Ingredients
Scale
- 1 lb boneless skinless chicken breasts, diced
- 2 ears grilled corn, kernels removed
- 1 can (15 oz) white beans, drained
- 4 cups chicken broth
- 1 cup diced tomatoes with green chilies
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat a large pot over medium heat. Add diced chicken and cook until browned.
- Stir in onion and garlic, cook until softened.
- Add spices, cook for 1 minute until fragrant.
- Pour in chicken broth, add beans, tomatoes, and grilled corn kernels.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Garnish with cilantro and lime wedges before serving.
Notes
- Using freshly grilled corn enhances smoky flavor.
- You can substitute cooked shredded chicken for diced chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 80 mg