Mexican Street Corn White Chicken Chili

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 25 minutes

Składniki

4 boneless, skinless chicken breasts

1 yellow onion, (chopped)

1 jalapeno, (diced)

4 cups chicken bone broth

1 ½ cups sour cream

1/2 cup shredded monterey jack cheese, (I used a blend of monterey jack and mild cheddar)

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)

1 lime, (juice)

3 tablespoons cornstarch

3 tablespoons water

olive oil

cotija cheese

bacon crumbles

tortilla strips

sliced avocado

Wskazówki

Heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Saute the onion and jalapeno until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.

Meanwhile, combine the cornstarch and the water in a small bowl.

When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture (give it a good stir first to collect any cornstarch that has settled on the bottom) and stir well until fully combined. Simmer for 10 minutes uncovered to thicken, stir occasionally.

To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.

Wartości Odżywcze

• Kalorie: 342 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 9 g
• Cholesterol: 88 mg
• Sód: 259 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 3 g
• Białko: 27 g