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
- 4 cups fresh corn cut off the cob
- 2 cups sour cream
- 1 cup shredded pepper jack cheese
- 1 tablespoon cornstarch
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté chopped onions for 2–3 minutes until softened, then add minced garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Cook for another 2–3 minutes.
- Pour in chicken broth and add whole chicken breasts and chopped green chiles. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes until chicken is cooked through.
- While chicken cooks, cut fresh corn off the cobs and set aside.
- Remove cooked chicken from the pot, shred it into bite-sized pieces, and return to the pot along with the fresh corn.
- Stir in sour cream and shredded cheese; thicken with cornstarch as needed.
- Simmer for an additional 3–5 minutes until desired thickness is achieved. Mix in lime juice before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 870mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg