Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 2 cans (15 oz) white beans, drained
- 1 cup roasted corn kernels
- 4 cups chicken broth
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until fragrant.
- Add diced chicken and cook until no longer pink.
- Stir in cumin, chili powder, paprika, salt, and pepper.
- Add chicken broth, beans, and roasted corn. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in sour cream and cook for another 5 minutes.
- Serve hot, garnished with cilantro and additional corn if desired.
Notes
- Use canned or freshly roasted corn for best flavor.
- Adjust spice levels by adding more chili powder or jalapeños.
- Great with tortilla chips or crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg