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Street Corn Chicken Chili Recipe

Street Corn Chicken Chili Recipe: Hearty & Gluten-Free Delight

This Street Corn Chicken Chili Recipe is a hearty, gluten-free delight packed with flavor and warmth, perfect for any dinner gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and aids in sautéing.
  • 1 medium Onion Yellow or white onions work best.
  • 2 medium Jalapeños Include seeds for more spice or omit for milder.
  • 4 cloves Garlic Fresh is preferred.
For the Chili
  • 1 pound Ground Chicken Can substitute with turkey or a plant-based option.
  • 1 cup Corn Kernels Fresh, frozen, or canned can be used.
  • 2 tablespoons Chili Powder Adjust for ideal heat.
  • 1 teaspoon Paprika Adds color and subtle smokiness.
  • 1 teaspoon Cumin Brings earthy, warm notes.
  • 1 teaspoon Kosher Salt Enhances overall flavor.
  • 1 teaspoon Black Pepper
  • 4 cups Chicken Broth Vegetable broth is a great substitute.
For the Finish
  • 1 cup Sour Cream Non-dairy alternatives can also be used.
  • 2 tablespoons Fresh Lime Juice Use bottled juice in a pinch.
  • 1/4 cup Cilantro Optional for those who dislike the flavor.
  • Hot Sauce For added heat, options can be adjusted.
  • 1/2 cup Cotija Cheese Can replace with feta or omit.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat for about 2 minutes until it shimmers.
  2. Add diced onion and chopped jalapeños and sauté for 7-9 minutes until they soften. Toss in 1 cup of corn kernels during the last couple of minutes.
  3. Stir in 4 minced garlic cloves and 1 pound of ground chicken, cooking for an additional 7-9 minutes.
  4. Once chicken is cooked, sprinkle in 2 tablespoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin. Stir for 1-2 minutes.
  5. Pour in 4 cups of chicken broth, bring to a gentle boil, then reduce to simmer for 25-30 minutes.
  6. Add hot sauce, 1 cup of sour cream, a splash of lime juice, and cilantro, stirring gently for about 5-10 minutes.
  7. Taste and adjust seasoning. Allow to sit for a minute or two before serving.
  8. Ladle into warm bowls, garnishing with crumbled cotija cheese and additional cilantro if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for longer storage in freezer-safe containers for up to 3 months.

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