Description
A lively mash-up of grilled-corn brightness and cozy chicken chili — sweet kernels, smoky spices, zippy lime, and tender ground chicken all simmered into a creamy, crowd-pleasing bowl.
Ingredients
Scale
Main
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3–4 jalapeños, seeded and diced (adjust heat to taste)
- Kernels from 6–8 ears fresh corn (about 4½–6 cups)
- Kosher salt and freshly ground black pepper, to taste
- 6–8 garlic cloves, minced
- 2 lb ground chicken
Spices & Seasoning
- 3 tbsp chili powder
- 2 tbsp smoked paprika (or regular paprika)
- 1 tbsp ground cumin
Liquids & Umami
- 4 cups chicken stock
- 1 tbsp concentrated chicken base (e.g., Better Than Bouillon)
- Several dashes of your favorite hot sauce, to taste
Creamy finish & garnish
- 1 cup sour cream (or dairy-free alternative)
- 1 cup roughly chopped cilantro
- 3 tbsp fresh lime juice
- Optional toppers: extra cilantro, crumbled cotija, a pinch more chili powder, lime wedges
Instructions
- Warm a large soup pot over medium heat and add the olive oil. Toss in the chopped onion, diced jalapeño, and corn kernels. Season with salt and pepper. Cook 7–9 minutes, stirring every so often, until the veggies soften and the corn picks up a little color.
- Add the minced garlic and the ground chicken. Sprinkle in the chili powder, paprika, and cumin, then season again with a little more salt and pepper. Break the meat into small pieces with your spatula and cook about 7–9 minutes, until the chicken is fully browned and the spices smell fragrant.
- Pour in the chicken stock and stir in the concentrated chicken base until dissolved. Bring the pot to a gentle boil, then lower the heat to maintain a steady simmer. Let the chili bubble away, uncovered, for 25–30 minutes so it thickens and the flavors blend. Add more stock if the mixture becomes too thick.
- Stir in hot sauce to taste, then fold in the sour cream, chopped cilantro, and lime juice. Keep the pot on low for another 5–10 minutes so the sour cream warms through and everything melds into a creamy, tangy finish. Taste and tweak seasoning—more salt, lime, or chili powder if you like.
- Ladle into bowls and top with extra cilantro, crumbled cotija, a sprinkle of chili powder, and lime wedges. Serve hot.
Notes
- Quick Notes & Swaps
- Use fewer jalapeños or remove seeds to cut the heat.
- If fresh corn isn’t available, frozen or well-drained canned corn work fine—pan-sear them briefly to add char.
- Swap ground chicken for turkey or beef depending on preference.
- To make it vegetarian, replace the chicken with canned white beans and use vegetable stock/base.
- Adjust thickness by simmering longer to reduce or adding extra broth to loosen.
- Storage & Reheating
- Cool leftovers, store in airtight containers, and refrigerate up to 4 days. Freeze portions up to 3 months. Reheat gently on the stove, adding a splash of stock if needed, and refresh with a squeeze of lime before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg