Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeno peppers, seeds removed and diced
- 6 to 8 ears corn on the cob, kernels cut from cob
- Kosher salt and black pepper, to taste
- 6 to 8 cloves garlic, minced
- 2 pounds ground chicken
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 4 cups chicken broth
- 1 tablespoon chicken base (such as Better Than Bouillon)
- A few dashes hot sauce of choice
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, jalapeños, corn, salt, and pepper; cook until vegetables soften.
- Stir in minced garlic and ground chicken; add chili powder, paprika, cumin, salt, and pepper. Cook until chicken is browned.
- Pour in chicken broth and mix in chicken base; bring to a boil then reduce heat and simmer for 25 to 30 minutes.
- Stir in hot sauce, sour cream, cilantro, and lime juice; cook for an additional 5 to 10 minutes until creamy.
- Serve hot with your choice of garnishes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: One-pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg