Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken broth
- 4 cloves of garlic, minced
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 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 a tablespoon of olive oil in your pot over medium-high heat. Toss in the chopped onion and diced jalapeño and let them cook for about 5 minutes until the onion softens and becomes translucent.
- Add in the minced garlic, chili powder, and oregano. Stir for another minute.
- Pour in the chicken broth and add your chicken breasts. Season with salt and pepper, then bring everything to a boil. Once it’s bubbling, reduce the heat, cover, and let it simmer for about 10-15 minutes until the chicken is cooked through.
- Transfer the cooked chicken breasts to a plate and shred them using two forks. Add the chicken back into the pot.
- Stir in the sour cream, shredded cheese, cilantro, corn, and lime juice.
- Stir together your cornstarch and water; then slowly pour it into the pot. Give everything a good stir and let it simmer uncovered for another 10 minutes.
- Ladle your chili into bowls and pile on your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg