Street Corn Chicken Chili (Print Version)
Savory chicken, corn, and jalapeno blend with spices, fresh lime, and creamy toppings for a hearty meal.
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
3 to 4 jalapeño peppers, seeds removed and finely diced
04 -
6 to 8 ears sweet corn, kernels cut from cob
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
6 to 8 cloves garlic, minced
→ Protein and Seasonings
08 -
2 pounds ground chicken
09 -
3 tablespoons chili powder
10 -
2 tablespoons paprika
11 -
1 tablespoon ground cumin
12 -
4 cups low sodium chicken broth
13 -
3/4 cup beer (optional)
14 -
1 tablespoon chicken base (such as Better Than Bouillon)
15 -
A few dashes hot sauce of choice
→ Garnish and Finish
16 -
1 cup sour cream
17 -
1 cup fresh cilantro, chopped
18 -
3 tablespoons freshly squeezed lime juice
→ Suggested Toppings
19 -
Additional chopped cilantro
20 -
Crumbled cotija cheese
21 -
Sprinkle of chili powder
22 -
Lime wedges
# Instructions:
01 -
Set a large soup pot over medium heat. Add olive oil, then stir in diced onion, jalapeños, corn kernels, a generous pinch of kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables are softened and the corn is lightly golden.
02 -
Add minced garlic, ground chicken, chili powder, paprika, cumin, and an additional sprinkle of salt and pepper. Cook for 7 to 9 minutes, breaking up the chicken with a spatula as it browns and the spices become fragrant.
03 -
Stir in chicken broth, beer if using, and chicken base. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let simmer uncovered for 25 to 30 minutes.
04 -
Add hot sauce, sour cream, chopped cilantro, and lime juice to the pot. Continue simmering for 5 to 10 more minutes, allowing flavors to meld and the chili to thicken.
05 -
Taste and adjust seasoning with more chili powder, salt, or pepper as desired. Ladle the chili into bowls and offer optional toppings of cilantro, crumbled cotija, chili powder, and lime wedges.
# Notes:
01 -
For extra depth of flavor, char the corn over an open flame or grill before cutting the kernels from the cob.