Introduction

This Street Corn Chicken Chili is a flavorful twist on classic chili, combining tender ground chicken with sweet corn and bold spices. It’s creamy, zesty, and perfect for a comforting meal any day of the week.

A white bowl with a speckled brown rim is filled with a thick, creamy orange soup that has visible yellow corn kernels throughout. The soup is topped with green chopped cilantro, small white crumbles of cheese, and a sprinkling of red chili flakes. Two lime wedges sit on top near the center, adding a fresh bright element. 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 jalapeno peppers, seeds removed and diced
6 to 8 ears corn on the cob, kernels cut from cob
Kosher salt and 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
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. Add the diced onion, diced jalapenos, corn kernels, kosher salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Step 2: Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, breaking apart the chicken with a spatula as it browns and flavors meld.
Step 3: Pour in the chicken broth and mix in the chicken base. Increase the heat to bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes to thicken the chili and develop the flavors.
Step 4: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Adjust seasoning with more chili powder, salt, or pepper if desired.
Step 5: Ladle the chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!

Tips & Variations

For extra smoky flavor, try using smoked paprika instead of regular paprika.
To make it spicier, leave some jalapeno seeds in or add more hot sauce.
Swap ground chicken for ground turkey or lean ground beef if preferred.
Use frozen corn kernels when fresh corn is not in season; just thaw before cooking.

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. For longer storage, freeze in a suitable container for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a thick orange soup that has visible yellow corn kernels and small bits of onion mixed throughout. The soup is topped with scattered white crumbles of cheese, bright green chopped herbs, and a sprinkle of red chili flakes. A lime wedge sits on the edge of the bowl, adding a fresh green accent. The bowl has speckled dark brown edges and is placed on a wooden surface replaced with a white marbled texture. The photo is taken from above, showing the full round shape of the bowl and the colorful soup inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili ahead of time?

Yes, this chili tastes even better the next day as the flavors meld. Prepare it a day ahead and refrigerate, then reheat before serving.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Just be sure to check that your chicken broth and chicken base do not contain gluten additives.

Street Corn Chicken Chili Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

A flavorful and creamy Street Corn Chicken Chili combining the sweetness of fresh corn, tender ground chicken, and a medley of spices, finished with a tangy lime and cilantro kick. This hearty chili is perfect for a cozy meal and topped with creamy sour cream and crumbled cotija cheese for added richness.

Author: Lila
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 6 to 8 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-American

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 cob
Kosher salt and 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
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

Sauté Aromatics & Vegetables: Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add Garlic, Chicken & Spices: Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavor melds with the aromatics.
Add Liquids & Simmer: Pour in the chicken broth and mix in the chicken base. Increase the heat and bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
Finish the Chili: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
Serve: Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!

Notes

Remove jalapeno seeds for less heat or include some seeds to increase spiciness.
Use fresh corn for the best flavor, but frozen corn kernels can be substituted if fresh is unavailable.
Adjust sour cream quantity to taste or substitute with Greek yogurt for a healthier option.
Chicken base powder enhances flavor but can be omitted or replaced with concentrated chicken stock.
For a thicker chili, simmer uncovered longer to reduce liquid further.

Keywords: street corn chicken chili, chicken chili, Mexican chicken chili, creamy chicken chili, corn chili, easy chili recipe