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
- Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and jalapeños, along with corn kernels, salt, and pepper. Sauté for 7-9 minutes until softened.
- Stir in minced garlic and ground chicken. Add spices and cook for another 7-9 minutes until the chicken is browned.
- Pour in chicken broth; bring to a gentle boil. Reduce heat and simmer uncovered for 25-30 minutes.
- Mix in sour cream, cilantro, lime juice, and hot sauce; cook gently for an additional 5-10 minutes.
- Serve hot garnished with optional toppings like cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg