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Street Corn Chicken Chili

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A unique dish that combines the flavors of Mexican street corn with hearty chicken chili, perfect for a quick dinner or impressing guests.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 to 4 jalapeño peppers, seeds removed and diced
  • 6 to 8 ears of corn on the cob, kernels cut from the cob
  • Kosher salt and 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
  • 3/4 cup beer (optional)
  • 1 tablespoon chicken base (such as Better Than Bouillon)
  • A few dashes of hot sauce of choice
  • 1 cup sour cream
  • 1 cup chopped cilantro
  • 3 tablespoons lime juice
  • Additional cilantro for garnish
  • Crumbled cotija cheese for garnish
  • Extra chili powder for garnish
  • Lime wedges for garnish

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Add diced onions and jalapeños, stirring occasionally.
  2. Add corn kernels, salt, and pepper. Cook for 7-9 minutes until softened.
  3. Add minced garlic and ground chicken, breaking it up as it cooks. Add chili powder, paprika, cumin, and adjust seasoning. Cook until chicken is browned, about 7-9 minutes.
  4. Pour in chicken broth and optional beer. Stir in chicken base, bring to a boil, then reduce heat to medium-low and simmer for 25-30 minutes.
  5. Stir in hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5-10 minutes.
  6. Taste, adjust seasoning, and serve garnished with cilantro, cotija cheese, lime wedges, and extra chili powder.

Notes

Fresh corn enhances the flavor; substitute ground chicken with plant-based meat for a vegetarian option.

Nutrition

Find it online: https://maymentora.com/street-corn-chicken-chili-recipe-flavorful-easy/