Savor the comforting taste of warm chili with a twist. This Street Corn Chicken Chili combines succulent ground chicken, fresh corn, and vibrant spices to create a hearty meal. Perfect for chilly evenings or casual gatherings, this dish brings together classic flavors with an exciting street corn flair.
Why Make This Recipe
Street Corn Chicken Chili not only warms you up, but it also bursts with flavor. The addition of fresh corn and spices enhances traditional chili, making it a standout dish. Gather your loved ones and enjoy a cozy bowl of this delightful chili. Plus, with ingredients like ground chicken and spices, you create a dish that’s both comforting and nourishing.
How to Make Street Corn Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeno peppers, seeds removed and diced
- 6 to 8 ears corn on the cob, kernels cut from cob
- Kosher salt and black 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
- 1 tablespoon chicken base (such as Better Than Bouillon)
- A few dashes hot sauce of choice
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
- Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges
Step by Step
- Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavor melds with the aromatics.
- Pour in the chicken broth and mix in the chicken base. Increase the heat and bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
- Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
- Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!
How to Serve Street Corn Chicken Chili
Serve Street Corn Chicken Chili in deep bowls. Top with fresh cilantro, a dollop of sour cream, and crumbled cotija cheese for extra richness. Pair it with crusty bread or tortilla chips for a delightful crunch. Enhance your meal with a side salad or roasted vegetables for balance.
How to Store Street Corn Chicken Chili
Store leftovers in an airtight container. Keep the chili in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through. If needed, add a splash of chicken broth to return some creaminess to the chili.
Tips to Make Street Corn Chicken Chili
- Use fresh corn for the best flavor, but frozen corn will work in a pinch.
- Adjust the heat by adding more or fewer jalapenos.
- For a thicker chili, let it simmer a bit longer.
Variation
Try using turkey instead of ground chicken for a leaner option. Add beans to the mix for added texture and protein. You can also mix in different spices, like smoked paprika, for a unique flavor profile.
FAQs
Can I make this chili in a slow cooker?
Yes, brown the chicken and vegetables first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours for a delicious slow-cooked flavor.
Is this chili gluten-free?
Yes, this recipe is gluten-free as none of the ingredients contain gluten. Always check labels for packaged ingredients.
Can I use chicken breast instead of ground chicken?
Absolutely! Just shred cooked chicken breasts and stir them into the chili in place of ground chicken. For an even heartier meal, check out this Ground Beef Enchilada Skillet recipe for inspiration.
Street Corn Chicken Chili
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3-4 pieces jalapeno peppers, seeds removed and diced
- 6-8 ears corn on the cob, kernels cut from cob
- Kosher salt and black pepper, to taste
- 6-8 cloves garlic, minced
Main Ingredients
- 2 pounds ground chicken
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 4 cups chicken broth
- 1 tablespoon chicken base (such as Better Than Bouillon)
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
Optional Toppings
- more cilantro
- crumbled cotija cheese
- chili powder
- lime wedges
Instructions
Preparation
- Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavor melds with the aromatics.
- Pour in the chicken broth and mix in the chicken base. Increase the heat and bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
- Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
- Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!