Creamy Street Corn Chicken Chili for Cozy Nights in

This Creamy Street Corn Chicken Chili combines the heartiness of white chicken chili with the vibrant flavors of Mexican street corn, perfect for cozy gatherings.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 bowls

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chili Base

2 tablespoons Olive Oil Substitute with vegetable oil if unavailable.
1 medium Onion Use yellow or white onions.
1 medium Jalapeno Peppers Adjust according to spice tolerance.
2 cups Corn on the Cob Fresh is best, frozen can be used.
to taste Kosher Salt
to taste Black Pepper
3 cloves Garlic Fresh minced is recommended.
1 pound Ground Chicken Can be replaced with turkey.
2 tablespoons Chili Powder Adjust for different varieties.
1 teaspoon Paprika Consider smoked paprika for added flavor.
1 teaspoon Cumin Essential for authentic taste.

For the Broth

4 cups Chicken Broth Homemade or low-sodium works well.
1 cup Beer Optional; substitute with broth for non-alcoholic.
2 teaspoons Chicken Base Consider using a bouillon cube.

For the Finish

2 tablespoons Hot Sauce Choose your preferred brand.
½ cup Sour Cream Greek yogurt can be a substitute.
¼ cup Cilantro Can be omitted if not preferred.
1 lime Lime Juice Fresh is preferred.

Optional Toppings

to taste Additional Cilantro
to taste Crumbled Cotija Cheese
to taste Chili Powder
to taste Lime Wedges

Equipment

large soup pot

Method

Step-by-Step Instructions for Street Corn Chicken Chili

Heat 2 tablespoons of olive oil in a large soup pot over medium heat for about 1 minute.
Add 1 diced onion and 1 finely chopped jalapeño pepper with 2 cups of corn. Season with salt and pepper; sauté for 7-9 minutes.
Stir in 3 minced garlic cloves and 1 pound of ground chicken. Cook until the chicken is browned, about 7-9 minutes.
Add 2 tablespoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin. Stir and cook for 1-2 minutes.
Pour in 4 cups of chicken broth and 1 cup of beer (if using), along with 2 teaspoons of chicken base. Bring to a gentle boil.
Reduce the heat to medium-low and cover, simmer for 25-30 minutes. Stir occasionally.
Mix in 2 tablespoons of hot sauce, ½ cup of sour cream, ¼ cup of chopped cilantro, and juice of 1 lime. Simmer for an additional 5-10 minutes.
Taste and adjust seasoning. Ladle into bowls and top with additional cilantro, crumbled cotija cheese, and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. This chili tastes better the next day as the flavors deepen.

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