Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Shredded cheese and cilantro for garnish
Instructions
- Cook chicken breasts in a pot over medium heat until fully cooked, then shred with two forks.
- In the same pot, sauté onion and garlic until translucent.
- Add chicken broth, beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce heat and add shredded chicken; simmer for 15 minutes.
- Stir in sour cream and heat through without boiling.
- Serve hot, garnished with shredded cheese and fresh cilantro.
Notes
- For extra flavor, add diced jalapenos or a squeeze of lime.
- This chili can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg