Why You’ll Love This Recipe

Unique Flavor Combination: Merges the richness of white chicken chili with the vibrant flavors of Mexican street corn.
One-Pot Convenience: Simplifies preparation and cleanup by cooking everything in a single pot.
Quick and Easy: With straightforward preparation and cooking steps, this dish comes together in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 onion, diced
3 to 4 jalapeño peppers, seeds removed and diced
6 to 8 ears corn on the cob, kernels cut from cob
Kosher salt and 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
3/4 cup vegetable broth (optional; as a substitute)
1 tablespoon chicken base (e.g., Better Than Bouillon)
A few dashes of hot sauce (adjust to taste)
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Optional toppings: additional cilantro, crumbled cotija cheese, chili powder, lime wedges

Directions

Sauté Vegetables:
- In a large soup pot over medium heat, add olive oil.
- Sauté diced onion, jalapeños, and corn kernels. Season with kosher salt and pepper. Cook for 7 to 9 minutes, stirring occasionally.
Cook Chicken and Spices:
- Add minced garlic, ground chicken, chili powder, paprika, cumin, and additional salt and pepper to the pot.
- Cook for 7 to 9 minutes, breaking apart the chicken as it cooks, until browned.
Add Liquids and Simmer:
- Pour in chicken broth, chicken base, and vegetable broth (if using).
- Bring to a boil, then reduce heat to medium-low. Let it simmer for about 30 minutes, allowing flavors to meld.
Finish the Chili:
- Stir in sour cream, chopped cilantro, lime juice, and a few dashes of hot sauce.
- Simmer for an additional 5 minutes. Taste and adjust seasoning if necessary.
Serve:
- Ladle the chili into bowls.
- Top with desired garnishes such as extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges.

Servings and Timing

Servings: Approximately 8 bowls
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes

Variations

Meat Options: Substitute ground chicken with ground turkey or lean beef if preferred.
Vegetarian Version: Use plant-based ground meat alternatives and vegetable broth to make it vegetarian-friendly.
Spice Level: Adjust the number of jalapeños and amount of hot sauce to suit your heat preference.
Dairy-Free: Opt for dairy-free sour cream and omit the cotija cheese topping.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water if needed to reach desired consistency.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn can be used. Ensure it’s thawed and drained before adding to the pot.

Can I make this chili ahead of time?

Yes, this chili tastes even better the next day. Prepare it ahead and store in the refrigerator. Reheat thoroughly before serving.

How can I make this chili spicier?

Increase the amount of jalapeños and hot sauce, or add diced green chilies for extra heat.

Can I freeze this chili?

Yes, let the chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Street Corn Chicken Chili is a delightful blend of creamy, spicy, and savory flavors that come together in a hearty bowl. Whether you’re serving it for a family dinner or a gathering with friends, this dish is sure to impress and satisfy. Enjoy the comforting taste of this unique chili!

Street Corn Chicken Chili

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This Street Corn Chicken Chili is a hearty, flavorful fusion of white chicken chili and Mexican street corn, creating a comforting one-pot meal. Tender ground chicken, sweet corn, aromatic spices, and creamy elements combine to create a zesty, satisfying dish that’s perfect for any occasion. Simple to make and customizable to your preferred heat level, this chili is sure to become a household favorite.

Author: Amy
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yield: Approximately 8 bowls
Category: Main Dish, Soup
Method: Stovetop
Cuisine: Mexican-American
Diet: Gluten Free

Instructions

Sauté Vegetables:
- In a large soup pot, heat olive oil over medium heat.
- Sauté diced onion, jalapeños, and corn kernels with kosher salt and pepper. Cook for 7 to 9 minutes, stirring occasionally.
Cook Chicken and Spices:
- Add minced garlic, ground chicken, chili powder, paprika, cumin, and additional salt and pepper to the pot.
- Cook for 7 to 9 minutes, breaking apart the chicken, until browned.
Add Liquids and Simmer:
- Pour in chicken broth, chicken base, and vegetable broth (if using).
- Bring to a boil, then reduce heat to medium-low. Let it simmer for about 30 minutes to meld the flavors.
Finish the Chili:
- Stir in sour cream, chopped cilantro, lime juice, and hot sauce.
- Simmer for an additional 5 minutes, adjusting seasoning as necessary.
Serve:
- Ladle the chili into bowls and top with desired garnishes like cilantro, crumbled cotija cheese, chili powder, and lime wedges.