Creamy Corn Chicken Chili: Your New Comfort Food Hero

Delight in this Corn Chicken Chili that combines sweet corn and savory ground chicken in a creamy, zesty bowl of comfort.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 bowls

Course: Dinner

Cuisine: American-Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

Chili Base

2 tablespoons Olive Oil essential for sautéing and adds richness; can substitute with vegetable oil.
1 medium Diced Onion adds sweetness and depth; yellow or white onions work well.
1-2 Jalapeños provides heat and texture; adjust based on spice preference.
1 cup Corn Kernels offers sweetness and crunch, fresh is best when in season.
Kosher Salt & Pepper to taste; enhances overall flavor; use sea salt if preferred.
3 cloves Garlic minced; adds aroma and flavor intensity.
1 pound Ground Chicken source of protein; can be replaced with ground turkey or beef.
1 tablespoon Chili Powder provides warmth and color; a mix of different chili powders can enhance flavor.
1 tablespoon Paprika adds color and mild flavor; smoked paprika for a deeper taste.
1 tablespoon Cumin offers a warm, earthy flavor.

Liquid Base

4 cups Chicken Broth the base for the chili; use low-sodium for better control of saltiness.
1 tablespoon Chicken Base enhances the broth taste; bouillon cubes can also be used.

Creamy Finish

1 cup Sour Cream adds creaminess; can be replaced with Greek yogurt for a healthier option.
1 Fresh Lime Juice juice of 1 lime; provides acidity and brightness.
Chopped Cilantro for garnish; adds freshness; omit if you don’t like cilantro.

Optional Toppings

Hot Sauce to taste; customizes heat level.
Cotija Cheese for topping; a crumbly and salty cheese enhancing flavor.

Equipment

large soup pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and 1-2 diced jalapeños, stirring for 7-9 minutes until the onions are translucent.
Mix in 1 cup of corn kernels, sautéing until golden and slightly caramelized.
Add 3 minced garlic cloves, stirring for about 1 minute until fragrant.
Incorporate 1 pound of ground chicken, breaking it up. Sprinkle in 1 tablespoon each of chili powder, paprika, and cumin, seasoning with salt and pepper to taste.
Cook for 7-9 minutes, ensuring the chicken is fully cooked.
Pour in 4 cups of chicken broth and 1 tablespoon of chicken base, stirring well. Bring to a gentle boil.
Reduce heat to low and let it simmer uncovered for 25-30 minutes.
Mix in 1 cup of sour cream and juice of 1 lime, stirring until fully combined.
Taste and adjust seasoning if needed. Garnish with crumbled cotija cheese and fresh chopped cilantro before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Make ahead options improve flavor. Fresh ingredients significantly elevate chili taste.

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