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. Sauté diced onion, jalapeños, corn, salt, and pepper for 7-9 minutes until softened.
- Add minced garlic and ground chicken; season with chili powder, paprika, cumin, salt, and pepper. Cook for another 7-9 minutes until chicken is browned.
- Pour in chicken broth and mix in chicken base. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes.
- Stir in hot sauce, sour cream, cilantro, and lime juice; cook for an additional 5-10 minutes until creamy.
- Serve hot garnished with extra cilantro or toppings of your choice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg