Ingredients
Scale
- 2 teaspoons olive oil
- 1 large sweet onion, peeled and chopped
- 4–5 cloves garlic, minced
- 1 large jalapeno, seeded and chopped
- 1/3 cup chopped cilantro
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4–1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breast
- 7 ounces chopped green chiles, mild or medium
- 4 cups fresh corn cut off the cob (about 4–5 cobs)
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- 1 tablespoon cornstarch
- 1 lime, juiced
- Salt and pepper to taste
- Possible garnishes: More cilantro, shredded cheese, avocado slices, lime wedges, or tortilla chips
Instructions
- In a large soup pot over medium heat, sauté olive oil and chopped onions for 2–3 minutes until softened. Add garlic, jalapeno, cilantro, cumin, oregano, and cayenne; sauté for another 2–3 minutes.
- Pour in chicken broth and add whole chicken breasts along with chopped green chiles. Season with salt and pepper. Bring to boil, then reduce heat to simmer for 20 minutes.
- Cut corn off the cobs and set aside. Once chicken is cooked, remove from pot and shred.
- Stir in fresh corn into the pot. Return shredded chicken back into the pot along with sour cream and cheese; sprinkle cornstarch while stirring quickly to avoid clumps.
- Simmer for an additional 3–5 minutes until thickened; stir in lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg