Chipotle Chicken Chili with Baby Corn Cakes and Lime Cream

• 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
• 18 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.

sour cream, olive oil, onion, garlic, chicken breasts, white beans, bouillon, green chiles, cumin, tomatoes, chicken broth, weight monterey, cornmeal, allpurpose, baking powder, salt, egg, cayenne pepper, sugar, corn

Taken from tastykitchen.com/recipes/main-courses/chipotle-chicken-chili-with-baby-corn-cakes-and-lime-cream/ (may not work)