Mexican Street Corn White Chicken Chili

Ingredients:

• 4 boneless, skinless chicken breasts (8-10 WW points)
• 1 yellow onion, diced (0 points)
• 1 jalapeño, finely chopped (0 points)
• 4 cups chicken bone broth (2-3 points)
• 1.5 cups sour cream (12-15 points)
• 1/2 cup shredded Monterey Jack cheese (5-6 points)
• 4 cloves garlic, minced (0 points)
• 1/2 tbsp dried oregano (0 points)
• 1/2 tsp chili powder (0 points)
• 2 cups frozen sweet white corn (2-3 points)
• 1/2 cup fresh cilantro, chopped (0 points)
• Juice of 1 lime (0 points)
• 3 tbsp cornstarch (1-2 points)
• 3 tbsp water (0 points)
• Optional toppings: bacon, cotija cheese, tortilla strips, sliced avocado (points vary)

Total Weight Watchers Points:

Approximately 40-53 points

• Per serving (4 servings): 10-13 points
• Per serving (6 servings): 6.7-8.8 points

Instructions:

1. Heat a large, heavy-bottomed pot over medium-high heat and add 1 tbsp olive oil. Sauté the diced onion and jalapeño until the onion turns soft and translucent.
2. Stir in the minced garlic, oregano, and chili powder. Cook for another minute until fragrant.
3. Pour in the chicken bone broth and season with salt and pepper. Add the chicken breasts and bring the mixture to a boil. Reduce the heat to a simmer, cover, and let it cook for 10-15 minutes or until the chicken is fully cooked.
4. In a small bowl, mix the cornstarch and water until smooth. Set aside.
5. Once the chicken is cooked, transfer it to a plate and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and fresh lime juice. Mix well until everything is fully combined.
7. Add the cornstarch slurry to the chili, stirring continuously. Let it simmer uncovered for about 10 minutes, stirring occasionally, until the chili thickens.
8. Serve hot, dividing it between bowls. Garnish with your choice of toppings such as crispy bacon, cotija cheese crumbles, tortilla strips, or sliced avocado. Enjoy!