Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups fresh or frozen corn kernels
- 1 can (15 oz) great northern beans, drained and rinsed
- 4 cups chicken broth
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, sauté diced chicken until cooked through and lightly browned.
- Add chicken broth, corn, beans, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Stir in sour cream until well combined and creamy.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
- You can add chopped fresh jalapeños for extra spice.
- For a smokier flavor, use smoked paprika or a dash of chipotle powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 26 g
- Cholesterol: 85 mg