Description
A comforting and hearty dish that combines chicken, creamy beans, and zesty spices, perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice from ½ small lime
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
- Add minced garlic and cook for 30 seconds.
- Pour in chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and pepper to taste.
- Drain and rinse the great northern beans. For a creamier texture, blend a large ladleful of beans with a splash of broth until smooth, then add back to the pot.
- Add remaining whole beans and corn to the pot, bring to a simmer, and cook uncovered for 15-30 minutes.
- Remove from heat and stir in sour cream and shredded chicken until combined.
- Serve garnished with fresh cilantro, shredded cheese, slices of avocado, and tortilla chips.
Notes
Use rotisserie chicken for convenience and flavor. Adjust cayenne for your spice preference and blend beans for a creamier texture if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American