Street Corn Chicken Chili (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 medium onion, diced
03 -
3 to 4 jalapeno peppers, seeds removed and diced
04 -
6 to 8 ears corn on the cob, kernels cut from cob
05 -
Kosher salt, to taste
06 -
Ground black pepper, to taste
07 -
6 to 8 cloves garlic, minced
→ Protein and Spices
08 -
2 pounds ground chicken
09 -
3 tablespoons chili powder
10 -
2 tablespoons paprika
11 -
1 tablespoon ground cumin
→ Liquids and Seasonings
12 -
4 cups chicken broth
13 -
3/4 cup beer (optional)
14 -
1 tablespoon chicken base
15 -
A few dashes hot sauce of choice
→ Finishing and Toppings
16 -
1 cup sour cream
17 -
1 cup chopped fresh cilantro
18 -
3 tablespoons freshly squeezed lime juice
19 -
Optional: additional cilantro, crumbled cotija cheese, chili powder, lime wedges for serving
# Instructions:
01 -
Heat olive oil in a large soup pot over medium heat. Add diced onion, jalapenos, corn kernels, a pinch of kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until vegetables are softened.
02 -
Add minced garlic, ground chicken, chili powder, paprika, cumin, more salt, and pepper to the pot. Cook for 7 to 9 minutes, breaking up the chicken with a spatula, until chicken is browned and cooked through.
03 -
Pour in chicken broth, beer if using, and chicken base. Stir to combine and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 25 to 30 minutes.
04 -
Stir in hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, then adjust seasoning as needed. Ladle into bowls and garnish with preferred toppings such as extra cilantro, crumbled cotija cheese, chili powder, and lime wedges.
# Notes:
01 -
For optimal texture, use fresh corn if available; frozen corn can be substituted in off-season.
02 -
Adjust the quantity of jalapeno peppers and hot sauce for desired spice level.