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Street Corn Chicken Chili

Street Corn Chicken Chili: Your New Favorite Cozy Dish

Street Corn Chicken Chili beautifully marries creamy white chicken chili with vibrant, bold flavors of Mexican street corn, creating a wholesome and cozy meal experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Use any neutral oil as a substitute
  • 1 count Onion Diced, yellow or white preferred
  • 1-2 count Jalapeno Peppers Minced, adjust quantity based on spice tolerance
  • 2-3 cups Corn on the Cob Fresh kernels preferred, frozen can be used as a substitute
  • to taste Kosher Salt Sea salt can be used as an alternative
  • to taste Black Pepper
  • 3-4 cloves Garlic Minced, can use garlic powder in a pinch
For the Protein
  • 1 pound Ground Chicken Lean and versatile, can swap with turkey or plant-based ground meat
For the Spice Blend
  • 2 tablespoons Chili Powder Adjust quantity to taste
  • 1 teaspoon Paprika Smoked paprika can elevate the dish
  • 1 teaspoon Cumin Essential for chili flavor
For the Broth
  • 4 cups Chicken Broth Can substitute with vegetable broth
  • 1 cup Beer Optional for depth of flavor
  • 1 tablespoon Chicken Base (Better Than Bouillon) Vegetable base for vegetarian variant
For the Finishing Touches
  • 2 tablespoons Hot Sauce Adjust according to your spice preference
  • ½ cup Sour Cream Greek yogurt is a great substitute
  • 1 bunch Chopped Cilantro Fresh herb that adds brightness
  • 1 tablespoon Lime Juice Freshens the dish with acidity
Optional Toppings
  • More Cilantro For an extra pop of freshness
  • Crumbled Cotija Cheese Adds a savory tang
  • Chili Powder Enhances presentation and flavor
  • Lime Wedges Zesty kick when serving

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 diced onion and 1–2 minced jalapeño peppers, cooking for 7–9 minutes until softened and fragrant.
  2. Stir in 2–3 cups of fresh corn kernels, seasoning with a pinch of kosher salt and pepper. Let it meld beautifully.
  3. Add 3–4 cloves of minced garlic and 1 pound of ground chicken, breaking the chicken apart while cooking.
  4. Stir in 2 tablespoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin. Cook for another 7–9 minutes until chicken is cooked through.
  5. Pour in 4 cups of chicken broth and, if using, 1 cup of beer. Add 1 tablespoon of chicken base.
  6. Increase heat to high and bring to a boil. Then reduce heat to low, cover, and simmer for 25–30 minutes.
  7. Stir in 2 tablespoons of hot sauce, ½ cup of sour cream, and the juice of 1 lime. Add a generous handful of chopped cilantro and cook for another 5–10 minutes.
  8. Taste and adjust seasoning with additional salt or pepper before serving.
  9. Ladle into bowls and finish with more cilantro, crumbled cotija cheese, a dash of chili powder, and lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 26gProtein: 30gFat: 14gSaturated Fat: 4gCholesterol: 80mgSodium: 750mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

This dish is great as leftovers; the flavors deepen and will be even tastier the next day.

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