Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 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. Sauté onion and jalapeño until softened.
- Stir in garlic, chili powder, and oregano for one minute.
- Add chicken broth and chicken breasts; season with salt and pepper. Bring to boil, then simmer covered for 10-15 minutes.
- Shred cooked chicken and return to pot.
- Mix in sour cream, cheese, corn, cilantro, and lime juice until well combined.
- Thicken chili with cornstarch mixed with water; simmer uncovered for another 10 minutes.
- Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg