Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 4 cloves garlic, minced
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese (or blend with mild cheddar)
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onions and jalapeno; cook until softened.
- Stir in garlic, chili powder, and oregano; cook briefly to enhance flavors.
- Add chicken broth and chicken breasts, season with salt and pepper, then bring to a boil.
- Reduce heat, cover, and simmer for 10-15 minutes until the chicken is cooked through.
- Shred the chicken and return it to the pot.
- Mix in sour cream, cheese, cilantro, corn, and lime juice until well combined.
- Thicken with cornstarch mixed with water; simmer uncovered until desired consistency is reached.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg