Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno pepper, diced
- 4 cups chicken broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 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 chopped onion and diced jalapeño for about 5 minutes until softened.
- Stir in minced garlic, chili powder, and oregano; cook for an additional minute.
- Add chicken broth and chicken breasts; season with salt and pepper. Bring to boil, then reduce heat to simmer for 10-15 minutes until cooked through.
- Shred the cooked chicken using two forks or a stand mixer.
- Return shredded chicken to the pot along with sour cream, shredded cheese, corn, cilantro, and lime juice. Mix well until cheese melts into a creamy consistency.
- In a small bowl, combine cornstarch and water; stir into the chili to thicken. Simmer uncovered for another 10 minutes.
- Serve hot, garnished with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg