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Street Corn Chicken Chili

Street Corn Chicken Chili: A Cozy One-Pot Wonder

Enjoy the delightful fusion of creamy white chicken chili and vibrant Mexican street corn in this cozy, one-pot Street Corn Chicken Chili.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Can be replaced with canola or vegetable oil.
  • 1 medium onion Provides a sweet base flavor; shallots can be used for a milder taste.
  • 2 tablespoons jalapeno peppers Adds heat and flavor; swap for bell peppers for a milder dish.
  • 4 ears corn on the cob Fresh kernels preferred; canned or frozen corn works too.
  • 1 teaspoon kosher salt Essential for seasoning.
  • 1 teaspoon black pepper Essential for seasoning.
  • 3 cloves garlic Minced.
For the Chili
  • 1 pound ground chicken Lean and healthy; ground turkey or beef can be used.
  • 2 tablespoons chili powder Provides traditional flavor; adjust based on heat preferences.
  • 1 teaspoon paprika Adds depth; use smoked paprika for a different profile.
  • 1 teaspoon cumin Offers earthy tones.
  • 4 cups chicken broth Adds moisture and flavor; vegetable broth for vegetarian.
  • 1 cup beer Optional; use extra broth if omitted.
  • 2 tablespoons chicken base Intensifies chicken flavor; bouillon can also work.
For the Finish
  • to taste hot sauce For an extra kick of heat.
  • 1 cup sour cream Can substitute with Greek yogurt.
  • 1/4 cup chopped cilantro Fresh herb flavor to brighten the dish.
  • 1 lime lime juice Brightens the dish; lemon juice as an alternative.

Equipment

  • large soup pot

Method
 

Step‑by‑Step Instructions for Street Corn Chicken Chili
  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion and jalapeños. Sauté until the onions become translucent, about 7–9 minutes.
  2. Stir in the fresh corn kernels and season with kosher salt and pepper. Cook for another 2–3 minutes, allowing the corn to get slightly caramelized.
  3. Add minced garlic and ground chicken, stirring frequently. Cook until the chicken is browned and fully cooked through, breaking it apart.
  4. Carefully pour 4 cups of chicken broth, the optional beer, and 2 tablespoons of chicken base. Bring to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes.
  5. Stir in hot sauce, 1 cup of sour cream, 1/4 cup of chopped cilantro, and the juice of 1 lime. Simmer for an additional 5–10 minutes.
  6. Taste and adjust seasoning with salt, pepper, or chili powder as needed. Serve hot, garnished with toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain creaminess.

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