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
- pepper
- 6 to 8 cloves garlic (minced)
- 2 pounds ground chicken
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 4 cups chicken broth
- 3/4 cup your favorite beef broth (optional)
- 1 tablespoon chicken base (I used Better Than Bouillon)
- a few dashes hot sauce of choice
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
Instructions
- In a large soup pot over medium heat, add olive oil, diced onion, jalapenos, corn kernels, salt, and pepper. Sauté for 7 to 9 minutes until softened.
- Stir in minced garlic, ground chicken, chili powder, paprika, cumin, along with additional salt and pepper. Cook for 7 to 9 minutes until the chicken is browned.
- Pour in chicken broth and optional beef broth; bring to a boil. Reduce heat to medium-low and simmer for 25 to 30 minutes.
- Add hot sauce, sour cream, chopped cilantro, and lime juice. Heat through for another 5 to 10 minutes. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg