Sort ingredients
snishio
QR Code
Listen
Pdf
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 1 pound ground chicken and ½ teaspoon of the kosher salt. Break the chicken apart with a wooden spoon into small pieces and cook until cooked through and starting to brown, 6 to 7 minutes.
Stir in 1 diced medium yellow onion and 2 diced medium jalapeño peppers. Cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in 3 minced garlic cloves, the remaining 1 teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon cayenne pepper, and ¼ teaspoon black pepper. Cook until fragrant, about 30 seconds.
Stir in 1 (32-ounce) carton low-sodium chicken broth and 1 (14-ounce) can crushed tomatoes. Bring to a simmer. Continue to simmer for 5 minutes to let the flavors meld.
Turn the heat off. Stir in 1 cup sour cream and 1 cup shredded Mexican blend cheese until melted and combined. Stir in 3 cups frozen corn kernels and 2 tablespoons lime juice.
Return the soup to medium heat and bring back to a simmer. Continue to simmer until the soup thickens slightly, about 5 minutes more. Remove the pot from the heat. Taste and season with more kosher salt and black pepper as needed. Serve with desired garnishes.