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–+ servings
Corn Chicken Chili

Creamy Corn Chicken Chili: Your New Weeknight Comfort Bowl

A comforting and creamy Corn Chicken Chili that's quick to prepare and family-friendly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons Olive Oil Feel free to substitute with any neutral oil
  • 1 medium Diced Onion Yellow or white onions work best
  • 2 medium Jalapeños Adjust quantity based on spice preference
  • 3 cups Corn Kernels Fresh corn is ideal, but frozen or canned can be used
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 2 cloves Minced Garlic Fresh garlic is preferred
  • 1 pound Ground Chicken Can be substituted with ground turkey, pork, or crumbled tofu
  • 2 tablespoons Chili Powder Feel free to swap with taco seasoning
  • 1 teaspoon Paprika Smoked paprika can add a delightful smoky note
  • 1 teaspoon Cumin No direct substitute for authentic taste
  • 4 cups Chicken Broth For vegetarian option, use vegetable broth
  • 1 tablespoon Chicken Base Optional if broth is seasoned
For the Finishing Touches
  • 1 cup Sour Cream Substitute with non-dairy alternatives if needed
  • 1/4 cup Chopped Cilantro Can be omitted if cilantro isn’t favorite
  • 1 medium Fresh Lime Juice Lemon juice is a suitable alternative
  • to taste Hot Sauce Add according to spice tolerance
  • 1/2 cup Cotija Cheese Feta cheese can be used as a substitute

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, chopped jalapeños, and corn kernels, seasoning with kosher salt and black pepper to taste. Sauté for about 7–9 minutes until tender.
  2. Add 2 cloves of minced garlic and 1 pound of ground chicken to the pot. Cook for another 7–9 minutes until browned. Stir in 2 tablespoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin.
  3. Pour in 4 cups of chicken broth and 1 tablespoon of chicken base. Bring to a boil, then simmer for 25–30 minutes, stirring occasionally.
  4. Stir in 1 cup of sour cream, juice of 1 lime, and hot sauce to taste. Cook for an additional 5–10 minutes until heated through.
  5. Ladle into bowls and garnish with chopped cilantro, crumbled cotija cheese, and chili powder. Serve warm, possibly with tortilla chips or cornbread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Chili tastes better the next day, store leftovers properly for enhanced flavor. Consider a slow cooker for a hands-off approach.

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