Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped yellow onion and 1 diced jalapeño, cooking until they soften, about 4–5 minutes.

Once the onion and jalapeño are fragrant and soft, add 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1 tablespoon of chili powder. Stir these in for about 1 minute.

Carefully pour in 4 cups of chicken broth into the pot. Add 2 cups of shredded boneless, skinless chicken breasts, and season with salt and pepper to taste. Bring the mixture to a simmer.

Once the chicken is cooked through, use two forks to shred it right in the pot.

To achieve a creamy texture, stir in 1 cup of sour cream, 1 cup of grated Monterey Jack cheese, and 1–2 cups of frozen corn. Add ¼ cup of freshly chopped cilantro and the juice of 1 lime.

In a separate bowl, whisk together 2 tablespoons of cornstarch and ¼ cup of water until smooth. Slowly add this mixture to the pot.

Once thickened, ladle the chili into bowls and top with optional garnishes like cotija cheese or crunchy tortilla strips.