Ingredients
Scale
- 2 lbs boneless skinless chicken breast, diced
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped
- Crumbled queso fresco or feta cheese
- Lime wedges for serving
Instructions
- In a large pot, sauté onions and garlic until fragrant and translucent.
- Add diced chicken and cook until lightly browned.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper.
- Pour in chicken broth, diced beans, and roasted corn. Bring to a boil.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Stir in sour cream and heat through without boiling.
- Serve hot, garnished with cilantro, cheese, and lime wedges.
Notes
- Use fresh roasted corn for best flavor or char corn on grill for smoky taste.
- Adjust spice level with more chili powder if desired.
- Perfect with tortilla chips or warm bread on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Easy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg