Ingredients
Scale
- 2 teaspoons olive oil
- 1 large sweet onion, chopped
- 4-5 cloves garlic, minced
- 1 jalapeno, seeded and chopped
- 4 cups chicken broth
- 1 ½ pounds boneless skinless chicken breast
- 4 cups fresh corn (about 4-5 cobs)
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4-1/2 teaspoon cayenne pepper
Instructions
- In a large soup pot over medium heat, sauté olive oil and onions for 2-3 minutes until softened. Add garlic, jalapeno, cilantro, cumin, oregano, and cayenne; cook for an additional 2-3 minutes.
- Pour in chicken broth and add whole chicken breasts with chopped green chiles. Season with salt and pepper, bring to boil then reduce heat to simmer for about 20 minutes.
- Cut kernels off fresh corn while chicken cooks. Remove chicken from the pot once cooked; shred and return to the pot along with corn.
- Stir in sour cream and shredded cheese; sprinkle cornstarch over and mix well.
- Let simmer for an additional 3–5 minutes until thickened. Stir in lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 290g)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg