Introduction

This Street Corn Chicken Chili is a vibrant twist on traditional chili, combining sweet corn, tender ground chicken, and bold Mexican-inspired spices. It’s creamy, smoky, and perfect for a cozy dinner that brings fresh, lively flavors to your table.

A white bowl with a speckled brown rim is filled with a thick, orange-yellow soup that has visible kernels of bright yellow corn throughout. The soup is topped with small white crumbles of cheese, finely chopped fresh green cilantro leaves scattered on top, and a light sprinkle of red chili flakes. Two lime wedges rest near the center, adding a pop of bright green color. The bowl is placed on a white marbled surface, highlighting the warm colors of the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 and black 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
1 tablespoon chicken base (such as Better Than Bouillon)
A few dashes hot sauce of choice
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges

Instructions

Step 1: Set a large soup pot over medium heat and add the olive oil. Add the diced onion, diced jalapenos, corn kernels, and season with kosher salt and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Step 2: Stir in the minced garlic and ground chicken. Add chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, breaking apart the chicken with a spatula as it browns and the spices meld with the aromatics.
Step 3: Pour in the chicken broth and mix in the chicken base. Bring the mixture to a gentle boil over increased heat, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and flavors to deepen.
Step 4: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook gently for 5 to 10 minutes until the chili is creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
Step 5: Ladle the chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!

Tips & Variations

For a spicier chili, leave some jalapeno seeds in or add extra hot sauce to taste.
Substitute ground turkey or lean ground beef if you prefer a different protein.
Use frozen corn kernels if fresh corn is not available, but reduce cooking time slightly.
For a dairy-free option, omit the sour cream or replace it with a coconut yogurt alternative.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture creamy. The chili can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with a thick, creamy orange soup with visible pieces of corn and green herbs mixed throughout. The soup is topped with sprinkled white cheese crumbles and chopped cilantro leaves, adding green and white colors against the orange base. A lemon wedge rests on the edge of the white bowl with a worn brown rim pattern. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, sauté the aromatics and chicken on the stove, then transfer everything to a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add sour cream, cilantro, and lime juice at the end before serving.

What can I use instead of cotija cheese?

If cotija cheese isn’t available, feta cheese or a mild queso fresco make good substitutes and provide a similar salty, crumbly topping.

Street Corn Chicken Chili Recipe

Print Recipe

★★★★★

4.7 from 632 reviews

This Street Corn Chicken Chili combines the sweet and smoky flavors of fresh corn with tender ground chicken and a blend of bold spices. Enhanced with jalapenos, garlic, and a squeeze of lime, this creamy and hearty chili is perfect for a comforting meal any day of the week.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

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 and black 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
1 tablespoon chicken base (such as Better Than Bouillon)
A few dashes hot sauce of choice
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice

Optional Toppings

Extra cilantro
Crumbled cotija cheese
Chili powder
Lime wedges

Instructions

Sauté Aromatics & Vegetables: Heat a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add Garlic, Chicken & Spices: Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and the flavors meld with the aromatics.
Add Liquids & Simmer: Pour in the chicken broth and mix in the chicken base. Increase the heat to bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
Finish the Chili: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
Serve: Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!

Notes

You can adjust the heat level by adding more or fewer jalapenos and hot sauce according to your preference.
For a thicker chili, simmer uncovered for a longer time to reduce excess liquid.
Ground turkey or lean beef can be substituted for ground chicken if desired.
The sour cream adds creaminess—use a dairy-free alternative for a lactose-free version.
Serve with tortilla chips or cornbread for a complete meal.

Keywords: street corn chicken chili, chicken chili recipe, corn chili, ground chicken soup, chili with corn, spicy chicken chili