Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 2 cans (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in shredded cooked chicken, white beans, chicken broth, corn, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in sour cream until well combined and creamy.
- Serve hot, garnished with chopped cilantro.
Notes
- For extra flavor, roast chicken or use leftover cooked chicken.
- Adjust spice levels to taste with more chili powder or hot sauce.
- Substitute sour cream with Greek yogurt for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg