Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups corn kernels (fresh or frozen)
- 1 can cannellini beans, drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Add corn, beans, cumin, chili powder, salt, and pepper; cook for 5 minutes.
- Return chicken to the pot, add chicken broth, and simmer for 20 minutes.
- Stir in lime juice, top with cheese and cilantro before serving.
Notes
- You can use grilled corn for extra flavor.
- Adjust spice level with additional chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
