Description
Indulge in the vibrant flavors of Street Corn Chicken Chili, a delightful one-pot meal that merges the creamy essence of Mexican street corn with the heartiness of chicken chili. This dish is not only visually appealing but also packed with flavor, making it perfect for cozy family dinners or lively gatherings. With its rich textures and customizable toppings, Street Corn Chicken Chili is sure to please every palate. Plus, it’s easy to prepare and makes excellent leftovers for quick lunches throughout the week.
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 soup pot, heat olive oil over medium heat. Sauté diced onion, jalapeños, and corn for 7 to 9 minutes until softened.
- Add minced garlic and ground chicken along with chili powder, paprika, cumin, salt, and pepper; cook for another 7 to 9 minutes until chicken is no longer pink.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 25 to 30 minutes.
- Stir in hot sauce, sour cream, chopped cilantro, and lime juice; heat for an additional 5 to 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg