Ingredients
- 2 cups cooked, shredded chicken (rotisserie or poached work best)
- 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies (mild or hot, based on preference)
- 1 cup sweet corn (frozen, canned, or fresh off the cob)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (optional for heat)
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper (or black pepper)
- ½ cup sour cream (or Greek yogurt for a lighter option)
- ½ cup heavy cream (can substitute with evaporated milk or plant-based cream)
- 2 tablespoons olive oil
- Kosher salt, to taste
- Fresh lime, cilantro, sliced jalapeños, and shredded Monterey Jack cheese for garnish
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: High Protein Meals
- Method: Stovetop (can also adapt for Slow Cooker or Instant Pot)
- Cuisine: American, Tex-Mex