Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cooked, shredded chicken
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 1 cup corn (frozen or canned)
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add shredded chicken, white beans, green chiles, and spices. Stir to combine.
- Pour in chicken broth and bring to a simmer.
- Add corn and cook for an additional 10 minutes.
- Stir in sour cream and cheese until melted and combined.
- Season with salt and pepper to taste. Serve warm.
Notes
- For a spicier version, add jalapeños or cayenne pepper.
- This chili can be made ahead and tastes even better the next day.
- Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 25 grams
- Cholesterol: 75 milligrams