boil, then reduce to medium-low and let simmer uncovered for 25–30 minutes.
  5. After simmering, stir in ½ cup of sour cream, ¼ cup of chopped cilantro, and the juice of 1 lime, cooking for an additional 5–10 minutes.
  6. Taste and adjust seasoning with salt, pepper, or hot sauce. Serve hot, garnished with cilantro or lime wedges.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 18mgCalcium: 60mgIron: 3.5mg

Notes

For thicker chili, reduce chicken broth. Fresh corn enhances flavor, but frozen or canned is acceptable. Adjust jalapeño seeds for desired spice. Slow cooker option available.

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