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Street Corn Chicken Chili Recipe

Street Corn Chicken Chili Recipe for Comforting Flavor

This Street Corn Chicken Chili combines sweet corn and hearty chicken for a delicious, gluten-free dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil You can use avocado oil for a different flavor.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 1-2 Jalapeños Mild bell peppers are a great alternative.
  • 2 cups Corn Kernels Fresh is ideal, but frozen or canned works too.
  • 3 cloves Garlic Fresh garlic is best.
  • 1 pound Ground Chicken Ground turkey or lean beef are good substitutes.
For Seasoning
  • 2 tablespoons Chili Powder Choose a mild or hot blend.
  • 1 teaspoon Paprika Smoked paprika can enhance flavor.
  • 1 teaspoon Cumin Always use fresh for maximum potency.
For the Soup
  • 4 cups Chicken Broth Vegetable broth can be used for a meat-free option.
  • ½ cup Sour Cream Non-dairy alternatives can be used.
  • 1 tablespoon Lime Juice Fresh is ideal, bottled can work in a hurry.
  • ¼ cup Cilantro Parsley can be used if you’re not a fan of cilantro.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot over medium heat until it shimmers, about 2 minutes.
  2. Add diced onion and chopped jalapeños to the pot with corn kernels. Season with salt and pepper, and cook for 7-9 minutes.
  3. Stir in minced garlic, ground chicken, chili powder, paprika, and cumin. Cook for 7-9 minutes until the chicken is browned.
  4. Pour in chicken broth and stir well, bringing to a boil, then reduce to low and simmer uncovered for 25-30 minutes.
  5. Mix in hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5-10 minutes.
  6. Taste and adjust seasoning as necessary. Serve hot, garnished with cilantro, cotija cheese, and lime wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

This chili gets even better overnight in the fridge. Store in an airtight container for up to 4 days.

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