If you’re craving a hearty meal that bursts with flavor and celebrates all the fun of street food, you’re going to fall head over heels for this Street Corn Chicken Chili Recipe. It perfectly combines tender ground chicken with sweet corn, smoky spices, and that irresistible fresh zest from lime and cilantro. Each spoonful is like a fiesta in your mouth—comforting yet fresh, rich but bright, and with just the right amount of kick. Whether it’s a chilly evening or a casual get-together, this chili brings warmth and joy straight from the skillet to your table.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that come together beautifully to create layers of flavor and texture. Each component plays a crucial role, adding sweetness, spice, creaminess, or crunch to the final dish.
- Olive oil: Helps sauté the aromatics and gives the chili a smooth base.
- Large onion, diced: Adds sweetness and depth when sautéed.
- Garlic cloves, minced: Give the chili a fragrant punch.
- Red and green bell peppers, chopped: Bring color and a subtle sweetness.
- Jalapeño, seeded and minced: Adds a gentle heat that brightens the dish.
- Ground chicken: Lean and tender, it’s a perfect protein to soak up the spices.
- Black beans, drained and rinsed: Add earthiness and a creamy texture contrast.
- Fire-roasted tomatoes: Impart smoky depth to the chili’s tomato base.
- Corn kernels: The star that ties in the street corn vibe—sweet and juicy.
- Chili powder, cumin, and paprika: These spices build that warm, savory backbone.
- Salt and black pepper: Essential seasonings to elevate all flavors.
- Chicken broth: Keeps the chili juicy and helps meld the ingredients.
- Sour cream: Adds creaminess and cools down the spice just right.
- Fresh cilantro, chopped: Brings a burst of freshness at the end.
- Cotija cheese, crumbled: Offers a salty, tangy finish reminiscent of Mexican street corn.
- Lime juice: Lifts the entire dish with bright acidity.
- Tortilla chips: Perfect for scooping and adding crunch on the side.
How to Make Street Corn Chicken Chili Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil in a large pot over medium heat. Toss in the diced onions and cook until they become soft and translucent, about 3 minutes. This step is critical because it lays down the aromatic base that flavors the entire chili.
Step 2: Add the peppers and garlic
Stir in the minced garlic along with the chopped red and green bell peppers and jalapeño. Cook for another 3 to 4 minutes, stirring occasionally. The peppers soften up and mingle their vibrant sweetness and mild heat with the rich onions, creating a delightful flavor combo.
Step 3: Cook the ground chicken
Add the ground chicken to the pot and cook, breaking it apart with a spoon until it’s nicely browned and no longer pink. This provides the hearty protein base that soaks up all the spices and textures in this dish.
Step 4: Combine beans, tomatoes, and corn with spices
Stir in black beans, fire-roasted tomatoes, fresh or frozen corn kernels, chili powder, cumin, paprika, salt, and pepper. This mix brings the essential chili character—earthy, smoky, and subtly sweet. Make sure everything is well-combined for an even flavor distribution.
Step 5: Simmer with chicken broth
Pour in the chicken broth and raise the heat until the chili reaches a boil. Then reduce to low heat and let it gently simmer, uncovered, for 20 to 25 minutes. This simmering step allows all the ingredients to blend beautifully, thickening the chili and deepening its flavor.
Step 6: Stir in the sour cream
Remove the soup from heat and stir the sour cream thoroughly into the chili. This addition gives a luscious creaminess that balances the spices and adds a velvety texture.
Step 7: Finish with fresh cilantro and lime
Finally, mix in the chopped cilantro and squeeze the juice of a lime over the chili. These fresh ingredients add brightness and a touch of herbaceous zing that lighten the hearty dish perfectly.
Step 8: Serve warm with toppings and sides
Ladle the chili into bowls and sprinkle generously with crumbled cotija cheese. The cheese adds that salty, crumbly richness reminiscent of true Mexican street corn. Serve alongside crunchy tortilla chips for an authentic and fun eating experience.
How to Serve Street Corn Chicken Chili Recipe
Garnishes
Don’t be shy with your garnishes! Fresh cilantro, extra crumbled cotija cheese, a dollop of sour cream, and a few lime wedges all elevate this chili to another level. Each add a pop of fresh and creamy elements that complement the chili’s rich, spicy base perfectly.
