Mexican Street Corn Chicken Chili

 

Article

Serves - 6

Makes 8 cups

Prep -25 minutes

Cook -30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 medium jalapeño peppers, diced (remove the seeds first for less spicy heat)
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 (32-ounce) carton low-sodium chicken broth (4 cups)
• 1 (14-ounce) can crushed tomatoes
• 1 cup sour cream
• 1 cup shredded Mexican blend cheese (4 ounces)
• 3 cups frozen corn kernels (do not thaw)
• 2 tablespoons freshly squeezed lime juice (2 medium limes)
• Garnish options: coarsely chopped fresh cilantro, crumbled Cotija cheese or shredded Mexican blend cheese, salsa macha, sour cream, lime wedges, tortilla chips

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 1 pound ground chicken and 1/2 teaspoon of the kosher salt. Break the chicken apart with a wooden spoon into small pieces and cook until cooked through and starting to brown, 6 to 7 minutes.
2. Stir in 1 diced medium yellow onion and 2 diced medium jalapeño peppers. Cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in 3 minced garlic cloves, the remaining 1 teaspoon kosher salt, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon black pepper. Cook until fragrant, about 30 seconds.
3. Stir in 1 (32-ounce) carton low-sodium chicken broth and 1 (14-ounce) can crushed tomatoes. Bring to a simmer. Continue to simmer for 5 minutes to let the flavors meld.
4. Turn the heat off. Stir in 1 cup sour cream and 1 cup shredded Mexican blend cheese until melted and combined. Stir in 3 cups frozen corn kernels and 2 tablespoons lime juice.
5. Return the soup to medium heat and bring back to a simmer. Continue to simmer until the soup thickens slightly, about 5 minutes more. Remove the pot from the heat. Taste and season with more kosher salt and black pepper as needed. Serve with desired garnishes.

Recipe Notes

Substitutions: For a thicker chili, 8 ounces room temperature cream cheese can be used instead of sour cream.

Storage: Refrigerate leftover chili in an airtight container for up to 3 days.