Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 4 cloves of garlic, minced
- 1/2 cup shredded monterey jack cheese (or a blend with mild cheddar)
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil for sautéing
- Cotija cheese for topping
- Tortilla strips for topping
- Sliced avocado for topping
Instructions
- Sauté the onion and jalapeño in olive oil until softened. Add minced garlic, oregano, and chili powder.
- Pour in the chicken broth and add chicken breasts. Season with salt and pepper; bring to a boil, then simmer until cooked.
- Shred the chicken and return it to the pot along with sour cream, cheese, corn, cilantro, and lime juice.
- Mix cornstarch with water to create a slurry; stir into the chili to thicken.
- Simmer for an additional 10 minutes before serving topped with your choice of garnishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg