Ingredients
Scale
- 2 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely diced
- 1 teaspoon garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 4 cups chicken broth
- 2 cups frozen corn
- 1 can great northern beans, drained
- 3 cups rotisserie chicken, shredded
- ¼ cup cornstarch
- ¼ cup cold water
- 1 ½ cups sour cream
- ½ cup monterey jack cheese, shredded
- 2 tablespoons freshly squeezed lime juice, about 1 lime
- salt and pepper, to taste
- queso fresco, crumbled
- 1 medium jalapeño, diced
- fresh cilantro, chopped
- tortilla strips
Instructions
- Heat 1 tablespoon oil in a large Dutch oven over medium heat.
- Add diced onion and cook until softened, about 4 to 5 minutes.
- Stir in garlic, oregano, chili powder, and cumin; cook for 1 minute.
- Pour in chicken broth and stir to combine; bring to a gentle simmer.
- In a medium skillet, heat remaining tablespoon of oil over medium-high heat. Add frozen corn, cooking until lightly charred, about 5 minutes. Remove from heat.
- Add beans, shredded chicken, and charred corn to the simmering broth.
- In a small bowl, whisk cornstarch and cold water until smooth, then stir into chili. Simmer for 8 to 10 minutes until thickened.
- Reduce heat to low. Stir in sour cream, shredded cheese, and lime juice; season to taste with salt and pepper.
- Serve warm, topped with queso fresco, jalapeño, fresh cilantro, and tortilla strips.
Notes
For a spicier chili, keep the seeds in the jalapeño when dicing.
Feel free to add your favorite toppings such as avocado or more cheese for extra flavor.
This dish can be made ahead and reheats beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg