Description
A delightful and comforting dish packed with tender shredded chicken, creamy beans, and spices, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil
- Optional toppings: sour cream, shredded cheese, cilantro
Instructions
- In a large pot over medium heat, heat a drizzle of olive oil. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in the shredded chicken, drained white beans, corn, cumin, chili powder, salt, and pepper. Mix well to combine all the ingredients evenly.
- Pour in the chicken broth and milk, stirring to combine. Bring the mixture to a gentle simmer. Allow it to cook for about 20 minutes, stirring occasionally.
- Once the chili has simmered, taste and adjust the seasoning if necessary. Serve hot, garnished with your choice of sour cream, shredded cheese, and fresh cilantro.
Notes
Use rotisserie chicken for faster prep. Adjust spice levels to your taste. Can be made in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg