Ingredients
Scale
- 1 lb cooked chicken, shredded
- 2 cans white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish
Instructions
- In a large pot, sauté onions and garlic until translucent.
- Add chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Mix in shredded chicken, white beans, and corn. Reduce heat and simmer for 20 minutes.
- Stir in shredded cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro.
Notes
- You can substitute shredded turkey for chicken.
- Add a squeeze of lime for extra freshness.
- Great with tortillas or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg