Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, 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
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- Olive oil
Instructions
- Sauté the onion and jalapeño in olive oil until soft.
- Add garlic, chili powder, and oregano; cook for one minute.
- Pour in chicken broth and add chicken breasts; boil then simmer covered until cooked.
- Shred the chicken and return it to the pot.
- Stir in sour cream, cheese, corn, cilantro, and lime juice.
- Mix cornstarch with water; stir into chili to thicken.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 815mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg