Dinner

Street Corn Chicken Chili Recipe

ByNaomi Fletcher October 24, 2025October 24, 2025

Introduction

This Street Corn Chicken Chili is a vibrant twist on classic chili, featuring sweet corn, tender ground chicken, and a blend of bold spices. It’s creamy, flavorful, and perfect for a cozy meal any time of year.

A close-up view of a bowl of creamy orange soup with visible pieces of corn and herbs in a white bowl with brown chipped edges, topped with white crumbled cheese and chopped green cilantro scattered on top, with a wedge of lime placed on the right edge of the bowl, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 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
3/4 cup your favorite beer (optional)
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: additional cilantro, crumbled cotija cheese, chili powder, lime wedges

Instructions

Step 1: Heat a large soup pot over medium heat. Add the diced onion, jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften.
Step 2: Stir in the minced garlic, ground chicken, chili powder, paprika, cumin, more kosher salt, and pepper. Cook for another 7 to 9 minutes, breaking up the chicken with a spatula until it’s no longer pink.
Step 3: Pour in the chicken broth, beer if using, and chicken base. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 25 to 30 minutes.
Step 4: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes to blend the flavors.
Step 5: Taste and adjust seasoning with more chili powder, kosher salt, or pepper if needed. Serve warm with optional toppings like extra cilantro, crumbled cotija cheese, chili powder, and lime wedges.

Tips & Variations

For a smoky flavor, try using smoked paprika instead of regular paprika.
Substitute ground turkey or beef if you prefer a different protein.
Add black beans or diced tomatoes for extra texture and heartiness.
Use Greek yogurt in place of sour cream for a tangier, lighter option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A shallow white bowl holds a thick orange soup with visible yellow corn kernels and small green herb pieces spread throughout. White cheese crumbles are scattered evenly on the surface, and chopped fresh green cilantro is sprinkled on top. A quarter slice of lime rests on the edge of the bowl. The bowl sits on a white marbled surface. The rim of the bowl shows a worn, dark brown speckled pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, you can omit the ground chicken and use plant-based meat substitutes or add extra beans and vegetables to keep it hearty and flavorful.

Is the beer necessary in the recipe?

The beer adds depth and a slight bitterness that complements the chili’s spices, but it is optional. You can simply increase the chicken broth if you prefer not to use beer.