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–+ servings
Street Corn Chicken Chili

Street Corn Chicken Chili: A Cozy Flavor Explosion Tonight

Experience the warmth of Street Corn Chicken Chili, combining classic chili flavors with sweet street corn for a delightful comfort meal.
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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 Substitute with vegetable oil if desired.
  • 1 large Onion (diced) Use shallots for a milder flavor.
  • 3 cloves Garlic (minced) Substitute with garlic powder if fresh garlic is not available.
  • 1 large Red bell pepper (chopped) Green bell pepper can be used for a slightly bitter taste.
  • 1 large Green bell pepper (chopped) Can be omitted for less color contrast.
  • 1 medium Jalapeño (seeded and minced) Omit for a milder chili or use more for extra spice.
For the Protein
  • 1 pound Ground chicken Substitute with ground turkey, beef, or a plant-based alternative.
  • 1 can Black beans (canned, drained and rinsed) Substitute with kidney beans for variety.
For the Flavor
  • 1 can Fire-roasted tomatoes (canned) Use regular diced tomatoes if unavailable.
  • 1 cup Corn kernels Can be fresh, frozen, or canned; substitute with peas if desired.
  • 2 tablespoons Chili powder Use paprika for a milder flavor.
  • 1 teaspoon Ground cumin Use coriander as a substitute for a different flavor profile.
  • 1 teaspoon Paprika Omit if spice blend is not available.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black pepper Adjust to taste.
  • 3 cups Chicken broth Use vegetable broth for a vegetarian version.
For the Finishing Touches
  • ½ cup Sour cream Substitute with Greek yogurt or a dairy-free alternative.
  • ¼ cup Cilantro (chopped) Omit or substitute with parsley for a different herbal note.
  • ½ cup Cotija cheese (crumbled) Substitute with feta if unavailable.
  • 1 large Juice of lime Can use lemon juice as a substitute.
  • 1 bag Tortilla chips Serve on the side for scooping.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Street Corn Chicken Chili
  1. Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
  2. Stir in minced garlic, chopped red and green bell peppers, and diced jalapeño. Cook for 3-4 minutes until softened.
  3. Introduce 1 pound of ground chicken to the pot, breaking it apart. Continue to sauté for about 5-7 minutes until the chicken is fully browned.
  4. Add 1 can of drained and rinsed black beans, 1 can of fire-roasted tomatoes, and the corn. Sprinkle in chili powder, ground cumin, paprika, salt, and black pepper, mixing well.
  5. Pour in 3 cups of chicken broth and bring to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 20-25 minutes.
  6. Add ½ cup of sour cream to the pot, stirring until fully combined and creamy.
  7. Remove from heat, then stir in chopped cilantro and the juice of 1 lime.
  8. Ladle into bowls and sprinkle crumbled cotija cheese on top, serving with crispy tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 100mgCalcium: 150mgIron: 3mg

Notes

Stir occasionally to prevent sticking; letting the chili rest helps flavors meld beautifully.

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