Description

This Street Corn Chicken Chili is a flavorful, spicy, and hearty dish that combines the sweetness of fresh corn with the richness of ground chicken and bold chili spices. Inspired by the classic street corn flavors, this chili is perfect for a comforting meal that feels both fresh and satisfying. It features a blend of sautéed onions, jalapenos, tender chicken, and spices simmered together with chicken broth and a splash of beer, finished with lime juice and cilantro for a bright, tangy touch.

Ingredients

Scale

Main 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 the cob
Kosher salt, to taste
Freshly ground 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
3/4 cup 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 fresh cilantro
3 tablespoons lime juice

Optional Toppings

Additional chopped cilantro
Crumbled cotija cheese
Extra chili powder
Lime wedges

Instructions

Sauté Vegetables: Heat a large soup pot over medium heat and add the olive oil. Once hot, add the diced onion, jalapenos, corn kernels, salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Cook Chicken and Spices: Add the minced garlic, ground chicken, chili powder, paprika, cumin, additional salt, and pepper to the pot. Cook for another 7 to 9 minutes, stirring frequently and breaking apart the chicken with a spatula until the meat is fully browned and combined with the spices.
Simmer with Liquids: Pour in the chicken broth, beer if using, and chicken base. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer gently for 25 to 30 minutes. Stir occasionally to meld the flavors.
Finish the Chili: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes to heat through and blend the flavors well.
Adjust Seasoning and Serve: Taste the chili and add more chili powder, salt, and pepper if needed. Serve hot, topped with optional cilantro, crumbled cotija cheese, extra chili powder, and lime wedges as desired.

Notes

Removing jalapeno seeds reduces heat; for spicier chili, leave some seeds in.
Sour cream can be substituted with Greek yogurt for a healthier option.
If fresh corn is not available, frozen corn kernels can be used.
Beer is optional but adds a subtle depth of flavor.
Adjust the level of hot sauce to your spice preference.
Leftovers keep well in the fridge for up to 3 days and also freeze well.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: street corn chicken chili, chicken chili recipe, spicy chicken chili, corn chili, easy chicken chili, weeknight chili