Introduction

This Street Corn Chicken Chili is a flavorful twist on classic chili, combining sweet corn, tender ground chicken, and a blend of smoky spices. It’s creamy, zesty, and perfect for cozy dinners or game day gatherings.

The image shows a white bowl filled with a warm, thick soup made of golden yellow corn kernels mixed in a rich orange broth with visible small green herbs and spices. The soup is topped with a dollop of white sour cream and sprinkled with crumbled white cheese and fresh green cilantro leaves. Two bright green lime wedges rest on the side of the bowl, adding a fresh contrast to the warm colors of the soup. The bowl is placed 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 jalapeño 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: more cilantro, crumbled cotija cheese, chili powder, lime wedges

Instructions

Step 1: Set a large soup pot over medium heat and add the olive oil. Once hot, add the diced onion, jalapeño peppers, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally until the vegetables begin to soften.
Step 2: Add the minced garlic, ground chicken, chili powder, paprika, cumin, and additional kosher salt and pepper. Cook 7 to 9 minutes, stirring frequently and breaking apart the chicken with a spatula until it is 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 to develop flavor.
Step 4: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Continue cooking for 5 to 10 minutes until the chili is heated through and creamy.
Step 5: Taste and adjust seasoning with additional chili powder, kosher salt, or pepper as needed. Serve hot, garnished with optional cilantro, crumbled cotija cheese, extra chili powder, and lime wedges for added brightness.

Tips & Variations

For a spicier chili, leave some jalapeño seeds in or add a diced serrano pepper.
If you prefer beef or turkey, feel free to substitute the ground chicken with your choice of ground meat.
Omit the beer if you prefer a non-alcoholic version; just add an equal amount of extra chicken broth.
Top with avocado slices or a drizzle of crema for an extra creamy finish.

Storage

Store leftover chili 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 creaminess. This chili also freezes well—freeze in portioned containers for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white bowl with a rustic brown chipped rim, filled with a thick orange soup that has visible corn kernels and small bits of herbs inside. The surface of the soup is topped with crumbled white cheese and scattered fresh green cilantro leaves. A wedge of lime is placed on the edge of the bowl, adding a fresh touch. The bowl sits on a white marbled surface that contrasts with the warm colors of the soup. 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 substitute the ground chicken with plant-based crumbles or cooked beans for a vegetarian version. Adjust the seasoning and broth as needed to enhance flavor.

Is it necessary to use sour cream?

Sour cream adds creaminess and a slight tang to the chili, but you can substitute with Greek yogurt or omit it altogether if you prefer. The chili will still be flavorful without it.