Mexican Street Corn White Chicken Chili

Ingredients:

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
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 of garlic, minced
1/2 tablespoon dried oregano

Directions:

Cook the Chicken: In a large pot, add the chicken breasts and cover them with chicken bone broth. Bring to a boil and then reduce heat. Simmer until the chicken is cooked through (about 20-25 minutes). Once cooked, remove chicken, shred it with two forks, and set aside.
Prepare the Vegetables: In the same pot, add the chopped yellow onion, diced jalapeno, and garlic. Sauté for about 5 minutes until soft and fragrant.
Add Broth & Cream: Pour in the chicken bone broth and bring it to a simmer. Stir in sour cream and shredded cheese, mixing until smooth.
Combine Chicken: Return the shredded chicken to the pot and stir to combine with the broth and cream mixture.
Season: Add oregano and mix well. Let the chili simmer for an additional 10-15 minutes to let all the flavors meld together.
Serve: Serve hot, garnished with more shredded cheese, cilantro, and sour cream if desired.

Customization: Adjust the heat level by adding more or fewer jalapenos. For a creamier texture, increase the amount of sour cream or cheese.
For a Thicker Chili: You can add cornmeal or flour to thicken the soup, or cook the chili uncovered for a longer time to reduce the liquid.
Add Corn: For more street corn flavor, consider adding some fresh or frozen corn kernels to the chili.

For a richer flavor, you can use a combination of bone broth and vegetable stock.
Garnish with lime wedges, extra cilantro, or tortilla chips for an added crunch.

High in protein from the chicken and bone broth.
The combination of sour cream and cheese adds a creamy texture that balances the heat from the jalapeno.
Bone broth provides collagen and additional nutrients, promoting joint and gut health.

Q: Can I use chicken thighs instead of breasts?
- A: Yes, chicken thighs will work great, adding a richer flavor to the chili.
Q: Can this be made in a slow cooker?
- A: Absolutely! You can add all ingredients (including the chicken breasts) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken once it’s fully cooked.