Ingredients
Scale
For the Base:
2 teaspoons olive oil
1 large sweet onion, chopped
4–5 cloves garlic, minced
1 large jalapeño, 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
For the Chili:
1 1/2 pounds boneless skinless chicken breast
7 ounces chopped green chiles (mild or medium)
4 cups fresh corn (cut from 4–5 cobs)
For Creaminess:
2 cups sour cream
1 cup shredded pepper jack cheese
For Thickening:
1 tablespoon cornstarch
For Finishing:
Juice of 1 lime
Salt and black pepper, to taste
Optional Garnishes:
Chopped cilantro
Shredded cheese
Avocado slices
Lime wedges
Tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
- Stir in the garlic and jalapeño, cooking for about 1 minute until fragrant.
- Add the cumin, oregano, cayenne pepper, and chopped cilantro. Stir well to coat the aromatics with spices.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the chicken breasts, green chiles, and corn. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot, shred it using two forks, then return it to the chili.
- In a small bowl, mix the cornstarch with a few tablespoons of the hot broth to create a slurry. Stir it back into the pot and let simmer for 3–5 minutes until slightly thickened.
- Lower the heat and stir in the sour cream and shredded pepper jack cheese until fully melted and creamy. Do not boil after adding dairy.
- Add fresh lime juice and season with salt and pepper to taste.
- Serve hot with your favorite garnishes like avocado, cilantro, cheese, and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Calories: 430 kcal per serving