Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add white beans, corn, shredded chicken, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer.
- Reduce heat to low and stir in heavy cream. Cook for 10 minutes, stirring occasionally.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
- Adjust chili powder for desired spice level.
- Use fresh cilantro for best flavor.
- This dish pairs well with warm tortillas or cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg