Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts shredded
- 1 onion diced
- 3 cloves garlic minced
- 2 cups corn kernels (fresh or frozen)
- 2 cans white beans drained and rinsed
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro and green onions for garnish
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook until translucent.
- Add shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
- Pour in chicken broth and bring to a simmer.
- Add corn and white beans; cook for 10 minutes, allowing flavors to meld.
- Stir in shredded cheese until melted and creamy.
- Squeeze lime juice over the chili. Garnish with chopped cilantro and green onions before serving.
Notes
- You can substitute canned chicken for a quicker meal.
- For extra spice, add chopped jalapenos or hot sauce.
- This dish pairs well with corn bread or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 80mg