Green Chile, Corn and Chicken Bisque

1 Tbsp. olive oil
4 chicken breasts, boneless, skinless
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken broth
1 1/2 cups sour cream
1/2 cup Monterey jack cheese, shredded
4 garlic cloves, minced
1/2 tsp. Los Chileros Mexican Oregano
1/2 tsp. Hatch Red Chile Powder
2 cups corn kernels
1/2 cup cilantro, chopped
juice of 1 lime
1/2 cup Santa Fe Ole Hatch Green Chile
3 tbsp. cornstarch
3 Tbsp. water

Heat olive oil in a large, heavy bottomed pot on medium-high heat.
Sauté onion and jalapeno until onions begin to soften, 2-3 minutes.
Add garlic, oregano and chile powder. Stir until combined and add broth, chicken, salt and pepper.
Bring to a boil, reduce heat to a simmer and cook, covered 10-15 minutes until chicken is fully cooked.
Combine cornstarch and water in a small bowl.
When chicken is cooked, transfer to a plate and shred with two forks.
Add chicken back to the pot with sour cream, cheese, cilantro, corn, lime juice and green chile.
Mix until fully combined and add cornstarch mixture.
Simmer 10 minutes, stirring, until thickened.
Serve with warm tortillas.

Click here for Los Chileros Mexican Oregano

Click here for Hatch Red Chile Powder

Click here for Santa Fe Ole Hatch Green Chile