đź•’ Time
Prep: 10–15 minutes
Cook: 30–40 minutes
Serves: 4–6
🔥 Instructions (Stovetop)
Sauté aromatics
Heat 1–2 tablespoons olive oil in a large pot over medium heat.
Add chopped onion and jalapeño. Cook 3–4 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
Add chicken & seasoning
Place chicken breasts in the pot.
Sprinkle with oregano, chili powder, salt, and pepper.
Simmer
Pour in chicken bone broth. Bring to a gentle boil, then reduce heat.
Cover and simmer 18–22 minutes, until chicken is fully cooked.
Shred chicken
Remove chicken breasts, shred with two forks, and return to the pot.
Add corn & thicken
Stir in frozen corn.
In a small bowl, whisk cornstarch with water. Slowly stir into chili.
Simmer 5 minutes until thickened.
Make it creamy
Lower heat. Stir in sour cream and shredded cheese until smooth.
(Do not boil after adding dairy.)
Finish with flavor
Add lime juice and chopped cilantro. Taste and adjust seasoning.
🌮 Optional Toppings
Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado
Extra cilantro & lime wedges