Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic; sauté until translucent.
- Stir in cumin and chili powder; cook for 1 minute.
- Add shredded chicken, white beans, corn, and chicken broth.
- Bring to a simmer, then reduce heat and cook for 20 minutes.
- Stir in sour cream until well combined and heated through.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to adjust spice levels to your preference.
- For a thicker chili, simmer longer or add a cornstarch slurry.
- For added flavor, top with shredded cheese or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg