Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone 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
- In a large pot, heat olive oil over medium-high heat. Add chopped onion and diced jalapeno; cook until softened.
- Stir in minced garlic, chili powder, and oregano; cook for one minute.
- Pour in chicken broth, add chicken breasts, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 10-15 minutes.
- Shred the cooked chicken and return it to the pot.
- Mix in sour cream, shredded cheese, corn, cilantro, and lime juice.
- Thicken by combining cornstarch and water; stir into the pot and simmer uncovered for an additional 10 minutes.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg