Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup sour cream
– 4 cups chicken bone broth
– 1 yellow onion, chopped
– 1 tablespoon olive oil
– 3 tablespoons cornstarch
– 3 tablespoons water
– 4 cloves garlic, minced
– 1 jalapeño, diced
– 2 cups frozen sweet white corn
– 1 cup shredded Monterey Jack cheese or a blend with mild cheddar
– 1 tablespoon dried oregano
– 1 teaspoon chili powder
– 1 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt and black pepper to taste
– Optional Toppings: Cotija cheese, tortilla strips, sliced avocado
Instructions:
1. Sauté the Aromatics
– Begin by heating a large, heavy-bottomed pot over medium-high heat. Add the olive oil, allowing it to warm up.
– Once hot, toss in the chopped onion and diced jalapeño. Sauté these until they soften, which should take about 3-4 minutes.
– Next, add in the minced garlic, dried oregano, and chili powder. Stir well and let them cook for another minute until fragrant.
2. Cook the Chicken
– Pour in the chicken bone broth and bring the mixture to a boil. Gently place the chicken breasts into the pot.
– Season the broth with salt and black pepper to taste. Once boiling, reduce the heat to a simmer. Cover the pot and let the chicken cook for approximately 10-15 minutes, or until it is fully cooked and no longer pink in the center.
3. Thicken the Chili
– In a small bowl, combine the cornstarch and water, stirring until smooth. Set aside.
– After the chicken is cooked, carefully remove it from the pot and shred it using two forks. Return the shredded chicken back into the pot.
– Incorporate the sour cream, shredded cheese, chopped cilantro, frozen sweet corn, and lime juice into the pot. Stir everything together until combined.
– Add the cornstarch mixture to the pot, stirring well to evenly distribute. Allow the chili to simmer uncovered for about 10 minutes, occasionally stirring, until it thickens to your desired consistency.
4. Serve and Enjoy
– Once the chili has thickened, ladle it into serving bowls. Feel free to garnish each bowl with crumbled cotija cheese, crispy tortilla strips, and sliced avocado for added flavor and texture.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Calories: 380 kcal per serving
Servings: 4