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–+ servings
Street Corn Chicken Chili

Street Corn Chicken Chili: Comfort in Every Spicy Spoonful

Enjoy the vibrant flavors of Street Corn Chicken Chili, a cozy and healthy dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 2 tbsp Olive Oil Can substitute with vegetable oil or butter.
  • 1 large Onion, diced Can use shallots if onion is unavailable.
  • 3 cloves Garlic, minced Garlic powder can be a substitute.
  • 1 whole Red Bell Pepper, chopped Yellow or orange bell peppers work well too.
  • 1 whole Green Bell Pepper, chopped
  • 1 Jalapeño, seeded and minced Reduce quantity for a milder flavor.
  • 1 lb Ground Chicken Can swap for turkey, beef, or a plant-based option.
  • 1 can (15 oz) Black Beans, drained and rinsed Kidney beans or pinto beans can be great alternatives.
  • 1 can (15 oz) Fire-Roasted Tomatoes Regular canned tomatoes may be used as a substitute.
  • 2 cups Corn Kernels Fresh, frozen, or canned.
Seasoning
  • 1 tbsp Chili Powder Cayenne pepper can be used for more heat.
  • 2 tsp Ground Cumin Coriander can be substituted for a different flavor.
  • 1 tsp Paprika Smoked paprika can enhance flavor.
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
Creamy Finish
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 cup Sour Cream Can substitute with Greek yogurt or a dairy-free alternative.
  • 0.5 cup Cilantro, chopped Parsley can be swapped in.
  • 0.5 cup Cotija Cheese, crumbled Feta cheese can be a good substitute.
  • 1 whole Juice of Lime Lemon juice can be an alternative.
Serving
  • 1 bag Tortilla Chips Consider crusty bread as an alternate pairing.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
  2. Add minced garlic, chopped red and green bell peppers, and minced jalapeño. Cook for 3-4 minutes until softened.
  3. Incorporate the ground chicken, breaking it apart as it cooks until fully browned, approximately 5-7 minutes.
  4. Stir in drained black beans, fire-roasted tomatoes, corn kernels, chili powder, cumin, paprika, salt, and black pepper. Cook for 2-3 minutes.
  5. Pour in chicken broth and bring to a boil. Reduce heat to low and let simmer uncovered for 20-25 minutes.
  6. Stir in sour cream until fully combined, cooking for an additional 2-3 minutes on low heat.
  7. Remove from heat and fold in chopped cilantro and lime juice.
  8. Ladle the chili into bowls and garnish with crumbled cotija cheese and additional cilantro. Serve hot with tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 900IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Store in an airtight container for up to 3 days. For longer storage, freeze in a container for up to 3 months.

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