Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 2 cups white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sliced avocado and shredded cheese (optional toppings)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in cooked shredded chicken, white beans, chicken broth, cumin, chili powder, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Pour in heavy cream and stir well to combine. Simmer another 5 minutes.
- Serve hot, garnished with cilantro, avocado slices, and shredded cheese if desired.
Notes
- You can substitute cooked turkey or chicken sausage for variation.
- To make it spicier, add diced jalapenos or hot sauce.
- Ensure chicken is shredded for easy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg