Mexican Street Corn White Chicken Chili
Directions
- 1In a large soup pot heat 1 tablespoon of olive oil. Add onion, jalapeño, and sauté until softened. Add garlic, oregano, chili powder, and stir until combined.
- 2Add broth, chicken, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the chicken is cooked.
- 3Transfer cooked chicken to a bowl and shred with forks. Add back into the pot. Add sour cream, shredded cheese, cilantro, corn, and lime juice.
- 4In a small bowl combine cornstarch and water. Add into soup pot.
- 5Simmer for 10 minutes. Stirring every few minutes.
- 6Serve with crumbled bacon, cotija cheese, tortilla chips, and avocado!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 0.5 cup shredded monterey jack cheese
- 1 cup monterey jack and mild cheddar cheese
- 4 cloves of garlic, minced
- 0.5 tablespoon dried oregano
- 0.5 teaspoon chili powder
- 2 cups frozen sweet white corn
- 0.5 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon olive oil
- 0 cotija cheese
- 0 bacon crumbles
- 0 tortilla strips
- 0 sliced avocado
Equipment
large soup potwooden spoonforksmall bowl