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
- Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for 2-3 minutes, then add minced garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper; sauté until softened.
- Stir in chicken broth, whole chicken breasts, and green chiles. Season with salt and pepper; bring to a boil then simmer for 20 minutes.
- While simmering, cut fresh corn off the cobs. Remove cooked chicken from the pot; add corn and stir well.
- Shred chicken and return it to the pot along with sour cream and shredded cheese. Mix in cornstarch gradually while stirring to avoid clumping.
- Let simmer for another 3-5 minutes until thickened; finish with lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg