Street Corn Chicken Chili Recipe

Street Corn Chicken Chili is a creamy, comforting one-pot meal inspired by Mexican street corn flavors and hearty chili goodness. This Street Corn Chicken Chili is rich, slightly smoky, and perfect for busy weeknights or cozy family dinners.

Why You’ll Love This Recipe

This Street Corn Chicken Chili is packed with bold flavors while staying easy and approachable. It’s creamy without being heavy, naturally gluten-free, and family-friendly with adjustable heat. Plus, it’s made in one pot using simple ingredients you already love.

Street Corn Chicken Chili Recipe

Creamy Street Corn Chicken Chili made with ground chicken, sweet corn, lime, and warm spices.

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Prep Time 15 minutes mins

Course Main Dish

Cuisine Tex-Mex Inspired

Ingredients

  

• 2 tablespoons olive oil
• 1 onion diced
• 3 –4 jalapeño peppers seeds removed and diced
• 6 –8 ears corn on the cob kernels cut off
• Kosher salt and black pepper
• 6 –8 cloves garlic minced
• 2 pounds ground chicken
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon cumin
• 4 cups chicken broth
• ¾ cup extra chicken broth or apple juice beer substitute
• 1 tablespoon chicken base
• Hot sauce to taste
• 1 cup sour cream
• 1 cup chopped cilantro
• 3 tablespoons lime juice

Optional Toppings

• Chopped cilantro
• Crumbled cotija cheese
• Chili powder
• Lime wedges

Instructions

 

• Heat olive oil in a large soup pot over medium heat. Add onion, jalapeños, corn kernels, salt, and pepper. Cook for 7–9 minutes, stirring occasionally.
• Add garlic, ground chicken, chili powder, paprika, cumin, additional salt, and pepper. Cook for 7–9 minutes, breaking up the chicken.
• Pour in chicken broth, extra broth or apple juice, and chicken base. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
• Stir in hot sauce, sour cream, cilantro, and lime juice. Simmer 5–10 minutes.
• Taste and adjust seasoning. Serve the Street Corn Chicken Chili with desired toppings.

Notes

Serve with warm tortillas or crusty bread. Greek yogurt can replace sour cream if desired.

 

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3–4 jalapeño peppers, seeds removed and diced
• 6–8 ears corn on the cob, kernels cut off
• Kosher salt and black pepper
• 6–8 cloves garlic, minced
• 2 pounds ground chicken
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon cumin
• 4 cups chicken broth
• ¾ cup extra chicken broth or apple juice (beer substitute)
• 1 tablespoon chicken base
• Hot sauce, to taste
• 1 cup sour cream
• 1 cup chopped cilantro
• 3 tablespoons lime juice

Optional Toppings

• Chopped cilantro
• Crumbled cotija cheese
• Chili powder
• Lime wedges

Instructions

1. Heat olive oil in a large soup pot over medium heat. Add onion, jalapeños, corn kernels, salt, and pepper. Cook for 7–9 minutes, stirring occasionally.
2. Add garlic, ground chicken, chili powder, paprika, cumin, additional salt, and pepper. Cook for 7–9 minutes, breaking up the chicken.
3. Pour in chicken broth, extra broth or apple juice, and chicken base. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
4. Stir in hot sauce, sour cream, cilantro, and lime juice. Simmer 5–10 minutes.
5. Taste and adjust seasoning. Serve the Street Corn Chicken Chili with desired toppings.

Tips & Tricks

• For less heat, use fewer jalapeños or substitute with poblano peppers.
• Fresh corn gives the best sweetness, but frozen corn works well.
• Add extra broth if you prefer a thinner chili.

Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex Inspired
• Difficulty: Easy
• Dietary Notes: Halal-friendly, gluten-free

Notes

Serve with warm tortillas or crusty bread. Greek yogurt can replace sour cream if desired.

Nutrition (Approximate Per Serving)

• Calories: 420
• Protein: 32g
• Carbohydrates: 18g
• Fat: 24g

FAQ

Can I make this chili ahead of time?
Yes, flavors improve after resting overnight.

Can I freeze Street Corn Chicken Chili?
Yes, freeze without toppings for up to 3 months.

Is this chili spicy?
It’s mild-medium; spice can be adjusted easily.

Can I use chicken breast instead of ground chicken?
Yes, finely chopped chicken breast works well.

What can I use instead of cotija cheese?
Feta or queso fresco are great substitutes.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave. Freeze for up to 3 months.

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Conclusion

This Street Corn Chicken Chili is creamy, comforting, and bursting with bold flavor. It’s easy enough for weeknights and impressive enough for guests—one recipe you’ll come back to again and again.