Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound cooked shredded chicken
- 2 cans great northern beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Shredded cheese and chopped cilantro for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add shredded chicken, beans, broth, and spices. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in heavy cream, season to taste, and cook another 5 minutes.
- Serve hot topped with cheese and cilantro.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For extra flavor, add a squeeze of lime before serving.
- 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: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
