Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can sweet corn, drained
- 1 can white beans, drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Queso fresco or shredded cheese for topping
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned.
- Stir in diced onion and garlic, cook until translucent.
- Add cumin, smoked paprika, chili powder, salt, and pepper, cook for 1 minute.
- Pour in chicken broth, add sweet corn and white beans.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese and fresh cilantro.
Notes
- For extra flavor, add a splash of lime juice before serving.
- Use quick-cooking chicken for faster meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg