In a large soup pot over medium heat, warm 2 tablespoons of olive oil. Add 1 diced onion and 2 chopped jalapeño peppers along with 2 cups of corn kernels. Sauté for about 7 to 9 minutes, stirring occasionally until the onions become translucent and the corn is slightly caramelized. Season the mixture with kosher salt and pepper.

Next, stir in 3 cloves of minced garlic and 1 pound of ground chicken. Continue cooking for an additional 7 to 9 minutes, breaking up the chicken with a wooden spoon until it’s evenly browned and no longer pink.

Once the chicken is browned, incorporate 2 tablespoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin into the mixture. Stir well and allow these spices to sauté for about 1-2 minutes until fragrant.

Pour in 4 cups of chicken broth and 1 cup of beer (if using). Scrape any browned bits from the bottom of the pot and bring the mixture to a boil, then reduce the heat to medium-low, allowing it to simmer for about 25 to 30 minutes.

After simmering, stir in 2 tablespoons of hot sauce, ½ cup of sour cream, ¼ cup of chopped cilantro, and the juice of one lime. Allow it to simmer for an additional 5 to 10 minutes.

Before serving, taste your chili and adjust the seasoning as needed with salt, pepper, or more hot sauce.