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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
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.