Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cooked and shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 cup 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 (for garnish)
- Juice of 1 lime
Instructions
- In a large pot, combine chicken, white beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
- Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Stir in sour cream and lime juice, cook for an additional 5 minutes until heated through.
- Serve hot, garnished with chopped cilantro and optional shredded cheese or extra lime wedges.
Notes
- For a thicker consistency, mash some of the beans before serving.
- You can substitute shredded turkey or cooked tofu for a different protein option.
- Adjust spice levels to taste by increasing chili powder or adding hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg