Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) white beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, chicken broth, corn, white beans, cumin, chili powder, paprika, cayenne (if using), salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Adjust seasoning as needed, then serve hot garnished with chopped cilantro and lime wedges.
Notes
- Use rotisserie chicken for quick preparation.
- For extra creaminess, add a splash of heavy cream or sour cream before serving.
- Can be topped with shredded cheese or sliced jalapenos for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg