Description
A warm and comforting dish combining tender chicken, creamy broth, and zesty spices. Perfect for chilly evenings or gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn (fresh, canned, or frozen)
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes.
- Stir in the white beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the corn and heavy cream, simmering for another 10 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro if desired.
Notes
Great served with tortilla chips or cornbread. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg