Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 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 for about 5 minutes 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 reduce heat and simmer for 10-15 minutes until chicken is cooked through.
- Shred the chicken using two forks and return to the pot.
- Stir in sour cream, shredded cheese, cilantro, corn, and lime juice until combined.
- Mix cornstarch with water; slowly pour into the pot while stirring. Simmer uncovered for an additional 10 minutes to thicken.
- Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg