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Street Corn Chicken Chili Recipe

Street Corn Chicken Chili Recipe – A Creamy Comfort Bowl

This Street Corn Chicken Chili is a creamy, gluten-free delight that warms your soul with sweet corn, savory chicken, tangy lime, and smoky spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 2 tablespoons Olive Oil Substitution: Can use avocado oil for a different flavor profile.
  • 1 large Onion, diced Note: Yellow or white onions work well; avoid red for a milder taste.
  • 2 medium Jalapenos, diced Substitution: For less heat, use bell peppers instead.
  • 2 cups Corn Kernels Note: Fresh corn is best, but frozen/canned can be used.
  • to taste Kosher Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
  • 3 cloves Minced Garlic Note: Fresh garlic is preferred for intensity.
Protein
  • 1 pound Ground Chicken Substitution: Ground turkey or pork work as alternatives.
Spice Mix
  • 1 tablespoon Chili Powder Adjust amounts for desired spice level.
  • 1 teaspoon Paprika Adjust amounts for desired spice level.
  • 1 teaspoon Cumin Adjust amounts for desired spice level.
Broth
  • 4 cups Chicken Broth Substitution: Vegetable broth for a vegetarian version.
  • 1 tablespoon Chicken Base (optional) Skip for lighter taste or use bouillon.
Creaminess
  • ¾ cup Sour Cream Substitution: Non-dairy sour cream or yogurt can be used.
Garnish
  • to taste Chopped Cilantro Note: Can be omitted if not favored.
  • 2 Fresh Lime Juice Substitution: Lemon juice can be used for a different citrus note.
  • to taste Hot Sauce For extra spice.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced onion, 2 diced jalapeños, and 2 cups of corn kernels, cooking them for about 7–9 minutes.
  2. Add 3 cloves of minced garlic and 1 pound of ground chicken to the pot, seasoning generously with salt, pepper, 1 tablespoon of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin. Cook for another 7–9 minutes, breaking up the chicken as it browns.
  3. Pour in 4 cups of chicken broth, adding 1 tablespoon of chicken base if using. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for 25–30 minutes.
  4. After simmering, stir in ¾ cup of sour cream, the juice of 2 limes, and your preferred amount of hot sauce. Let the chili cook for an additional 5–10 minutes.
  5. Taste the Street Corn Chicken Chili and adjust the seasoning as necessary. Ladle the chili into bowls, garnishing each with chopped cilantro, and serve warm with cornbread or tortilla chips on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

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