Description
A comforting chili that combines tender chicken, sweet corn, and creamy textures with vibrant Mexican flavors.
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 of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- Heat a tablespoon of olive oil in your pot over medium-high heat.
- Toss in the chopped onion and diced jalapeño. Sauté for about five minutes until the onion softens.
- Add the minced garlic, chili powder, and oregano. Stir for another minute.
- Pour in the chicken broth and add the chicken breasts. Season with salt and pepper. Bring to a boil.
- Reduce the heat, cover, and let it simmer for about 10–15 minutes until the chicken is cooked through.
- Remove the chicken and shred it. Return the shredded chicken back into the pot.
- Stir in sour cream, shredded cheese, cilantro, corn, and lime juice.
- Mix cornstarch and water in a small bowl. Slowly pour it into the pot while stirring.
- Continue to let the chili simmer, uncovered, for another 10 minutes until it thickens.
- Ladle into bowls and add toppings as desired.
Notes
Customize the heat level by adjusting jalapeños and consider other toppings for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken chili, Mexican chili, comfort food, street corn, easy recipes