Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

2 tablespoons olive oil
1 onion, diced
3 to 4 jalapeno peppers, seeds removed and diced
6 to 8 ears corn on the cob, kernels cut from cob
Kosher salt and black pepper, to taste
6 to 8 cloves garlic, minced
2 pounds ground chicken
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
4 cups chicken broth
1 tablespoon chicken base (such as Better Than Bouillon)
A few dashes hot sauce of choice
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges

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Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavor melds with the aromatics.
Pour in the chicken broth and mix in the chicken base. Increase the heat and bring the mixture to a gentle boil, then reduce to medium low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!

Use frozen corn for faster prep and substitute pre-minced garlic if time is limited. Store leftovers in airtight containers for up to four days.