Description
A creamy and comforting soup with tender shredded chicken, white beans, sweet corn, and green chiles, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- 1/2 cup sour cream
- 1/2 cup shredded cheese (optional)
- Chopped cilantro for garnish
Instructions
- Season chicken lightly with salt and pepper. In a large pot over medium heat, cook chicken until no longer pink inside, about 8–10 minutes per side. Remove and shred with two forks.
- In the same pot, add chopped onion and minced garlic. Sauté over medium heat until soft and translucent, about 5 minutes.
- Return shredded chicken to the pot. Add white beans, diced green chilies, chicken broth, corn, cumin, oregano, and salt and pepper. Stir to combine, bring to a gentle boil, and then simmer uncovered for 20 minutes.
- Stir in sour cream until smooth and heat through without boiling. Add shredded cheese if using and stir until melted. Serve hot and garnish with chopped cilantro.
Notes
Serve with warm tortillas, crusty bread, or over rice. Top with extra sour cream or cheese as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg