Ingredients
Scale
- 2 teaspoons olive oil
- 1 large sweet onion, peeled and chopped
- 4-5 cloves garlic, minced
- 1 large jalapeno, 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
- 1 1/2 pounds boneless skinless chicken breast
- 7 ounces chopped green chiles (mild or medium)
- 4 cups fresh corn cut off the cob (about 4-5 cobs)
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- 1 tablespoon cornstarch
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté chopped onions for 2-3 minutes until softened.
- Add minced garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper; sauté for another 2-3 minutes until fragrant.
- Pour in chicken broth and add whole chicken breasts and green chiles. Season with salt and pepper; bring to a boil then reduce heat to simmer for 20 minutes.
- While the chicken cooks, cut fresh corn off the cob into a bowl.
- Remove cooked chicken from the pot, shred it into bite-sized pieces, and return it along with the corn to the pot.
- Stir in sour cream and shredded cheese while sprinkling cornstarch to thicken the chili. Simmer for an additional 3-5 minutes before stirring in lime juice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg