Tips for Success
Use pre-cooked shredded chicken to save time. Rinse and drain the beans to reduce excess salt. Simmer gently to allow the flavors to meld without overcooking the corn. Taste and adjust seasoning at the end. Stir in cream cheese or sour cream for a richer texture.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 (4 oz) can diced green chilies
2 cups cooked shredded chicken
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
Salt and pepper to taste
1 (15 oz) can white beans, drained and rinsed
1 1/2 cups frozen or canned corn
3 cups chicken broth
1/2 cup sour cream (optional, for creaminess)
1/2 cup shredded Monterey Jack or pepper jack cheese (optional)
Directions
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3–4 minutes. Stir in garlic and green chilies and cook for 1 minute. Add shredded chicken, cumin, oregano, chili powder, salt, and pepper. Stir to combine. Pour in the beans, corn, and chicken broth. Bring to a simmer and cook for 15–20 minutes, allowing flavors to blend. Reduce heat to low and stir in sour cream and cheese, if using. Cook for another 5 minutes, stirring occasionally. Serve hot with extra cheese, chopped cilantro, or tortilla chips if desired.
Additional Tips or Variations
For extra heat, add jalapeños or hot sauce. Make it dairy-free by omitting the sour cream and cheese. Add fresh lime juice for brightness. If you like it thicker, mash some of the beans before adding. Serve with cornbread or a green salad for a complete meal.