Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup sour cream
- Fresh cilantro and shredded cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, about 3-4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in shredded chicken, white beans, corn, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Stir in sour cream until well combined and heated through, but do not boil.
- Serve hot, garnished with fresh cilantro and shredded cheese if desired.
Notes
- You can substitute leftover cooked turkey for chicken.
- Adjust spice levels according to taste.
- This recipe can be made vegetarian by omitting chicken and adding extra beans or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg