Chipotle Chicken Chili with Baby Corn Cakes and Lime Cream

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
• 18 teaspoons Cayenne Pepper
• 1 teaspoon Sugar
• 11 ounces
• weight Canned Shoepeg Corn

Instructions

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.