Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, lime wedges
Instructions
- Cook chicken breasts in a skillet until cooked through, then shred
- In a large pot, sauté onion and garlic until fragrant
- Add shredded chicken, white beans, corn, cumin, chili powder, salt, and pepper
- Pour in chicken broth and bring to a boil, then reduce heat and simmer for 20 minutes
- Stir in heavy cream and heat through
- Serve hot with optional toppings
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option
- Use cooked, shredded rotisserie chicken for quicker preparation
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg