Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno, diced
- 4 cups cooked shredded chicken
- 2 cans white beans, drained
- 2 cups chicken broth
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Sour cream for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and jalapeno until fragrant and softened.
- Add shredded chicken, white beans, chicken broth, corn, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Top with chopped cilantro and a dollop of sour cream before serving.
Notes
Make sure to season well and adjust spice levels according to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl (330g)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg