Ingredients
• 4 boneless, skinless chicken breasts
• 1 yellow onion, chopped
• 1 jalapeño, diced
• 4 cups chicken bone broth
• 1½ cups sour cream
• ½ cup shredded Monterey Jack cheese
(or Monterey Jack & mild cheddar blend)
• 4 cloves garlic, minced
• ½ tbsp dried oregano
• ½ tsp chili powder
• 2 cups frozen sweet white corn
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• 3 tbsp cornstarch
• 3 tbsp water
• Olive oil
🌟 Optional Toppings
• Cotija cheese
• Bacon crumbles
• Tortilla strips
• Sliced avocado
⸻
👩🍳 Instructions
1. Sauté the base
Heat olive oil in a large pot over medium heat.
Add onion and jalapeño; sauté until soft.
Stir in garlic and cook 30 seconds.
2. Cook the chicken
Add chicken breasts, oregano, chili powder, salt & pepper.
Pour in chicken broth.
Simmer 18–22 minutes, until chicken is cooked through.
3. Shred
Remove chicken, shred with forks, and return to the pot.
4. Add corn & creaminess
Stir in corn, sour cream, and shredded cheese.
Simmer gently (do NOT boil).
5. Thicken
Mix cornstarch and water.
Slowly stir into chili until thickened.
6. Finish
Add lime juice and cilantro. Taste and adjust seasoning.
7. Serve
Top with cotija, bacon, tortilla strips, or avocado.