Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 2 cans cannellini beans, drained
- 4 cups chicken broth
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 cup sour cream
- Salt and pepper to taste
- Shredded cheese and fresh cilantro for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, cannellini beans, chicken broth, and corn.
- Season with cumin, chili powder, paprika, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in sour cream until smooth and creamy. Adjust seasoning as needed.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
- For extra flavor, add chopped jalapenos or squeeze of lime.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
