Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 2 cups frozen sweet white corn
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped
- Juice of 1 lime
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil (for cooking)
Instructions
- In a large pot, heat olive oil 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 another minute.
- Add chicken broth and chicken breasts; season with salt and pepper. Bring to a boil, then reduce heat to simmer for 10-15 minutes until chicken is cooked.
- Shred the cooked chicken using forks and return it to the pot.
- Mix in sour cream, shredded cheese, corn, cilantro, and lime juice until combined.
- In a small bowl, mix cornstarch with water; add to the pot while stirring. Simmer uncovered for an additional 10 minutes until thickened.
- Serve hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg