Mexican Street Corn Chicken Chili

Prep: 25 mins

Cook: 40 mins

Difficulty: Easy

Servings: 6 Servings

Creamy and smoky with just the right amount of spice, you'll want to make a pot of this chicken chili every weekend

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

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.
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.
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 10 to 15 minutes to let the flavors meld.
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.
Return the chili to medium heat and bring back to a simmer. Continue to simmer until the chili thickens, 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.