Description
A warm, creamy, and flavor-packed Street Corn Chicken Chili that blends sweet corn, tender chicken, bold spices, and a touch of lime for the perfect comforting meal.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 jalapeño peppers, seeded and diced
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3 cups fresh corn kernels (about 3–4 ears of corn)
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1 teaspoon kosher salt (plus more to taste)
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½ teaspoon black pepper
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4 cloves garlic, minced
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1 ½ pounds ground chicken
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2 tablespoons chili powder
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1 teaspoon paprika
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1 teaspoon cumin
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4 cups chicken broth
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1 tablespoon chicken base (such as Better Than Bouillon)
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1–2 teaspoons hot sauce (more if you love heat)
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½ cup sour cream
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½ cup chopped cilantro, plus extra for topping
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2 tablespoons fresh lime juice
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Optional toppings:
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Crumbled cotija cheese
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Extra cilantro
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Pinch of chili powder
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Lime wedges
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Instructions
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Heat olive oil in a large soup pot over medium heat. Add onion, jalapeños, and corn. Season with salt and pepper. Cook 7–9 minutes until fragrant and lightly golden.
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Stir in garlic, ground chicken, chili powder, paprika, cumin, and more salt and pepper. Break the chicken into small pieces and cook 7–9 minutes until fully cooked.
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Add chicken broth and chicken base. Bring to a boil, then reduce heat and simmer 25–30 minutes.
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Stir in hot sauce, sour cream, cilantro, and lime juice. Simmer another 5–10 minutes.
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Taste and adjust seasoning. Serve with cotija, chili powder, cilantro, and extra lime.
Notes
Frozen corn can be used in place of fresh.
Add more broth for a thinner consistency or simmer uncovered to thicken.
Adjust heat by adding more jalapeño or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 335 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 75 mg