Delicious Chicken Chili Corn

This Street Corn Chicken Chili brings a fun twist inspired by Mexican street corn. It mixes smoky roasted tomatoes, tender chicken, black beans, and sweet corn into a cozy, feel-good meal. The creamy tanginess from sour cream and a splash of fresh lime juice really lift this comforting chili above the usual.

I whipped up this chili when I wanted something both familiar and exciting. It quickly became a go-to for busy nights because of the perfect spice-to-creamy ratio.

What You’ll Need

• Chicken broth: to simmer and bring all the flavors together
• Fresh cilantro: chopped for a fresh herbal pop
• Chili powder: adds that essential warmth and color
• Garlic: finely minced for flavor and warmth
• Ground chicken: a lean protein soaking up all the spices
• Large onion: diced small for sweetness and depth
• Corn kernels: fresh or frozen for a good natural sweetness and texture
• Fire-roasted tomatoes: smoky, tangy, and full of flavor
• Paprika: brings smoky notes without heat
• Sour cream: stirred in at the end for creamy tang
• Lime juice: freshly squeezed for a zesty finish
• Salt and black pepper: to season just right
• Black beans: rinsed well to add earthiness and bulk
• Jalapeño: seeded and minced to control the heat, add as much as you like
• Olive oil: extra virgin preferred, for sautéing and flavor
• Red and green bell peppers: chopped for sweetness and crunch
• Cotija cheese: crumbled on top as a salty garnish
• Tortilla chips: served on the side for crunch
• Ground cumin: adds deep earthy notes

Step-By-Step Instructions

Warm the base:

Start heating olive oil in a big pot over medium. Toss in diced onions and cook until soft and see-through about three minutes. This gives you a sweet, fragrant start.

Add peppers and garlic:

Mix in your minced garlic plus the jalapeño and the bell peppers. Stir occasionally and cook until they’re tender and nicely blended with the onions, 3 to 4 minutes.

Cook the chicken:

Put in the ground chicken and break it up while it browns evenly. Cook until it’s no longer pink and starting to get a little crisp for a deeper flavor.

Mix in the main ingredients:

Stir in the black beans, fire-roasted tomatoes, and corn kernels. Sprinkle in chili powder, cumin, paprika, salt, and pepper. Give it a good mix so all the spices blend into the mix.

Simmer to thicken:

Pour in the chicken broth and bring everything to a boil. Turn the heat down to low and let it simmer without a lid for 20 to 25 minutes, stirring from time to time so it thickens and flavors develop fully.

Add creaminess and citrus:

Take the pot off heat, then stir in sour cream carefully until smooth and creamy.

Finish and serve:

Stir in chopped cilantro and lime juice. Dish it hot with crumbled cotija cheese and extra cilantro if you want. Serve with tortilla chips on the side for crunch and dipping.

I love how the fire-roasted tomatoes' smoky touch teams up with the fresh lime juice. It turns this chili into a flavorful celebration in your bowl. Once, it even stole the show at a casual dinner when everyone wanted seconds.

Storage Suggestions

Keep leftovers in airtight containers in the fridge for up to 4 days. Warm them gently on the stove or microwave, adding a little broth if it’s gotten too thick. Freeze portions in sealed bags and use them within 3 months. Thaw overnight in the fridge for the best taste and texture. It’s great for nights when you need something ready and quick.

Swap Ideas

You can switch out the ground chicken for ground turkey or lean beef if you want a different protein kick. Adding chopped poblano peppers gives smoky heat, or sweet potatoes add heartiness and a touch of sweetness. Use fresh corn in summer for peak flavor or frozen anytime for convenience.

Best Things To Serve With It

Try warm corn tortillas or a crusty bread to soak up all the goodness. A crisp green salad with light vinaigrette cuts through the richness nicely. For drinks, a cold Mexican beer or a tangy margarita really bring out the lively flavors of this dish.

This chili has been my favorite when I want to share a warm, hearty meal with family. Easy enough for busy nights yet special enough for celebrations. Watching everyone dip chips and debate toppings always makes the kitchen lively and fun.

Frequently Asked Cooking Questions

→ Which chicken works best here?

Ground chicken is the best choice since it cooks evenly and soaks up the spices, giving a soft texture that blends well with everything else.

→ Is fresh corn okay instead of frozen or canned?

Absolutely, fresh corn adds a nice sweet crunch and brightens the chili. Just cut the kernels off the cob before you add them.

→ How do I make it less spicy?

You can use fewer jalapeños or swap them for milder peppers. Taking out the seeds also lowers the heat but keeps the flavor intact.

→ Why add sour cream at the last step?

Sour cream gives a creamy, slightly tangy finish that cools down the heat and smooths out the chili’s texture.

→ Can I make this ahead of time?

Yes, it actually tastes better the next day once all the flavors have mixed well. Keep it in a sealed container and warm it up gently later.

→ What are good sides for this?

Tortilla chips are classic, but cornbread, rice, or a fresh green salad also work great to add different textures and balance.