Creamy Corn Chicken Chili That Will Warm Your Soul

This Corn Chicken Chili combines sweet corn and juicy ground chicken in a flavorful, creamy dish—perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with avocado oil for a similar taste.
1 cup Onion, diced Yellow or white onion works best.
1 medium Jalapeno, chopped Adjust quantity based on desired spice level.
1 cup Corn Kernels Fresh corn is ideal, but frozen or canned corn can work.
to taste Kosher Salt Enhances overall flavors.
to taste Pepper Enhances overall flavors.
3 cloves Garlic, minced Fresh minced garlic is preferred.

For the Protein

1 pound Ground Chicken Can swap with ground turkey or pork.

For the Seasoning

2 teaspoons Chili Powder Substitute with taco seasoning if preferred.
1 teaspoon Paprika Smoked paprika could enhance the flavor.
1 teaspoon Cumin Omit if unavailable.

For the Liquid

4 cups Chicken Broth Vegetable broth can be used for vegetarian versions.
1 tablespoon Chicken Base Use liquid or powder broth as an alternative.

For the Creaminess

1/2 cup Sour Cream Substitute with non-dairy sour cream or yogurt.

Finish with Freshness

to taste Fresh Cilantro Omit for a non-cilantro-friendly recipe.
1 tablespoon Lime Juice Brightens the dish.
to taste Hot Sauce Optional based on personal preference.
to taste Cotija Cheese Feta or queso fresco can be used as substitutes.

Equipment

Large Pot

Method

Steps

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 1 chopped jalapeno, and 1 cup of corn kernels, seasoning generously with kosher salt and pepper. Cook for 7–9 minutes until the onion is translucent and golden.
Reduce the heat to medium-low and stir in 3 minced garlic cloves and 1 pound of ground chicken. Sprinkle in 2 teaspoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin. Cook for 7–9 minutes until the chicken is no longer pink and begins to brown.
Pour in 4 cups of chicken broth and 1 tablespoon of chicken base, stirring well. Bring to a gentle boil, then reduce to low and let it simmer uncovered for 25–30 minutes.
Stir in 1/2 cup of sour cream, the juice of 1 lime, and hot sauce to taste. Continue cooking for an additional 5–10 minutes on low heat until everything is well integrated and creamy.
Taste and adjust seasoning if necessary before serving. Ladle into bowls, garnishing with fresh cilantro, crumbled cotija cheese, and additional lime wedges.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftover Corn Chicken Chili in an airtight container for up to 4 days. It tastes even better the next day as flavors deepen overnight.

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