Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups cooked shredded chicken
- 3 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup sweet corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped
- Grilled corn on the cob, kernels shaved off
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add shredded chicken, chicken broth, white beans, corn, cumin, chili powder, paprika, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Serve hot, garnished with chopped cilantro and grilled corn kernels.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice levels to taste.
- Top with shredded cheese or lime for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 65mg