Chipotle Chicken Chili with Baby Corn Cakes and Lime Cream Recipe

Name: Chipotle Chicken Chili with Baby Corn Cakes and Lime Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sour Cream; 1/2 whole Lime, Juiced; 2 Tablespoons Olive Oil; 1 whole Small Onion, Chopped; 2 cloves Garlic, Minced; 1 pound Chicken Breasts, Cooked And Chopped; 30 ounces, weight Canned White Beans (northern Or Cannellini); 1 cube Chipotle Bouillon; 4 ounces, weight Chopped Green Chiles; 2 teaspoons Cumin; 15 ounces, weight Canned Petite Diced Tomatoes; 2- 1/2 cups Chicken Broth; 8 ounces, weight Monterey Jack Cheese, Shredded (You Can Throw Some Into The Chili For Fun, But Save Most Of It For Topping); 1/2 cups Cornmeal; 1/4 cups All-purpose Flour; 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1 whole Large Egg; ⅛ teaspoons Cayenne Pepper; 1 teaspoon Sugar; 11 ounces, weight Canned Shoepeg Corn

Servings: persons

1/2 cups Sour Cream
1/2 whole Lime, Juiced
2 Tablespoons Olive Oil
1 whole Small Onion, Chopped
2 cloves Garlic, Minced
1 pound Chicken Breasts, Cooked And Chopped
30 ounces, weight Canned White Beans (northern Or Cannellini)
1 cube Chipotle Bouillon
4 ounces, weight Chopped Green Chiles
2 teaspoons Cumin
15 ounces, weight Canned Petite Diced Tomatoes
2- 1/2 cups Chicken Broth
8 ounces, weight Monterey Jack Cheese, Shredded (You Can Throw Some Into The Chili For Fun, But Save Most Of It For Topping)
1/2 cups Cornmeal
1/4 cups All-purpose Flour
1/2 teaspoons Baking Powder
1 teaspoon Salt
1 whole Large Egg
⅛ teaspoons Cayenne Pepper
1 teaspoon Sugar
11 ounces, weight Canned Shoepeg Corn

1
Combine the sour cream and lime juice; cover and chill.
2
Over medium-high heat, coat the bottom of a Dutch oven with olive oil.
3
When the oil is shimmering, add the chopped onions.
4
Saute for a few minutes until a little transluscent; add the garlic and saute till fragrant.
5
Add chicken and the rest of the chili ingredients; bring to a boil and then turn the heat down, cover and simmer for about 35-40 minutes.
6
Preheat oven to 400F.
7
Combine the corn cake ingredients in a large mixing bowl.
8
Now use a cupcake pan or a square bar pan (like I did) and evenly distribute 12 baby cakes.
9
Bake for 10-12 minutes until slightly golden around the edges and the knife test is clean.
10
In a serving bowl, ladle the chili over a baby cake; sprinkle with cheese.
11
Dollop a spoonful of the lime cream on top.
12
Enjoy.

1123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cups Sour Cream, 1/2 whole Lime, Juiced, 2 Tablespoons Olive Oil, 1 whole Small Onion, Chopped, and more.

Yes, Chipotle Chicken Chili with Baby Corn Cakes and Lime Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chipotle Chicken Chili with Baby Corn Cakes and Lime Cream

How did you like this recipe?

Frequently Asked Questions