Description
Street Corn Chicken Chili is a heartwarming dish that fuses the rich, creamy profile of white chicken chili with the vibrant flavors of Mexican street corn. Perfect for cozy dinners or gatherings, this one-pot meal showcases tender ground chicken, sweet corn, and a blend of spices that will delight your taste buds. With a quick prep time and easy cleanup, you can enjoy this satisfying dish any night of the week. Serve it with fresh toppings for a customizable experience that appeals to everyone in the family.
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
- Optional toppings: more cilantro, chili powder, lime wedges
Instructions
- In a large soup pot over medium heat, sauté diced onion, jalapeños, and corn with olive oil for 7–9 minutes until softened.
- Add minced garlic and ground chicken along with chili powder, paprika, cumin, salt, and pepper. Cook for another 7–9 minutes until the chicken is fully cooked.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 25–30 minutes.
- Stir in hot sauce, sour cream, lime juice, and chopped cilantro; cook for an additional 5–10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 6g
- Sodium: 940mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg