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–+ servings
Street Corn Chicken Chili Recipe

Street Corn Chicken Chili Recipe for Cozy Nights In

This Street Corn Chicken Chili combines sweet corn and zesty lime with comforting ground chicken, making it a perfect cozy meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can use avocado oil for a different flavor.
  • 1 Onion (diced) Yellow or white onions work best.
  • 1 Jalapeno (diced) For less heat, use bell peppers instead.
  • 3-4 cups Corn Kernels Fresh preferred; frozen or canned can be used.
  • Kosher Salt Adjust based on taste preference.
  • Pepper
  • 2-3 tablespoons Garlic (minced) Fresh garlic is preferred.
For the Chili
  • 1 pound Ground Chicken Ground turkey or pork works well.
  • 1 tablespoon Chili Powder Use smoked paprika for a different twist.
  • 1 tablespoon Paprika Can use regular or smoked paprika.
  • 1 tablespoon Cumin Toasting seeds enhances flavor.
  • 4 cups Chicken Broth Low-sodium broth recommended.
  • 1 tablespoon Chicken Base Use vegetable base for vegetarian.
For the Toppings
  • 1 cup Sour Cream Use non-dairy yogurt for a dairy-free alternative.
  • 3 tablespoons Chopped Cilantro Omit if not a fan of cilantro.
  • 1 Fresh Lime Juice Fresh juice is preferred.
  • Hot Sauce Use your favorite brand.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat for about 1-2 minutes until shimmering.
  2. Add 1 diced onion and 1 diced jalapeño, sauté for 7-9 minutes until fragrant and golden.
  3. Stir in 3-4 cups of fresh corn kernels and cook for an additional 3-4 minutes until tender and slightly charred.
  4. Add 2-3 tablespoons of minced garlic and cook for another minute until fragrant.
  5. Introduce 1 pound of ground chicken, breaking it apart, and sprinkle with chili powder, paprika, cumin, salt, and pepper.
  6. Cook for 7-9 minutes until the chicken is fully cooked and no longer pink.
  7. Pour in 4 cups of chicken broth and 1 tablespoon of chicken base, stir and bring to a boil.
  8. Reduce heat and let simmer uncovered for 25-30 minutes.
  9. After simmering, stir in 1 cup of sour cream, 3 tablespoons of chopped cilantro, and juice from 1 lime.
  10. Heat through for 5 minutes before serving, adjusting seasoning to taste.
  11. Ladle into bowls and add desired garnishes like extra cilantro or lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Sauté onions until golden for best flavor. Adjust thickness by adding broth if too thick. Substitute proteins as needed.

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