Street Corn Chicken Chili
Street Corn Chicken Chili is a mix between a white chicken chili recipe and Mexican street corn, delicious flavors for a perfect one pot dish!
My foodie mind always combines two separate dishes and makes them become one.
This chili recipe was no exception and was the perfect Sunday football meal, even though our team lost (boo 🙁 ).
How to make Street Corn Chicken Chili
First set a large soup pot over medium heat.
Then add some olive oil, a diced onion, and a few diced jalapeno peppers.
Also some fresh corn cut from the cob, this was from 8 ears of corn.
Season with kosher salt and pepper and cook for 7 to 9 minutes.
Then add 2 pounds of ground chicken, lots of fresh minced garlic, and your basic chili seasonings.
I added 3 tablespoons chili powder, 2 tablespoons paprika, and a tablespoon of cumin along with more kosher salt and pepper.
Cook this for 7 to 9 minutes, breaking apart the chicken as it cooks.
Next pour in 4 cups of chicken broth, a tablespoon of chicken base, and 3/4 cup of your favorite beer.
The beer is optional, so no worries if you don’t have any on hand.
Bring this to a boil and reduce the heat to medium low and simmer for about half an hour.
Finally add in a cup of sour cream, a cup of chopped cilantro, a few dashes of hot sauce, and some fresh lime juice.
And simmer for a few more minutes.
I always taste for seasoning, just add more kosher salt, pepper, or chili powder if needed.
Serve Street Corn Chicken Chili with cotija cheese and fresh cilantro over top 🙂
A perfect combo of chili and Mexican street corn!
YUM!
If you like Street Corn Chicken Chili, you might also like these recipes…
Mexican Street Corn Flatbreads
Italian Sausage Tortellini Soup
Mexican Street Corn Dog Nachos
Flavorful Chili Recipes
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Street Corn Chicken Chili
Street Corn Chicken Chili is a mix between white chicken chili recipe and Mexican street corn, delicious flavors for a perfect one pot dish!
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, pepper
- 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 (I used 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
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Set a large soup pot over medium heat. Add the onion, jalapenos, corn kernels, kosher salt, and pepper. Cook 7 to 9 minutes stirring a few times.
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Add the garlic, ground chicken, chili powder, paprika, cumin, more kosher salt, and pepper. Cook 7 to 9 minutes, stirring and breaking apart the chicken with a spatula.
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Add the chicken broth, beer (if using), and chicken base. Bring to a boil then reduce the heat to medium low and simmer for 25 to 30 minutes. Add the hot sauce, sour cream, cilantro, and lime juice. Cook 5 to 10 more minutes.
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Taste for seasoning and add more chili powder, kosher salt, and/or pepper if needed. Serve with toppings such as more cilantro, crumbled cotija cheese, chili powder, lime wedges if desired.
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