Mexican Street Corn Chicken Chili
This cozy Mexican Street Corn Chicken Chili combines sweet corn, seasoned chicken, and a creamy chili broth into an easy one-pot dinner packed with flavor.
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SERVINGS: 4
Ingredients
Chili
- 1 tablespoon olive oil divided
- 1 small onion diced
- 1 jalapeño seeded and minced (optional)
- 3 cloves garlic minced
- 1½ pounds ground chicken
- 1½ tablespoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¾ teaspoon salt plus more to taste
- 3 cups chicken broth
- 3 cups frozen corn divided
- ¾ cup sour cream
- Juice of ½ lime
Optional Toppings
- Crumbled cotija or shredded cheddar
- Fresh cilantro
- Chili crisp or chili crunch
- Crushed tortilla chips
Instructions
Enable step-by-step mode- Heat a large Dutch oven or heavy-bottom pot over medium-high heat. Add ½ tablespoon olive oil and 1½ cups frozen corn. Spread the corn into an even layer and cook without stirring for 2–3 minutes until charred. Stir and cook another 2–3 minutes until lightly browned. Remove corn to a bowl and set aside, leaving browned bits in the pot.
- Reduce heat to medium. Add the remaining ½ tablespoon olive oil, diced onion, and jalapeño. Cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add ground chicken and cook, breaking it apart as it cooks, until fully browned, about 5–7 minutes.
- Stir in chili powder, smoked paprika, cumin, and salt. Cook for 1 minute to toast the spices.
- Pour in chicken broth and the remaining 1½ cups frozen corn. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- For a thicker, creamier chili, blend about ¼ to ? of the chili using an immersion blender, leaving most of it chunky. This step is optional.
- Reduce heat to low and stir in sour cream, lime juice, and the reserved charred corn. Simmer gently for 2–3 minutes until warmed through. Taste and adjust seasoning if needed.