Instructions
Heat a large, heavy bottomed pot on medium-high heat with 1 tbsp of olive oil. Saute the onion and jalapeno until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.
Meanwhile, combine the cornstarch and the water in a small bowl.
When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture (give it a good stir first to collect any cornstarch that has settled on the bottom) and stir well until fully combined. Simmer for 10 minutes uncovered to thicken, stir occasionally.
To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.
EASY & DELISH-PIONEER WOMAN SAUSAGE GRAVY
CUBE STEAK WITH ONION GRAVY
Broccoli and zucchini cream, delicious and rich in nutrients: the recipe
Emotional Michael Jordan Breaks Down, Overcome with Heartache
When I was a kid, I always asked my mom to make this for me. It was my favorite meal
Madeleines: the soft and delicious French dessert to prepare at home
Give Your Liver a Fresh Start: Cleanse Naturally with Lemon and Olive Oil!
OMG, we ate wayyyyy too much of this! It was just too good to stop. This recipe is a KEEPER! grandma just said
Military Diet: Lose 3 kilograms in 3 days with this program (full menu)
