Street Corn Chicken Chili is a mix between white chicken chili recipe and Mexican street corn, delicious flavors for a perfect one pot dish!
- 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
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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.