Save
This Street Corn Chicken Chili delivers vibrant flavors inspired by Mexican street corn, masterfully blending fire-roasted tomatoes, tender chicken, black beans, and sweet corn into a comforting bowl of goodness. The creamy tang from sour cream and the bright finish of fresh lime elevate this hearty chili beyond everyday expectations.
I first made this chili when craving something that felt both familiar and exciting. It became a weeknight staple thanks to its perfect balance of spice and creaminess.
Ingredients You Need
- Olive oil: for sautéing creating a flavorful base—choose extra virgin for richer taste
- Large onion: diced finely to add sweetness and depth
- Garlic: minced fresh for that pungent aroma and warmth
- Red and green bell peppers: chopped for crunch and sweetness
- Jalapeño: seeded and minced to control the heat—adjust according to your spice love
- Ground chicken: as a lean protein that soaks up all the spices
- Black beans: rinsed well to add earthiness and body
- Fire-roasted tomatoes: for smoky undertones and vibrant acidity
- Corn kernels: fresh or frozen bring natural sweetness and texture
- Chili powder: for the essential warmth and color
- Ground cumin: to add its distinctive aromatic earthiness
- Paprika: for smoky undertones without heat
- Salt and black pepper: to season perfectly
- Chicken broth: as the simmering liquid to build layers of flavor
- Sour cream: to swirl in creamy tang and balance the spices
- Fresh cilantro: chopped for its bright herbal notes
- Cotija cheese: crumbled as a salty finishing touch
- Lime juice: fresh-squeezed to wake up the entire dish
- Tortilla chips: for serving and an added crunch
Detailed Cooking Directions
- Heat The Aromatics:
- Begin by warming olive oil in a large pot over medium heat. Add diced onion and sauté gently until translucent about 3 minutes, laying a sweet fragrant foundation.
- Build The Pepper Base:
- Add minced garlic along with the red and green bell peppers and jalapeño. Cook while stirring occasionally until the peppers soften and meld with the aromatics about 3 to 4 minutes.
- Brown The Chicken:
- Add ground chicken to the pot breaking it apart with a spoon as it browns evenly. Cook until no longer pink and beginning to crisp slightly to develop more flavor.
- Combine The Core Ingredients:
- Stir in the black beans, fire-roasted tomatoes, and corn. Add chili powder, cumin, paprika, salt, and black pepper. Mix thoroughly so each spice infuses the base ingredients.
- Simmer And Intensify:
- Pour in chicken broth and bring the mixture up to a boil. Lower heat to a simmer uncovered allowing the chili to thicken and flavors to meld for 20 to 25 minutes, stirring occasionally.
- Finish With Cream And Citrus:
- Remove pot from heat and stir in the sour cream gently until fully incorporated to create luscious creaminess.
- Brighten And Garnish:
- Add chopped cilantro and fresh lime juice stirring well to combine. Serve hot in bowls topped with crumbled cotija cheese and extra cilantro if desired. Offer tortilla chips on the side for dipping and crunch.
The smoky notes from fire-roasted tomatoes and the fresh lime twist are my favorite part—it transforms this chili from simple comfort food to a lively fiesta in your bowl. One simmering afternoon, this recipe became the highlight of a casual dinner party when everyone requested seconds.
Smart Storage Tips
Store leftover chili in airtight containers in the refrigerator for up to four days. Reheat gently on the stove or microwave adding a splash of broth if it feels too thick. Freeze portions in sealed freezer bags for up to three months. Thaw overnight in the fridge for best texture. This makes a perfect make-ahead meal for busy nights.
Ingredient Variations
Try swapping ground chicken with ground turkey or lean beef for a different protein boost. Add chopped poblano peppers for a smoky heat or sweet potatoes for a heartier, sweeter variation. Use fresh corn in summer for peak sweetness and texture or frozen when out of season for convenience.
Perfect Pairing Ideas
Serve with warm corn tortillas or crusty bread to soak up every bite. A crisp green salad with a light vinaigrette complements this chili’s richness wonderfully. For drinks, try a cold Mexican lager or a tart margarita to highlight the dish’s zesty notes.
This chili has been my go-to dish for family gatherings when everyone needs a warm hug in a bowl. It’s easy enough for a weeknight yet festive enough for celebrations. Watching kids and adults alike dipping tortilla chips and debating toppings always fills the kitchen with laughter and connection.
Frequently Asked Questions
- → What kind of chicken is best for this dish?
Ground chicken works best as it cooks evenly and absorbs spices well, providing a tender texture that blends seamlessly with the other ingredients.
- → Can I use fresh corn instead of canned or frozen?
Yes, fresh corn kernels add a sweet crunch and enhance the overall freshness of the chili. Just remove them from the cob before adding.
- → How can I adjust the spiciness level?
Modify the amount of jalapeño or substitute it with milder peppers. Removing seeds also reduces heat while keeping flavor.
- → What is the purpose of adding sour cream at the end?
Sour cream adds creaminess and a slight tang that balances the smoky, spicy flavors while softening the chili's texture.
- → Can I prepare this chili ahead of time?
Yes, the chili tastes even better the next day as the flavors continue to meld. Store in an airtight container and reheat gently.
- → What sides pair well with this dish?
Tortilla chips are traditional, but it also pairs nicely with cornbread, rice, or a fresh green salad for added texture and balance.