3 tablespoons water
Olive oil
Optional Toppings
Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado
Directions
1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, jalapeño, and garlic. Cook until softened.
2. Add chicken breasts, bone broth, oregano, and chili powder. Simmer until chicken is cooked through (about 20 minutes).
3. Remove chicken, shred it, then return it to the pot.
4. Stir in corn, sour cream, cheese, lime juice, and cilantro. Let simmer gently.
5. Mix cornstarch with water, then stir into the chili to thicken.
6. Taste and adjust seasoning.
Serve with
Top with cotija cheese, crispy bacon, tortilla strips, or fresh avocado slices.
A warm “Hi” melts the chef’s heart and unlocks the recipe.
3 tablespoons water
Olive oil
Optional Toppings
Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado
Directions
1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, jalapeño, and garlic. Cook until softened.
2. Add chicken breasts, bone broth, oregano, and chili powder. Simmer until chicken is cooked through (about 20 minutes).
3. Remove chicken, shred it, then return it to the pot.
4. Stir in corn, sour cream, cheese, lime juice, and cilantro. Let simmer gently.
5. Mix cornstarch with water, then stir into the chili to thicken.
6. Taste and adjust seasoning.
Serve with
Top with cotija cheese, crispy bacon, tortilla strips, or fresh avocado slices.
A warm “Hi” melts the chef’s heart and unlocks the recipe.
