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Street Corn Chicken Chili

Street Corn Chicken Chili: Your New Comfort Food Obsession

This Street Corn Chicken Chili is a comforting, gluten-free dish that brings warmth and flavor to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons Olive Oil Use vegetable oil as a substitution.
  • 1 Onion Any yellow or white onion works well.
  • 2 Jalapeños For less spice, use green bell pepper instead.
  • 2 cups Corn Kernels Fresh is best, but frozen or canned are acceptable.
  • 1 teaspoon Kosher Salt Adjust to personal taste.
  • 1 teaspoon Black Pepper Adjust to personal taste.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 pound Ground Chicken Ground turkey or pork are good alternatives.
For the Spices
  • 1 tablespoon Chili Powder Adjust to suit your taste.
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
For the Liquid
  • 4 cups Chicken Broth Homemade or low-sodium store-bought are ideal.
  • 1 tablespoon Chicken Base A bouillon cube can be used if needed.
For Extra Flavor
  • 1 tablespoon Hot Sauce Omit or reduce for a milder chili.
  • 1 cup Sour Cream Substitute with non-dairy yogurt for a dairy-free option.
  • 2 tablespoons Fresh Lime Juice Can substitute with lemon juice.

Equipment

  • Large Pot

Method
 

Directions
  1. Begin by heating olive oil in a large pot over medium heat. Add the diced onion, jalapeños, and corn to the pot, seasoning with kosher salt and pepper. Sauté for about 7-9 minutes, or until the onion is golden and the corn is tender.
  2. Stir in the minced garlic, along with the ground chicken, chili powder, paprika, and cumin. Cook everything together for an additional 7-9 minutes, breaking the chicken into smaller pieces until thoroughly cooked and fragrant.
  3. Pour in the chicken broth and chicken base, bringing the mixture to a boil. Reduce the heat and let it simmer for 25-30 minutes. This will allow the flavors to meld. If the chili gets too thick, feel free to add more broth.
  4. Mix in the hot sauce, sour cream, chopped cilantro, and fresh lime juice. Cook everything together for another 5-10 minutes, letting those vibrant flavors blend perfectly.
  5. Before serving, taste the chili and adjust seasoning as necessary. Serve it in bowls, and offer toppings such as fresh cilantro, cotija cheese, chili powder, or lime wedges for added flair.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 22gProtein: 27gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Optional: Top with crispy tortilla strips for extra crunch and flavor. Cool and store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

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