Description
Cozy up with a bowl of Street Corn Chicken Chili, a delightful fusion of classic white chicken chili and vibrant Mexican street corn flavors. This one-pot dish is not only easy to prepare but also perfect for busy weeknights or casual gatherings. The creamy texture from sour cream, combined with the fresh kick of lime and the sweetness of corn, makes this chili a comforting favorite for families and friends alike. Plus, it’s highly customizable, allowing you to adjust the spice level or add your favorite toppings. Whether you’re making it ahead for meal prep or serving it fresh, this hearty chili is sure to bring warmth and satisfaction to your table.
Ingredients
Scale
- 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, pepper
- 6 to 8 cloves garlic (minced)
- 2 pounds ground chicken
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 4 cups chicken broth
- 3/4 cup your favorite beef broth (optional)
- 1 tablespoon chicken base (I used Better Than Bouillon)
- a few dashes hot sauce of choice
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
Instructions
- In a large pot over medium heat, sauté diced onion, jalapenos, corn, salt, and pepper for 7–9 minutes until softened.
- Add minced garlic and ground chicken; cook for another 7–9 minutes while breaking apart the meat.
- Stir in chili powder, paprika, cumin, chicken broth (and optional beef broth). Bring to a boil, then reduce heat and let simmer for 25–30 minutes.
- Mix in hot sauce, sour cream, chopped cilantro, and lime juice; heat for an additional 5–10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg