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Street Corn Chicken Chili

Street Corn Chicken Chili
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Bold, creamy chili combining zesty Mexican street corn flavors with hearty ground chicken. High protein recipe ready in about an hour, perfect for weeknight dinners.

Ingredients

Scale
  • 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 (about 3 1/2 to 4 cups kernels)
  • 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

Instructions

  1. Set a large soup pot over medium heat and add olive oil. Add diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until vegetables soften and onion becomes translucent with golden bits on the corn.
  2. Stir in minced garlic and ground chicken. Add chili powder, paprika, cumin, and additional salt and pepper. Cook for 7 to 9 minutes, breaking apart chicken with spatula as it browns evenly and loses all pink color.
  3. Pour in chicken broth and stir in chicken base until dissolved. Increase heat and bring to a gentle boil, then reduce to medium-low for a gentle simmer. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until chili thickens.
  4. Lower heat to low. Stir in hot sauce, sour cream, chopped cilantro, and lime juice. Cook for 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning.
  5. Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, chili powder, and lime wedges. Serve hot.

Notes

  • Use 3 1/2 to 4 cups frozen corn if fresh is unavailable. For canned corn, drain well and use 2 to 3 cans.
  • Ground turkey or beef can replace ground chicken. For vegetarian version, use two cans white beans and vegetable broth.
  • Adjust heat by using 1 to 2 jalapenos for mild, 3 to 4 for medium heat. Remove all seeds for less spice.
  • Chili can be made in slow cooker: sauté aromatics and chicken first, then cook on low 4 to 6 hours. Add sour cream, cilantro, and lime juice in last 15 minutes.
  • Lower heat before adding sour cream to prevent curdling. Leftovers will thicken and may need extra broth when reheating.

Nutrition

Find it online: https://www.benefitiany.com/street-corn-chicken-chili/