Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken
- 2 cans cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup shredded Monterey Jack cheese
- Optional toppings: chopped cilantro, green onions, extra cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more.
- Add shredded chicken, cannellini beans, chicken broth, cumin, chili powder, and paprika. Bring to a boil.
- Reduce heat and simmer for 20 minutes to develop flavors.
- Stir in sour cream until well combined and heat through.
- Serve hot, topped with shredded cheese, cilantro, and green onions if desired.
Notes
- For a thicker soup, mash some beans before adding to the pot.
- You can substitute store-bought rotisserie chicken for convenience.
- Adjust spice levels to taste by adding more chili powder or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg