Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional toppings: shredded cheese, sour cream, lime wedges
Instructions
- Cook chicken breasts in a large pot until fully cooked, then shred and set aside.
- Sauté onion and garlic in the same pot until translucent.
- Add chili powder, cumin, salt, and pepper; cook for 1 minute.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, white beans, and roasted corn; cook for 10 minutes.
- Stir in milk or heavy cream and heat through.
- Serve hot with cilantro, cheese, sour cream, and lime wedges as desired.
Notes
For extra flavor, char the corn slightly before adding. Adjust spice level with more chili powder or hot sauce. Use rotisserie chicken for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg