Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups grilled corn kernels
- 1 can white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup Mexican crema or sour cream
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large pot, sauté diced chicken until cooked through. Set aside.
- In the same pot, add chicken broth, spices, and beans. Bring to a simmer.
- Add grilled corn and cooked chicken back into the pot. Stir well.
- Reduce heat and stir in Mexican crema or sour cream to create a creamy texture.
- Simmer for 10 minutes to allow flavors to meld.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Use grilled corn for authentic smoky flavor; fresh or frozen corn can be substituted.
- You can customize heat levels by adding chopped jalapeños.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg