Ingredients
Scale
- 2 chicken breasts, cooked and shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup grilled corn kernels
- 1 cup chicken broth
- 1 cup shredded Monterrey Jack cheese
- 1/2 cup chopped cilantro
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- In a large pot, sauté garlic until fragrant. Add chicken broth, beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Add shredded chicken to the pot and cook for 10 minutes to blend flavors.
- Stir in cheese and lime juice until melted and creamy.
- Serve hot, garnished with chopped cilantro and extra grilled corn if desired.
Notes
- You can substitute fresh corn with frozen or canned if fresh is unavailable.
- For a spicier version, add diced jalapenos or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg