Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked chicken breasts, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn kernels
- 4 cups chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and shredded cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add shredded chicken, white beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
- Pour in chicken broth and bring to a simmer. Let cook for 15 minutes to develop flavors.
- Reduce heat to low and stir in sour cream until smooth and creamy.
- Serve hot, garnished with fresh cilantro and shredded cheese.
Notes
- You can substitute cooked turkey or store-bought rotisserie chicken for convenience.
- Adjust spice levels with additional chili powder or hot sauce.
- This chili is great served with warm bread or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg