Chili That’ll Make You Wanna Dance: Street Corn Chicken Chili

Hey, you ever had one of those days where you just need a big ol’ bowl of comfort? Like, you’re wrapped in a blanket and living your best couch potato life, but you also wanna eat something that doesn’t come out of a takeout box? Yep, me too! Enter this Street Corn Chicken Chili, the love child of white chicken chili and that street corn that basically tastes like summer. It’s cozy, it’s spicy, and trust me, you’ll wanna make it over and over.

Main dish photo — *The finished dish — looks amazing, right?*

Anyway, let’s get to this glorious mess…

Okay, Let’s Talk Ingredients

So, picture this: you’re in the grocery store, and you’ve got a list that’s like a tiny novel. Here’s what you’re hunting for:

– Olive oil (2 tbsp) – because we need that sizzle.
– Onion (1, diced) – the base of all good things.
– Jalapeños (3 to 4, seeds tossed) – for that kick, ya know?
– Corn on the cob (6 to 8 ears) – fresh if possible, but frozen works too!
– Kosher salt & pepper – duh.
– Garlic (6 to 8 cloves, minced) – because everything’s better with garlic.
– Ground chicken (2 pounds) – get that lean protein in here.
– Chili powder (3 tbsp) – spice it up, baby!
– Paprika (2 tbsp) – for that smokiness.
– Cumin (1 tbsp) – the secret weapon.
– Chicken broth (4 cups) – liquid gold.
– Beer (3/4 cup, optional) – trust me, it adds magic!
– Chicken base (1 tbsp) – I’m obsessed with Better Than Bouillon.
– Hot sauce – dashes to your own spicy destiny.
– Sour cream (1 cup) – creamy goodness.
– Cilantro (1 cup, chopped) – fresh, vibrant flavor.
– Lime juice (3 tbsp) – zing it up!
– Toppings (more cilantro, crumbled cotija cheese, lime wedges) – ‘cause why not?

So Here’s Why I Make This Constantly

Okay, real talk. I stumbled upon this recipe during a marathon of cooking shows one lazy Sunday afternoon. I was half watching and half snacking when they made something similar. I was like, “Gimme that!” So I whipped it up, and OMG, it was like a fiesta exploded in my mouth! I’ve made it at least 10 times since then (not exaggerating), and every time my friends come over, they’re like, “Is that *the* chili?” It brings everyone together — like, even that one friend who always brings the weird snacks ends up loving it.

One time, I had a bunch of friends over, and we were playing board games (because adulting). Everyone was digging in, and outta nowhere, one of my pals was like, “This chili is so good, I think I’ll marry it.” 😂 Like, who knew chili could be a love interest? Anyway, now it’s a staple, and my friends basically expect it when they come for game night.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, listen up! The *one* trick that’ll make this chili a total knockout? It’s all about that slow simmer. After you get everything in the pot, let it chill out on low heat for like, 25 to 30 minutes. It gives the flavors time to mingle and get cozy. Seriously, don’t rush it – patience is key!

Don’t Mess This Up (My Top Tips)

1. Don’t skimp on the garlic! It’s not just a flavor; it’s an experience.
2. Watch the heat! If you’re not into spicy, maybe go light on the jalapeños first.
3. Taste as you go! You might want more chili powder or lime juice, so keep that spoon handy!
4. Optional beer? If you’re not using it, you can toss in more broth. But if you are, get a good one that you actually enjoy drinking. You’re not wasting that liquid gold!

How to Keep Them From Disappearing (Or, How to Store Them)

If by some miracle you’ve got leftovers (which is rare with this dish), just pop it in an airtight container and stick it in the fridge. It’ll last a good 3-4 days. You can also freeze it for up to 3 months! Just make sure to cool it down first, and label it so you don’t forget what’s in there. Trust me on this!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibin’ with this chili, you have to try my Spicy Black Bean Tacos (they’re a hit at every taco night) or the Creamy Tomato Basil Soup (perfect for chilly evenings). And then there’s the Baked Mac n’ Cheese that’s soooo gooey and cheesy — your comfort food dreams will thank you!

So, what do you think? Ready to dive into this chili adventure? Have you made anything epic lately? Let’s chat about it! 🥳

Street Corn Chicken Chili

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Street Corn Chicken Chili is a delightful fusion of creamy white chicken chili and the vibrant flavors of Mexican street corn. This one-pot wonder combines tender ground chicken, fresh corn, and zesty spices for a comforting dish that’s perfect for family dinners or gatherings. Topped with sour cream, cilantro, and a squeeze of lime, this chili is sure to be a crowd-pleaser!

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: Serves approximately 8
Category: Main Course
Method: One-pot cooking
Cuisine: American, Mexican

Ingredients

Scale

2 tablespoons olive oil
1 onion (diced)
3 jalapeño peppers (seeds removed and diced)
6 ears corn on the cob (kernels cut from cob)
6 to 8 cloves garlic (minced)
2 pounds ground chicken
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
4 cups chicken broth
3/4 cup beer (optional)
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Kosher salt and pepper to taste

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Instructions

In a large soup pot over medium heat, combine olive oil, onion, jalapeños, corn, salt, and pepper. Cook for 7 to 9 minutes.
Add garlic, ground chicken, chili powder, paprika, cumin, along with additional salt and pepper. Sauté for another 7 to 9 minutes, breaking apart the chicken.
Pour in the chicken broth and beer (if using). Bring to a boil; then reduce heat and simmer for about 25 to 30 minutes.
Stir in hot sauce, sour cream, cilantro, and lime juice. Cook for an additional 5 to 10 minutes.
Adjust seasoning as necessary before serving with optional toppings like cilantro, crumbled cotija cheese, chili powder, and lime wedges.