Side Dishes
Tortilla chips are classic, perfect for scooping and adding texture. You can also serve this chili with warm corn bread or a simple side salad with avocado and fresh lime to enhance the meal with contrasting textures and flavors.
Creative Ways to Present
For a fun twist, serve the Street Corn Chicken Chili Recipe in bread bowls or over baked potatoes. You could even use it as a hearty filling for stuffed peppers or tortillas, turning this chili into a versatile meal that pleases a crowd.
Make Ahead and Storage
Storing Leftovers
This chili tastes just as amazing the next day once the flavors have fully melded. Store leftovers in an airtight container in the refrigerator for up to 4 days to enjoy later without losing any of its charm.
Freezing
You can freeze the chili for up to 3 months. Just allow it to cool completely before transferring to freezer-safe containers or bags. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat the chili gently on the stove over medium-low heat, stirring occasionally. If it seems too thick, add a splash of chicken broth or water to loosen it up. Avoid high heat, which can toughen the chicken and curdle the sour cream.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works wonderfully as a substitute. It will still absorb the spices beautifully and keep the chili lean and tasty.
Is this recipe spicy?
The heat comes gently from the jalapeño and chili powder, but it’s very mild overall. You can easily adjust the spice level by adding more jalapeño or a pinch of cayenne pepper if you like it hot.
Can I make this recipe vegetarian?
Yes, swap the ground chicken for plant-based protein crumbles or simply add more beans and vegetables. The corn and spices give plenty of flavor even without meat.
What kind of corn is best to use?
Fresh corn is ideal when in season, but frozen or canned corn works just fine too. Fire-roasted corn would be amazing if you want to amp up that smoky street food flair.
Can I prepare this in a slow cooker?
Definitely. Brown the chicken and sauté the vegetables first, then add everything to the slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours for a hands-off approach.
Final Thoughts
Give this Street Corn Chicken Chili Recipe a try, and you’ll discover a new favorite that’s perfect any time you crave something comforting yet bright and unique. It’s a recipe that’s as fun to make as it is to eat, guaranteed to bring smiles and satisfied appetites to your table.
Print
Street Corn Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Street Corn Chicken Chili is a vibrant and flavorful twist on traditional chili, featuring ground chicken, fire-roasted tomatoes, black beans, and sweet corn kernels combined with spicy jalapeño and aromatic spices. Finished with creamy sour cream, fresh cilantro, crumbled cotija cheese, and a squeeze of lime, it offers a perfect balance of smoky, spicy, and tangy flavors. Served with crunchy tortilla chips, it’s a hearty and satisfying meal ideal for any occasion.
Ingredients
Primary Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 pound ground chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted tomatoes
- 2 cups corn kernels (fresh, frozen, or canned)
Spices & Seasonings
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids & Garnishes
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Tortilla chips, for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil, then add the diced onion and sauté for about 3 minutes until translucent and fragrant.
- Cook the peppers and jalapeño: Add the minced garlic, red bell pepper, green bell pepper, and jalapeño to the pot. Cook for 3-4 minutes, stirring occasionally, until the peppers begin to soften.
- Brown the ground chicken: Add the ground chicken, breaking it apart with a spoon as it cooks, until it is fully browned and cooked through.
- Add beans, tomatoes, corn, and spices: Stir in the black beans, fire-roasted tomatoes, corn kernels, chili powder, ground cumin, paprika, salt, and black pepper. Mix everything thoroughly to combine.
- Simmer with chicken broth: Pour in the chicken broth and bring the mixture to a boil. Then reduce heat to low and simmer uncovered for 20-25 minutes to allow flavors to meld.
- Incorporate sour cream: Remove the pot from the heat and stir in the sour cream until fully incorporated, adding creaminess and depth to the chili.
- Finish with cilantro and lime: Add the chopped cilantro and fresh lime juice, stirring to blend these fresh, vibrant flavors into the chili.
- Serve and garnish: Serve the chili hot in bowls, topped with crumbled cotija cheese and extra cilantro if desired, with tortilla chips on the side for crunch.
Notes
- You can use fresh, frozen, or canned corn depending on availability and preference.
- Adjust the amount of jalapeño to control the heat level.
- For a dairy-free version, omit the sour cream or replace it with a plant-based alternative.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Serve with extra lime wedges for added brightness.
