Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle powder (optional, for heat)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through (5–6 minutes per side). Remove and shred.
- Reduce heat to medium, add onion, and sauté until softened (3–4 minutes). Add garlic, cumin, chili powder, paprika, and chipotle powder; cook 1 minute until fragrant.
- Pour in diced tomatoes and chicken broth, scraping up any browned bits. Add black beans and corn, bring to a simmer, and cook 8 minutes.
- Stir in shredded chicken and heavy cream. Add cheese and stir until melted and combined. Season to taste.
- Serve hot, garnished with fresh cilantro, avocado, and a dollop of sour cream.
Notes
- For a lighter version, substitute half-and-half with whole milk or use half cream and half broth.
- For a vegetarian twist, omit chicken and use extra beans or lentils + vegetable broth.
- Store leftovers in fridge up to 4 days or freeze up to 2 months (cream may separate slightly upon thawing — stir well when reheating).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
