Mexican Street Corn White Chicken Chili
Directions
- 1In a large soup pot heat 1 tablespoon of olive oil.
- 2Add onion, jalapeño, and sauté until softened.
- 3Add garlic, oregano, chili powder, and stir until combined.
- 4Add broth, chicken, salt, and pepper.
- 5Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the chicken is cooked.
- 6Transfer cooked chicken to a bowl and shred with forks.
- 7Add the shredded chicken back into the pot.
- 8Add sour cream, shredded cheese, cilantro, corn, and lime juice.
- 9In a small bowl, combine cornstarch and water.
- 10Add the cornstarch and water mixture into the soup pot.
- 11Simmer for 10 minutes, stirring every few minutes.
- 12Serve with crumbled bacon, cotija cheese, tortilla chips, and avocado.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion
- 1 jalapeno
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 0.5 cup shredded monterey jack cheese
- 4 cloves of garlic
- 0.5 tablespoon dried oregano
- 0.5 teaspoon chili powder
- 2 cups frozen sweet white corn
- 0.5 cup fresh cilantro
- 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon olive oil
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
- salt
- pepper
Equipment
potforksbowlspoons