1 jalapeño, diced (seeds removed for less heat, optional)
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
4 cloves garlic, minced
1/2 tbsp dried oregano
1 tsp cumin (optional, adds depth)
Salt and pepper, to taste
2 cups corn kernels (fresh, canned, or frozen)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions
Cook the chicken: In a large pot or Dutch oven, add chicken breasts and broth. Bring to a simmer and cook 15–20 minutes, until chicken is fully cooked. Remove chicken, shred it with two forks, and set aside. Keep the broth.
Sauté aromatics: In the same pot, heat a bit of oil (or use some broth). Add onion, jalapeño, and garlic. Sauté for 3–4 minutes until softened.
Combine ingredients: Return shredded chicken to the pot. Add corn, oregano, and optional cumin. Stir in sour cream and 1/2 cup cheese until creamy and well combined. Adjust thickness with extra broth if needed.
Simmer: Cook on low heat for 10–15 minutes, stirring occasionally, until chili is heated through and slightly thickened.
Finish & serve: Stir in lime juice and season with salt and pepper to taste. Serve in bowls, garnished with fresh cilantro and extra cheese if desired.
