Street Corn Chicken Chili

This street corn chicken chili is built for busy nights. It cooks fast, uses simple pantry spices, and delivers bold fresh flavor. Swap fresh corn for frozen if you need to save time. For more quick meal ideas check out quick meals on the site. Ready in under an hour with only one pot to wash.

Why This Recipe Works

The mix of ground chicken and roasted sweet corn creates a hearty yet lean chili base. Spices like chili powder paprika and cumin build a direct layered flavor without fuss. Cooking the aromatics first lets the jalapeno and onion soften quickly so the chicken browns evenly. A short simmer with chicken broth lets the chili thicken while staying bright. Sour cream and lime finish add creaminess and lift so the chili never feels heavy. Cilantro at the end keeps the dish fresh and clean.

Flavor and Texture

Sweet corn kernels add occasional pops against tender ground chicken. The jalapeno brings adjustable heat that you control by amount and seed removal. Chili powder and paprika give smoked warm notes with a mild bite from cumin. Sour cream smooths sharp edges and makes the chili silky. Lime juice and cilantro add a crisp citrus herb finish that balances richness.

Ingredients

• 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 and black pepper, to taste
• 6 to 8 cloves garlic, minced
• 2 pounds ground chicken
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon cumin
• 4 cups chicken broth
• 1 tablespoon chicken base (such as 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, crumbled cotija cheese, chili powder, lime wedges

Step by Step Instructions

1. Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
2. Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavor melds with the aromatics.
3. Pour in the chicken broth and mix in the chicken base. Increase the heat and bring the mixture to a gentle boil, then reduce to medium low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
4. Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
5. Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!

Quick Tips and Shortcuts

Use frozen corn kernels in a pinch to skip cutting cobs and save ten minutes. Swap preminced garlic from a jar if you are really pressed for time. Brown the chicken in batches if your pot is small to avoid steaming. Add hot sauce a little at a time since heat concentrates as it simmers. For extra speed try prechopped onion and jalapeno from the produce section or order ingredients ahead through a delivery service like quick meal delivery.

Storage and Meal Prep

Cool the chili to room temperature before refrigerating in airtight containers. It keeps well for three to four days and the flavors often deepen overnight. Reheat gently on the stove with a splash of broth to loosen the texture. Freeze in portions for up to three months and thaw overnight in the fridge before reheating.

Short Closing Note

This recipe balances convenience and bright flavor for a no fuss weeknight winner. Tweak spice levels and toppings to match your crowd and time constraints.

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