Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- ½ cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- Juice of 1 lime
- Fresh cilantro, chopped
- Olive oil
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté chopped onion and diced jalapeño for about 5 minutes until the onion is translucent.
- Add minced garlic, chili powder, and oregano; stir for one minute until fragrant.
- Pour in chicken broth and add chicken breasts. Season with salt and pepper; bring to a boil, then reduce heat and simmer for 10-15 minutes until the chicken is cooked through.
- Remove the chicken, shred it with forks, and return it to the pot.
- Stir in sour cream, shredded cheese, corn, cilantro, and lime juice until well combined.
- Mix cornstarch with water in a small bowl; slowly add it to the chili while stirring. Simmer uncovered for another 10 minutes until thickened.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg