Cooking Steps

• To a large Dutch oven (or other heavy-bottomed pot) over medium heat, add 1 tablespoon oil.
• Once the oil is hot and shimmering, add the diced onion. Cook, stirring occasionally, until softened, about 4 to 5 minutes.
• Add the garlic, oregano, chili powder, and cumin. Stir and cook for 1 more minute.
• Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
• While the broth is heating, add the remaining tablespoon of oil to a medium skillet over medium-high heat. Once hot and shimmering, add the frozen corn and cook, stirring occasionally, until lightly charred, about 5 minutes. Remove from heat and set aside.
• Once the broth is simmering, stir in the beans, shredded chicken, and charred corn.
• Meanwhile, in a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch slurry into the chili. Continue to simmer, stirring occasionally, for 8 to 10 minutes, until slightly thickened.
• Reduce the heat to low. Stir in the sour cream, shredded cheese, and lime juice until fully incorporated. Season to taste with salt and pepper.
• Serve warm, topped with queso fresco, jalapeño, fresh cilantro, and tortilla strips, if desired.