Ingredients
Scale
- 2 teaspoons olive oil
- 1 large sweet onion, chopped
- 4-5 cloves garlic, minced
- 1 large jalapeño, seeded and chopped
- 4 cups fresh corn (about 4-5 cobs)
- 4 cups chicken broth
- 1 ½ pounds boneless skinless chicken breast
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
Instructions
- In a large pot over medium heat, sauté olive oil and onions until translucent (2-3 minutes). Add garlic, jalapeño, cilantro, cumin, oregano, and cayenne; cook until fragrant (2-3 minutes).
- Pour in chicken broth and add whole chicken breasts with green chiles. Season with salt and pepper; bring to a boil.
- Reduce heat and simmer for about 20 minutes until chicken is cooked through.
- Remove chicken; stir in corn. Shred the chicken into bite-sized pieces and return to the pot.
- Mix in sour cream and cheese while sprinkling cornstarch to thicken. Simmer for an additional 3-5 minutes.
- Stir in lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 460
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg