Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups cooked shredded chicken
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) chopped green chiles
- 4 cups chicken broth
- 1 cup corn kernels
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, diced tomatoes, green chiles, chicken broth, corn, chili powder, cumin, and paprika. Bring to a boil.
- Reduce heat and simmer for 20 minutes to develop flavors.
- Stir in sour cream until smooth. Serve hot, topped with shredded cheese, cilantro, and jalapenos.
Notes
- Use cooked shredded chicken for convenience; rotisserie chicken works well.
- Add more or less chili powder for spice preference.
- Serve with tortilla chips or warm tortillas for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg