Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup grilled corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Crème fraîche or sour cream for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add shredded chicken, chicken broth, white beans, grilled corn, cumin, chili powder, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, garnished with fresh cilantro and a dollop of crème fraîche or sour cream.
Notes
- You can substitute shredded turkey or cooked shrimp for chicken.
- For extra spice, add diced jalapeños or hot sauce.
- This dish can be made in advance and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg