Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 0.5 cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- 0.5 cup 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
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion and diced jalapeño until softened.
- Add minced garlic, chili powder, and oregano; cook for another minute.
- Pour in chicken broth and add chicken breasts; season with salt and pepper. Bring to a boil, then simmer covered for about 10-15 minutes.
- Shred the cooked chicken and return it to the pot.
- Stir in sour cream, cheese, cilantro, corn, and lime juice until combined.
- Mix cornstarch with water; stir into the pot and simmer uncovered until thickened.
- Serve hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg