Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 yellow onion, chopped
1 jalapeno, diced (remove seeds for less heat)
4 cloves garlic, minced
1 teaspoon cumin
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Salt and black pepper to taste
4 cups chicken bone broth (or regular chicken broth)
1 (15-ounce) can great northern beans, rinsed and drained
1 (15-ounce) can corn, drained
1/2 cup chopped cilantro, plus more for garnish
5 cups sour cream
1/2 cup shredded Monterey Jack cheese, plus more for garnish
For the “Street Corn” element:
2 ears of corn, kernels removed (about 1.5 cups)
2 tablespoons butter
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese (or feta)
Chili powder, for sprinkling
Lime wedges, for serving
Equipment:
Large pot or Dutch oven
Instructions
