First, prepare all ingredients as noted in the list. This includes shredding the cooked chicken, chopping the onion and jalapeño, mincing the garlic, and mixing the cornstarch with water for thickening. Taking this step helps everything move smoothly once you start cooking.

Next, in a large pot, heat 1 to 2 tablespoons of olive oil over medium-high heat. Sauté the chopped onion and diced jalapeño until the onion softens, which takes about 5 minutes. Then add the minced garlic, 1/2 tablespoon dried oregano, and 1/2 teaspoon chili powder, stirring to release their aromas before pouring in 4 cups of chicken bone broth and the chicken breasts. Season with salt and pepper, bring to a boil, reduce heat, cover, and simmer for 10 to 15 minutes until the chicken is cooked through.

1- While the chicken simmers, mix 3 tablespoons cornstarch with 3 tablespoons water in a small bowl to create a slurry.

2- Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with 1.5 cups sour cream, 1/2 cup shredded Monterey Jack cheese, 2 cups frozen sweet white corn, 1/2 cup chopped fresh cilantro, and the juice from 1 lime.

3- Stir everything thoroughly, then add the cornstarch slurry and mix well. Simmer uncovered for 10 minutes, stirring occasionally, until the chili thickens to your liking.

4- Serve hot in bowls, topped with optional items like cotija cheese, bacon crumbles, tortilla strips, and sliced avocado.