Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeno peppers, diced
- 6 to 8 ears corn on the cob, kernels removed
- 6 to 8 cloves garlic, minced
- 2 pounds ground chicken
- 4 cups chicken broth
- 1 cup sour cream
- Fresh cilantro for garnish
- Lime juice for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, jalapenos, corn kernels, salt, and pepper. Sauté for 7 to 9 minutes until softened.
- Stir in minced garlic and ground chicken; add spices (chili powder, paprika, cumin) and cook until the chicken is browned.
- Pour in the chicken broth; bring to a gentle boil then reduce heat to simmer uncovered for 25 to 30 minutes until thickened.
- Stir in sour cream, cilantro, lime juice, and hot sauce; cook for an additional 5 to 10 minutes.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg